ดร.สุพัตรา กาญจนประทุม

สาขาวิชาอุตสาหกรรมเกษตร
Contacts
  • Email: supatra.ka@kmitl.ac.th
  • เบอร์ติดต่อภายใน 7117
Research interests

Food chemistry, fat and oil, Functional properties of food protein and lipid, Enzymes and protein hydrolysate: Characteristic, bioactivities and applications in food models, Bioactivity of natural bioactive compounds in in vitro chemical and cell culture assays, Application of bioactive compounds in foods and drinks

Selected Publications
  • Sae-Leaw, T., Karnjanapratum, S., O’Callaghan, Y.C. O’Keeffe, M.B., FitzGerald, R.J., O’Brien, N.M. 2017. Purification and identification of antioxidant peptides from gelatin hydrolysate of seabass skin. Journal of Food Biochemistry. DOI:10.1111/jfbc.12350 (ISI Impact factor 2015 = 1.02)
  • Karnjanapratuma, S., Sinthusamrana, S., Sae-leawa, T., Benjakula, S., Kishimura, H. 2017. Characteristics and gel properties of gelatin from skin of Asian bullfrog (Rana tigerina). Food Biophysics DOI: 10.1007/s11483-017-9485-4 (ISI Impact factor 2015 = 1.73)
  • Benjakul, S., Karnjanapratum, S., Visessanguan, W. 2017. Production and characterization of odorless antioxidative hydrolyzed collagen from seabass (Lates calcarifer) skin without descaling. Waste and Biomass Valorization, DOI:10.1007/s12649-017-0008-9 S. (ISI Impact factor 2015 = 1.37)
  • Benjakul, S., Chantakun, K., Karnjanapratum, S. 2018. Impact of retort process on characteristics and bioactivities of herbal soup based on hydrolyzed collagen from seabass skin. Journal of Food Science and Technology. https://doi.org/10.1007/s13197-018-3310-z (ISI Impact factor 2016 = 1.262)
  • Benjakul, S., Karnjanapratum, S., Visessanguan, W. 2018. Hydrolyzed collagen from Lates calcarifer skin: its acute toxicity and impact on cell proliferation and collagen production of fibroblasts. International Journal of Food Science and Technology DOI:10.1111/ijfs.13772. (ISI Impact factor 2017 = 2.383)
  • Benjakul, S., Karnjanapratum, S. 2018. Characteristics and nutritional value of whole wheat cracker fortified with tuna bone bio-calcium powder. Food Chemistry 259: 181-187. (ISI Impact factor 2015 = 4.76)
  • Benjakul., S., Pisuchpen, S., O’Brien, N., Karnjanapratum, S. 2018. Effect of antioxidants and packing conditions on storage stability of cereal bar fortified with hydrolyzed collagen from seabass skin. Italian Journal of Food Science (Accepted) (ISI Impact factor 2015 = 0.73)
Research Grants
  • Research Grant for New Scholar (MRG) 2019-2021, Thailand Research Fund, Thailand.
  • Postgraduate Scholarship (KREF126201) 2019-2021, KMITL Research and Innovation Service, KMITL, Thailand. 
  • Research Grant for New Academic Staff (KREF186014) 2017-2018, KMITL Research and Innovation Service, KMITL, Thailand. 
     

Research Profile