Dr. Pheeraya Chottanom

Lecturer
Mahasarakham University, Thailand

Highest Degree
Ph.D. in Food Technology from Khon Kaen University, Thailand

My URL
https://livedna.org/66.31055

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Area of Interest:

Food Science and Technology
Nutrition
Food Technology
Food Processing
Natural Antioxidants

Selected Publications

  1. Chottanom, P., T. Pranin, K. Shopka, N. Nasinsorn and P. Itsaranuwat, 2016. Pulsed vacuum osmotic dehydration of cherry tomatoes: Impact on physicochemical properties and probiotics entrapment. Walailak J. Sci. Technol., 13: 193-204.
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  2. Chottanom, P., M. Srisa-ard, S. Seehangkot and N. Rungram, 2014. Certain properties of gelatin-starch film incorporated with plant extract (Kaempferia parviflora Wall. Ex Baker) and its application to meat product. Am. J. Food Technol., 9: 330-339.
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  3. Chottamom, P., R. Kongmanee, C. Manklang and S. Soponronnarit, 2012. Effect of osmotic treatment on drying kinetics and antioxidant properties of dried mulberry. Drying Technol., 30: 80-87.
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  4. Chottanom, P. and M. Srisa-Ard, 2011. Osmotic dehydration as a factor in freezing of tomato. Am. J. Food Technol., 6: 483-491.
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  5. Chottanom, P. and S. Phoungchandang, 2005. The development of osmotically dehydrated mangoes using conventional drying and dehumidified drying. Chem. Eng. Trans., 6: 897-902.

  6. Chottanom, P. and S. Phoungchandang, 2005. Moisture desorption isotherms for fresh and osmotically treated mangoes. Pak. J. Biol. Sci., 8: 239-243.
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Member since November, 2019