Name : Asst. Prof. Kongkarn Kijroongrojana

 

Education

Degree :          Ph.D. (Food Technology) Univ. of Reading, UK

M.Sc. (Product Development in Agro-Industry)

B.Sc. (Agro-Industry)

 

Present employment :

Department of Food Technology

Faculty of Agro-Industry Prince of Songkla University

Hat Yai, Songkhla 90112 Thailand

Tel: (66-74) 286336

Fax (66-74) 558866

E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Field of interest :      Product Development, Sensory Evaluation

 

Current researches: Development of functional food and seafood products, sensory evaluation of pigmented rice

 

Awards :

 

Publication :

Jantakoson, T., Kijroongrojana, K., Benjakul, S. 2012. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fabricius) muscle protein. Inter. Aquatic. Res. 4: 19.

 

Kaewudom, P., Benjakul, S., Kijroongrojana, K. 2012. Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi. Inter. Aquatic Res. 4: 12.

 

Manheem, K., S., Benjakul, Kijroongrojana, K., Visessanguan, W. 2012. The effect of heating conditions on polyphenol oxidase, proteases and melanosis in pre-cooked Pacific white shrimp during refrigerated storage. Food Chem. 131(4): 1370-1375.

 

Tantasuttikul, A., Kijroongrojana, K., Benjakul, S. 2011. Quality indices of squid (Photololigo duvaucelii) and cuttlefish (Sepia aculeata) stored in ice. J. Aquatic Food Product Technol. 20 (2): 129-147.

 

Sukkwai, S., Kijroongrojana, K. and Benjakul, S. 2011. Extraction of Gelatin from Bigeye Snapper (Priacanthus tayenus) Skin for Gelatin Hydrolysate Production. Inter. Food Res. J. 18 (3): 1078-1083.

 

Cheejareon, J., Kijroongrojana, K., Benjakul, S. 2011. Improvement of physical properties of black tiger shrimp (Penaeus monodon) meat gel induced by high pressure and heat treatment. J. Food Biochem. 35 (3): 976-996.

 

Sungsri-In, R., Benjakul, S., and Kijroongrojana, K. 2011. Pink discoloration and quality changes of squid (Loligo Formosana) during iced storage. LWT- Food Sci. Technol. 44 (1): 206-213.

 

Benjakul, S., Sungsri-In, R., and Kijroongrojana, K. 2012. Effect of treating squid with sodium chloride in combination with oxidizing agent on bleaching, physical and chemical changes during frozen storage. Food Bioprocess Technol. 5 (6): 2077-2084.

 

Juermanee, P., Kijroongrojana, K., Usawakesmanee, W., Posri, W. 2009. Juiciness Improvement of Frozen Battered Shrimp Burger Using Modified Tapioca Starch, Sodium Alginate, and Iota-Carrageenan. Songklanakarin J. Sci. Technol. 31: 491-500.

 

Sugkhaphan, P. and Kijroongrojana, K. 2009. Optimization of prebiotics in soybean milk using mixture experiments. Songklanakarin J. Sci. Technol. 31: 481-490

 

Yarnpakdee, S., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2009. Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage. Food Hydrocolloids. 23: 1779-1784.

 

Benjakul, S., Visessanguan, W., Kijroongrojana, K., Sriket, P. 2008. Effect of heating on physical properties and microstructure of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Int. J. Food Sci. Technol. 43: 1066-1072.

 

Eakpetch, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2008. Autolysis of pacific white shrimp (Litopenaeus vannamei ) meat: characterization and the effects of protein additives. J. Food Sci. 73: 95-103.

 

Rattanasatheirn, N., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Properties, translucence, and microstructure of pacific white shrimp treated with mixed phosphates as affected by freshness and deveining. J. Food Sci. 73: S31-S40.

 

Sriket, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Comparative studies on chemical composition and thermal properties of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) meats. Food Chem. 103: 1199-1127.

 

Sriket, P., Benjakul, S., Visessanguan, W., Kijroongrojana, K. 2007. Comparative studies on the effect of the freeze–thawing process on the physicochemical properties and microstructures of black tiger shrimp (Penaeus monodon) and white shrimp (Penaeus vannamei) muscle. Food Chem. 104: 113-121.

 

Jidbunjerdkul, S., Kijroongrojana, K. and Pasakawee, K. 2007. Optimum composite flour, water and mixing time of dough for crispy snack containing fish-head protein hydrolysate. Songklanakarin J. Sci. Technol. 29(6): 1633-1643 (in Thai)

 

Jidbunjerdkul, S., Kijroongrojana, K. and Chothong, T. 2007. Replacement of cocoa butter with cocoa butter-like fat from modified palm oil in coating chocolate. Songklanakarin J. Sci. Technol. 29(4): (in Thai)

 

Jidbunjerdkul, S. and Kijroongrojana, K. 2007. Formulation of Thai herbal Namprik. Songklanakarin J. Sci. Technol. 29(3): (in Thai)

 

Chantarat , P., Kijroongrojana, K., Vittayanont, M. 2005. Effect of ice storage on muscle protein properties and qualities of emulsion fish sausage from bigeye snapper (Priacanthus tayenus) and lizard fish (Saurida undosquamis). Songklanakarin J. Sci. Technol. 27(1): 123-138 (in Thai)

 

Phomajun, P. Kijroongrojana, K. 2005. Water activity reduction of intermediate moisture yellowstrip trevally (Selaroides leptolepis). Songklanakarin J. Sci. Technol. 27(3): 617-631 (in Thai)

 

Riebroy, S., Benjakul,B., Visessaguan,W., Kijroongrojana, K., Tanaka, M. 2004. Some characteristics of commercial Som-Fug produced in Thailand. Food Chem. 88: 527-535.

 

Angsupanich K, Ledward, D. A. 1998. High pressure effects on cod (Gadus morhua) muscle. Food Chem. 63: 39-50.

 

Angsupanich K, Edde M., Ledward D.A. 1999. Effect of high pressure on the myofibrilla proteins of cod and turkey muscle. J. Agric. Food Chem. 47: 92-99.

 

Conferences/Meeting and Proceeding :

Sutantirad, T., Kijroongrojana, K., Jongjareonrak, A. 2011. Optimization of germinated brown rice (Sangyod Phattalung) extraction for high yield of bioactive compounds and antioxidant activities. Proceeding of The 3 rd International Conference on Biochemistry and Molecular Biology, April 6-8, p.189-193, Chaingmai, Thailand.

 

Tantasuttikul, A., Kijroongrojana, K., Benjakul, S. 2009. Study on Quality Indices of Squid (Photololigo duvaucelii) and Cuttlefish (Sepia aculeata) During Iced Storage.The 10th Annual Conference of Thai Society of Agricultural Engineering “International Conference on Innovations in Agricultural, Food and Renewable Energy Productions for Mankind”, April 1-3, School of Agricultural Engineering, Suranaree University of Technology, Nakhon Ratchasima, Thailand

 

Sugkhaphan, P and Kijroongrojana, K.. 2008. Optimization of prebiotics in soybean milk using mixture experiment. 34th Congress on Science and Technology of Thailand, November 2-4, Bangkok, Thailand

 

Kijroongrojana, K. Junthakoson, T., Benjakul, S. 2006. Gelation of minced black tiger (Penaeus monodon Fibricius) induced by high pressure and heat treatment. TRF annual meeting. October 12-14, 2006. Petchaburi, Thailand

 

Juermanee,P., Kijroongrojana, K, Usawakesmanee, W., Posri, W. 2006. Effect of some hydrocolloids on juiciness of frozen battered shrimp burger. The 32nd Congress of Science and Technology of Thailand. October 10-12, 2006. Bangkok. Thailand

 

Kijroongrojana, K., Junthakoson, T., Benjakul, S. 2005. Effect of high pressure and heat treatments on black tiger shrimp (Penaeus monodon Fibritius) Muscle proteins. TRF annual meeting. October 13-15, 2005. Petchaburi, Thailand

 

Cheechareon, J. Kijroongrojana, K. Benjakul, S. 2005. Gelation of minced black tiger shrimp (Penaeus monodon Fabricus) induced by high pressure and heat treatment. The 7thAgro-Industrial conference. BITECH, Bangkok, Thailand.

 

Kijroongrojana K., Maneerat, S., Bourtoom,T. 2001 Development of ready-to-eat tuna soup from tuna condensate. 11th World Congress of Food Science and Technology, April 22-27. Seoul, Korea

 

Angsupanich K, Ledward, D.A. 1998. Effects of high pressure on fish lipid oxidation. In High pressure food science, bioscience and chemistry (Isaacs N.S., ed); 284p.

 

Angsupanich K, Ledward, D.A. Effects of high pressure on textural characteristics of cod (Gadus morhua). In Advances in high pressure bioscience and biotechnology (Ludwig H., ed.) 1999; 405p.