Phanlert  Promsakha na Sakon Nakhon, Ph.D.

          Telephone     0-2310-8407

          Email            This email address is being protected from spambots. You need JavaScript enabled to view it.

Education

          2004 - 2008          B.S. in Food Technology, Kasetsart University Chalermphrakiat Sakon Nakhon Province Campus, Thailand

          2008 - 2011          M.S. in Agro-Industrial Product Development, Kasetsart University, Thailand

          2011 - 2017          Ph.D. in Agro-Industrial Product Development, Kasetsart University, Thailand

Interested Research Area

          - Development of Functional products

          - Statistical Techniques for Product Development

          - Food Chemistry

          - Evaluation of Phytochemistry (antioxidants)

Professional Experience

          2012 – 2016          Special Instructor for the Academic Classes in Food Research and

                                      Development, Department of Food Business Management,

                                      School of Science & Technology, University of the Thai Chamber of

                                      Commerce (UTCC), Thailand     

Publications

          International Publication

          Promsakha na Sakon Nakhon, P., Aimkaew, M., Leesuksawat, W. and Tongsai, S. (2023). Optimization of sorbitol, fructooligosaccharides and sugar levels in the syrup based on physicochemical properties and sensory acceptance of healthy, sweet egg yolk drop (a traditional egg-based dessert) using response surface methodology. International Journal of Food Properties, 26(1): 2229-2242.

          Promsakha na Sakon Nakhon, P., K. Jangchud, A. Jangchud and C. Charunuch. 2018. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks. Agriculture and Natural Resources. 52(6): 550-556.

          Promsakha na Sakon Nakhon, P., K. Jangchud, A. Jangchud and W. Prinyawiwatkul. 2017. Comparisons of physicochemical properties and antioxidant activities among pumpkin (Cucurbita moschata L.) flour and isolated starches from fresh pumpkin or flour. International Journal of Food Science and Technology. 52: 2436-2444.   

         National Publication

         Choosri, W., P. Wiriyawattana, P. Promsakha na Sakon Nakhon and T. Choosri. 2020. Effect of hot-air drying process on properties of dried ripe bananas and pumpkins. Journal of Food Technology, Siam University. 15(1): 37-52. (in Thai)

          International Proceeding and Presentation

          Promsakha na Sakon Nakhon, P., K. Jangchud, A. Jangchud and C. Charunuch. 2015. Development of Snack Food from Germinated Brown Rice and Pumpkin Flour using Extrusion Process, pp. 41. In 17^th Food Innovation Asia Conference 18-19 June 2015. Thailand. (Poster presentation).

          Promsakha na Sakon Nakhon, P., K. Jangchud and A. Jangchud. 2013. Characterization and Physicochemical Properties of Pumpkin Starch and Flour, pp.     62-63. In 13^th ASEAN Food Conference 9-11 September 2013. Singapore. (Oral presentation)

          Promsakha na Sakon Nakhon, P., A. Jangchud and K. Jangchud. 2012. Extending Shelf-Life of Tomatoes Using Low Methoxyl Pectin from Krueo Ma Noy Leaves (Cissampelos pareira L.) as an Edible Coating, pp. 75. In The 7^th Taiwan-Thailand Bilateral Conference 18-19 October 2012. National Pingtung University of Science and Technology, Pingtung, Taiwan. (Poster presentation)

          National Proceeding and Presentation

          Promsakha na Sakon Nakhon, P., A. Jangchud and K. Jangchud. 2011. Process Development for Pectin Production from Krueo Ma Noy Leaves (Cissampelos pareira L.), pp.499-507. In The Proceeding of 49^th Kasetsart University Annual Conference.     1-4 February 2011. Kasetsart University, Bangkok. (Poster presentation: in Thai)

          Textbook

           พันธุ์เลิศ พรหมสาขา ณ สกลนคร. (2565). หลักเคมีอาหาร. กรุงเทพมหานคร: สำนักพิมพ์มหาวิทยาลัยรามคำแหง.