{"id":5230,"date":"2026-04-03T01:11:29","date_gmt":"2026-04-02T18:11:29","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5230"},"modified":"2026-04-03T01:11:29","modified_gmt":"2026-04-02T18:11:29","slug":"%e0%b8%9c%e0%b8%a8-%e0%b8%94%e0%b8%a3-%e0%b8%9b%e0%b8%a7%e0%b8%b5%e0%b8%99%e0%b8%b2-%e0%b8%99%e0%b9%89%e0%b8%ad%e0%b8%a2%e0%b8%97%e0%b8%b1%e0%b8%9e","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5230","title":{"rendered":"\u0e1c\u0e28.\u0e14\u0e23.\u0e1b\u0e27\u0e35\u0e19\u0e32 \u0e19\u0e49\u0e2d\u0e22\u0e17\u0e31\u0e1e"},"content":{"rendered":"
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\u0e1c\u0e39\u0e49\u0e0a\u0e48\u0e27\u0e22\u0e28\u0e32\u0e2a\u0e15\u0e23\u0e32\u0e08\u0e32\u0e23\u0e22\u0e4c<\/p>\n<\/div>

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<\/i> paweenan@nu.ac.th<\/p>\n<\/div>\n

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\n\t\t\t<\/div>\n<\/div>\n<\/div><\/div><\/div>
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\nDegree<\/p>\n<\/div><\/div><\/div>

\nField of Study<\/p>\n<\/div><\/div><\/div>

\nInstitution<\/p>\n<\/div><\/div><\/div>

\nCountry<\/p>\n<\/div><\/div><\/div><\/div>

\nPh.D.<\/p>\n<\/div><\/div><\/div>

Doctor of Philosophy (Food Science)<\/p>\n<\/div><\/div><\/div>

\nKasetsart University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

\nM.S.<\/p>\n<\/div><\/div><\/div>

Master of Science\u00a0 (Fishery Products)<\/p>\n<\/div><\/div><\/div>

\nKasetsart University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

\nB.S.<\/p>\n<\/div><\/div><\/div>

Bachelor of Science (Food Business)<\/p>\n<\/div><\/div><\/div>

Sukhothai Thammathirat University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

B.S.<\/p>\n<\/div><\/div><\/div>

Bachelor of Science (Fisheries)<\/p>\n<\/div><\/div><\/div>

\nKasetsart University<\/p>\n<\/div><\/div><\/div>

\nThailand<\/p>\n<\/div><\/div><\/div><\/div>

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\n<\/i> Current Research Topics<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

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  • Preparation, properties and uses of fish protein hydrolysates<\/li>\n
  • Preparation, properties and uses of fermented vinegar and kombucha<\/li>\n
  • Preparation, properties and uses of sauce from rice bran and mushroom<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
    <\/div>

    \n<\/i> Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong> Influences of glucose syrup concentration and inlet air temperature on the quality of spray dried roselle juice powder. Agricultural Science Journal 51: 1 (Suppl.): 507-511. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong>, Sananuch, P., and Rangan, J. 2019. Effect of liquid media volume and shaking methods on Cordyceps militaris<\/em> mycelium cultivation. Agricultural Science Journal 50: 1 (Suppl.): 163-169. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong>, Sananuch, P., and Rangan, J. 2018. Growth of Cordyceps militaris<\/em> mycelium on solid media prepared from difference grains. Agricultural Science Journal 49: 3 (Suppl.): 112-117. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong>, Sananuch, P., Nimnong, S., and Thongsook, T. 2016. Antioxidant and antimicrobial activities of protein hydrolysate from Jullien\u2019s mud carp (Henicorhynchus siamensis)<\/em>. Proceeding of the 14 th Naresuan Research Conference, Naresuan University, Phitsanulok. November 1-2, 2016. p 371-375. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Raikate, P., Rugchati, O., Singanusong, R., and Noitup, P<\/strong>. 2011. Protein hydrolysate from fish waste: Conditions for red tilapia (Oreochromis niloticus) <\/em>viscera hydrolysis with papain. Naresuan University Science Journal. 8(1): 101-108. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Payakkul, O., Tochampa, W., Prachaiyo, O., and Noitup, P<\/strong>. 2011. The protease production efficacy of Bacillus cereus<\/em> TISTR 687 for red tilapia viscera hydrolysis. Proceeding of the 7 th Naresuan Research Conference, Naresuan University, Phitsanulok. July 29-30, 2011. p 449-456. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Raikate, P., Rugchati, O., Singanusong, R., and Noitup, P<\/strong>. 2011. Optimization condition for hydrolysis of red tilapia viscera using enzyme pepsin and papain for preparing protein hydrolysate. Proceeding of the 7 th Naresuan Research Conference, Naresuan University, Phitsanulok. July 29-30, 2011. p 618-625. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Payakkul, O., Noitup, P<\/strong>. Tochampa, W., and Prachaiyo, O. The digestion efficacy of red tilapia (Oreochromis niloticus)<\/em> viscera using protease from Bacillus subtilis<\/em> TISTR 008. Proceeding of the 3 rd Science Research Conference, Naresuan University, Phitsanulok. March 14-15, 2011. p 85-89. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Raikate, P., Noitup, P<\/strong>, Rugchati, O., and Singanusong, R. 2011. Protein hydrolysate from fish waste: Conditions for red tilapia (Tilapia nilotica)<\/em> viscera hydrolysis with papain. Proceeding of the 3 rd Science Research Conference, Naresuan University, Phitsanulok. March 14-15, 2011. P 162-166. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Hathayang, N., Singanusong, R. and Noitup, P<\/strong>. 2008. Effect of heating temperature and time and acetic acid on the improvement process of dried striped snake-head fish. Proceeding of the 4 th Naresuan Research Conference, Naresuan University, Phitsanulok. July 28-29, 2008. p 881-885. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>Phaylee, W. and Noitup, P<\/strong>. 2007. Shelf-life extension of dried striped snake-head fish by using acetic acid. Proceeding of Industrial Projects for Undergraduate Students (IRPUS) 51 Conference. Thailand Research Fund. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P<\/strong>., Sodchit, C., Rakngan, J. and Singanusong, R. 2007. Development and shelf-life of avocado spread. 29-30 November 2007. International Workshop on Food Safety and Processing Technology. Nong Lam University, Linh Trung Ward, Thu Duc District, Ho Chi Minh City, Vietnam.<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P<\/strong>., Wongkeenee, K. and Singanusong, R. 2007. Product development of frozen fish cake from freshwater fish. Proceeding of the 3 rd Naresuan Research Conference, Naresuan University, Phitsanulok. July 28-29, 2008. p 449-456. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong>, Uthiya, K., Intaja, C., Pongket, P., Teegan, S., Laojanta, I., Chaiboon, W. and Singanusong, R. 2007. Product development of frozen sticky rice with coconut milk. Naresuan Agriculture Journal. 10(2): 64-72. (in Thai)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Noitup, P.<\/strong>, Sodchit, C. and Singanusong, R. 2007. The consumer behavior and marketing possibility on avocado spread in Phitsanulok province. Naresuan Agriculture Journal. 10(2): 90-100. (in Thai)<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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