Innawong, B.*    

Firstname:B.* 
Surname:Innawong 
Email: 
Institute:Silpakorn University, Faculty of Engineering and Industrial Technology, Department of Food Technology, Thailand 
Homepage: 

15 publications (0 read)





Publications as Author



2022

Comparative study of physicochemical, nutritional, phytochemical, and sensory properties of bread with plantain and soy flours partly replacing wheat flour, Udomkun, P., Masso, C., Swennen, R., Romuli, S., Innawong, B.*, Fotso Kuate, A., Akin-Idowu, P. E.*, Alakonya, A.+ and Vanlauwe, B., in: Food Science and Nutrition, volume 10, number 9, pages 3085-3097, ISSN 2048-7177, 2022. [DOI]
 

2021

Influence of bunch maturation and chemical precursors on acrylamide formation in starchy banana chips, Udomkun, P., Swennen, R., Masso, C., Innawong, B.*, Fotso Kuate, A., Alakonya, A.+ and Vanlauwe, B., in: International Journal of Food Science and Technology, pages 1-15, ISSN 0950-5423, 2021. [DOI]
 
How does cultivar, maturation, and pre-treatment affect nutritional, physicochemical, and pasting properties of plantain flours?, Udomkun, P., Masso, C., Swennen, R., Innawong, B.*, Alakonya, A.+, Fotso Kuate, A. and Vanlauwe, B., in: Foods, volume 10, number 8: 1749, pages 1-21, ISSN 2304-8158, 2021. [DOI]
 
Consumer preferences and socioeconomic factors decided on plantain and plantain-based products in the central region of Cameroon and Oyo state, Nigeria, Udomkun, P., Masso, C., Swennen, R., Innawong, B.*, Fotso Kuate, A., Alakonya, A.+, Lienou, J., Ibitoye, D. O.* and Vanlauwe, B., in: Foods, volume 10, number 8: 1955, pages 1-18, ISSN 2304-8158, 2021. [DOI]
 
Effects of pressure and temperature on the physico-chemical properties and acrylamide formation of starchy banana chips during the post-frying centrifuge step, Udomkun, P., Innawong, B.*, Masso, C., Klaikreuh, D.*, Swennen, R., Fotso Kuate, A., Alakonya, A.+ and Vanlauwe, B., in: Journal of Food Measurement and Characterization, pages 1-11, ISSN 2193-4126, 2021. [DOI]
 
The feasibility of using pulsed-vacuum in stimulating calcium-alginate hydrogel balls, Jinnoros, J.*, Innawong, B.*, Udomkun, P., Parakulsuksatid, P.* and Silva, J. L., in: Foods, volume 10, number 7: 1521, pages 1-13, ISSN 2304-8158, 2021. [DOI]
 

2020

Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: a case study of novel sprayfrying technique, Udomkun, P., Tangsanthatkun, J.* and Innawong, B.*, in: Innovative Food Science and Emerging Technologies, volume 59, number -: 102271, pages 1-7, ISSN 1466-8564, 2020. [DOI]
 

2019

Impact of novel far-infrared frying technique on quality aspects of chicken nuggets and frying medium, Udomkun, P., Niruntasuk, P.* and Innawong, B.*, in: Journal of Food Processing and Preservation, pages 1-9, ISSN 0145-8892, 2019. [DOI]
 
Can the image processing technique be potentially used to evaluate quality of frying oil?, Udomkun, P., Innawong, B.* and Sopa, W.*, in: Journal of Food Quality, volume 2019, number : 6580320, pages 1-12, ISSN 0146-9428, 2019. [DOI]
 
Computer vision system (CVS) for color and surface oil measurements of durian chips during post-frying, Udomkun, P., Innawong, B.* and Jeepetch, K.*, in: Journal of Food Measurement and Characterization, pages 1-7, ISSN 2193-4126, 2019. [DOI]
 

2018

Utilization of mixed adsorbents to extend frying oil life cycle in poultry processing, Udomkun, P., Innawong, B.*, Siasakul, C.* and Okafor, C., in: Food Chemistry, volume 248, pages 225-229, ISSN 0308-8146, 2018. [DOI]
 
Effect of vacuum frying conditions on physico-chemical properties of banana chips, Udomkun, P., Innawong, B.* and Njukwe, E., in: Science, Engineering and Health Studies, volume 12, number 3, pages 169-178, ISSN 2630-0087, 2018.
 
The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage, Udomkun, P., Innawong, B.* and Niruntasuk, K.*, in: Journal of Food Measurement and Characterization, pages 1-9, ISSN 2193-4126, 2018. [DOI]
 
Cellulose acetate and adsorbents supported on cellulose fiber extracted from waxy corn husks for improving shelf life of frying oil, Udomkun, P., Innawong, B.* and Jumrusjumroendee, N.*, in: LWT - Food Science and Technology, volume 97, pages 45-52, ISSN 0023-6438, 2018. [DOI]
 
Effect of pre-treatment processes on physicochemical aspects of vacuum-fried banana chips, Udomkun, P. and Innawong, B.*, in: Journal of Food Processing and Preservation, volume 42, number -:e13687, pages 1-10, ISSN 0145-8892, 2018. [DOI]