Asst. Prof. Dr. Saroat Rawdkuen

Assoc. Prof. Dr. Saroat Rawdkuen

Acting Dean / Associate Professor, Lecturer in Food Science and Technology Program
Tel: +66 5391 6752

Education:

• Ph.D (Food technology ), Prince of Songkla University, Thailand (2005)

• Bs.c (Agro-Industry)(First Class Hons.), Prince of Songkla University, Thailand (1999)

Research Interests:

• Chemistry and biochemistry of food proteins and enzymes

• Technology of meat, poultry and fish processing

• Agricultural by-products utilization

• Innovative food packaging & bio-materials

Selected Publications: (current-2015)

Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2019. Effect of red Jasmine rice replacement on rice flour properties and noodle qualities. Food Sci. Biotechnol. 28 (1): 25-34.

Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2019. The influence of hydrocolloids on the properties organic red Jasmine rice noodles, namely on antioxidant activity, cooking, texture, and sensory properties. Starch. 71: 1-9.

Kaewprachu, P., Amara, C.B., Oulahal, N., Gharsallaoui, A., Joly, C., Tongdeesoontorn, W., Rawdkuen, S., & Degraeve, P. 2018. Gelatin films with nisin and catechin for mined pork preservation. Food Pack. Shelf Life. 18: 173-183.

Junsathian, P., Yordtong, K., Corpuz, H.M., Katayama, S., Nakamura, S., and Rawdkuen, S. 2018. Biological and neuroprotective activity of Thai edible plant extracts. Ind. Crop. Prod. 124:548-554

Rawdkuen, S., Rodzi⁠,N., and Pnijsuwan, S. 2018. Characterization of sacha inchi protein hydrolysates produced by crude papain and Calotropis proteases. LWT-Food Sci. Technol. 98: 18-24

Putsakum, G., Lee, D.S., Suthiluk, P., and Rawdkuen, S. 2018. The properties of gelatin film-neem extract and its effectiveness for preserving minced beef. Pack. Technol. Sci. 31(9): 611-620

Kaewprachu, P., Osako, K., and Rawdkuen, S. 2018. Effects of plasticizers on the properties of fish myofibrillar protein film. J. Food Sci. Technol. 55 (8): 3046-3055

Issara, U., and Rawdkuen, S. 2018. Instant organic rice bran milk: a nutritional quality aspect. Int. Food Res. J. 25 (4): 1611-1616.

Kaewprachu, P., Osako, K.,Rungraeng, N., and Rawdkuen, S. 2018.Characterization of fish myofibrillar protein film incorporated with catechin-Kradon extract. Int. J. Biol. Macromol. 107:1463-1473.

Kraithong, S., Lee, S.Y., and Rawdkuen, S. 2018. Physicochemical and functional properties of Thai organic rice flour. J. Cereal Sci. 79: 259-266.

Phongthai, S., D’Amico, S., Schoenlechner, R., Homthawornchoo, W., and Rawdkuen, S. 2018. Fractionation and antioxidant properties of rice bran protein hydrolysates stimulated by in vitro gastrointestinal tract. Food Chem.240: 156-164.

Phongthai, S., Lim, S.T., and Rawdkuen, S. 2017. Ultrasonic-assisted extraction of rice bran protein using response surface methodology. J. Food Biochem. 4(2); e12314; DOI: 10.1111/jfbc.12314

Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., and Rawdkuen, S. 2017. Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradone extract. Food Cont. 79: 333-343.

Kaewprachu, P., Rungraeng, N., Osako, K., and Rawdkuen, S. 2017. Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract. Food Pack. Shelf Life.13: 56-65.

Kaewprachu, P., Osako, K., Tongdeesoontorn, W., and Rawdkuen, S. 2017. The effects of microbial transglutaminase on the properties of fish myofibrillar protein film. Food Pack. Shelf Life.12: 91-99.

Phongthai, S., Homthwornchoo, W., and Rawdkeun, S. 2017. Preparation, properties and application of rice bran protein: a review (mini review). Int. Food Res. J. 24: 25-34.

Phongthai, S., D’Amico, S., Schoenlechner, R., Homthawornchoo, W., and Rawdkuen, S. 2017. Effects of protein enrichment on the properties of rice flour based gluten-free pasta. LWT. Food Sci. Tech. 80:  378-385.

Ketnawa, S., Rungraeng, N., and Rawdkuen, S. 2017. Phase partitioning for enzyme separation: an overview and recent applications (mini review). Int. Food Res. J. 24: 1-24.

Ketnawa, S., Benjakul, S., Martinez-Alvarez, O., and Rawdkuen, S. 2017. Fish skin gelatin hydrolysates produced by visceral peptidase and bovine trypsin: bioactivity and stability. Food Chem. 215: 383-390

Issara, U., and Rawdkuen, S. 2017. Physicochemical and stability of organic rice bran milk added with hydrocolloids. Food Appl Biosci. 5: 10-10.

Issara, U., and Rawdkuen, S. 2016. Rice bran: a potential of main ingredient in healthy beverage (mini review). Int. Food Res. J. 23: 2306-2318.

Phongthai, S., D’Amico, S., Schoenlechner, R., and Rawdkuen, S. 2016. Comparative study of rice protein concentrate and egg albumin on gluten-free bread properties. J. Cereal Sci. 72:38-45.

Phongthai, S., Lim, S.T., and Rawdkuen, S. 2016. Optimization of microwave-assisted extraction of rice bran protein and its hydrolysates properties. J. Cereal Sci. 70: 146-154.

Shankar, S., Tanomrod, N., Rawdkuen, S., and Rhim, J.W. 2016. Preparation of pectin/silver nanoparticles composite films with UV-light barrier and properties. Int. J. Biol. Macromol. 92: 842-849.

Rawdkuen, S., Sai-Ut, S., and Benjakul, S. 2016. Optimizing the tyrosinase inhibitory and antioxidant activity of mango seed kernels with a response surface methodology. Food Anal. Methods. 9: 3032-3043.

Rawdkuen, S., Murdayanti, D., Ketnawa, S., and Phongthai, S. 2016. Chemical properties and nutritional factors of press-cake from tea and sacha inchi seeds. Food Biosci. 15: 64-71.

Ketnawa, S., Martinez-Alvarez, O., Gomez-Estaca, J., Gomez-Guillen, M.C.., Benjakul, S., and Rawdkuen, S. 2016. Obtaining of functional components from cooked shrimp (Penaeus vannamei) by enzymatic hydrolysis. Food Biosci. 15: 55-63.

Kaewprachu, P., Osako, K., Benjakul, S., and Rawdkuen, S. 2016. Effect of protein concentrations on the properties of fish myofibrillar protein based film compared with PVC film. J. Food Sci. Technol. 53: 2083-2091.

Kaewprachu, P., Osako, K., Benjakul, S., Tongdeesoontorn, W., and Rawdkuen, S. 2016. Biodegradable protein-based films and their properties: A comparative study. Pack. Technol. Sci. 29: 77-90.

Ketnawa, S., Benjakul, S., Martinez-Alvarez, O., and Rawdkuen, S. 2016. Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate. Fish Sci. 82: 379-389.

Ketnawa, S., Martinez-Alvarez, O., Benjakul, S., and Rawdkuen, S. 2016. Gelatin hydrolysates from farmed giant catfish skin using alkaline proteases and its antioxidative function of simulated gastro-intestinal digestion. Food Chem. 192: 34-42.

Ketnawa, S., Martinez-Alvarez, O., Benjakul, S., and Rawdkuen, S. 2015. Extraction and biochemical characterization of peptidases from giant catfish viscera by aqueous two-phase system. J. Food Biochem. 39: 429-438.

Sai-Ut, S., Benjakul, S., Kraithong, S., and Rawdkuen, S. 2015. Optimization of antioxidants and tyrosinase inhibitory activity in mango peels using response surface methodology. LWT-Food Sci. Technol. 64: 742-749.

Sai-Ut, S., Benjakul, S., and Rawdkuen, S. 2015. Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT. J. Food Sci. Technol. 52: 5842-5849.

Kaewprachu, P., Osako, K., Benjakul, S., and Rawdkuen, S. 2015. Quality attributes of minced pork wrapped with catechin-lysozyme incorporated gelatin film. Food Pack. Shelf Life.3: 88-96.

Phongthai, S., and Rawdkuen, S. 2015. Preparation of rice bran protein isolates using three- phase partitioning and its properties. Food Appl. Biosci. J. 3:137-149.

Contact Information

Tel: +66 5391 6752  Fax: +66 5391 6737
Email: saroat@mfu.ac.th