คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

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ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

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คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

ผศ. ดร. ปิยรัตน์ ศิริวงศ์ไพศาล

Affiliation :

  • Food Science and Technology Program
  • Center of Excellence in Functional Foods and Gastronomy

Contact:

  • piyarat.n@psu.ac.th
  • 0-7428-6328

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

  • Ph.D. (Food Technology) Univ. of Chulalongkorn, Country: Thailand
  • M.Sc. (Food Engineering) Univ. of King Mongkut of Thonburi, Country: Thailand
  • B.Sc. (Agro-Industry) Univ. of Prince of Songkla, Country: Thailand

Course Director :

Field of interest :

  • Food Engineering, Starch Technology, Functional Properties of Polysaccharide

Current researches :

  • Production, modification and application of flour and starch from rice, banana and bean for functional food products
  • Structure and functional properties of polysaccharide
  • Food engineering (especially on drying, baking and freezing technology)

Awards :

Publications :

  1. Phrukwiwattanakul P., Wichienchotand S. and Sirivongpaisal P. 2014. COMPARATIVE STUDIES ON PHYSICO-CHEMICAL PROPERTIES OF STARCHES FROM JACKFRUIT SEED AND MUNG International Journal of Food Properties. (Inpress)
  1. Khunae, P., Tran, T., and Sirivongpaisal, P. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch. (Reid, D. S., Sajjaanantakul, T., Lillford, P. J., and Charoenrein, S., ed.). p.635-640. In Water Properties in Food, Health, Phamaceutical and Biological System: ISOPOW 10. Wiley-Blackwell. New York.
  1. Banchuen1, J., Thammarutwasik, P., Ooraikul, B., Wuttijumnong, P. and Sirivongpaisal, P. Increasing the bio-active compounds contents by optimizing the germination conditions of Southern Thai Brown Rice. Songklanakarin J. Sci. Technol. 32 (3), 219-230.
  1. Banchuen1, J., Thammarutwasik, P., Ooraikul, B., Wuttijumnong, P. and Sirivongpaisal, P. Effect of Germinating Processes on Bioactive Component of Sangyod Muang Phatthalung Rice. Thai Journal of Agricultural Science. 42(4): 191-19.9.
  1. Na Nakorn K., Tongdang and Sirivongpaisal P. 2009. Crystallinity and Rheological Properties of Pregelatinized Rice Starches Differing in Amylose Content. Starch/Stake, 61, 101-108.