คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

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50year-V3
ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

ข้อมูลบุคลากร

คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

รศ. ดร. ก่องกาญจน์ กิจรุ่งโรจน์

อาจารย์

Affiliation :

  • Food Science and Technology Program
  • International Center of Excellence in Seafood Science and Innovation

Contact:

  • kongkarn.k@psu.ac.th
  • 0-7428-6336

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

  • Ph.D. (Food Technology) Univ. of Reading, UK
  • M.Sc. (Product Development in Agro-Industry)
  • B.Sc. (Agro-Industry)

Course Director :

couse

Field of interest :

  • Product Development, Sensory Evaluation

Current researches :

Current researches:

Awards :

Awards:

Publications :

  1. Jantakoson, T., Kijroongrojana, K., Benjakul, S. 2012. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein. Inter. Aquatic. Res. 4: 19.
  1. Kaewudom, P., Benjakul, S., Kijroongrojana, K. 2012. Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi. Inter. Aquatic Res. 4: 12.
  1. Manheem, K., S., Benjakul, Kijroongrojana, K., Visessanguan, W. 2012. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chem. 131(4): 1370-1375.
  1. Tantasuttikul, A., Kijroongrojana, K., Benjakul, S. 2011. Quality indices of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeata) stored in ice. J. Aquatic Food Product Technol. 20 (2): 129-147.
  1. Sukkwai, S., Kijroongrojana, K. and Benjakul, S. 2011. Extraction of Gelatin from Bigeye Snapper (Priacanthus tayenus) Skin for Gelatin Hydrolysate Production. Inter. Food Res. J. 18 (3): 1078- 1083.
  1. Cheejareon, , Kijroongrojana, K., Benjakul, S. 2011. Improvement of physical properties of black tiger shrimp (Penaeus monodon) meat gel induced by high pressure and heat treatment. J. Food Biochem. 35 (3): 976-996.
  1. Sungsri-In, R., Benjakul, S., and Kijroongrojana, K. 2011. Pink discoloration and quality changes of squid (Loligo Formosana) during iced storage. LWT- Food Sci. Technol. 44 (1): 206-213.
  1. Benjakul, S., Sungsri-In, R., and Kijroongrojana, K. 2012. Effect of treating squid with sodium chloride in combination with oxidizing agent on bleaching, physical and chemical changes during frozen storage. Food Bioprocess Technol. 5 (6): 2077-2084.
  1. Juermanee, P., Kijroongrojana, K., Usawakesmanee, W., Posri, W. 2009. Juiciness Improvement of Frozen Battered Shrimp Burger Using Modified Tapioca Starch, Sodium Alginate, and Iota- Carrageenan. Songklanakarin J. Sci. Technol. 31: 491-500.
  1. Sugkhaphan, P. and Kijroongrojana, K. 2009. Optimization of prebiotics in soybean milk using mixture experiments. Songklanakarin J. Sci. Technol. 31: 481-490
  1. Yarnpakdee, S., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2009. Thermal properties and heat- induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. Food Hydrocolloids. 23: 1779-1784.
  1. Benjakul, S., Visessanguan, W., Kijroongrojana, K., Sriket, P. 2008. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Int. J. Food Sci. Technol. 43: 1066-1072.
  1. Eakpetch, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2008. Autolysis of pacific white shrimp (Litopenaeus vannamei ) meat: characterization and the effects of protein additives. J. Food Sci. 73: 95-103.
  1. Rattanasatheirn, N., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Properties, translucence, and microstructure of pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. J. Food Sci. 73: S31-S40.
  1. Sriket, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chem. 103: 1199-1127.
  1. Sriket, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. Food Chem. 104: 113-121.
  1. Jidbunjerdkul, S., Kijroongrojana, K. and Pasakawee, K. 2007. Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate. Songklanakarin J. Sci. Technol. 29(6): 1633-1643 (in Thai)
  1. Jidbunjerdkul, S., Kijroongrojana, K. and Chothong, T. 2007. Replacement of cocoa butter with cocoa butter-like fat from modified palm oil in coating chocolate. Songklanakarin J. Sci. Technol. 29(4): (in Thai)
  1. Jidbunjerdkul, S. and Kijroongrojana, K. 2007. Formulation of Thai herbal Namprik. Songklanakarin J. Sci. Technol. 29(3): (in Thai)
  1. Chantarat , P., Kijroongrojana, K., Vittayanont, M. 2005. Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizard fish (Saurida undosquamis). Songklanakarin J. Sci. Technol. 27(1): 123-138 (in Thai)
  1. Phomajun, P. Kijroongrojana, K. 2005. Water activity reduction of intermediate moisture yellowstrip trevally (Selaroides leptolepis). Songklanakarin J. Sci. Technol. 27(3): 617-631 (in Thai)
  1. Riebroy, S., Benjakul,B., Visessaguan,W., Kijroongrojana, K., Tanaka, M. 2004. Some characteristics of commercial Som-Fug produced in Thailand. Food Chem. 88: 527-535.
  1. Angsupanich K, Ledward, D. A. 1998. High pressure effects on cod (Gadus morhua) muscle. Food Chem. 63: 39-50.
  1. Angsupanich K, Edde M., Ledward D.A. 1999. Effect of high pressure on the myofibrilla proteins of cod and turkey muscle. J. Agric. Food Chem. 47: 92-99.