Asst. Prof. Dr. Phunsiri Suthiluk

Education

• Ph.D. (Bioresource Engineering), Graduate School of Life and Environmental Sciences, University of Tsukuba, Japan (2007)
• M.S. (Biosystem Science), Graduate School of Biosystem Studies, University of Tsukuba, Japan (2004)
• B.S. (Food Science and Technology, First Class Honours), Faculty of  Agro-Industry, Kasetsart University, Bangkok, Thailand (2001)

Areas of Expertise

Quality Control of Fresh-cut Produce, Food Quality and Safety, Food Microbiology

Research Interests

• Food microbiology
• Quality control of fresh-cut produce
• Valorization of by-product from food processing
• Food laws and standards related to food industry

Selected Publications

• Numthuam, S., Suthiluk, P. and Satake, T. 2011. Potentail use of oxygen electrode for rapid determination of bacterial contamination in foods. Journal of Food Safety, Vol. 31, Issue 2, page 219-224.
• Raiputta, J., Setha, S. and Suthiluk, P. 2013. Microbial Reduction and Quality of Fresh-cut ‘Phulae’ Pineapple (Ananas Comosas) Treated with Acidic Electrolyzed Water. Acta Horticulturae (ISHS) 1012: 1049-1055.
• Suthiluk, P. and Chantaraboon, A. 2013. Sugar Palm Seed (Arenga Westerhoutii Griff.) in  Thailand: Nutritioanl Composition and Product Development. Acta Horticulturae (ISHS) 1012: 1407-1414.
• Suthiluk. P., Yoyponsan, P. and Ogawa, Y. 2016. Vitamin C, chlorophyll and potassium content in fresh-cut green bell pepper as affected by different washing solutions. Proceeding of the International Conference on Food and Applied Bioscience, 4-5 February 2016, Chiang Mai, Thailand: 277-283.
• Thu, S. L., Tam, H. L. M., Tongdeesoontorn, W. and Suthiluk, P. 2017. Quality Changes and Volatile Compounds in Fresh-cut ‘Phulae’ Pineapple during Cold Storage. Current Applied Science and Technology Journal (CAST) Vol. 17, No.2 Jul.-Dec. page 162-171.
• Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P. and Rawdkuen, S. 2017. Shelf life extension for Bluefn tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control, 79. page 333-343.
• Suthiluk, P., Chuensombat, N, Setha, S. and Rungraeng, N. 2018. Bioactive Compounds and Antioxidant Activity in ‘Nanglae’ Pineapple Juice as Affetced by UV-C Radiation and Heat Treatment. Proceedings of The 20th Food Innovation Asia Conference 2018 (FIAC 2018), 14-16 June 2018, Bangkok, Thailand: page 9-16.
• Chuensombat, N, Rungraeng, N., Setha, S. and Suthiluk, P. 2019. A preliminary study of high pressure processing effect on qualitychanges in ‘Nanglae’ pineapple juice during cold storage. Journal of Food Science and Agricultural Technology, 5 (Spcl. Iss.). page 13-18.