Healthy food
Description
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People
1 of 5
Publications
2 of 6
- ● A Systematic Review on Fermented Chili Pepper Products: Sensorial Quality, Health Benefits, Fermentation Microbiomes, and Metabolic Pathways; Zhijia Liu, Shengbao Cai, Shiyao Zhang, et al.; 2023; Journal article
- ● Brazilein as an alternative pigment: Isolation, characterization, stability enhancement and food applications; Ngamwonglumlert, Luxsika; Devahastin, Sakamon;; 2023; Journal article
- ● Construct heterologous omega-3 fatty acid production Arthrospira strain; Wattana Jeamton, Nareerat Peepim, Kalyanee Paithoonrangsarid, et al.; 2022; Poster
- ● Designing Natural Deep Eutectic Solvents for Extraction of Phenolic Compounds and Antioxidant Application: A Case Study with Diverse Thai Rice Bran Varieties; Chatchai Siripattanakulkajorn, Piraporn Sombutsuwan, Pierre Villeneuve, et al.; 2024; Journal article
- ● Effects of Processing and High-Pressure Pasteurization on Quality of Cold-Pressed Vegetable and Fruit Juices and Smoothies; Wipawan Lerdsiri, Songsirin Ruengvisesh and Rarisara Impaprasert
; 2023; Conference proceedings article
Projects
- ● Development of unique uniflora honey production from Cosmos sulphureus as a commercial food supplement. ; KANTEERA SOONTHARAPIRAKKUL - Kmutt Ratchaburi Learning Park
- ● Innovation for leafy-vegetable production with high nutrition by LED technology; WILAIWAN VIPUTHANUPONG - Department of Electrical Engineering
- ● 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
Contact Information
Research, Innovation and Partnerships Office
Working: Monday - Friday time 08:30 - 16:30am.
Email :
research@kmutt.ac.th
Website :
https://ripo.kmutt.ac.th