Dr. Anuchita Moongngarm
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Dr. Anuchita Moongngarm

Associate Professor
Mahasarakham University, Thailand

Highest Degree
Ph.D. in Food Science and Technology from University of Nebraska at Omaha, USA

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Area of Interest:

Food Science and Technology
100%
Food Chemistry
62%
Food Analysis
90%
Dairy Product Technology
75%
Functional Food
55%

Research Publications in Numbers

Books
0
Chapters
0
Articles
0
Abstracts
0

Selected Publications

  1. Moongngarm, A., A. Homduang and W. Hochin, 2019. Changes of phytochemical contents in sweet and waxy corn (Zea mays L.) as affected by cultivars and growth stages. Curr. Nutr. Food Sci., 15: 1-8.
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  2. Loypimai, P. and A. Moongngarm, 2019. Natural colorant from black rice bran improves functional properties and consumer acceptability of yogurt. Pak. J. Nutr., (In Press). .
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  3. Sangsopha, J. and A Moongngarm, 2018. Influence of germination on mineral bioavailability and phytic acid content in rice. Food Applied Biosci. J., 6: 69-83.
  4. Loypimai, P. and A. Moongngarm, 2018. Ohmic heating: Factors affecting on its application in food processing. Res. Knowl., 4: 1-8.
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  5. Loypimai, P., K. Sittisuanjik, A. Moongngarm and W. Pimthong, 2017. Influence of sodium chloride and vacuum impregnation on the quality and bioactive compounds of parboiled glutinous rice. J. Food Sci. Technol., 54: 1990-1998.
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  6. Loypimai, P., A. Moongngarm and S. Naksawat, 2017. Application of natural colorant from black rice bran for fermented Thai pork sausage-Sai Krok Isan. Int. Food Res. J., 24: 1529-1537.
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  7. Loypimai, P., A. Moongngarm and P. Chottanom, 2017. Extraction solvents affecting phytochemicals in food colorant prepared from purple glutinous rice bran. Applied Biol. Chem., 60: 181-189.
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  8. Photinam, R., A. Moongngarm and T. Paseephol, 2016. Process optimization to increase resistant starch in vermicelli prepared from mung bean and cowpea starch. Emirates J. Food Agric., 28: 449-458.
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  9. Moongngarm, A., J. Amornpan, A. Homduang, H. Cai and A. Jelekovac, 2016. Rice starch as coating materials for microencapsulation of gamma oryzanol to improve its stability. Am. J. Applied Sci., 13: 900-906.
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  10. Loypimai, P., A. Moongngarm and P. Chottanom, 2016. Thermal and pH degradation kinetics of anthocyanins in natural food colorant prepared from black rice bran. J. Food Sci. Technol., 53: 461-470.
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  11. Loypimai, P., A. Moongngarm and P. Chottanom, 2016. Phytochemicals and antioxidant capacity of natural food colorant prepared from black waxy rice bran. Food Biosci., 15: 34-41.
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  12. Moongngarm, A., P. Srijinda, T. Paseephol, S. Samana and N. Martphutorn, 2015. Effect of heat moisture treatment using different solvents and incubation times on resistant starch formation of rice flour. Am. J. Applied Sci., 12: 560-566.
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  13. Loypimai, P., A. Moongngarm, P. Chottanom and T. Moontree, 2015. Ohmic heating-assisted extraction of anthocyanins from black rice bran to prepare a natural food colourant. Innovat. Food Sci. Emerg. Technol., 27: 102-110.
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  14. Loypimai, P. and A. Moongngarm, 2015. Utilization of pregelatinized banana flour as a functional ingredient in instant porridge. J. Food Sci. Technol., 52: 311-318.
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  15. Moongngarm, A., W. Tiboonbun, M. Sanpong, P. Sriwong, L. Phiewtong, R. Prakitrum and N. Huychan, 2014. Resistant starch and bioactive contents of unripe banana flour as influenced by harvesting periods and its application. Am. J. Agric. Biol. Sci., 9: 457-465.
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  16. Moongngarm, A., T. Moontree, P. Deedpinrum and K. Padtong, 2014. Functional properties of brown rice flour as affected by germination. APCBEE Proc., 8: 41-46.
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  17. Moongngarmm, A., 2013. Chemical compositions and resistant starch content in starchy foods. Am. J. Agric. Biol. Sci., 8: 107-113.
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  18. Nontasan, S., A. Moongngarm and S. Deeseenthum, 2012. Application of functional colorant prepared from black rice bran in yogurt. APCBEE Proc., 2: 62-67.
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  19. Moongngarm, A., N. Daomukda and S. Khumpika, 2012. Chemical compositions, phytochemicals and antioxidant capacity of rice bran, rice bran layer and rice germ. APCBEE Procedia, 2: 73-79.
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  20. Tiboonbun, W., M. Sungsri-in and A. Moongngarm, 2011. Effect of replacement of unripe banana flour for rice flour on physical properties and resistant starch content of rice noodle. World Acad. Sci. Eng. Technol., 57: 608-611.
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  21. Sriwai, N., M. Sungsri-in and A. Moongngarm, 2011. Chemical compositions, pasting properties of gluten free bread flour, and characteristics of gluten free bread prepared from germinated rice flour. World Acad. Sci. Eng. Technol., 81: 786-791.
  22. Sasanam, S., T. Paseephol and A. Moongngarm, 2011. Comparison of proximate compositions, resistant starch content and pasting properties of different colored cowpeas (Vigna unguiculata) and red kidney bean (Phaseolus vulgaris). World Acad. Sci. Eng. Technol., 81: 525-529.
  23. Phattanakulkaewmorie, N., T. Paseephol and A. Moongngarm, 2011. Chemical compositions and physico-chemical properties of malted sorghum flour and characteristics of gluten free bread. World Acad. Sci. Eng. Technol., 81: 454-460.
  24. Moongngarm, A., N. Trachoo and N. Sirigungwan, 2011. Low molecular weight carbohydrates, prebiotic content and prebiotic activity of selected food plants in Thailand. Adv. J. Food Sci. Technol., 3: 269-274.
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  25. Moongngarm, A. and E. Khomphiphatkul, 2011. Germination time dependence of bioactive compounds and antioxidant activity in germinated rough rice (Oryza sativa L.). Am. J. Applied Sci., 8: 15-25.
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  26. Moongngarm, A. and N. Saetung, 2010. Comparison of chemical compositions and bioactive compounds of germinated rough rice and brown rice. Food Chem., 122: 782-788.
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  27. Sungsopha, J., A. Moongngarm and R. Kanesakoo, 2009. Application of germination and enzymatic treatment to improve the concentration of bioactive compounds and antioxidant activity of rice bran. Aust. J. Basic Applied Sci., 3: 3653-3661.
  28. Sirikul, A., A. Moongngarm and P. Khaengkhan, 2009. Comparison of proximate composition, bioactive compounds and antioxidant activity of rice bran and defatted rice bran from organic rice and conventional rice. Asian J. Food Agro-Ind., 2: 731-743.
  29. Loypimai, P., A. Moonggarm and P. Chottanom, 2009. Effects of ohmic heating on lipase activity, bioactive compounds and antioxidant activity of rice bran. Aust. J. Basic Applied Sci., 3: 3642-3652.
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  30. Trachoo, N., P. Wechakama, A. Moongngarm and M. Suttajit, 2008. Stability of freeze-dried Lactobacillus acidophilus in banana, soybean and pearl barley powders. J. Boil. Sci., 8: 119-124.
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  31. Trachoo, N., C. Boudreaux, A. Moongngarm, S. Samappito and R. Gaensakoo, 2006. Effect of geminated rough rice media on growth of selected probiotic bacteria. Pak. J. Biol. Sci., 9: 2657-2661.
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