Natta Laohakunjit
Academic Position : Associate Professor
Administrative Position : Chair of Biochemical Technology
Tel. : (+66)2-470-7752
Email : nutta.lao@kmutt.ac.th
Research Interests
Education
Ph.D. (Postharvest and Food Process Engineering), Asian Institute of Technology
Recent Publications
- Kerdchoechuen, O. ; Laohakunjit, N. ; Kaprasob, R. ; Sarkar, D. ; Khanongnuch, C. ; Shetty, K., A 2019 “Beneficial lactic acid bacteria based bioprocessing of cashew apple juice for targeting antioxidant nutraceutical inhibitors as relevant antidotes to type 2 diabetes” PROCESS BIOCHEMISTRY Volume: 82 , Pages: 40-50
- Kerdchoechuen, O. ; Laohakunjit, N. ; Uthairatanakij, A. ; Niponsak, A. ; Wongsawadee, P., A 2019 “Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian” Food Control Volume 107 , Article number 106785
- Sonklin, C; Laohakunjit, N; Kerdchoechuen, O. 2018 “Assessment of antioxidant properties of membrane ultrafiltration peptides from mungbean meal protein hydrolysates” PEERJ Volume: 6 Article Number: e5337
- Kaprasob, R ; Kerdchoechuen, O ; Laohakunjit, N ; Somboonpanyakul, P 2018 “B vitamins and prebiotic fructooligosaccharides of cashew apple fermented with probiotic strains Lactobacillus spp., Leuconostoc mesenteroides and Bifidobacterium longum” PROCESS BIOCHEMISTRY Volume: 70 Pages: 9-19
- Selamassakul, O ; Laohakunjit, N ; Kerdchoechuen, O ; Yang, LP ; Maier, CS 2018 “Isolation and characterisation of antioxidative peptides from bromelain-hydrolysed brown rice protein by proteomic technique” PROCESS BIOCHEMISTRY Volume: 70 Pages: 179-187
- Sonklin, C ; Laohakunjit, N ; Kerdchoechuen, O ; Ratanakhanokchai, K. 2018 “ Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Volume: 55 Pages: 265-277
- Thumthanaruk, B; Rodsuwan, U ; Chancharern, P ; Kerdchoechuen, O ; Laohakunjit, N ; Chism, GW “PHYSICO-CHEMICAL PROPERTIES OF EXTRUDED COPOLYMER FILM” JOURNAL OF FOOD PROCESSING AND PRESERVATION Volume: 41 Article Number: UNSP e12808
- Laohakunjit, N; Kerdchoechuen, O ; Kaprasob, R ; Matta, FB 2017 “VOLATILE FLAVOR, ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PROPERTIES OF ENZYMATIC DEFATTED SESAME HYDROLYSATE” JOURNAL OF FOOD PROCESSING AND PRESERVATION Volume: 41 Issue: 4 Article Number: e13075
- Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., Shetty, K. 2017 “Fermentation-based biotransformation of biaoctive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria” Process Biochemistry
- Sae-Lee, N., Kerdchoechuen,O.* , Laohakunjit, N., Thumthanaruk, B., Sarkar D., and Shetty, K., 2017 “Improvement of Phenolic Antioxidant-linked Cancer Cell Cytotoxicity of Grape Cell Culture Elicited by Chitosan and Chemical Treatments” HORTSCIENCE 52(11):1–8. doi:10.21273/HORTSCI12248-17 pp. 1577-1584 I
- Sonklin, C., Laohakunjit, N., Kerdchoechuen, O., Ratanakhanokchai, K. 2017 “Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain” Journal of Food Science and Technology 1-13 NA
- Imjongjairak, S; Ratanakhanokchai, K; Laohakunjit, N ;Tachaapaikoon, C ; Pason, P ; Waeonukul, R 2016 “Biochemical characteristics and antioxidant activity of crude and purified sulfated polysaccharides from Gracilaria fisheri” BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY Volume: 80 Issue: 3 Pages: 524-532
- Kleekayai, T; Pinitklang, S; Laohakunjit, N ; Suntornsuk, W 2016 “Volatile components and sensory characteristics of Thai traditional fermented shrimp pastes during fermentation periods” JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Volume: 53 Issue: 3 Pages: 1399-1410
- Selamassakul, O; Laohakunjit, N; Kerdchoechuen, O ;Ratanakhanokchai, K 2016 “A novel multi-biofunctional protein from brown rice hydrolysed by endo/endo-exoproteases” FOOD & FUNCTION Volume: 7 Issue: 6 Pages: 2635-2644
- Rodsuwan, U.,Thumthanaruk, B.,Kerdchoechuen, O.,Laohakunjit, N. 2016 “Functional properties of type A gelatin from jellyfish (Lobonema smithii)” International Food Research Journal 23 (2), pp. 507-514
- Hiran, P., Kerdchoechuen, O., Laohakunjit, N. 2016 “Combined effects of fermentation and germination on nutritional compositions, functional properties and volatiles of maize seeds” Journal of Cereal Science71, pp. 207-216
- Peasura, N., Laohakunjit, N., Kerdchoechuen, O.,Vongsawasdi, P., Chao, L.K. 2016 “Assessment of biochemical and immunomodulatory activity of sulphated polysaccharides from Ulva intestinalis” International Journal of Biological Macromolecules91, pp. 269-277
- Kaisangsri, N; Kowalski, RJ; Wijesekara, I; Kerdchoechuen, O ; Laohakunjit, N ; Ganjyal, GM 2016 “Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates” LWT-FOOD SCIENCE AND TECHNOLOGY Volume: 68 Pages: 391-399
- Laohakunjit, N., Kerdchoechuen, O., Kaprasob, R., Matta, F.B. 2016 “Volatile Flavor, Antioxidant Activity and Physicochemical Properties of Enzymatic Defatted Sesame Hydrolysate” Journal of Food Processing and Preservation
- Niponsak, A., Laohakunjit, N., Kerdchoechuen, O., Wongsawadee, P. 2016 “Development of smart colourimetric starch–based indicator for liberated volatiles during durian ripeness” Food Research International 89, pp. 365-372
- Thumthanaruk, B., Rodsuwan, U., Chancharern, P., Kerdchoechuen, O., Laohakunjit, N., Chism, G.W. 2016 “Physico-Chemical Properties of Extruded Copolymer Film” Journal of Food Processing and Preservation
- Chancharern, P.,Laohakunjit, N.,Kerdchoechuen, O.,Thumthanaruk, B. 2016 “Extraction of type A and type B gelatin from jellyfish (Lobonema smithii)” International Food Research Journal 23 (1), pp. 419-424