

ส่วนงาน: สาขาวิชาเทคโนโลยีการอาหาร
โทร: 034-585058
E-Mail: chutikarn.kap@mahidol.ac.th
MUREX: Chutikarn Kapcum
โทร: 034-585058
E-Mail: chutikarn.kap@mahidol.ac.th
MUREX: Chutikarn Kapcum
Chutikarn Kapcum,Ph.D.
ดร.ชุติกาญจน์ กาบคำ
ตำแหน่งบริหาร หัวหน้าสาขาวิชาตำแหน่ง อาจารย์
การศึกษา
- ปร.ด. (เทคโนโลยีการอาหาร) มหาวิทยาลัยขอนแก่น, ไทย 2560
ความเชี่ยวชาญ
1. Food Chemistry and Processing
2. Bioactive Compounds and Their Applications as Food Additives
3. Encapsulation Technique
2. Bioactive Compounds and Their Applications as Food Additives
3. Encapsulation Technique
ฝึกอบรม
- Quality control of flour and related products using a Rapid Visco Analyzer (RVA),
- Techniques for extracting bioactive compounds for use as ingredients in products,
- Techniques for the production of dried candied fruits and extending the shelf life of dried candied santol,
- Training program for laboratory assessors: Peer Evaluation Phase 3,
Most Recent Conference
กำลังดำเนินการรวบรวมข้อมูลเพิ่มเติม
Most Recent Articles from Scopus
Changes in vitamin D2 content and physicochemical characteristics of food products enriched with UV-B irradiated oyster mushroom powder during cooking and storage
Nfs Journal / March 2025
Enhancing nutritional and functional properties of gluten-free Riceberry rice pasta supplemented with cricket powder using D-optimal mixture design
Frontiers in Sustainable Food Systems / 2024
Physicochemical and sensory properties of corn grits and pineapple stem starch-based extruded snacks enriched with oyster mushroom powder
International Journal of Food Science and Technology / March 2023
Effects of different cooking methods on chemical compositions, in vitro starch digestibility and antioxidant activity of taro (Colocasia esculenta) corms
International Journal of Food Science and Technology / August 2022
Phenolics, anthocyanins and antioxidant activities in waste products from different parts of purple waxy corn (Zea mays l.)
Songklanakarin Journal of Science and Technology / March-April 2021
Effects of storage conditions on phytochemical and stability of purple corn cob extract powder
Food Science and Technology Brazil / December 2018