ผศ. ดร. รุ่งอรุณ สาสนทาญาติ

การศึกษา

•  Ph.D. (Food Engineering and Bioprocess Technology), Asian Institute of Technology, Thailand (2007)
•  M.S. (Food Science and Technology), Chiangmai University, Thailand (2002)
•  B.S. (Food Science and Technology ), Chiang Mai University, Thailand (1996)

Research interests

• Starch chemistry and technology
• Utilization of plant carbohydrate
• Food product & process development

Selected publications  

• Liangpanth. T and Sasanatayart R. (2020). Plant Pigments obtained from Ultrasound-assisted Extraction: Color properties and Antioxidant Activities during in-vitro Gastrointestinal Digestion. Food and Applied Bioscience Journal. 8(1): pp 11-32.
• Liangpanth. T and Sasanatayart R. (2019). Effect of Thermal Treatments on Antioxidant Properties of Pumpkin Flesh and Their Stability during in-vitro Gastrointestinal Digestion. Food and Applied Bioscience Journal. 7 (Special Issue on Agriculture and Agro-Industry): pp 118-130.
• Liangpanth. T., Sasanatayart. R and Desale F. (2019). H. Effect of Drying and in vitro Gastrointestinal Digestion on Antioxidant Activities of Orange and Purple Fleshed Sweet Potatoes. Food and Applied Bioscience Journal. 7 (Special Issue on Agriculture and Agro-Industry): pp 90-104.
• Suntipabvivattana, N., Naradisorn, M., Suthiluk, P., Chaiwong, S., Sasanatayart, R., Tongdeesuntorn, W., Pranamornkith, T. and Saengrayap, R. (2018). Pilot activities of reduction of postharvest losses (PHL): case on selected country in ASEAN region, ASEAN cooperation project.
• Nesse, A. and Sasanatayart, R. (2017). Preserving Quality of Fresh-cut Carrot Using Alginate Coating Combined with Modified Atmosphere Packaging (MAP). The 19th Food Innovation Asia Conference (FIAC 2017), June 15-17, BITEC, Bangna, Thailand. 210-219
• Wibisono G. M. and Sasanatayart, R. (2017). Antioxidant and Starch Digestive Properties of Ready-to-eat Rice as Influenced by Parboiling. The 19th Food Innovation Asia Conference (FIAC 2017), June 15-17, BITEC, Bangna, Thailand. 608-617
• Chinachai, G., Jinasam, R, and Sasanatayart, R. (2017). Effect of Oil and Emulsifier Addition on Mechanical and Barrier Properties of Rice Starch Based Film. The 19th Food Innovation Asia Conference (FIAC 2017), June 15-17, BITEC, Bangna, Thailand.
• Desale F. H. and Sasanatayart, R. (2017). Effect of Drying Temperature on Functional and Digestive Properties of Sweet Potato Flour. Proceedings of 63rd The IRES International Conference, March 5-6 2017, Bangkok, Thailand. ISBN: 978-93-86291-88-2
• Pan, X.C. and Sasanatayart, R. (2016). Effect of Plastic Films with Different Oxygen Transmission Rate on Shelf-life of Fresh-cut Bok Choy (Brassica rapa var. Chinensis). International Food Research Journal 23(5): 1865-1871.
• Sasanatayart, R. (2016). Effects of Three Hydrocolloids on Physicochemical and Starch Digestive Properties of Frozen Cooked Waxy Rice. Proceedings of the 18th Food Innovation Asia Conference 2016 (FIAC 2016). p 197-207. Bangkok: Food Science and Technology Association of Thailand (FoSTAT).
• Rasadi M. & Sasanatayart R. (2015). Effect of Carboxymethyl Cellulose on Physicochemical and Starch Digestive Properties of Chilled Rice Products. Proceedings of the 17th Food Innovation Asia Conference 2015 (FIAC 2015), June 18-19, BITEC, Bangna, Thailand.
• Sasanatayart R & Popluechai S. (2014). Effect of Hydrocolloids on Antioxidative and Starch Digestive Properties of Frozen Pigmented Rice Burgers. Proceedings of the 2ndInternational conference on Agriculture and Agro-industry 2014 (ICAAI 2014), November 20-21, Mae Fah Luang University, Thailand.
• Popluechai S, Laosat N., Kitiraj S., Sasanatayart R., Kespechara K. (2013). The Combination of GBBSI-GPT1 Haplotype of Some Thai Rice in Related to Retrograded Resistant Starch Property. Proceedings of the 7th International Conference on Starch Technology (Starch Update 2013). November 21-22, Miracle Grand Convention Hotel, Bangkok, Thailand.
• Booyawat A., Kanprapob S., Sasanatayart R., Kespechara K & Popluechai S. (2013). Waxy Haplotype of Upland Rice in Related to Some Starch Digestibility Properties. Proceedings of the 7th International Conference on Starch Technology (Starch Update 2013), November 21-22, Miracle Grand Convention Hotel, Bangkok, Thailand.
• Sasanatayart R., Laosat N., Srihera A., Popluechai S. & Kespechara K. (2013). In Vtro Starch Digestibility and the Glycemic Index of Steamed Brown Rice Commercially Prepared, Proceedings of the 7th International Conference on Starch Technology Prepared. (Starch Update 2013), November 21-22, Miracle Grand Convention Hotel, Bangkok, Thailand.
• Benyakart N, Sasanatayart R, Kamhangwong, D & Setha S. (2013). Effect of MAP on Quality and Shelf-Life of Mixed Fresh Cut Broccoli and Carrot. Proceedings of the 15th Food Innovation Asia Conference 2013 (FIAC 2013), June 13-14, BITEC, Bangna, Thailand.
• Sasanatayart R & Noomhorm A. (2013). Effect of Storage Temperature on Physicochemical Characteristics of Milled Rice, Flour and Starch. Proceedings of the 15th Food Innovation Asia Conference 2013 (FIAC 2013), June 13-14, BITEC, Bangna, Thailand.
• Sasanatayart R & Popluechai S. (2013). Effect of Parboiling Condition on Physicochemical Properties and Starch Digestibility of Rice. Proceedings of the 15th Food Innovation Asia Conference 2013 (FIAC 2013), June 13-14, BITEC, Bangna, Thailand.
• Popluechai S, Laosat N, Sasanatayart R, Kespechara K. (2012). Apparent Amylose Content and Single Nucleotide Polymorphism (SNPs) of Wx Genes in Some Thai Rice (Oryza sativa L. var indica). Proceedings of the 1st Mae Fah Luang University International Conference, November 29-30, Mae Fah Luang University, Thailand.
• Sasanatayart R. (2010). Physicochemical Property and Noodle Quality of Composite Flour of Rice Cassava and Potato. Proceedings of the 12th Food Innovation Asia Conference 2010 (FIAC 2010), June 17-18, BITEC, Bangna, Thailand.

Contact Information

Tel: +66 5391 6754
Email: rungarun.s@mfu.ac.th