Samart Sai-Ut (สามารถ สายอุต)

Name : สามารถ สายอุต  
Samart Sai-Ut
Title : ผู้ช่วยศาสตราจารย์ ดร.
Assistant Professor, Dr.
Education : ปร.ด. (วิทยาศาสตร์และเทคโนโลยีการอาหาร), มหาวิทยาลัยสงขลานครินทร์
Expertise :
Contact Address : Faculty : วิทยาศาสตร์ Science
Department : วิทยาศาสตร์การอาหาร Food Science
E-Mail : samarts@buu.ac.th, samart_saiut@hotmail.co.th

 

SCOPUSISI Web of ScienceResearchesArticlesProceedings

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Effect of Drying Methods on Odorous Compounds and Antioxidative Activity of Gelatin Hydrolysate Produced by Protease from B. amyloliquefaciens H11
Author(s):Sai-Ut, S. | Benjakul, S. | Sumpavapol, P. | Kishimura, H.
Publication year: 2014
Journal / Book title: Drying Technology

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Posted: October 19, 2020, 11:41 am
Properties of gelatin films from giant catfish skin and bovine bone: A comparative study
Author(s):Rawdkuen, S. | Sai-Ut, S. | Benjakul, S.
Publication year: 2010
Journal / Book title: European Food Research and Technology

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Posted: October 19, 2020, 11:41 am
Retardation of lipid oxidation using gelatin film incorporated with longan seed extract compared with BHT
Author(s):Sai-Ut, S. | Benjakul, S. | Rawdkuen, S.
Publication year: 2015
Journal / Book title: Journal of Food Science and Technology

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Posted: October 19, 2020, 11:41 am
Gelatinolytic enzymes from Bacillus amyloliquefaciens isolated from fish docks: Characteristics and hydrolytic activity
Author(s):Sai-Ut, S. | Benjakul, S. | Sumpavapol, P.
Publication year: 2013
Journal / Book title: Food Science and Biotechnology

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Posted: October 19, 2020, 11:41 am
Optimization of antioxidants and tyrosinase inhibitory activity in mango peels using response surface methodology
Author(s):Sai-Ut, S. | Benjakul, S. | Kraithong, S. | Rawdkuen, S.
Publication year: 2015
Journal / Book title: LWT - Food Science and Technology

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Posted: October 19, 2020, 11:41 am
Optimizing the Tyrosinase Inhibitory and Antioxidant Activity of Mango Seed Kernels with a Response Surface Methodology
Author(s):Rawdkuen, S. | Sai-Ut, S. | Benjakul, S.
Publication year: 2016
Journal / Book title: Food Analytical Methods

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Posted: October 19, 2020, 11:41 am
Antioxidant Activity of Gelatin Hydrolysate Produced from Fish Skin Gelatin Using Extracellular Protease from Bacillus amyloliquefaciensH11
Author(s):Sai-Ut, S. | Benjakul, S. | Sumpavapol, P. | Kishimura, H.
Publication year: 2015
Journal / Book title: Journal of Food Processing and Preservation

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Posted: October 19, 2020, 11:41 am
Effect of Longan Seed Extract and BHT on Physical and Chemical Properties of Gelatin Based Film
Author(s):Vichasilp, C. | Sai-Ut, S. | Benjakul, S. | Rawdkuen, S.
Publication year: 2014
Journal / Book title: Food Biophysics

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Posted: October 19, 2020, 11:41 am
Purification and Characterization of Extracellular Gelatinolytic Protease from Bacillus Amyloliquefaciens H11
Author(s):Sai-Ut, S. | Benjakul, S. | Sumpavapol, P. | Kishimura, H.
Publication year: 2015
Journal / Book title: Journal of Food Biochemistry

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Posted: October 19, 2020, 11:41 am
Re-extraction, Recovery, and Characteristics of Skin Gelatin from Farmed Giant Catfish
Author(s):Sai-Ut, S. | Jongjareonrak, A. | Rawdkuen, S.
Publication year: 2012
Journal / Book title: Food and Bioprocess Technology

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Posted: October 19, 2020, 11:41 am
Optimization of gelatinolytic enzyme production by B. amyloliquefaciens sp. H11 through Plackett–Burman design and response surface methodology
Author(s):Sai-Ut, S. | Benjakul, S. | Sumpavapol, P. | Kishimura, H.
Publication year: 2014
Journal / Book title: International Aquatic Research

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Posted: October 19, 2020, 11:41 am
Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process
Author(s):Rawdkuen, S. | Sai-Ut, S. | Khamsorn, S. | Chaijan, M. | Benjakul, S.
Publication year: 2009
Journal / Book title: Food Chemistry

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Posted: October 19, 2020, 11:41 am
  1. By: Rawdkuen, Saroat; Sai-Ut, Samart; Benjakul, Soottawat
    FOOD ANALYTICAL METHODS   Volume: 9   Issue: 11   Pages: 3032-3043   Published: NOV 2016
  2. By: Sai-Ut, Samart; Benjakul, Soottawat; Kraithong, Supaluck; et al.
    LWT-FOOD SCIENCE AND TECHNOLOGY Volume: 64 Issue: 2 Pages: 742-749 Published: DEC 2015
  3. By: Sai-Ut, Samart; Benjakul, Soottawat; Rawdkuen, Saroat
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE Volume: 52 Issue: 9 Pages: 5842-5849 Published: SEP 2015
  4. By: Sai-Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee; et al.
    JOURNAL OF FOOD PROCESSING AND PRESERVATION Volume: 39 Issue: 4 Pages: 394-403 Published: AUG 2015
  5. By: Sai-Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee; et al.
    JOURNAL OF FOOD BIOCHEMISTRY Volume: 39 Issue: 1 Pages: 119-128 Published: FEB 2015
  6. By: Vichasilp, Chaluntorn; Sai-Ut, Samart; Benjakul, Soottawat; et al.
    FOOD BIOPHYSICS Volume: 9 Issue: 3 Pages: 238-248 Published: SEP 2014
  7. By: Sai-Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee; et al.
    DRYING TECHNOLOGY Volume: 32 Issue: 13 Pages: 1552-1559 Published: 2014
  8. By: Sai-Ut, Samart; Benjakul, Soottawat; Sumpavapol, Punnanee
    FOOD SCIENCE AND BIOTECHNOLOGY Volume: 22 Issue: 4 Pages: 1015-1021 Published: AUG 2013
  9. By: Sai-Ut, Samart; Jongjareonrak, Akkasit; Rawdkuen, Saroat
    FOOD AND BIOPROCESS TECHNOLOGY Volume: 5 Issue: 4 Pages: 1197-1205 Published: MAY 2012
  10. By: Rawdkuen, Saroat; Sai-Ut, Samart; Benjakul, Soottawat
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY Volume: 231 Issue: 6 Pages: 907-916 Published: OCT 2010
  11. By: Rawdkuen, Saroat; Sai-Ut, Samart; Khamsorn, Saisunee; et al.
    FOOD CHEMISTRY Volume: 112 Issue: 1 Pages: 112-119 Published: JAN 1 2009

ปีงบประมาณ 2562

  1. การผลิตอนุพันธ์คอลลาเจนน้ำหนักโมเลกุลต่ำจากแมงกะพรุนเพื่อใช้ประโยชน์ในเวชสำอาง

ปีงบประมาณ 2561

  1. การผลิตเจลาตินไฮโดรไลเสตที่มีฤทธิ์ยับยั้งเอนไซม์ ACE และต้านอนุมูลอิสระ โดยใช้เอนไซม์ papain และเอนไซม์ bromelain

ปีงบประมาณ 2559

  1. การใช้สารสกัดเมล็ดมะม่วงเพื่อยับยั้งการเกิดจุดดำในกุ้งระหว่างการแช่น้ำแข็ง

ปีที่ตีพิมพ์ 2563

  1. Using Anthocyanin Extracts from Butterfly Pea as pH Indicator for Intelligent Gelatin Film and Methylcellulose Film
  2. ผลของเปปซินและระยะเวลาต่อความสามารถในการยับยั้งอนุมูลอิสระของคอลลาเจนไฮโดรไลเสตจากเท้าไก่ด้วยวิธีพื้นที่ผิวตอบสนอง

ปีที่ตีพิมพ์ 2563

  1. Development of Strawberry gummy jelly with reduced sugar content from Strawberry syrup
  2. Effect of mango seed kernel extract on polyphenol oxidase inhibition and shelf life of shrimp during iced storage
  3. องค์ประกอบทางเคมีและแนวโน้มการใช้ประโยชน์จากผลพลอยได้และเศษเหลือทิ้งจากการแปรรูปผลไม้เขตร้อน 4 ชนิด

ปีที่ตีพิมพ์ 2561

  1. การประยุกต์เอนไซม์สำหรับอุตสาหกรรมอาหารกลุ่มโปรตีน

ปีที่ตีพิมพ์ 2559

  1. Optimizing the Tyrosinase Inhibitory and Antioxidant Activity of Mango Seed Kernels with a Response Surface Methodology

ปีที่ตีพิมพ์ 2558

  1. Optimization of antioxidants and tyrosinase inhibitory activity in mango peels using response surface methodology

ปีที่ตีพิมพ์ 2563

  1. Antioxidative Activities of Gelatin Hydrolysate from Aluterus monoceros Skin Produced by Papain and Bromelain in Simulated Gastrointestinal Tract and Lecithin Liposome System
  2. Production of Collagen Hydrolysate from Jellyfish Using Trypsin and Alcalase with Antioxidative Activities in Lipid Emulsions System

ปีที่ตีพิมพ์ 2561

  1. The effect of proteases and degree of hydrolysis on production of gelatin hydrolysate with antimicrobial activities
  2. Effect of high temperature short time pasteurization on availability of bioactive compounds and quality changes of watermelon juice during refrigeration storages