Assoc. Prof. Dr.Saroat Rawdkuen

Assoc. Prof. Dr.Saroat Rawdkuen

Dean/Lecturer in Food Science and Technology Programme

Tel: +66 (0) 5391 6737
E-mail: saroat@mfu.ac.th

Education

Ph.D. Food Technology, Prince of Songkla University, Thailand
B.Sc.Agro-Industry, Prince of Songkla University, Thailand (First Class Hons.)

 

Speciallization

  • Biochemistry of Food Protein & Enzymes
  • Technology of Meat, Poultry & Fish Products
  • Agricultural by-Products Utilization
  • Food Packaging & Biomaterials

Awards/Publications

Rawdkuen, S., Faseha, A., Benjakul, S., and Kaewprachu, P. 2020. Application of anthocyanin as a color indicator in gelatin films. Food Biosci. 36.100603

Pattarasiriroj, K., Kaewprachu, P., and Rawdkuen, S. 2020. Properties of rice flour-gelatine-nanoclay film with catechin-lysozyme and its use for pork belly wrapping. Food Hydrocolloid. 107. 105951.

Phongthai, S., and Rawdkuen, S. 2019. Fractionation and characterization of antioxidant peptides from rice bran protein hydrolysates stimulated by in vitro gastrointestinal digestion. Cereal Chem. 1-10.

Kraithong, S., and Rawdkuen, S. 2019. The effect of chemical composition of rice flour on physico-chemical and functional properties. Prawarun Agr. J. 16(1), 49-70.

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.