Mr. Winus Puminat

Researcher
Kasetsart University, Thailand

Highest Degree
M.S. in Chemistry from Kasetsart University, Thailand

My URL
https://livedna.org/66.22884

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Area of Interest:

Food Science and Technology
Natural Product
Food Chemistry
Functional Food
Nutrition

Selected Publications

  1. Puminat, W. and C. Teangpook, 2017. Phytochemicals extraction and nutraceuticals of purple corn. Food Sci. Nutr. Stud., 1: 104-113.
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  2. Puminat, W. and Y. Sritep, 2016. Development the formula of art sugar for utility design. J. Food Technol., 108: 257-262.

  3. Puminat, W. and C. Teangpook, 2015. Identification and content of fruto-oligosaccharide series in herbs. J. Food Technol., 107: 252-256.

  4. Puminat, W. and C. Teangpook, 2014. The acidity enhancement in extraction of anthocyanin and color of rambutan peel. J. Food Technol., 106: 220-226.

  5. Puminat, W. and C. Teangpook, 2013. Extraction and powder product of fructo-oligosaccharide from Jerusalem artichoke. J. Food Sci. Eng., 3: 141-148.

  6. Teangpook, C., U. Paosangtong, Y. Titatarn, S. Onhem and W. Puminat, 2011. Production and nutrition of Khi Lek (Siamese cassia) curry from central Thailand. Kasetsart. J. (Nat. Sci.), 45: 510-520.
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  7. Puminat, W., 2003. Comparison of iron absorption-inhibited substances in local thai vegetables. Kasetsart J. (Nat. Sci.), 37: 197-201.
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  8. Yunchalad, M., Y. Konglin, N. Lowithun, W. Puminat and S. Stonsaovapak, 2002. Preliminary studies on recycling spent brine in green mango fermentation. Kasetsart J., 36: 253-260.
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Member since January, 2018