food for the future

Description

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People

  

  

  

1 of 11

  

  

  

• APIRADEE HONGSTHONG
• ARUNEE SUPCHAROENLERTBANDIT KHAMPOOSA

Publications

  

  

  

11 of 18

  

  

  

• ● Low temperature conditioning reduces chilling injury incidence in okra (Abelmoschus esculentus L.) pods; Phornvillay S., Pongprasert N., Sugaya S., et al.; 2021; Journal article
• ● Microfluidic-assisted T-junction internal gelation for phycocyanin encapsulation; Onnicha Rueangkrachai, Boonpala Thongcumsuk, Sukunya Oaew, et al.; 2025; Journal article● Non-destructive determination of volatile compounds and prediction of amino acid nitrogen during sufu fermentation via electronic nose in combination with machine learning approaches; Xie Y.; Guo C.; Devahastin S.; Jiang L.; Du M.; Yi J.; 2024; Journal article
• ● Novel Combined Use of Red-White LED Illumination and Modified Atmosphere Packaging for Maintaining Storage Quality of Postharvest Pakchoi; Zhang, Xi-jia; Zhang, Min; Chitrakar, et al.; 2022; Journal article

Projects

  

  

  

1 of 5

  

  

  

• ● Biochemical and Structural Characterization of Thai Durian Polyphenol Oxidases to Determine their Catalytic Efficiency on Browning Phenomenon ; LEELA RUCKTHONG - Department of Chemistry● Biotechnology for production of Immunoglobulin Y against Helicobacter pyroli gastritis for health food supplement; PHENJUN MEKVICHITSAENG - Animal Cell Culture Laboratory
• ● Developing Food Systems Framework for Thailand & Food Systems Analysis and Development on Trade, Distribution and Food Services.; SANTI CHAROENPORNPATTANA - Department of Civil Engineering
• ● Developing of plant-based meat (mung bean meal and rice bran protein) colored with natural color extract; ORRAPUN SELAMASSAKUL - Agricultural and Functional Food Processing