Asst. Prof. Dr. Chutamat Niwat

Education

• Ph.D. (Food and Nutritional Sciences), University of Reading, UK (2009)
• M.S. (Food Science), Kasetsart University, Thailand (1999)
• B.S. (Food Science and Technology ) (First Class Honor), Chiang Mai University, Thailand (1993)

Research Interests

• Nutritional and Bioavailability effects of phytochemicals
•  Antioxidants and health prevention
•  Effect of processing on bioactive compounds
•  Functional foods supplemented with bioactive compounds from agricultural wastes
•  Functional foods for aging society

Selected Publications

• Michael, J., Niwat, C and Wijaya, CH. 2019. Optimization of extraction time and temperature for Java Tea (Orthosiphon aristatus BI. Miq) based functional drink production. Food and Nutrition Open Access. Vol. 2.2 DOI 10.31021/fnoa.20192117.
• Bshusal, P.R. and Niwat, C. 2019. Effect of banana (Musa sapientum L.) peel extract on lipid oxidation of fired mung dalmoth during storage. Proceedings of the 21st Food Innovation Asia Conference 2019. Bangkok, Thailand. 9-17.
• Bundasakpisal, K. and Niwat, C. 2019. The effect of ultrasonic-assisted extraction condition on bioactive compounds and antioxidant activities of colored rice. Proceedings of the 21st Food Innovation Asia Conference 2019. Bangkok, Thailand. 42-50.
• Hutauruk, L. and Niwat, C. 2019. Germinated black rice milk enriched with Cordycep millitaris as functional beverage products. Proceedings of the 21st Food Innovation Asia Conference 2019. Bangkok, Thailand. 213-220.
• Yensirikul, J. and Niwat, C. 2019. The effect of gelling agents and high pressure processing conditions on physical, chemical, and microbial properties of healthy jelly product for elderly people. Proceedings of the 21st Food Innovation Asia Conference 2019. Bangkok, Thailand. 221-229.
• Sonthong, J., Kanitsatranont, K. and Niwat, C. 2018. Physicochemical properties and bioactive compound of holy basil powder from spray-dreid encapsulation with maltodextrin and gum arabic. The Journal of KMUTNB. 28(2):439-452. (in Thai)
• Thao, N.T.T. and Niwat, C. 2018. Effect of germinated colored rice on bioactive compounds and quality of fresh germinated colored rice noodle. KMUTNB: International Journal of Applied Science and Technology. 11(1): 27-37.
• Thuengtung, S.,  Niwat, C., Tamura, M. and  Ogawa, Y. 2018.  In vitro starch examination of starch digestibility and changes in antioxidant activities of selected cooked pigmented rice. Food Bioscience. 23:129-136.
• Wiriya, K., Losirikul, K. and Niwat, C. 2018. Development of healthy snack bar from germinated sweet corn. Proceedings of the 20th Food Innovation Asia Conference 2018. Bangkok, Thailand. xx
• Siritham, F., Chinthannukul, P. and Niwat, C. 2018. Effect of different type and concentration of gelling agent on physical and chemical properties of energy gel product from honey. Proceedings of the 20th Food Innovation Asia Conference 2018. Bangkok, Thailand. xx
• Afifah, R.A., Niwat, C. and Ogawa, Y. 2016. Polyphenls and antioxidant stability of herbal tea infusions made from green tea, moringa, and banaba leaves during in vitro digestion. Proceedings of the 20^th World Congress on Clinical Nutrition (WCCN). Bangkok, Thailand. 86-91.
• Sarida, W., Niwat, C. and Adil, B.A. 2016. Quality performance of Indonesian frozen dessert (es puter) enriched with black glutinous rice (Oryza sativa glutinosa L.) and green tea (Camellia sinensis L.). International Food Research Journal. 23(2): 482-490.
• Phung, T.L. and Niwat, C. 2016. Effect of bran flour on physiochemical properties and sensory evaluation of reduced fat pate. Proceedings of the 18th Food Innovation Asia Conference 2016. Bangkok, Thailand. 231-238.
• Wati, W.S. and Niwat, C. 2016. Development of functional drink from colored milk. Proceedings of the 18th Food Innovation Asia Conference 2016. Bangkok, Thailand. 553-563.
• Thuengtung, S., Tamura, M., Ogawa, Y. and Niwat, C. 2016. Chemical properties, in vitro starch digestibility and enzymatic inhibitory activity of cooked colored rice. Proceedings of the 18th Food Innovation Asia Conference 2016. Bangkok, Thailand. 336-343.
• Sriwanitwong, N. and Niwat, C. 2015. Development of healthy colored rice snack containing concentrated pineapple juice. Food and Applied Bioscience Journal. 3(3):173-183.
• Andriani, C., Niwat, C. and Giriwono, P.E. 2015. Development of healthy colored rice snack containing concentrated pineapple juice. Proceedings of International Conference on Food Innovation Asia Conference 2015. Bangkok, Thailand. 208-216.
• Niwat, C., Chuemchaitrakul, C. and Donlao, N. 2015. Development of healthy fruit jam for Huai Nam Kuen Community Enterprise, Wiang Pah Pao District, Chiang Rai Province. Journal of Community Development and Life Quality. 3(2):151-159. (in Thai)
• George, T.W., Waroonphan, S., Niwat, C., Gordon M.H. and Lovegrove, J.A. 2013. Effects of acute consumption of fruit and vegetable puree-based drinks on vasodilation and oxidative status. British Journal of Nutrition. 109:1442-52.
• Niwat, C. and Konsue, N. 2013. Foam-mat Drying Characteristics of Pineapple (Nang Lae Cultv.) Juice. Proceedings of the 15th Food Innovation Asia Concerence 2013. 13-14 June 2013. Bangkok, Thailand. Pp. 191-198.
• Thuengtung, S., Konsue, N. and Niwat, C. 2013. Development of healthy pineapple flavored black tea using concentrated pineapple juice. Proceedings of the 5th Food Innovation Asia Concerence 2013. 13-14 June 2013.  Bangkok, Thailand. pp.513-521.
• จุฑามาศ นิวัฒน์ และณัฐวุฒิ ดอนลาว. 2555. การพัฒนาชาเยลลี่ระดับชุมชน. รายงานผลงานวิจัยในการประชุมวิชาการระดับชาติ เครือข่ายวิจัยสถาบันอุดมศึกษาทั่วประเทศ ประจำปี 2555. 16-18 พฤษภาคม. 2555.
• Aziz, N.A.B.T., Konsue, N. and Niwat, C. 2012. Effect of Evaporation Temperature on Physical and Chemical Properties of Concentrated Tomato Juice. International Conference of Food and Applied Bioscience: Creation for Better Life. February, 6-7, Chiang Mai, Thailand.
• Donpongprai, K., Cheamsuphakit, B. and Niwat, C. 2012. Effect of Tea Variety on Total Phenolic Content and Antioxidant Activity of Tea Jelly.  International Conference of Food and Applied Bioscience: Creation for Better Life. February, 6-7, Chiang Mai, Thailand.
• Chantrong, P.,  Khansri, S.,  Niwat, C. and Konsue, N. 2012. Development of Healthy Tomato Shot and Stability Determination. International Conference of Food and Applied Bioscience: Creation for Better Life. February, 6-7, Chiang Mai, Thailand.
• George, T.W., Waroonphan, S., Niwat, C., Gordon, M.H. and Lovegrove, J.A. 2012. The Glu298Asp single nucleotide polymorphism in the endothelial nitric oxide synthase gene differentially affects the vascular response to acute consumption of fruit and vegetable puree based drinks. Molecular Nutrition and Food Research. 56:1014–1024.
• George, T.W., Paterson, E., Niwat, C., Waroonphan, S., Gordon, M.H., and Lovegrove, J.A. 2009. Effects of chronic and acute fruit and vegetable puree-based drink consumption on cardiovascular disease risk factors. Acta Hort. 841: 201-206.
• George, T.W., Niwat, C., Waroonphan, S., Gordon, M.H., and Lovegrove, J.A. 2009. Effects of chronic and acute consumption of fruit and vegetable puree-based drinks on vasodilation, risk factors for cardiovascular disease and the response due to the eNOS G298T polymorphism. Proceedings of the Nutrition Society. 68(2):148-161.
• Paterson, E., Gordon, M.H., Niwat, C., George, T.W., Parr, L., Waroonphan, S., and Lovegrove, J.A. 2006. Supplementation with fruit and vegetable soups and beverages increases plasma carotenoid concentrations but does not alter markers of oxidative stress or cardiovascular risk factors. J. Nutrition. 136: 2849-2855.
• Niwat, C., George, T.W., Gordon, M.H., and Lovegrove, J.A. 2008. The consumption of fruit juice rich in flavonoids increases plasma antioxidant status. Proceedings of the Nutrition Society 2008, Cambridge, UK. 219.