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	Provedor de dados Thai Agricultural (3) Autor Malai Boonyaratanakornkit (3) Siriporn Stonsaovapak (2) Boontiam Panpeng (1) Chakamas Wongkhalaung (1) Jantima Japakaset (1) Patoomporn Chim-anage (1) Pornthip C-thamawat (1) Pornthip Charoenthamawat (1) Pradit Karuwanna (1) Srimaung Maleehuan (1) Mais... Palavra-chave Microbiological (2) Quality (2) คุณภาพทางจุลชีววิทยา (2) ปริมาณเชื้อจุลินทรีย์ (2) Alcohol (1) Aspergillus oryzae (1) Bangkok (1) Fermentation (1) Glutinous Rice (1) Khao Pud Poo (1) Koji (1) Ready-to-eat foods (1) Street Foods (1) Suppermarkets (1) Vegetables salad with cream dressing (1) Yum Pla Duk Phoo (1) Yum Ruam Mit (1) กรุงเทพฯ (1) การปนเปื้อนเชื้อจุลินทรีย์ (1) การหมักแอลกอฮอล์ (1) Mais... Tipo do documento PhysicalObject (3) Ano 2000 (1) 1995 (1) 1984 (1) País Thailand (3) Idioma Thailandês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última การหมักแอลกอฮอล์จากข้าวเหนียวโดยใช้โคจิ Thai Agricultural Pradit Karuwanna; Malai Boonyaratanakornkit; Chakamas Wongkhalaung. Steamed glutinous rice was used as the raw material_ for aleohol fermentation. Rice koji from the mixed cultures of Aspergillris o?yzae KM 24 and Rhi_zopus o"yzae Kl4 25 were used insbead of Luk_pang. Yeast starter of Saccharomyces cerevisiae Ky UT was cuLtivated in sterile koii extracr for 24 h. Fermentafion was made at 22-z3oc. The mixture of rice koji, steamed rice, water and lactic acid were added into the fermentation vats for 1 , 2 and, J tirnes (with the same total amount at the final). The rat,e of fermentaf,ion, viable cell_ count, total acidity (as l-actic acid) and yiel_d of alcohol were analysed and compared. ft was found that 15.11, 15.41 and 15.87% of aLcohol_by volume were yierc in r0, 12 and 13 days for one time, two times and three times... Tipo: PhysicalObject Palavras-chave: Alcohol; Fermentation; Glutinous Rice; Koji; Aspergillus oryzae; ข้าวเหนียว; การหมักแอลกอฮอล์; แอลกอฮอล์; โคจิ; เชื้อรา. Ano: 1984 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5128 คุณภาพทางจุลชีววิทยาของอาหารพร้อมบริโภคที่จำหน่ายในซุปเปอร์มาร์เก็ต Thai Agricultural Malai Boonyaratanakornkit; Siriporn Stonsaovapak; Pornthip Charoenthamawat; Jantima Japakaset. This study was carried out under the coordination between Microbiology Section of Institute of Food Research and Product Development, Kasetsart University and Food Sanitation Division, Department of Health, Ministry of Public Health during November 1996 to September 1997. The aim of this study was to assess the risk of indicator microorganisms (Escherichia coli) and pathogenic bacteria (Staphylococcus aureus, Salmonella and Bacillus cereus) in ready-to-eat foods from 3 supermarkets near Kasetsart University. The 120 samples of 4 different types of ready-to-eat foods were Vegetables Salad with Cream Dressing, Yum Pla Duk Phoo, Yum Ruam Mit and Khao Pud Poo. Of 30 samples in each type were obtained from 3 supermarkets. The levels of the bacteria evaluated in... Tipo: PhysicalObject Palavras-chave: Microbiological; Quality; Ready-to-eat foods; Suppermarkets; Vegetables salad with cream dressing; Yum Pla Duk Phoo; Yum Ruam Mit; Khao Pud Poo; สลัดผักพร้อมน้ำแบบครีมข้น; ยำปลาดุกฟู; ยำรวมมิตร; ข้วผัดปู; อาหารพร้อมบริโภค; คุณภาพทางจุลชีววิทยา; ซุปเปอร์มาร์เก็ต; การปนเปื้อนเชื้อจุลินทรีย์; ปริมาณเชื้อจุลินทรีย์. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5129 คุณภาพทางจุลชีววิทยาของอาหารหาบเร่แผงลอยที่จำหน่ายในเขตกรุงเทพมหานคร Thai Agricultural Malai Boonyaratanakornkit; Patoomporn Chim-anage; Srimaung Maleehuan; Pornthip C-thamawat; Siriporn Stonsaovapak; Boontiam Panpeng. Study on microbial quality of street foods was conducted. The 216 samples from various locations in Bangkok were taken during May to November 1991. The data included pathogenic bacteria (Salmonella spp., Sraphylococcus aureus and Clostridium perfringens), total viable count, yeast and mold, Coliform and Escherichia coli. The food samples were classified into four categories as follows: partially cooked, well cooked, dessert and soft drink. The results indicated. that most of the partialy cooked food were highly contaminated with total viable count and E. coli (MPN/g > 1,100). On the other hand, well cooked food had low number of viable count and E. coli except Kai palo, Kao-mun kai and Kaiyang. The desserts were comparatively low in microbial... Tipo: PhysicalObject Palavras-chave: Microbiological; Quality; Street Foods; Bangkok; อาหารคาว; อาหารหวาน; เครื่องดื่ม; อาหารหาบเร่แผงลอย; คุณภาพทางจุลชีววิทยา; ปริมาณเชื้อจุลินทรีย์; กรุงเทพฯ. Ano: 1995 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5131 Registros recuperados: 3 Primeira ... 1 ... Última

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