Profile picture for user soraya.ke@kmitl.ac.th

ผศ.ดร.โสรยา เกิดพิบูลย์

สาขาวิชาวิทยาศาสตร์และเทคโนโลยีการอาหาร
Contacts
  • Email: soraya.ke@kmitl.ac.th
  • Office : AI-403
Research interests

Drying of foods; Fisheries; Pigmented rice processing; Meat and poultry processing; Physical property; Structural property; Thermal processing of foods and biomaterials; Correlation determination of food properties using mathematical modeling

Selected Publications
  • Aenglong, C., Wang, YM, Limpawattana, M., Sukketsiri, W., Tang, QJ, Klaypradit, W., Kerdpiboon, S. 2022. Synthesis of soluble calcium compound from skipjack tuna bones using edible weak acids. LWT-Food Science and Technolog. 162: 113460.
  • Chotigavin, N., Kerr, W.L., Klaypradit, W., Kerdpiboon, S. 2022. Sous-vide meat properties as a function of physical and surface changes during processing. Asia-Pacific Journal of Science and Technology. Accepted to be published in volume 27(5) (Sep-Oct, 2022). doi: https://doi.org/10.14456/apst.2022.80
  • Supaphon, P., Kerdpiboon, S., Venien, A., Loison, O., Sicard, J., Rouel, J., Astruc, T. 2021. Structural changes in local Thai beef during sous-vide cooking. Meat Science. 21:108442.
  • Supaphon, P., Astruc, T. and Kerdpiboon, S. 2020. Physical characteristics and surface-physical properties relationship of Thai local beef. Agriculture and Natural Resourses. 54(1): 25-32.
  • Teerarak, M., Kerdpiboon, S. and Krusong, W. 2020. Comparison of vapor-phase acetic acid and vinegar effectiveness in maintaining quality of sweet basil (Ocimum basilicum Linn). Acta Scientiarum Polonorum Hortorum Cultus. 19(2): 57-66.
  • Uthai, N., Thamakorn, P., Kerdpiboon, S., Nokkoul, R. 2019. Process optimization, antioxidant activity and sensory characteristics of green tea made from young fragrant rice leaves cultivar Damgatondam. African Journal of Food, Agricultute, Nutrition and Development. 19(4): 14950-14970.
  • Kerdpiboon, S., Suraphantapisit, N., Pongpaew, P. and Srikalong, P. 2019. Chiang Mai University Journal of Natural Science. 18(2): 156-166.
  • Krusong, W; Kerdpiboon, S., Pornpukdeewatana, S, Jindaprasert, A. 2017. Luffa sponge offsets the negative effects of aeration on bacterial cellulose production. Journal of Applied Microbiology.
  • Pornpukdeewattana, S., Kerdpiboon, S., Jindaprasert, A. Pandee, P. Teerarak, M. and Krusong, S. 2017. Upland rice vinegar vapor inhibits spore germination, hyphal growth and aflatoxin formation in Aspergillus flavus on maize grains. Food Control. 71: 88-93.
  • Krusong, W., Kerdpiboon, S., Jindaprasert, A., Yaiyen, S., Pornpukdeewatana, S., Tantratian, S. 2015. Influence of calcium chloride in the high temperature acetification by strain Acetobacter aceti WK for vinegar. Journal of Applied Microbiology. 119 (5), pp. 1291-1300.
  • Krusong, W., Pornpukdeewatana, S., Kerdpiboon, S. and Tantratian, S. 2014. Prediction of influence of stepwise increment of initial acetic concentration in charging medium on acetification rate of semi-continuous process by artificial neural network. LWT Food Science and Technology 56(2): 383-389.
  • Niamnuy, C, Kerdpiboon, S, Devahastin, S. 2012. Artificial neural network modeling of physicochemical changes of shrimp during boiling. LWT- Food Science and Technology. 45: 110-116.
  • Klaypradit, W., Kerdpiboon, S., Singh, R.K. 2011. Application of artificial neural networks to predict the oxidation of menhaden fish oil obtained from Fourier transform infrared spectroscopy method. Food and Bioprocess Technology, 4:475-480.
Awards
  • The 18th Science & Technology Research Grant. Thailand Toray Science Foundation.
Research Profile