Associate Professor Manote Sutheerawattananon, Ph.D.
School of Food Technology
Institute of Agricultural Technology , Suranaree University of Technology
Assoc. Prof. Manote Sutheerawattananon, Ph.D.
Contact: +66(0)-4422-4230
msutheera@yahoo.com
Education
- Ph.D. (Food Science), University of Minnesota
- M.S. (Food Science), University of Minnesota
- B.Sc. (Food Science), Oregon State University
- B.Sc. (Environmental Science), Mahidol University
Area of Expertise
- Functional food
- Extraction and utilization of fibroin and sericin
- Extraction and characterization of lutein from silk cocoon
- Nutraceutical properties of Thai herbs
Current Research
- Functional food
- Extraction and utilization of fibroin and sericin
- Extraction and characterization of lutein from silk cocoon
- Nutraceutical properties of Thai herbs
Selected Research output/Publication
- Jeencham, R., Sutheerawattananonda, M., and Tiyaboonchai, W. 2019. Preparation and characterization of chitosan/regenerated silk fibroin (CS/RSF) films as a biomaterial for contact lenses-based ophthalmic drug delivery system. International Journal of Applied Pharmaceutics. 11(4): 275-284.
- Singhrang, N., Tocharus, C., Thummayot, S., Sutheerawattananonda, M., and Tocharus, J. 2018. Protective effects of silk lutein extract from Bombyx mori cocoons on β-Amyloid peptide-induced apoptosis in PC12 cells. Biomedicine & Pharmacotherapy. 103: 582-587.
- Lapphanichayakool, P., Sutheerawattananonda, M., and Limpeanchob, N.2017. Hypocholesterolemic effect of sericin-derived oligopeptides in high-cholesterol fed rats. Journal of Natural Medicines. 71(1): 208-215.
- Zhang, P., Roytrakul, S., and Sutheerawattananonda, M. 2017. Production and purification of glucosamine and angiotensin-I converting enzyme (ACE) inhibitory peptides from mushroom hydrolysates. Journal of Functional Foods. 36: 72-83.
- Del Mundo, D.M.N., and Sutheerawattananonda, M. 2017. Influence of fat and oil type on the yield, physico-chemical properties, and microstructure of fat, oil, and grease (FOG) deposits. Water Research. 124: 308-319.
Patent
กรรมวิธีการเพิ่ม CLA ในผลิตภัณฑ์โยเกิร์ตด้วยแบคทีเรียกรดแล็คติก
(Thai patent: Technique of supplement CLA in yogurt product using Lactic acid bacteria)
กรรมวิธีการผลิตปลาส้มด้วยกล้าเชื้อแบคทีเรียกรดแล็กติก
(Thai patent: Technique of fermented fish (Pla-som) production using Lactic acid bacteria inoculum)
Silk-based bioactive oligopeptide compositions and manufacturing process therefor. WO 2013/032411 A1 (07.03.2013)