Dr. Supaluk Sorapukdee

Assistant Professor
King Mongkut`s Institute of Technology, Thailand

Highest Degree
Ph.D. in Food Science and Technology from Prince of Songkla Univeristy, Thailand

My URL
https://livedna.org/66.23225

Share this Profile

Area of Interest:

Food Science and Technology
Food Chemistry
Meat Processing Technology
Meat Products
Food Additives

Selected Publications

  1. Sorapukdee, S. and P. Tangwatcharin, 2018. Quality of steak restructured from beef trimmings containing microbial transglutaminase and impacted by freezing and grading by fat level. Asian-Australas. J. Anim. Sci., 31: 129-137.
    CrossRef  |  PubMed  |  Direct Link  |  

  2. Sorapukdee, S and S. Narunatsopanon, 2017. Comparative study on compositions and functional properties of porcine, chicken and duck blood. Korean J. Food Sci. Anim. Res., 37: 228-241.
    CrossRef  |  PubMed  |  Direct Link  |  

  3. Woraprayote, W., Y. Malila, S. Sorapukdee, A. Swetwiwathana, S. Benjakul and W. Visessanguan, 2016. Bacteriocins from lactic acid bacteria and their applications in meat and meat products. Meat Sci., 120: 118-132.
    CrossRef  |  Direct Link  |  

  4. Sorapukdee, S., C. Uesakulrungrueng and K. Pilasombut, 2016. Effects of humectant and roasting on physicochemical and sensory properties of jerky made from spent hen meat. Korean J. Food Sci. Anim. Res., 36: 326-334.
    CrossRef  |  PubMed  |  Direct Link  |  

  5. Sorapukdee, S., C. Kongtasorn, S. Benjakul and W. Visessanguan, 2013. Influences of muscle composition and structure of pork from different breeds on stability and textural properties of cooked meat emulsion. Food Chem., 138: 1892-1901.
    CrossRef  |  Direct Link  |  
Member since February, 2018