คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์

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ยินดีต้อนรับสู่เว็บไซต์คณะอุตสาหกรรมเกษตร

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คณะอุตสาหกรรมเกษตร มหาวิทยาลัยสงขลานครินทร์ วิทยาเขตหาดใหญ่

ผศ. ดร. วรพงษ์ อัศวเกศมณี

Affiliation :

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

Contact:

  • worapong.u@psu.ac.th
  • 0-7428-6340

Research record:

  • ResearchGate
  • Web of Science ResearcherID:
CV FILE

Education :

  • Ph.D. (Agro Industrial Product Development) Kasetsart Univ., Thailand.
  • M.Sc. (Fishery Products) Kasetsart Univ., Thailand.
  • B.Sc. (Aquatic Science) Burapha Univ., Thailand.

Course Director :

Field of interest :

  • Food Processing, Product Development

Current researches :

  • Research and development of survival food for Thai soldiers
  • Functional food product for elderly from bioactive protein of Sung
  • Yod rice bran (Oryza sativa L.)

Awards :

Publications :

  1. Promjiam, P., Siripongvutikorn, S* and Usawakesmanee, W. 2013. Effect of added garcinia fruit ontotal phenolic compound content, antioxidant properties and quality changes of the Southern sour curry paste, Keang-hleung, during storage. Food Nutrition and Sciences. 4: 812-820.
  1. Siripongvutikorn, S., Usawakesmanee, W., Wittaya, T., Koonpaew, B. and Pengseng, N. 2012. Combined effect of low acid paste and modified atmospheric condition on quality changes of white shrimp, Litopenus vannamei, during chilled storage. International Food Research Journal 19 (4):15731580.
  1. Kanpairo,K.,Usawakesmanee, W. and Siripongvutikorn, S. 2012. The compositions and properties of spray dried tuna flavour powder produced from tuna precooking juice. International Food Research Journal. 19 (3): 893-899.
  1. Jumsi, M., Usawakesmanee, W. and Siripongvutikorn, S. 2012. Effect of using starch on off-odors retention in tuna dark meat. International Food Research Journal. 19 (2):709-714.
  1. Pengseng, N., Siripongvutikorn, S., Usawakesmanee, W. and Wattanachant, S. 2011. Combined effect of carbohydrate and thermal processing on antioxidant activity of galangal coconut-milk paste extract, Tom-Kha. International Food Research Journal 18 (3):875-882.
  1. Sunisa, W., Worapong, U., Sunisa, S., Saowaluck, J. and Saowakon, W. 2011. Quality changes of chicken fryin goil as affected of frying conditions. International Food Research Journal 18 (2):606-611.
  1. Romson, S., Sunisa, S. and Worapong, U. Stability of antioxidant and antibacterial properties in heated turmeric-chilli paste and its ingredients. International Food Research Journal 18 (1):397-404.
  1. Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee and Saowakon Wattanachant. 2010. Effect of thermal processing and protein nutrients on antioxidant activity of Tom-kha paste extract. Asian Journal of Food and Agro-Industry. 3 (04):398-408
  1. Romson Seah, Sunisa Siripongvutikorn and Worapong Usawakesmanee. 2010.Antioxidant and antibacterial properties in Keang-hleung paste and its ingredients. Asian Journal of Food and AgroIndustry.3(02):213-220.