{"id":3806,"date":"2020-09-17T14:44:20","date_gmt":"2020-09-17T07:44:20","guid":{"rendered":"https:\/\/beta.sut.ac.th\/iat?page_id=3806"},"modified":"2020-09-17T14:55:17","modified_gmt":"2020-09-17T07:55:17","slug":"assoc-prof-jirawat-yongsawatdigul-phd","status":"publish","type":"page","link":"https:\/\/beta.sut.ac.th\/iat\/en\/academic-staff\/assoc-prof-jirawat-yongsawatdigul-phd","title":{"rendered":"Assoc. Prof. Jirawat Yongsawatdigul, Ph.D."},"content":{"rendered":"\t\t
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Associate Professor Jirawat Yongsawatdigul, Ph.D.<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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School of Food Technology<\/strong>
Institute of Agricultural Technology , Suranaree University of Technology<\/strong><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Assoc. Prof. Jirawat Yongsawatdigul, Ph.D.
Chair of school
Contact:<\/strong> +66(0)-4422-4359<\/span>
jirawat@sut.ac.th<\/a><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Education<\/strong><\/span><\/p>

  • Ph.D. (Food Science & Technology), Oregon State University <\/span><\/li>
  • M.S. (Food Science), University of Wisconsin Madison <\/span><\/li>
  • B.Sc. (2nd Class HONS.) (Food Technology), Chulalongkorn University<\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Area of Expertise<\/strong><\/span><\/p>

    • Bioactive peptides<\/span><\/li>
    • Food protein and enzyme technology<\/span><\/li>
    • Utilization and functional properties of muscle food\/ by-products<\/span><\/li>
    • Starter culture technology <\/span><\/li><\/ul>

      Current Research<\/strong><\/span><\/p>

      • Bioactive peptides <\/span><\/li>
      • Food protein and enzyme technology <\/span><\/li>
      • Utilization and functional properties of muscle food\/by-products <\/span><\/li>
      • Starter culture technology <\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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        Selected Research output\/Publication<\/strong><\/span><\/p>

        • Kunyaboon, S., Thumanu, K., Park, J.W., Yongsawadigul, J.<\/strong> 2019. Vibrational spectroscopy and biochemical changes of silver carp as related to quality of washed mince. J. Sci Food Agric. In press. <\/span><\/li>
        • Hamzeh, A., Wongngam, W., Kiatsongchai, R., Yongsawatdigul, J.<\/strong> 2019. Cellular and chemical antioxidant activities of chicken blood hydrolysates as affected by in vitro gastrointestinal digestion. Poultry Sci. In press. <\/span><\/li>
        • Yongsawatdigul, J.<\/strong> and Sinsuwan, S. 2018. Ca2+ and Mg2+-induced conformational changes of actomyosin extracted from fresh and freeze-thaw tilapia. J. Aquat Food Prod. Technol. 27: 1063-1077. <\/span><\/li>
        • Sangsawad, P., Choowongkomon, K., Kitts, D.D., Chen, X., Li-Chan, E.C.Y., Yongsawatdigul, J.<\/strong> 2018. Transepithelial transport and structural changes of chicken angiotensin Iconverting enzyme (ACE) inhibitory peptides through Caco-2 cell monolayers J. Funct. Foods 45: 401-408. <\/span><\/li>
        • Sangsawad, P., Roytrakul, S., Choowongkomon, K., Kitts, D.D., Chen, X., Meng, G., Li-Chan, E.C.Y., Yongsawatdigul, J.<\/strong> 2018. Transepithelial transport across Caco-2 cell monolayers of angiotensin converting enzyme (ACE) inhibitory peptides derived from simulated in vitro gastrointestinal digestion of cooked chicken muscles. Food Chem. 251: 77-85. <\/span><\/li>
        • Toopcham, T., Mes, J.J., Wichers, H.J., Yongsawatdigul, J.<\/strong> 2017. Immunomodulatory activity of protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase. Food Chem. 224: 320\u2013328.<\/span><\/li><\/ul>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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          Patent<\/strong><\/span><\/p>

          \u0e2a\u0e34\u0e17\u0e18\u0e34\u0e1a\u0e31\u0e15\u0e23\u0e44\u0e17\u0e22 \u201c\u0e01\u0e23\u0e23\u0e21\u0e27\u0e34\u0e18\u0e35\u0e01\u0e32\u0e23\u0e1c\u0e25\u0e34\u0e15\u0e40\u0e2d\u0e19\u0e44\u0e0b\u0e21\u0e4c\u0e01\u0e25\u0e39\u0e15\u0e32\u0e21\u0e34\u0e40\u0e19\u0e2a \u0e08\u0e32\u0e01\u0e41\u0e1a\u0e04\u0e17\u0e35\u0e40\u0e23\u0e35\u0e22\u0e2a\u0e32\u0e22\u0e1e\u0e31\u0e19\u0e18\u0e38\u0e4c Bacillus licheniformis DSM13 \u0e41\u0e25\u0e30 \u0e40\u0e2d\u0e19\u0e44\u0e0b\u0e21\u0e4c\u0e01\u0e25\u0e39\u0e15\u0e32\u0e21\u0e34\u0e40\u0e19\u0e2a\u0e17\u0e35\u0e48\u0e44\u0e14\u0e49\u0e08\u0e32\u0e01\u0e01\u0e23\u0e23\u0e21\u0e27\u0e34\u0e18\u0e35\u0e19\u0e35\u0e49 <\/span><\/p>

          (Thai patent: Technique of glutaminase enzyme production from Bacillus licheniformis DSM13 and glutaminase enzyme derived from this technique) by Sornchai Sinsuwan, Montarop Yamabhai and Jirawat Yongsawatdigul<\/span><\/p>\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

          Homepage Associate Professor Jirawat Yongsawatdigul, Ph.D. School of Food TechnologyInstitute of Agricultural Technology , Suranaree University of Technology Assoc. Prof. Jirawat Yongsawatdigul, Ph.D.Chair of schoolContact: +66(0)-4422-4359jirawat@sut.ac.th Education Ph.D. (Food Science & Technology), Oregon State University M.S. (Food Science), University of Wisconsin Madison B.Sc. (2nd Class HONS.) (Food Technology), Chulalongkorn University Area of Expertise Bioactive peptides […]<\/p>\n","protected":false},"author":183,"featured_media":2325,"parent":3441,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"acf":[],"yoast_head":"\nAssoc. 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