Dr. Piyaporn Chueamchaitrakun

ผศ. ดร. ปิยาภรณ์ เชื่อมชัยตระกูล

ผู้ช่วยศาสตราจารย์, สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร
Tel: +66 5391 6752
Scopus   

การศึกษา

  • B.Sc. (Food Industrial Technology), Maejo University (1999)
  • M.Sc. (Agro-Industrial Product Development), Kasetsart University (2003)
  • Ph.D. (Agro-Industrial Product Development), Kasetsart University (2011)

Publications (selected)

Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., Kasemsamran, S. and Prinyawiwatkul, W. 2011. Sensory Descriptive and Texture Profile Analyses of Butter Cakes Made from Composite Rice Flours. Int.  J. Food Sci. & Technol. 46: 2358-2365.

Chueamchaitrakun, P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., and Kasemsumran, S. 2011. Prediction of pasting and thermal properties of mixed flours Hom-mali rice and Glutinous rice using NIRS. Kasetsart J. (Nat. Sci.) 45 (3):481-489

Chueamchaitrakun P., Chompreeda, P., Haruthaithanasan, V., Suwonsichon, T., and Kasemsumran, S. 2011.Pasting properties of mixed flours Hom-mali and glutinous rice and physical properties of butter cake using mixed flours.Kasetsart J. (Nat. Sci.) 45 (2):295-304

 

Contact Information

Tel: +66 5391 6752
Email: piyaporn.chu@mfu.ac.th

Article list on Scopus
Article
Functioning tourism interpretation on consumer products at the tourist generating region through tea tourism
International Journal of Culture, Tourism, and Hospitality Research, 2021, 15(3), pp. 340-354
Article
Descriptive sensory analysis of Chinese and Assam drinking green teas from Thailand influenced by varying durations of rolling and pan-firing processes
Agriculture and Natural Resources, 2020, 54(5), pp. 537-544
Article
Understanding Indonesian people: Consumer acceptance and emotions study of green tea products from thailand
Current Applied Science and Technology, 2018, 18(1), pp. 37-44
Conference Paper
The aroma profiles of Thai green teas derived from two varieties, Chinese and Assam
Natural Product Communications, 2017, 12(8), pp. 1317-1319
Article
Effect of xanthan gum/CMC on bread quality made from Hom Nil rice flour
International Food Research Journal, 2016, 23(5), pp. 2300-2305
Article
Prediction of pasting and thermal properties of mixed Hom-Mali and glutinous rice flours using near infrared spectroscopy
Kasetsart Journal - Natural Science, 2011, 45(3), pp. 481-489
Article
Sensory descriptive and texture profile analyses of butter cakes made from composite rice flours
International Journal of Food Science and Technology, 2011, 46(11), pp. 2358-2365
Article
Physical properties of butter cake made from mixed hom-mali and glutinous rice flours
Kasetsart Journal - Natural Science, 2011, 45(2), pp. 295-304