Dr. Natta Kachenpukdee

• Doctor Degrees:   Doctor of Philosophy (Food Technology) Suranaree University of Technology, 2016

• Master Degrees:   Master of Science (Fishery Product) Kasetsart University, 2006

• Bachelor Degrees: Bachelor of Science (Fishery Industry) Rajamangala Institute of Technology, 2003

 Major Field

• Food Technology 

Expertise

• Functional Food, Waste Utilization and Fishery Product

Specialization

• Functional Food

Publication  

• Kachenpukdee, N., Santerre, C.R., Ferruzzi, M.G. and Oonsivilai, R. (2016). Modified dietary fiber from cassava pulp and assessment of mercury bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model. Journal of Food Science. 81(7):1854-1863. 
• Kachenpukdee, N., Santerre, C.R., Ferruzzi, M.G. and Oonsivilai, R. (2016). Enzymatic digestion optimization of dietary fiber from cassava pulp and their effect on mercury bioaccessibility and intestinal uptake from fish using an in vitro digestion/Caco-2 model. International Food Research Journal. 23(2): 660-666. 
• Kachenpukdee, N., Santerre, C.R., Ferruzzi, M.G. and Oonsivilai, R. (2014). Modified dietary fiber from cassava pulp and assessment of mercury bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model. The Journal of MacroTrends in Health and Medicine. 2(1): 72-84.
• Kachenpukdee, N., Santerre, C.R., Ferruzzi, M.G. and Oonsivilai, R. (2014). Modified dietary fiber from cassava pulp and assessment of mercury bioaccessibility and intestinal uptake using an in vitro digestion/Caco-2 model. In Proceeding of The 2nd MacroJournals Conference (pp 26). Paris: Espace Vocation Haussman Saint-Lazare, 2014

Research Interest

• Functional Food
• Grape algae

 Research Networking

• Suranaree University of Technology
• Rajamangala University of Technology Isan