Faculty -> Lecturer
Asst. Prof. Parinda Penroj, Ph.D.
ExpertiseSensory evaluation, Product development, Rheological properties of gum and application in food
View my research on

Parinda Penroj, Suched Samuhasaneetoo; Effect of spray drying on water sorption of various DE maltodextrin. AIP Conference Proceedings 18 August 2023; 2669 (1): 020008.
DOI: 0.1063/5.0121936
Soraya Oonjitti, Arunsri Leejeerajumnean, Parinda Penroj, Suched Samuhasaneetoo; Key aroma compounds in Tom Yum Flavour. AIP Conference Proceedings 18 August 2023; 2669 (1): 020009.
DOI: 10.1063/5.0121934
Preliminary study effect of hydrogen peroxide on properties of mung bean protein isolates for producing plant-based emulsion sausageDOI
Effect of oxygen, temperature, and storage time on carotenoids degradation in chili sauce.
The effects of color on the sweetness, sourness expectations and consumer preferences of beverage model
The development of meal replacement drink for the elderly
Food consumption behavior survey of the elderly for develop of meal replacement drink
Padungrerk, K., Samuhasaneeto, S., and Penroj, P. 2015. Exploring Functional Drinks Purchasing Decisions Using Free Listing Technique. Proceedings of 17th Food Innovation Asia Conference 2015: Innovative ASEAN Food Research towards the World. 18-19 June 2015. Bangkok, Thailand. pp. 201 – 207.
Romklao Chaochamnan. 2015. Study sweetness profile of some sweeteners. The 3 rd annual meeting of thailand sensory science and consumer research network 2015. 37-45
Effect of Hydrocolloids and Emulsifier on Textural Properties of Refrigerated Alkaline Starch Gel
Chutimon maraktham, Suched Samuhasaneetoo and Parinda Penroj. Effect of Hydrocolloid on Properties of Frozen Alkaline Rice Starch Gel. Naresuan Research Conference (Research and Innovation). 33.
Chutimon Maraktham, Varumporn Ampordanai, Wacharee Sumanit and Parinda Penrog. 2556. Effect of alkaline on textural properties of konjac glucomannan and rice flour gel mixture. The 2 nd KMITL Agro-Industry Conference.30.
Khuwijitjaru, P., Sayputikasikorn, N., Samuhaseneetoo, S., Penroj, P., Siriwongwilaichat, P, Adachi, S. 2012. Subcritical water extraction of flavoring and phenolic compounds from cinnamon bark (Cinnamomum zeylanicum). Journal of Oleo Science, 61(6): 349-355.
Kanokwan Na Phatthalung, Parinda Penroj and Suched Samuhasaneetoo. 2008. Shelf life extension of thai noodles. Asian Journal of Food and Agro-Industry 1(3) 167-173. Free Full Text
Penroj, P., S.E. Hill, J.R. Mitchell and W. Garnjanagunchorn. 2006. Effect of kappa carrageenan on konjac glucomannan gelation. pp. 211-226 In "Gums and Stabilisers for the Food Industry 13", Williams, P. A. and Phillips, G. O. (Eds.). RSC publishing. Cambridge. UK.
Chitbunchong, P., A. Tongvisetsak and P. Penroj . 2006. Determination of rancidity threshold by ASTM and R-index method. 32nd Congress on Science and Technology of Thailand, 10-12 October, 2006. Queen Sirikit National Convention Center, Bangkok, Thailand
Penroj, P., Mitchell, J.R., Hill, S.E., Ganjanagunchorn, W. 2005. Effect of konjac glucomannan deacetylation on the properties of gels formed from mixtures of kappa carrageenan and konjac glucomannan. Carbohydrate Polymers. 59 (3), pp. 367-376.
Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University Sanam Chandra Palace Campus, Amphoe Muang, Nakhon Pathom 73000
Tel 0-3424-2322 or 0-3410-9686 Press 209300
E-mail: foodtech@su.ac.th
Faculty website  Silpakorn university website
Copyright © 2023 Department of Food Technology