{"id":5250,"date":"2026-04-03T01:26:28","date_gmt":"2026-04-02T18:26:28","guid":{"rendered":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5250"},"modified":"2026-04-03T01:26:28","modified_gmt":"2026-04-02T18:26:28","slug":"dr-sukeewan-detyothin","status":"publish","type":"page","link":"https:\/\/www.agi.nu.ac.th\/agro\/?page_id=5250&lang=en","title":{"rendered":"Dr. Sukeewan Detyothin"},"content":{"rendered":"
\n\n \"\" <\/div>\n<\/div><\/div>
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Lecturer<\/p>\n<\/div>

Dr. Sukeewan Detyothin<\/strong><\/p>\n<\/div>

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

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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>

\nPackaging<\/p>\n<\/div><\/div><\/div>

\nMichigan State University<\/p>\n<\/div><\/div><\/div>

\nUSA<\/p>\n<\/div><\/div><\/div><\/div>

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

\nFood Science<\/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>

\nFood Technology<\/p>\n<\/div><\/div><\/div>

\nKhon Kaen 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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  • Production and characterization of purple sweet potato flour film<\/li>\n
  • Effect of pretreatments on stability of purple sweet potato flour<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>
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    \n<\/i> Publications (First or corresponding author only)<\/strong><\/p>\n<\/div><\/div><\/div><\/div>

    \nKathuria A., Detyothin S<\/strong>., Jaruwattanayon W., Selke S., & Auras R. (2022). Blends in Poly (lactic acid): Synthesis, Structures, Properties, Processing, Applications, and End of Life (2nd.).\u00a0 Edition by Rafael A. Auras, Loong-Tak Lim, Susan E. M. Selke, Hideto Tsuji ISBN: 978-1-119-76744-2, 688 Pages<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Detyothin, S<\/strong>., Kongphanaphaison, N., & Saengyang, S. (2020). Effects of pretreatments and packages on chemical properties and antioxidant activity of purple sweet potato flour. Agricultural Science Journal, 51(1), (Suppl) August \u2013 November 2020.\u00a0 (TCI \u0e01\u0e25\u0e38\u0e48\u0e21 2)<\/p>\n

    \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Detyothin S<\/strong>., Kathuria A.; Jaruwattanayon W., Selke S., Auras R. 2010. Poly (lactic acid) Blends in Poly (lactic acid): Structures, Production, Synthesis, and Applications, Eds. Auras R., Lim L.T., Selke S.E., Tsuji H., New York, NY: John Wiley & Sons.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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