ผศ.ดร. ปราโมทย์ คูวิจิตรจารุ

การติดต่อ :
Phone : 034219361 E-mail : khuwijitjaru_p@su.ac.th
การศึกษา :
- Dr. Agric. Sci. (Food Science and Biotechnology), Kyoto University, Japan (2004)
- M. Agric. Sci. (Applied Life Science), Kyoto University, Japan (2001)
- วท.บ. (เทคโนโลยีอาหาร) มหาวิทยาลัยศิลปากร (2539)

Research Area
Subcritical water (superheated water) technology, Reaction Kinetics in food, Extraction of bioactive compounds from natural sources, Agricultural waste utilization, Non-destructive analytical methods (NIR), Oligosaccharides
Research Area
ผลงานวิจัย
ผลงานวิจัยที่ได้รับการตีพิมพ์เผยแพร่:
วารสารวิชาการ
1. Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi,Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. 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): 1632–163.
2. Parika Rungpichayapichet, Busarakorn Mahayothee, Pramote Khuwijitjaru, Marcus Nagle , Joachim Müller. 2015. Non-destructive determination of B - carotene content in mango by NIR spectroscopy compared with colorimetric measurements. Journal of Food Composition and Analysis 38:32-41.
3. Khuwijitjaru, P., Pokpong, A., Klinchongkon, K. and Adachi, S. 2014. Production of oligosaccharides from coconut meal by subcritical water treatment. International Journal of Food Science and Technology 49(8) 1946-1952.
4. Khuwijitjaru, P., Plernjit, J., Suaylam, B., Samuhaseneetoo, S., Pongsawatmanit, R. Adachi, S. Degradation kinetics of some phenolic compounds in subcritical water and radical scavenging activity of their degradation products. The Canadian Journal of Chemical Engineering 92 (5): 810-815.
5. Khuwijitjaru, P., Suaylam, B. and Adachi, S. 2014. Degradation of caffeic acid in subcritical water and on-line HPLC-DPPH assay of degradation products. Journal of Agricultural and Food Chemistry.62 (8), pp 1945–1949.
6. Intira Koomyart, Hironori Nagamizu, Pramote Khuwijitjaru, Takashi Kobayashi, Hirokazu Shiga, Hidefumi Yoshii, and Shuji Adachi. (2014). Subcritical water treatment for producing seasoning from semidried Isada krill. Journal of Food Process Engineering, 37(6): 567–574.
7. 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.
8. Ogawa, T., Khuwitjaru, P., Adachi, S. 2557 How to Draw Figures Using Microsoft Office 2013. SILPAKORN UNIVERSITY SCIENCE AND TECHNOLOGY JOURNAL, ปีที่ 8, ฉบับที่ 2, หน้า 9-27. 2557.
9. 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.
10. Khuwijitjaru, P.,Sayputikasikorn, N.,Samuhaseneetoo, 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.
11. Khuwijitjaru, P.,Watsanit, K. and 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.
12. Khuwijitjaru, P.,Yuenyong, T.,Pongsawatmanit, R., Adachi, S. Effects of ferric chloride on thermal degradation of gamma - oryzanol and oxidation of rice bran oil. European Journal of Lipid Science and Technology, 113(5) 652-657.
13. 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.

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