{"id":1958,"date":"2021-02-06T03:38:21","date_gmt":"2021-02-06T03:38:21","guid":{"rendered":"http:\/\/www.kpifoodconsult.com\/?p=1958"},"modified":"2024-02-13T07:21:58","modified_gmt":"2024-02-13T07:21:58","slug":"%e0%b8%9c%e0%b8%a8-%e0%b8%94%e0%b8%a3-%e0%b8%81%e0%b8%b2%e0%b8%8d%e0%b8%88%e0%b8%99%e0%b8%b2-%e0%b8%a1%e0%b8%ab%e0%b8%b1%e0%b8%97%e0%b8%98%e0%b8%99%e0%b8%97%e0%b8%a7%e0%b8%b5","status":"publish","type":"post","link":"https:\/\/www.kpifoodconsult.com\/?p=1958","title":{"rendered":"\u0e1c\u0e28. \u0e14\u0e23. \u0e01\u0e32\u0e0d\u0e08\u0e19\u0e32 \u0e21\u0e2b\u0e31\u0e17\u0e18\u0e19\u0e17\u0e27\u0e35"},"content":{"rendered":"

\"\u0e1c\u0e28.<\/p>\n

\u0e23\u0e28. \u0e14\u0e23. \u0e01\u0e32\u0e0d\u0e08\u0e19\u0e32 \u0e21\u0e2b\u0e31\u0e17\u0e18\u0e19\u0e17\u0e27\u0e35<\/strong><\/p>\n

\u0e01\u0e32\u0e23\u0e28\u0e36\u0e01\u0e29\u0e32 <\/strong><\/p>\n

Post-Doctoral Research Associate, USDA, ARS, Winter Haven, Florida, USA<\/p>\n

Ph.D.\u00a0 Food Science (Flavor Chemistry), University of Florida, USA<\/p>\n

Diploma (Microbiology and Biotechnology), Osaka University, Japan<\/p>\n

\u0e27\u0e17\u0e21. \u0e08\u0e38\u0e25\u0e0a\u0e35\u0e27\u0e27\u0e34\u0e17\u0e22\u0e32\u0e17\u0e32\u0e07\u0e2d\u0e38\u0e15\u0e2a\u0e32\u0e2b\u0e01\u0e23\u0e23\u0e21 \u0e08\u0e38\u0e2c\u0e32\u0e25\u0e07\u0e01\u0e23\u0e13\u0e4c\u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22<\/p>\n

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\u0e15\u0e33\u0e41\u0e2b\u0e19\u0e48\u0e07\u0e1b\u0e31\u0e08\u0e08\u0e38\u0e1a\u0e31\u0e19 <\/strong>\/ \u0e17\u0e35\u0e48\u0e17\u0e33\u0e07\u0e32\u0e19 :<\/strong><\/p>\n

\u0e04\u0e13\u0e1a\u0e14\u0e35\u0e04\u0e13\u0e30\u0e27\u0e34\u0e17\u0e22\u0e32\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c \u00a0\u00a0\u00a0\u0e2d\u0e32\u0e08\u0e32\u0e23\u0e22\u0e4c\u0e1b\u0e23\u0e30\u0e08\u0e33\u0e20\u0e32\u0e04\u0e27\u0e34\u0e0a\u0e32\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e01\u0e32\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23<\/p>\n

\u0e04\u0e13\u0e30\u0e27\u0e34\u0e17\u0e22\u0e32\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c \u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22\u0e2a\u0e22\u0e32\u0e21<\/p>\n

\u00a0<\/strong>\u0e04\u0e27\u0e32\u0e21\u0e40\u0e0a\u0e35\u0e48\u0e22\u0e27\u0e0a\u0e32\u0e0d <\/strong>\u00a0\u00a0<\/strong><\/p>\n

\u0e01\u0e32\u0e23\u0e17\u0e14\u0e2a\u0e2d\u0e1a\u0e41\u0e25\u0e30\u0e27\u0e34\u0e40\u0e04\u0e23\u0e32\u0e30\u0e2b\u0e4c\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a\u0e43\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23 \u0e40\u0e04\u0e21\u0e35\u0e02\u0e2d\u0e07\u0e2a\u0e32\u0e23\u0e43\u0e2b\u0e49\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a\u0e43\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23\u00a0 <\/em><\/p>\n

\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e0a\u0e35\u0e27\u0e20\u0e32\u0e1e\u0e02\u0e2d\u0e07\u0e01\u0e32\u0e23\u0e1c\u0e25\u0e34\u0e15\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a \u00a0<\/em><\/p>\n

\u00a0<\/strong>\u0e07\u0e32\u0e19\u0e2a\u0e2d\u0e19\u0e41\u0e25\u0e30\u0e01\u0e32\u0e23\u0e1a\u0e23\u0e34\u0e01\u0e32\u0e23\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23<\/strong>:<\/strong><\/p>\n

    \n
  1. \u0e40\u0e04\u0e21\u0e35\u0e2d\u0e32\u0e2b\u0e32\u0e23<\/li>\n
  2. \u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e41\u0e25\u0e30\u0e40\u0e04\u0e21\u0e35\u0e02\u0e2d\u0e07\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a<\/li>\n
  3. \u0e27\u0e34\u0e17\u0e22\u0e32\u0e01\u0e23 \u0e2d\u0e1a\u0e23\u0e21 \u201cPrinciple of Flavor Chemistry and Analytical Techniques for Food Aroma Analysis\u201d (since 2006 \u2013 present)<\/li>\n
  4. \u0e1a\u0e23\u0e23\u0e13\u0e32\u0e18\u0e34\u0e01\u0e32\u0e23\u0e27\u0e32\u0e23\u0e2a\u0e32\u0e23\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e01\u0e32\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23 \u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22\u0e2a\u0e22\u0e32\u0e21 TCI \u0e01\u0e25\u0e38\u0e48\u0e21 1<\/li>\n<\/ol>\n

    \u00a0<\/strong>\u0e1c\u0e25\u0e07\u0e32\u0e19\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23<\/strong><\/p>\n

      \n
    1. Mahattanatawee, K.; Luanphaisarnnont, T.; Rouseff, R., Comparison of aroma character impact volatiles of Thummong Leaves (Listea petiolata<\/em>f.), Mangdana Water Beetle (Lethocerus indicus<\/em>), and a\u00a0commercial\u00a0product as flavoring agents in Thai traditional cooking. J. Agric. Food Chem. 2018, 66: 2480-2484.<\/li>\n
    2. Mahattanatawee, K.; Rouseff, R., Comparison of aroma active and sulfur volatiles in three fragrant rice cultivars using GC-Olfactometry and GC-PFPD. Food Chem., 2014, 154, 1-6.<\/li>\n
    3. Mahattanatawee, K.; Goodner, K.; Rouseff, R., Quantification of \u03b2-damascenone in orange juice using headspace standard addition SPME with selected ion GC-MS. Anal. Methods, 2013, 5, 2630-2633.<\/li>\n
    4. Mahattanatawee, K.; Ruiz Perez-Cacho, P.; Gal\u00e1n Soldevilla H.; Rouseff, R., Investigation of Four Tropical Unifloral Honey Aromas using Sensory and GC-Olfactometer Analyses. Flavour Science: Chapter 49. 2013, Elsevier Inc.<\/li>\n
    5. Mahattanatawee, K.; Ruiz Perez-Cacho, P.; Davenport, T.; Rouseff, R., Comparison of three lychee cultivar odor profiles using GC-O and GC-sulfur. J. Agric. Food Chem. 2007, 55 (5): 1939-1944.<\/li>\n
    6. Ruiz Perez-Cacho, P.; Mahattanatawee, K.; Smoot J.; Rouseff \u00a0R. Identification of sulfur volatiles in canned orange juice lacking orange flavor. J. Agric. Food Chem. 2007, 55 (14): 5761-5767.<\/li>\n
    7. Ruiz Pe\u00b4 rez-Cacho, H. Gala\u00b4 n-Soldevilla, K. Mahattanatawee, A. Elston and R.L. Rouseff,\u00a0 2008. Sensory Lexicon for Fresh Squeezed and Processed Orange Juices Food Sci. Tech. Int.; 14(Suppl. 5):131\u2013141.<\/li>\n
    8. Mahattanatawee, K.; Manthey, J.; Luzio, G.; Talcott S.; Goodner K.; Baldwin E., Total antioxidant activity and fiber content of select Florida-grown tropical fruits. J. Agric. Food Chem. 2006, 54 (19), 7355-7363.<\/li>\n
    9. Mahattanatawee, K.; Baldwin, E.; Goodner, K.; Manthey J., Nutritional components in select Florida tropical fruits. HortScience. 2006, 41 (3), 504E-504.<\/li>\n
    10. Goodner, K.L.; Mahattanatawee, K.; Plotto, A.; Sotomayor, J. A.; Jordan, M. J., Aromatic profiles of Thymus hyemalis<\/em> and Spanish Thymus vulgaris<\/em> essential oils by GC-MS\/GC-O. Industrial Crops and Products 2006, 24, (3), 264-268.<\/li>\n
    11. Elston, A.; Sims, C.; Mahattanatawee, K.;\u00a0 Rouseff, R. Determination of commercial orange juice quality factors using descriptive and GCO analyses. Developments in Food Science: Flavour Science – Recent Advances and Trends. Elsevier, 2006, 43: 541-544.<\/li>\n
    12. Mahattanatawee, K.; Goodner K.; Baldwin E.; Volatile constituents and character impact compounds of selected Florida\u2019s Tropical fruit. Proc. Fla. State Hort. Soc. 2005, 118: 414-418.<\/li>\n
    13. Mahattanatawee, K.; Rouseff, R.; Valim, F.; Naim, M., Identification and aroma impact of norisoprenoids in orange juice. J. Agric. Food Chem. 2004, 53 (2): 393-397.<\/li>\n
    14. Mahattanatawee, K.; Seki, T.; Yoshida, T., Ethanol production from xylose by a recombinant Saccharomyces cerevisiae<\/em>: fermentation in oxygen-limited fed batch culture. Annual Report of ICBiotech. 1993, 16: 323-330.<\/li>\n
    15. Mahattanatawee, K.; Kulprecha S., Production of beta-carotene by Rhodotorula<\/em> Y1621. Microbial Utilization of Renewable resources. 1990, 7: 295-300.<\/li>\n<\/ol>\n

      \u0e07\u0e32\u0e19\u0e41\u0e15\u0e48\u0e07\u0e2b\u0e19\u0e31\u0e07\u0e2a\u0e37\u0e2d<\/strong><\/p>\n

        \n
      1. Mahattanatawee, K., Rouseff, R., Gas Chromatography\/Olfactometry (GC\/O). In Practical Analysis of Flavor and Fragrance Materials.<\/em>; Goodner, K., Rouseff, R., Eds.; John Wiley &Sons, Ltd., 2011;\u00a0 pp 66-90.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

        \u0e23\u0e28. \u0e14\u0e23. \u0e01\u0e32\u0e0d\u0e08\u0e19\u0e32 \u0e21\u0e2b\u0e31\u0e17\u0e18\u0e19\u0e17\u0e27\u0e35 \u0e01\u0e32\u0e23\u0e28\u0e36\u0e01\u0e29\u0e32 Post-Doctoral Research Associate, USDA, ARS, Winter Haven, Florida, USA Ph.D.\u00a0 Food Science (Flavor Chemistry), University of Florida, USA Diploma (Microbiology and Biotechnology), Osaka University, Japan \u0e27\u0e17\u0e21. \u0e08\u0e38\u0e25\u0e0a\u0e35\u0e27\u0e27\u0e34\u0e17\u0e22\u0e32\u0e17\u0e32\u0e07\u0e2d\u0e38\u0e15\u0e2a\u0e32\u0e2b\u0e01\u0e23\u0e23\u0e21 \u0e08\u0e38\u0e2c\u0e32\u0e25\u0e07\u0e01\u0e23\u0e13\u0e4c\u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22 \u0e27\u0e17\u0e1a. \u0e08\u0e38\u0e25\u0e0a\u0e35\u0e27\u0e27\u0e34\u0e17\u0e22\u0e32 \u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22\u0e28\u0e23\u0e35\u0e19\u0e04\u0e23\u0e34\u0e19\u0e17\u0e23\u0e27\u0e34\u0e42\u0e23\u0e12 \u0e15\u0e33\u0e41\u0e2b\u0e19\u0e48\u0e07\u0e1b\u0e31\u0e08\u0e08\u0e38\u0e1a\u0e31\u0e19 \/ \u0e17\u0e35\u0e48\u0e17\u0e33\u0e07\u0e32\u0e19 : \u0e04\u0e13\u0e1a\u0e14\u0e35\u0e04\u0e13\u0e30\u0e27\u0e34\u0e17\u0e22\u0e32\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c \u00a0\u00a0\u00a0\u0e2d\u0e32\u0e08\u0e32\u0e23\u0e22\u0e4c\u0e1b\u0e23\u0e30\u0e08\u0e33\u0e20\u0e32\u0e04\u0e27\u0e34\u0e0a\u0e32\u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e01\u0e32\u0e23\u0e2d\u0e32\u0e2b\u0e32\u0e23 \u0e04\u0e13\u0e30\u0e27\u0e34\u0e17\u0e22\u0e32\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e4c \u0e21\u0e2b\u0e32\u0e27\u0e34\u0e17\u0e22\u0e32\u0e25\u0e31\u0e22\u0e2a\u0e22\u0e32\u0e21 \u00a0\u0e04\u0e27\u0e32\u0e21\u0e40\u0e0a\u0e35\u0e48\u0e22\u0e27\u0e0a\u0e32\u0e0d \u00a0\u00a0 \u0e01\u0e32\u0e23\u0e17\u0e14\u0e2a\u0e2d\u0e1a\u0e41\u0e25\u0e30\u0e27\u0e34\u0e40\u0e04\u0e23\u0e32\u0e30\u0e2b\u0e4c\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a\u0e43\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23 \u0e40\u0e04\u0e21\u0e35\u0e02\u0e2d\u0e07\u0e2a\u0e32\u0e23\u0e43\u0e2b\u0e49\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a\u0e43\u0e19\u0e2d\u0e32\u0e2b\u0e32\u0e23\u00a0 \u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e0a\u0e35\u0e27\u0e20\u0e32\u0e1e\u0e02\u0e2d\u0e07\u0e01\u0e32\u0e23\u0e1c\u0e25\u0e34\u0e15\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a \u00a0 \u00a0\u0e07\u0e32\u0e19\u0e2a\u0e2d\u0e19\u0e41\u0e25\u0e30\u0e01\u0e32\u0e23\u0e1a\u0e23\u0e34\u0e01\u0e32\u0e23\u0e27\u0e34\u0e0a\u0e32\u0e01\u0e32\u0e23: \u0e40\u0e04\u0e21\u0e35\u0e2d\u0e32\u0e2b\u0e32\u0e23 \u0e40\u0e17\u0e04\u0e42\u0e19\u0e42\u0e25\u0e22\u0e35\u0e41\u0e25\u0e30\u0e40\u0e04\u0e21\u0e35\u0e02\u0e2d\u0e07\u0e01\u0e25\u0e34\u0e48\u0e19\u0e23\u0e2a \u0e27\u0e34\u0e17\u0e22\u0e32\u0e01\u0e23 \u0e2d\u0e1a\u0e23\u0e21 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,27],"tags":[],"_links":{"self":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1958"}],"collection":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1958"}],"version-history":[{"count":2,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1958\/revisions"}],"predecessor-version":[{"id":2316,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=\/wp\/v2\/posts\/1958\/revisions\/2316"}],"wp:attachment":[{"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kpifoodconsult.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}