Group members of Assoc.Prof.Dr.Woatthichai NARKRUGSA

Group members of Assoc.Prof.Dr.Woatthichai NARKRUGSA

Group members of Assoc.Prof.Dr.Woatthichai NARKRUGSA
Ph.D students
Miss Nasrin MATHA (Kate) Tel.+66847021209
e-mail: [email protected]
Kate does her dissertation in the theme of
tamarind kernel powder (TKP) and jellose
production from tamarind seed in Thailand and
study their characteristics for uses in food
industry.
Miss Lamnamporn PLODPLUEANG (LE-AH)
Tel.+66897534485
e-mail: [email protected]
LE-AH does her Ph.D research in the field
of edible film from jellose for coating Thai
fresh fruits to export.
Miss Sineenat SUKHWANLI (ying)
Tel.+66840648940
e-mail: [email protected]
Ying does her dissertation in the
theme of Protein isolate from
tamarind seeds in Thailand and
study their characteristics including
their functional properties for food
industry.
Undergraduate students
Miss Chadaporn BANJAI (Tik)
Miss Kanthima PANNOPPA (Ra’)
Both of them do their research in the field of frozen dough from Rice Berry variety of
Thailand.
Miss Kelvalin SURIYAPONGPAISAN (NumWan’)
Miss Suprawee SANONG(Eye)
Num Wan’ and Eye do their project in the field of edible film made from tamarind kernel
seed powder(TKP) and their characteristics.
CV of Assoc.Prof.Dr. WOATTHICHAI NARKRUGSA
1.Name
Dr./Mr. Woatthichai NARKRUGSA
2.Position:
Associate Professor
3. E-mail :
knwoaith @ kmitl.ac.th
4. Education:
B.Sc. (Chemistry), Kasetsart University, THAILAND.
M.Sc.(Food Science and Techmology), Kasetsart University, THAILAND.
Dr.Nat.Tech.( Food Technology), Bodenkultur Universitat fur Wien, AUSTRIA.
5.Techching Interests:
Food Chemistry , Cereal Technology, Principle of Packaging, Advanced Food Processings,
Carbohydrates in Food, Starch Science and Technology.
6.Research Area:
Rice and its products, Microwave Heating, Thermal processing, Starch
7.Publications:
7.1 Publications in Journals
Narkrugsa,W.and Berghofer,E.1992. Physicochemical Properties of Modified Cassava Flour and Starch
for Corrugated Board Adhesive.The Kasetsart Journal(Nat.Sci.).26(3):314-323.(in English)
Narkrugsa,W.,Berghofer,E. and Carmarco,L.C.A.1992.Herstellung von Starkederivaten durch Heissextrusion. Starke/Starch.44(3):81-90.(in German)
Narkrugsa,W.1995.Modified Cationic Starch Production by Microwave Techniquue. Journal of the
National Research Council of Thailand. 27(1):35-46.(in Thai)
Narkrugsa,W.1995.Microwave Effect on Gelatinized Conditions on Tapioca and Glutinous Rice Starches.
The Kasetsart Journal (Nat.Sci.) 29(4):515-520.(in English)
Narkrugsa,W.1996.Study on Thermal Processing of Canned Rice. Journal of the National Research
Council of Thailand.28(2):243-258.(in Thai)
Narkrugsa,W.1996.Changes in Some Physicochemical Properties of Tapioca and Glutinous Rice
Starches after Microwave Heating. The Kasetsart Journal (Nat.Sci.). 30(4):532-538.(in English)
Narkrugsa,W. and Sirilert,T.1997. Edible Film Production from Isolated Mungbean Protein. Journal of the
National Research Council of Thailand. 29(2):133-152.(in Thai)
Maneesriraj,P.,Phetkoa,S. and Narkrugsa,W.1998.Starch Phosphate Production by Microwave
Technique. The Kasetsart Journal (Nat.Sci.). 32(2):234-241.(in English)
Narkrugsa,W.and Thunyawanith,W.2005.The Quality Improvement of Quick Cooking Rice by Freezing
and Microwave Technique.Journal of the National Research Council of Thailand.37(2):125-142. (in Thai)
Ponchaloeampong, P. and Narkrugsa, W.2005. Colour in the Can: Effect of Processing Conditions on
Yield and Color of Albacore Tuna. Food and Beverage Asia.August/September:28-33. (in English)
Charunsirisej, J., N. Umnahanant, S. Phongvutipropunt and W. Narkrugsa. 2005.
Developtment of Morning Meal of Chewy Granola Bar from Puffed Rice. Journal of King Mongkut’s
Institute of Technology Ladkrabang.13(2):75-79.(in Thai)
Narkrugsa,W. and W.Samutsri. 2006. Substitution of Rennet Casein with Rice Bran Protein in Artificial
Cheese Spread. Journal of King Mongkut’s Institute of Technology Ladkrabang.14(1):10-18.(in Thai)
Narkrugsa,W. and O.Boonwithawacharoen.2006. Effects of Water Temperature , Leaf/Water, Ratio and
Extraction Time on the Antioxidant Content in Tea. Journal of King Mongkut,s Institute of Technology
Ladkrabang.14(2):8-16.(in Thai)
Narkrugsa,W. and D. Kunmanotewong. 2007. Study on the Effects of Chemical Solution on Sweet
Potato Starch Preparation. Journal of King Mongkut’s Institute of Technology Ladkrabang.15(1):14-21.(in
Thai)
Inchuen,S., Narkrugsa,W., Pornchaloempong,P., Chanasinchana, P. and Swing,T. 2008. Microwave and
Hot-Air Drying of Thai Red Curry Paste. Maejo International Journal Science and Technology.1(Special
Issue): 38-49.(in English)
Maisont,S. and Narkrugsa,W.2009. Effect of Some Physicochemical Properties of Paddy Rice Varieties
on Puffing Qualities by Microwave. “ ORIGINAL”, Kasetsart J.(Nat.Sci.)43(3):566-575.(in English)
Narkrugsa,W., Saeleaw. M. 2009.The Retrogradation of Canned Rice During Storage.KMITL Sci.Tech. J.
Vol.9 No.1 Jan. – Jun. (in English)
Inchuen,S., Narkrugsa, W. and Pornchaloempong,P.2009. Moisture Sorption Thai Red Curry Powder.
Maejo International Journal Science and Technology.3(3):486-497.(in English)
Inchuen,S., Narkrugsa, W. and Pornchaloempong,P.2010.Effect of Drying Methods on Chemical
Composition, Color and Antioxidant Properties of Thai Red Curry Powder. Kasetsart
J.(Nat.Sci.).44(1):142-151.(in English)
Maisont,S. and Narkrugsa,W. 2010. Effect of Salt, Moisture Content and Microwave Power on Puffing
Qualities of Puffed Rice. Kasetsart J.(Nat.Sci.). 44: 251-261. (in English)
Misont, S. and Narkrugsa, W. 2010. The Effect of Germination on GABA Content, Chemical
Composition, Total Phenolics Content and Antioxidant Capacity. Kasetsart J.(Nat.Sci.). 44: 912-923. (in
English)
Unhasirikul,M., Naranong,N. and Narkrugsa,W.2012.Reducing Sugar Production from Durain Peel by
Hydrochloric Acid Hydrolysis.World Academy of Science, Engineering and Technology 69:173-178.(in
English)
Unhasirikul,M., Narkrugsa,W. and Naranong,N..2013.Sugar Production from Durain(Durio zibethinus
Murray)Peel by Acid Hydrolysis. African Journal of Biotechnology.12(33):5244-5251.(in English)
7.2 Conference paper
Narkrugsa,W.1992.Cationic Starch Production by Cooking Extrusion. In Proceeding of the 30th
Kasetsart University Annnual Conference During 29th Jan-6th Feb.1992 at Kasetsart University,Bangkok
THAILAND.p425-433.(in Thai)
Narkrugsa,W.1993. Study on the Feasibility of Starch Citrate Production by Microwave Technique. In
Proceeding of the 31st Kasetsart University Annnual Conference During 3-6 Febuary 1993. at Kasetsart
University ,Bangkok.THAILAND.p270-280.(in Thai)
Pornchaloempong, P., Narkrugsa, W., K. Cherdareekit,K., Piyaaphantawong, K. and Peerajit,S. 2002.
Optimization of Sensory Quality in Canned Tuna. In Proceeding of the International Conference on
Innovations in Food Processing Technology and Engeneering.11-13 Dec.2002 at Asian Institute of
Technology (AIT), Bangkok, THAILAND. p.55-63.(in English)
Pornchaloempong, P., Narkrugsa,W., Balaban,M.O. and Prinyawatkul,W.2004.Effect of Processing
Conditions on Yield and Color of Albacore Tuna. In Proceeding of the International Conference on
Innovations in Food Processing Technology and Engeneering.11-13 Jan.2004 at Asian Institute of
Technology (AIT), Bangkok,THAILAND. p.93-100. (in English)
Angkurasi,R. and Narkrugsa,W.2004. Development of Starch Citrate Production by Using SemiContinuous Microwave Technique. In Proceeding of the 1st KMITL International Conference on
Integration of Science &Technology for Sustainable Development,Bangkok THAILAND.25–26 Aug.2004.
Vol.2:p.352-357. (in English)
Inchuen,S. and Narkrugsa,W.2004. Study on Some Physicochemical Properties of Banana Flour from
Kluai Nam Wa .In Proceeding of the 1st KMITL International Conference on Integration of Science &
Technology for Sustainable Development, Bangkok THAILAND.25-26Aug.2004.Vol.2:p.358-362. (in
English)
Boonruangya,C. and Narkrugsa,W.2004.Effect of Packaging Material and Storage Condition on Banana
Flour. In Proceeding of the 1st KMITL International Conference on Integration of Science & Technology
for Sustainable Development , Bangkok THAILAND. 25-26 Aug.2004.Vol.2:p.375-378. (in English)
Misont, S. and Narkrugsa, W. 2011. The Effect of Germination Time on Puffing Qualities and the GABA
Content Retention of Puffed Rice By Microwave Heating. In. Proceeding of the 12th ASEAN Food
Conference 2011. Bangkok International Trade & Exhibition Centre (BITEC), Bangkok, Thailand. (in
English)
Jitpong, K. and Narkrugsa, W. 2011. Soaking and Germinating Effects on Some Physicochemical
Properties and GABA Content of Germinated Thai Color Rice Flour. In. Proceeding of the 12th ASEAN
Food Conference 2011. Bangkok International Trade & Exhibition Centre (BITEC), Bangkok, Thailand. (in
English)
Juyjaihoem, J. and Narkrugsa, W. 2011. Effect of Soaking on Germination Characteristics of Paddy
Rice, Chemical Composition and GABA Content in Germinated Paddy Rice. In. Proceeding of the 12th
ASEAN Food Conference 2011. Bangkok International Trade & Exhibition Centre (BITEC), Bangkok,
Thailand. (in English)
Eiamsard, D. and Narkrugsa, W. 2012. Rheological Properties of Tamarind Kernel Flour Drying with
Two Different Methods. International Conference on Food and Applied Bioscience.6-7 Feb.2012 at
Chiang Mai, THAILAND. 143: 194-200.
Tantayapiromkul , D. and Narkrugsa, W . 2012. Chemical and Physico-Chemical Characteristics of
Brown Rice Flour as Affected by Harvesting Time. International Conference on Food and Applied
Bioscience.6-7 Feb.2012 at Chiang Mai, THAILAND.143: 182-187.
Pipatthana, M. and Narkrugsa, W. 2013. Effects of Microwave Heating on Puffing Characteristics of
Paddy Rice, Water Absorption, Water Solubility and Antioxidant Activity of Puffed Rice Flour. NGRC29th
at Mae Fah Laung University (MFU) during Oct . 24-25, 2013,THAILAND.
8.Books/Book Chapter
Cereal Technology (in Thai)
Principle of Packaging (in Thai)
Carbohydrate in Food (in Thai)
9. Patent :
THAILAND PATENT No.9584 : Canned White Rice Production in the Industrial Scale.
THAILAND PATENT No.14787 : Quick Cooking Brown Rice Production.
THAILAND Petty PATENT No.1403000511:Tamarind Kernel Seed Powder Production.