Pramote Khuwijitjaru
Associate Professor
E-mail: khuwijitjaru_p@su.ac.th
CV (English) (pdf)
  • Contact address
    • Department of Food Technology,
    Faculty of Engineering and Industrial Technology,
    Silpakorn University, Nakhon Pathom 73000 Thailand
  • Education
    • 1998 B.Sc. (Food Technology) Second Class Honours, Silpakorn University, Thailand
    • 2001 Master of Agricultural Science, Kyoto University, Japan
    • 2004 Doctor of Agricultural Science, Kyoto Univeristy, Japan
  • Fellowship
    • 2020: JSPS Invitational Fellowship for Research (Short-term) (Kyoto University of Advanced Science, Japan)
    • 2017: ASEA-UNINET Staff Exchange, One Month Scholarship (University of Innsbruck, Austria)
    • 2016: Visiting Associate Professor (Graduate School of Agriculture, Kyoto University, Japan)
    • 2014: JSPS Invitation Fellowship (Kyoto University, Japan)
    • 2013: JASSO Follow-up Research Fellowship (Kyoto University, Japan)
    • 2011: JSPS Invitation Fellowship (Kyoto University, Japan)
  • Awards
    • 2019: Outstanding Industry-sponsored Research Award (1st place), High Citation Paper Award (2nd place), H-index Award (3rd place), Faculty of Engineering and Industrial Technology
    • 2018: Outstanding Researcher Award (2nd place), Faculty of Engineering and Industrial Technology
    • 2017: Outstanding Researcher Award (4th place), Faculty of Engineering and Industrial Technology
    • 2015: JSFE Outstanding Young Researcher Award, Japan Society for Food Engineering
    • 2015: Good Research Award, Silpakorn University Research and Development Institute
    • 2015: Outstanding Researcher Award (2nd place), Faculty of Engineering and Industrial Technology
    • 2010: 13th Journal of Oleo Science Editors' Award, Japan Oil Chemists Society
  • Current projects
    • Extraction of bioactive compounds from bio-materials and by-products
    • Rare sugar production in subcritical fluid
    • Reaction of compounds in subcritical fluid
    • Near infrared (NIR)spectroscopy analysis
  • Current Students
      • Ph.D. students
    • Ms. Suteera Srisuk (Ministry of Science and Technology Scholarship)
    • Ms. Thassanee Plangklang (Royal Golden Jubilee PhD. scholarship)
    • Ms. Neeranuch Milasing (Royal Golden Jubilee PhD. scholarship)
      Master students
    • Ms. Wannarut Jirjarean
      Bachelor students
    • 9 students
  • Research metrics
  • Publications (Book Chapter)
  • Publications (ISI/Scopus indexed)

    1. Khuwijitjaru, P., Adachi, S. (2023). Arginine-catalyzed isomerization of ribose to ribulose. Process Biochemistry. 130, 434-439 DOI
    2. Kobayashi,T., Khuwijitjaru, P., Adachi, S. (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
    3. Khuwijitjaru, P., Kobayashi, T., Onishi, Y., Adachi, S. (2023). Isomerization of pentoses in arginine solution and phosphate buffer at 110°C. Biocatalysis and Agricultural Biotechnology. 50, 102679 DOI
    4. Khuwijitjaru, P., Adachi, S. (2023). Isomerization of ribose to ribulose using basic amino acids as a catalyst. Food Science and Technology Research 29 (3), 231–236 DOI
    5. Plangklang, T., Khuwijitjaru, P., Klinchongkon,K., Adachi, S. (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
    6. Milasing, N., Khuwijitjaru, P., Adachi, S. (2023).Isomerization of galactose to tagatose using arginine as a green catalyst. Food Chemistry, 398, 133858 DOI
    7. Rungpichayapichet, P., Chaiyarattanachote, N., Khuwijitjaru, P., Nakagawa, K., Nagle, M., Müller, J., Mahayothee,B. (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, 1501–1514 DOI
    8. Adachi, S., Khuwijitjaru, P., Kobayashi, T. (2022). Continuous production of maltulose from maltose in a pressurized hot phosphate buffer. Japan Journal of Food Engineering 23(2), 63-69. DOI
    9. Komonsing, N., Reyer, S., Khuwijitjaru, P., Mahayothee, B., Müller, J. (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. Khuwijitjaru, P., Somkane, S., Nakagawa, K., Mahayothee, B. (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
    11. Klinchongkon, K., Intim, B., Milasing, N., Khuwijitjaru, P. (2022) Effect of ethanol concentration and temperature on solubility of fructose. Food Science and Technology Research 28 (1), 105–109. DOI
    12. Komonsing, N., Khuwijitjaru, P., Nagle, M., Müller, J., Mahayothee, B. (2022). Effect of drying temperature together with light on drying characteristics and bioactive compounds in turmeric slice. Journal of Food Engineering 317, 110695. DOI
    13. Chaiareekitwat, S., Latif, S., Mahayothee, B., Khuwijitjaru, P., Nagle, M., Amawan, S. Müller, J. (2022). Protein composition, chlorophyll, carotenoids, and cyanide content of cassava leaves (Manihot esculenta Crantz) as influenced by cultivar, plant age and leave position. Food Chemistry 372, 131173. DOI
    14. Adachi, S., Miyagawa, Y., Khuwijitjaru, P., Kobayashi, T. (2021). Isomerization of maltose to maltulose in a pressurized hot phosphate buffer. Biocatalysis and Agricultural Biotechnology 37, 102164. DOI
    15. Plangklang, T., Khuwijitjaru, P., Klinchongkon, K., Adachi, S. (2021). Chemical composition and antioxidant activity of oil obtained from coconut meal by subcritical ethanol extraction. Journal of Food Measurement and Characterization.15, 4128–4137. DOI
    16. Khuwijitjaru, P., Klinchongkon, K. (2020). Passion fruit. In "Valorization of Fruit Processing By-products", Galanakis, C. (ed). pp. 183-201. Academic Press. DOI
    17. Mahayothee, B., Thamsala, T., Khuwijitjaru, P., Janjai, S. (2020). Effect of drying temperature and drying method on drying rate and bioactive compounds in cassumunar ginger (Zingiber montanum). Journal of Applied Research on Medicinal and Aromatic Plants.18,100262 DOI
    18. Khuwijitjaru, P., Boonyapisomparn, K. & Huck, C.W. (2020). Near infrared spectroscopy with linear discriminant analysis for green 'Robusta' coffee bean sorting. International Food Research Journal 27(2): 287 - 294 Full Paper
    19. Mahayothee, B., Rungpichayapichet, P., Yuwanbun, P., Khuwijitjaru, P., Nagle, M. & Müller, J. (2020). Temporal changes in the spatial distribution of physicochemical properties during postharvest ripening of mango fruit. Food Measurement and Characterization 14, 992–1001. DOI
    20. Klaykruayat, S., Mahayothee, B., Khuwijitjaru, P., Nagle, M. & Müller, J. (2020). Influence of packaging materials, oxygen and storage temperature on quality of germinated parboiled rice. LWT - Food Science and Technology, 121, 108926 DOI
    21. Limsangouan, N., Milasing, N., Thongngam, M., Khuwijitjaru, P. & Jittanit, W. (2019). Physical and chemical properties, antioxidant capacity and total phenolic content of tamarind (Tamarindus indica) seed xyloglucan component extracted using subcritical water. Journal of Food Processing and Preservation. 43(10): e14146 DOI
    22. Klinchongkon, K., Bunyakiat, T., Khuwijitjaru, P., & Adachi, S. (2019). Ethanol precipitation of mannooligosaccharides from subcritical water treated coconut meal hydrolysate. Food and Bioprocess Technology. 12(7): 1197-1204. DOI
    23. Klinchongkon, K., Khuwijitjaru, P., Adachi, S., Bindereif, B., Karbstein, H. P., & van der Schaaf, U. S. (2019). Emulsifying properties of conjugates formed between whey protein isolate and subcritical-water hydrolyzed pectin. Food Hydrocolloids. 91: 174-181. DOI
    24. Mahayothee, B., Komonsing, N., Khuwijitjaru, P., Nagle, M., & Müller, J. (2019). Influence of drying conditions on colour, betacyanin content and antioxidant capacities in dried red-fleshed dragon fruit (Hylocereus polyrhizus). International Journal of Food Science and Technology 54(2): 460-470. DOI
    25. Klinchongkon, K., Khuwijitjaru, P., & Adachi, S. (2018). Properties of subcritical water-hydrolyzed passion fruit (Passiflora edulis) pectin. Food Hydrocolloids, 74, 72-77. DOI
    26. Khuwijitjaru, P., Milasing, N., Adachi, S. (2018) Production of D-tagatose: A review with emphasis on subcritical fluid treatment. Science, Engineering and Health Studies 12(3): 159-167. DOI
    27. Khuwijitjaru, P., Koomyart, I., Kobayashi, T., & Adachi, S. (2017). Hydrolysis of konjac flour under subcritical water conditions. Chiang Mai Journal of Science, 44(3), 988-992. DOI
    28. Klinchongkon, K., Chanthong, N., Ruchain, K., Khuwijitjaru, P., & Adachi, S. (2017). Effect of ethanol addition on subcritical water extraction of pectic polysaccharides from passion fruit peel. Journal of Food Processing and Preservation, 41(5). DOI
    29. Klinchongkon, K., Khuwijitjaru, P., & Adachi, S. (2017). Degradation kinetics of passion fruit pectin in subcritical water. Bioscience, Biotechnology and Biochemistry, 81(4), 712-717. DOI
    30. Klinchongkon, K., Khuwijitjaru, P., Wiboonsirikul, J., & Adachi, S. (2017). Extraction of oligosaccharides from passion fruit peel by subcritical water treatment. Journal of Food Process Engineering, 40(1). e12269 DOI
    31. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2017). Astaxanthin stability and color change of krill during subcritical water treatment. Journal of Food Science and Technology, 54(10), 3065-3072. DOI
    32. Rungpichayapichet, P., Nagle, M., Yuwanbun, P., Khuwijitjaru, P., Mahayothee, B., & Müller, J. (2017). Prediction mapping of physicochemical properties in mango by hyperspectral imaging. Biosystems Engineering, 159, 109-120. DOI
    33. Soisangwan, N., Gao, D. M., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2017). Production of lactulose from lactose in subcritical aqueous ethanol. Journal of Food Process Engineering, 40(2). DOI
    34. Soisangwan, N., Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2017). Kinetic analysis of lactulose production from lactose in subcritical aqueous ethanol. Food Science and Technology Research, 23(1), 45-49. DOI
    35. Khuwijitjaru, P. (2016). Utilization of plant-based agricultural waste by subcritical water treatment. Japan Journal of Food Engineering, 17(2), 33-39. DOI
    36. Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2016). Degradation kinetics of trisaccharides comprised of glucose residues in subcritical water. Journal of Carbohydrate Chemistry, 35(5), 286-299. DOI
    37. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2016). Direct treatment of isada krill under subcritical water conditions to produce seasoning with shrimp-like flavour. Food Technology and Biotechnology, 54(3), 335-341. DOI
    38. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2016). Using severity factor as a parameter to optimize krill treatment under subcritical water conditions. Bioscience, Biotechnology and Biochemistry, 80(11), 2192-2197. DOI
    39. Mahayothee, B., Koomyart, I., Khuwijitjaru, P., Siriwongwilaichat, P., Nagle, M., & Müller, J. (2016). Phenolic compounds, antioxidant activity, and medium chain fatty acids profiles of coconut water and meat at different maturity stages. International Journal of Food Properties, 19(9), 2041-2051. DOI
    40. Rungpichayapichet, P., Mahayothee, B., Nagle, M., Khuwijitjaru, P., & Müller, J. (2016). Robust NIRS models for non-destructive prediction of postharvest fruit ripeness and quality in mango. Postharvest Biology and Technology, 111, 31-40. DOI
    41. Soisangwan, N., Gao, D. M., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2016). Kinetic analysis for the isomerization of cellobiose to cellobiulose in subcritical aqueous ethanol. Carbohydrate Research, 433, 67-72. DOI
    42. Tamiya, S., Koomyart, I., Kobayashi, T., Shiga, H., Yoshii, H., Khuwijitjaru, P., & Adachi, S. (2016). Preparation of liquid and solid seasonings with shrimp-like flavor from isada krill under subcritical water conditions by steam injection. Food Science and Technology Research, 22(3), 317-323. DOI
    43. Watanabe, Y., Khuwijitjaru, P., Hamai, Y., Wiboonsirikul, J., & Adachi, S. (2016). Antioxidative property of acyl ascorbate in cookies containing iron. Japan Journal of Food Engineering, 17(2), 77-81. DOI
    44. Wiboonsirikul, J., Watanabe, Y., Omori, A., Khuwijitjaru, P., & Adachi, S. (2016). Antioxidative properties of stearoyl ascorbate in a food matrix system. Journal of Oleo Science, 65(6), 487-492. DOI
    45. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2015). Compositions, flavour and antiradical properties of products from subcritical water treatment of raw Isada krill. International Journal of Food Science and Technology, 50(7), 1632-1639. DOI
    46. Rungpichayapichet, P., Mahayothee, B., Khuwijitjaru, P., Nagle, M., & Müller, J. (2015). Non-destructive determination of β-carotene content in mango by near-infrared spectroscopy compared with colorimetric measurements. Journal of Food Composition and Analysis, 38, 32-41. DOI
    47. Wiboonsirikul, J., Nakata, K., Kobayashi, T., Khuwijitjaru, P., & Adachi, S. (2015). Degradation of disaccharides containing two glucose units in subcritical water. Asia-Pacific Journal of Chemical Engineering, 10(5), 681-686. DOI
    48. Khuwijitjaru, P., Plernjit, J., Suaylam, B., Samuhaseneetoo, S., Pongsawatmanit, R., & Adachi, S. (2014). Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. Canadian Journal of Chemical Engineering, 92(5), 810-815. DOI
    49. Khuwijitjaru, P., Pokpong, A., Klinchongkon, K., & Adachi, S. (2014). Production of oligosaccharides from coconut meal by subcritical water treatment. International Journal of Food Science and Technology, 49(8), 1946-1952. DOI
    50. Khuwijitjaru, P., Suaylam, B., & Adachi, S. (2014). Degradation of caffeic acid in subcritical water and online HPLC-DPPH assay of degradation products. Journal of Agricultural and Food Chemistry, 62(8), 1945-1949. DOI
    51. Koomyart, I., Nagamizu, H., Khuwijitjaru, P., Kobayashi, T., Shiga, H., Yoshii, H., & Adachi, S. (2014). Subcritical water treatment for producing seasoning from semidried Isada krill. Journal of Food Process Engineering, 37(6), 567-574. DOI
    52. Wiboonsirikul, J., Mori, M., Khuwijitjaru, P., & Adachi, S. (2013). Properties of extract from okara by its subcritical water treatment. International Journal of Food Properties, 16(5), 974-982. DOI
    53. Khuwijitjaru, P., Sayputikasikorn, N., Samuhasaneetoo, 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. DOI
    54. Khuwijitjaru, P., Watsanit, K., & Adachi, S. (2012). Carbohydrate content and composition of product from subcritical water treatment of coconut meal. Journal of Industrial and Engineering Chemistry, 18(1), 225-229. DOI
    55. Murayama, Y., Wiboonsirikul, J., Khuwijitjaru, P., Kobayashi, T., & Adachi, S. (2012). Antioxidant characteristics of extracts from cereal residues by their subcritical water treatment. Journal of Oleo Science, 61(9), 465-468. DOI
    56. Khuwijitjaru, P., Anantanasuwong, S., & Adachi, S. (2011). Emulsifying and foaming properties of defatted soy meal extracts obtained by subcritical water treatment. International Journal of Food Properties, 14(1), 9-16. DOI
    57. Khuwijitjaru, P., Yuenyong, T., Pongsawatmanit, R., & Adachi, S. (2011). Effects of ferric chloride on thermal degradation of γ-oryzanol and oxidation of rice bran oil. European Journal of Lipid Science and Technology, 113(5), 652-657. DOI
    58. Khuwijitjaru, P., Yuenyong, T., Pongsawatmanit, R., & Adachi, S. (2009). Degradation kinetics of gamma-oryzanol in antioxidant-stripped rice bran oil during thermal oxidation. Journal of Oleo Science, 58(10), 491-497. DOI
    59. Khuwijitjaru, P., Chalooddong, K., & Adachi, S. (2008). Phenolic content and radical scavenging capacity of kaffir lime fruit peel extracts obtained by pressurized hot water extraction. Food Science and Technology Research, 14(1), 1-4. DOI
    60. Wiboonsirikul, J., Khuwijitjaru, P., Kimura, Y., Morita, H., Tsuno, T., & Adachi, S. (2007). Production optimization of the extract with high phenolic content and radical scavenging activity from defatted rice bran by subcritical water treatment. Japan Journal of Food Engineering, 8(4), 311-315. DOI
    61. Fujii, T., Khuwijitjaru, P., Kimura, Y., & Adachi, S. (2006). Decomposition kinetics of monoacyl glycerol and fatty acid in subcritical water under temperature-programmed heating conditions. Food Chemistry, 94(3), 341-347. DOI
    62. Khuwijitjaru, P., Fujii, T., Adachi, S., Kimura, Y., & Matsuno, M. (2004). Kinetics on the hydrolysis of fatty acid esters in subcritical water. Chemical Engineering Journal, 99(1), 1-4. DOI
    63. Khuwijitjaru, P., Kimura, Y., Matsuno, R., & Adachi, S. (2004). Preparation of finely dispersed O/W emulsion from fatty acid solubilized in subcritical water. Journal of Colloid and Interface Science, 278(1), 192-197. DOI
    64. Khuwijitjaru, P., Kimura, Y., Matsuno, R., & Adachi, S. (2004). Solubility of oleic and linoleic acids in subcritical water. Food Science and Technology Research, 10(3), 261-263. DOI
    65. Khuwijitjaru, P., Adachi, S., & Matsuno, R. (2002). Solubility of saturated fatty acids in water at elevated temperatures. Bioscience, Biotechnology and Biochemistry, 66(8), 1723-1726. DOI
  • Activities

    • We welcomed 40 students from Asian countries to visit our laboratory for demonstration on utilization of by-products in food industry as a part of the "International Short-Couse in Food Technology" on June, 7, 2023.


    Neeranuch Milasing, a Ph.D. student was awarded for "Honorable Mention" Graduate Student Poster Competition Award from the Food Innovation Asia Conference 2021 (FIAC 2021) on June 18, 2021 (virtual conference)


    We welcomed Japanese students from Faculty of Agriculture, Kagawa University during their Short Visit Program to Thailand on September 26, 2019.


    We welcomed students from schools in local area to visit our laboratory during the Open House Days on August 26-27, 2019.


    We welcomed students from several countries to visit our laboratory during the their attending the Entech Summer Course on June 24, 2019.


    We welcomed students from schools in local area to visit our laboratory on April 19, 2019.


    Ms. Neeranuch Milasing (Ph.D. student) joined the International Exchange and Educational Program for Food Safety 2018 at Faculty of Agricullture, Kagawa University, Japan from August 20 to Septemper 21, 2018. The program is supported by Kagawa University and Japan Student Services Organization (JASSO).


    Mr. Thaweesak Tana (Master student) presented his research work at the 44th Congress on Science and Technology of Thailand, October 29th – 31st, 2018, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok, Thailand.


    Ms. Khwanjai Klinchongkon (Ph.D. student) conducted part of her Ph.D. thesis at Institute of Process Engineering in Life Sciences Section I: Food Process Engineering, Karlsruhe Institute of Technology (KIT), Germany from July to December, 2017.


    Ms. Peangjai Lerdsri (Master student) joined the International Exchange and Educational Program for Food Safety 2017 at Faculty of Agriculture, Kagawa University, Japan for 1 month from August 21 - September 22, 2017).


    Mr. Thaweesak Thana (Bachelor student) joined the Sanuki Program at Kagawa University, Japan for 4 month from March to July, 2017).


    Ms. Khwanjai Klinchongkon (Ph.D. student) presented her work at JSBBA (Japan Society for Bioscience, Biotechnology and Agrochemistry) Kansai 3rd Student Forum in Kobe, Japan on November 5th, 2016 and was awarded for "The Most Influential Presentation".


    Ms. Khwanjai Klinchongkon (Ph.D. student) presented her work at RGJ Ph.D. Congress 19 on June 8th, 2018 and was awarded for "outstanding oral presentation".


    Ms. Thapanee Bunyakiat (Master student) presented her work at International Conference on Food and Applied Bioscience 2016, Chiang Mai (4-5 February 2016)


    Mr. Thitiwat Pungseeklao(Master student) presented his work at International Conference on Food and Applied Bioscience 2016, Chiang Mai (4-5 February 2016)


    Ms. Khwanjai Klinchongkon(Ph.D. student) presented her work at The fourth Higher Education Research Promotion Congress (HERP CONGRESS IV), Ubon Ratchathani (8-10 February 2016)


    Ms. Nisarat Dangwisut (Bachelor student) (first on the left) presented her work at 13th National Postharvest Technology Conference, Nakhon Ratchasima (18-19 June 2015). The poster was awarded for "Poster Award (3rd place)".




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Started July 2019