food for the future

Description

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People

  

  

  

1 of 12

  

  

  

• ALUCK THIPAYARAT
• ANEK SIRIPANICHGORN
• APIRADEE HONGSTHONG
• ARUNEE SUPCHAROENLERT
• BANDIT KHAMPOOSA

Publications

  

  

  

1 of 15

  

  

  

• ● A cost-effective medium for Spirulina production ; Saiwaree Ngoenphoemsup, Wipawan Siangdung, Panittra Taweesang, et al.; 2023; Conference proceedings article
• ● Alterations in morphological and biochemical properties in ‘Namwa’ banana associated with freckles caused by Lasiodiplodia theobromae in Thailand; Salaemae N., Srilaong V., Pongprasert N., et al.; 2022; Journal article
• ● An alternative technique using ethylene micro-bubble technology to accelerate the ripening of banana fruit; Pongprasert N., Srilaong V., Sugaya S.; 2020; Journal article
• ● A Novel Technique Using Advanced Oxidation Process (UV-C/H2O2) Combined with Micro-Nano Bubbles on Decontamination, Seed Viability, and Enhancing Phytonutrients of Roselle Microgreens; Phornvillay S., Yodsarn S., Oonsrithong J., et al.; 2022; Journal article
• ● Application of carbon dioxide for Thermosynechococcus FA-CM-4201 cultivation for thermostable phycocyanin ; Panittra Taweesang, Saiwaree Ngoenphoemsup, Wipawan Siangdung, et al.; 2023; Poster

Projects

  

  

  

3 of 4

  

  

  

• ● Extraction of lard and black sesame using co-rendering method to obtain oil of high oxidation stability with a balanced fatty acids ratio; PIRAPORN SOMBUTSUWAN - Lipid Technology Research Laboratory
• ● Future Food Industry Coordination Office; SUVALUK ASAVASANTI - Food Technology and Engineering Laboratory
• ● Integrating biorefinery process and utilization of soybean meal for plant-based protein bioproduction towards innovative future foods; LAKHA SALAIPETH - School of Bioresources and Technology
• ● Investigation of bioactive peptides derived from Fingerroot (Boesenbergia rotunda (L.) Mansf.); WORAPOT SUNTORNSUK - Department of Microbiology
• ● Novel production of egg yolk oils and powders as nutraceuticals using subcritical fluid technology (2nd Year); ALUCK THIPAYARAT - Department of Food Engineering