Faculty -> Lecturer
Assoc. Prof. Pramote Khuwijitjaru, Ph.D.
Emailkhuwijitjaru_p@su.ac.th, pramote.khuwijitjaru@gmail.com
ExpertiseCurrent Research
- Valorization of by-products by subcritical water treatment
- Extraction of high-value compounds from agricultural materials
- Rare sugar production
- Near infrared spectroscopy (NIRS) for food quality analysis



View my research on
Education
  • 1996 : B. Sc. (Food Technology) Second Class Honours, Silpakorn University, Thailand
  • 2001 : Master of Agricultural Science, Kyoto University, Japan
  • 2004 : Doctor of Agricultural Science, Kyoto University, Japan
    • Publication
    2024
    Neeranuch Milasing, Thaniton Amornrattanachart, Pramote Khuwijitjaru, Shuji Adachi. (2024). Isomerization of lactose to lactulose in an aqueous solution containing arginine. International Food Research Journal 31(1): 80 - 86
    DOI: 10.47836/ifrj.31.1.07
    Sawittree Chaiareekitwat, Busarakorn Mahayothee, Parika Rungpichayapichet, Pramote Khuwijitjaru, Marcus Nagle, Sajid Latif, Joachim Müller. (2024). The potential of near–infrared spectroscopy as a rapid method for quality evaluation of cassava leaves and roots. Journal of Food Composition and Analysis, 126, 105913.
    DOI: doi.org/10.1016/j.jfca.2023.105913
    Wiboonsirikul, J., Khuwijitjaru, P., Klahan, R. (2024). Extraction of Crude Bromelain from Pineapple (Ananas comosus L.) Fruit Waste and it’s in vitro Protein Digestibility. Journal of Agricultural Sciences - Sri Lanka, 19(1): 73-88.
    DOI: 10.4038/jas.v19i1.9798
    Pramote Khuwijitjaru, Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of maltose to maltulose by microwave heating, using arginine as a catalyst. Journal of Food Process Engineering 47(3), e14569
    DOI: 10.1111/jfpe.14569
    Yoshiyuki Watanabe, Takashi Kobayashi, Pramote Khuwijitjaru, and Shuji Adachi. (2024). Isomerization of various aldo-saccharides to the corresponding keto-saccharides under microwave heating using uncalcined scallop shell powder as a catalyst. Food Science and Technology Research 30(3): 305-311.
    DOI:10.3136/fstr.FSTR-D-24-00025
    Shin Futamata, Yuichiro Onishi, Shuji Adachi, Pramote Khuwijitjaru, Yoshiyuki Watanabe, Fumito Tani, Takashi Kobayashi. (2024). Efficient synthesis of rare sugars from galactose in hot compressed water using eggshells as an environmentally friendly catalyst. Bioresource Technology, 399, 130642
    DOI: 10.1016/j.biortech.2024.130642
    Pramote Khuwijitjaru,Takashi Kobayashi, Shuji Adachi. (2024). Isomerization of aldo-disaccharides to keto-disaccharides in arginine solution and phosphate buffer under subcritical conditions. Food Chemistry 454, 139707
    DOI: 10.1016/j.foodchem.2024.139707
    Takashi Kobayashi, Yoshiyuki Watanabe, Pramote Khuwijitjaru, and Shuji Adachi. Isomerization of maltose to maltulose under microwave heating using uncalcined scallop shell powder. Food and Bioproducts Processing 147: 140-147

    DOI: 10.1016/j.fbp.2024.06.008
    Suteera Srisuk, Khwanjai Klinchongkon, Jintana Wiboonsirikul, and Pramote Khuwijitjaru. (2024) Properties of bromelain from pineapple stem obtained by continuous ethanol precipitation. The 26th Food Innovation Asia Conference 2024: Food Innovation: Trends, Impacts and Solutions for Sustainable Future 13-14 June 2024, BITEC, Bangkok, Thailand. (Abstract, Oral presentation)
    2023
    Neeranuch Milasing, Pramote Khuwijitjaru, Shuji Adachi. (2023) Isomerization of galactose to tagatose using arginine as a green catalyst. Food Chemistry 398, 133858
    DOI: 10.1016/j.foodchem.2022.133858
    Parika Rungpichayapichet, Nimmitra Chaiyarattanachote, Pramote Khuwijitjaru, Kyuya Nakagawa, Marcus Nagle, Joachim Müller, Busarakorn Mahayothee. (2023). Comparison of near-infrared spectroscopy and hyperspectral imaging for internal quality determination of ‘Nam Dok Mai’ mango during ripening. Journal of Food Measurement and Characterization 17(2): 1501-1514.
    DOI:10.1007/s11694-022-01715-5
    Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi. (2023) Subcritical fluid process for producing mannooligosaccharide-rich carbohydrates from coconut meal and their in vitro fermentation. Food and Bioprocess Technology  16,  1048–1060.
    DOI: 10.1007/s11947-022-02954-6
    Pramote Khuwijitjaru, Shuji Adachi. (2023). Isomerization of ribose to ribulose using basic amino acids as a catalyst. Food Science and Technology Research 29(3), 231-236
    DOI: 10.3136/fstr.FSTR-D-22-00215
    Pramote Khuwijitjaru, Takashi Kobayashi, Yuichiro Onishi, Shuji Adachi. (2023). Isomerization of pentoses in arginine solution and phosphate buffer at 110°C. Biocatalysis and Agricultural Biotechnology 50, 102679.
    DOI: 10.1016/j.bcab.2023.102679
    Takashi Kobayashi, Pramote Khuwijitjaru, Shuji Adachi (2023). Isomerization and epimerization of glucose and galactose in arginine solution and phosphate buffer under subcritical fluid conditions. Bioscience, Biotechnology, and Biochemistry 87(7): 758-764
    DOI: 10.1093/bbb/zbad047
    Pramote Khuwijitjaru, Shuji Adachi. (2023). Arginine-catalyzed isomerization of ribose to ribulose. Process Biochemistry 130, 434-439.
    DOI: 10.1016/j.procbio.2023.05.003
    Kyuya Nakagawa, Maya Nakabayashi, Pramote Khuwijitjaru, Busarakorn Mahayothee, Koichi Nishimura, Toshiko Yasunobu (2023). Potential of atmospheric freeze-drying as a food production technique. Nippon Shokuhin Kagaku Kogaku Kaishi, 70 (10), 457–474 (in Japanese)
    DOI: 10.3136/nskkk.NSKKK-D-23-00043
    Chanisara Jantawee, Pimsiri Phumyeam, Khwanjai Klinchongkon, Pramote Khuwijitjaru (2023). Effects of freezing and thawing conditions in vacuum-assisted block freeze concentration process on antioxidant capacity of mixed fruit juice. AIP Conference Proceedings 2669 (1): 020005.
    DOI: 10.1063/5.0121127
    2022
    Khwanjai Klinchongkon, Bussaraporn Intim, Neeranuch Milasing, Pramote Khuwijitjaru. (2022). Effect of ethanol concentration and temperature on solubility of fructose. Food Science and Technology Research 28 (1), 105–109.
    DOI: 10.3136/fstr.FSTR-D-21-00191
    Nilobon Komonsing, Pramote Khuwijitjaru, Marcus Nagle, Joachim Müller and Busarakorn Mahayothee. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 317, 110695
    DOI: 10.1016/j.jfoodeng.2021.110695
    Pramote Khuwijitjaru, Supawadee Somkane, Kyuya Nakagawa, and Busarakorn Mahayothee. 2022. Osmotic dehydration, drying kinetics, and quality attributes of osmotic hot air-dried mango as affected by initial frozen storage. Foods 11(3): 489.
    DOI: 10.3390/foods11030489
    Sawittree Chaiareekitwat, Sajid Latif, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle, Suwaluk Amawan,  Joachim Müller. (2022). Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age, and leaf position. Food Chemistry 372, 131173.
    DOI: 10.1016/j.foodchem.2021.131173
    Nilobon Komonsing, Sebastian Reyer, Pramote Khuwijitjaru, Busarakorn Mahayothee and Joachim Müller. (2022). Drying behavior and curcuminoids changes in turmeric slices during drying under simulated solar radiation as influenced by different transparent cover materials. Foods 11(5), 696.
    DOI: 10.3390/foods11050696
    Shuji Adachi, Pramote Khuwijijaru, Takashi Kobayashi. Continuous production of maltulose from maltose in a hot phosphate buffer. Japan Journal of Food Engineering 23 (2): 63-69.
    DOI: 10.11301/jsfe.22608
    2021
    Thussanee Plangklang, Pramote Khuwijitjaru, Khwanjai Klinchongkon, Shuji Adachi. (2021). Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction. Journal of Food Measurement and Characterization 15(5), 4128–4137.
    DOI: 10.1007/s11694-021-00989-5
    Shuji Adachi, Yayoi Miyagawa, Pramote Khuwijitjaru, Takashi Kobayashi. (2021). Isomerization of maltose to maltulose in a pressurized hot phosphate buffer. Biocatalysis and Agricultural Biotechnology 37, 102164
    DOI: 10.1016/j.bcab.2021.102164
    Neeranuch Milasing, Nuthathai Sriisaranusorn, Khwanjai Klinchongkon, and Pramote Khuwijitjaru.(2021) Separation of psicose from common sugars using cation-exchange resin column chromatography. Food Innovation Asia Conference 2021 (FIAC 2021) Virtual Conference, 17-18 June, 2021 (Poster, ไม่มี full paper)
    Chalita Pukbanyang, Busarakorn Mahayothee and Pramote Khuwijitjaru. (2021) Effect of calcium pretreatment prior to freezing on quality of dried mango. Food Innovation Asia Conference 2021 (FIAC 2021) Virtual Conference, 17-18 June, 2021 (Poster, ไม่มี full paper)
    Pramote Khuwijitjaru (2021). Subcritical Fluid Treatment for Valorization of By-products in Food Industry. Food Innovation Asia Conference 2021 (FIAC 2021) Virtual Conference, 17-18 June, 2021 (Invited speaker, ไม่มี full paper)
    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