Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Thai Agricultural (3) Autor Siriporn Stonsaovapak (3) Winus Puminat (3) Kulvadee Trongpanich (2) Montatip Yunchalad (2) Noi Sarikaphuti (1) Rasamee Supasri (1) Mais... Palavra-chave Dehydrate fruit and vegetable (1) Dried pickle peach (1) Dried pickles (1) Food quality (1) Fruits (1) Modified (1) Pickled food (1) Preservatives (1) Roasted pork (1) Salted pickle radish (1) Salted shredded green papaya (1) Shredded green mango (1) Sweeten pickle radish (1) Technology (1) Vegetables (1) กรรมวิธีการผลิต (1) กระบวนการผลิต (1) การถนอมอาหาร (1) การยับยั้งการเจริญเติบโตของจุลินทรีย์ (1) การเก็บรักษา (1) Mais... Tipo do documento PhysicalObject (3) Ano 2012 (2) 2006 (1) País Thailand (3) Idioma Inglês (2) Thailandês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última สารกันเสียและคุณภาพผักผลไม้แห้ง Thai Agricultural Winus Puminat; Kulvadee Trongpanich; Siriporn Stonsaovapak. Total seventy-six sampling of five groups from vegetable and fruit are shredded green mango, salted shredded green papaya, dried pickle peach, sweeten pickle radish and salted pickle radish. Average range in sampling products are found as the acid food and the Aw controlled food pH 3.07 – 3.43, Aw 0.779 – 0.827 and salt ( %NaCl ) 6.47 – 8.95. Inspection of additional preservatives and sweetener are analyzed with HPLC by C18 reverse phase column and diode array detector. Benzoic acid have a usage higher than sorbic acid. Quantity of their chemicals are orderly 89.21 – 117.76 mg/100g and 0.13 -1.56 mg/100g. Saccharine addition in each products have significantly different at α = 0.01. Saccharine are limited at 77.29 -145.61 mg/100g. Tipo: PhysicalObject Palavras-chave: Preservatives; Dehydrate fruit and vegetable; Shredded green mango; Salted shredded green papaya; Dried pickle peach; Sweeten pickle radish; Salted pickle radish; มะม่วงอบแห้ง; มะละกอเส้นชนิดเค็ม; ลูกท้อดองแห้ง; หัวไชโป้วหวาน; หัวไชโป้วเค็ม; สารกันเสีย; คุณภาพผลิตภัณฑ์. Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5239 การผลิตและการเก็บรักษาหมูย่าง Thai Agricultural Montatip Yunchalad; Rasamee Supasri; Siriporn Stonsaovapak; Winus Puminat; Noi Sarikaphuti. Roasted pork is a unique food product of Trang province. Its uniqueness starts from the process to the product quality, particularly the good organoleptic characteristic, which could be gradually changed during distribution system. So the traditional Trang roasted pork recipe, the commercial production trials and the extending of its shelf-life were studied. The results showed that the packaging products in the laminated plastic (Nylon/LLDPE) bags under normal condition or vacuum or vacuum and reinjected 40% N2 could be stored only one day at room temperature, but up to 2 days for packaging under vacuum and reinjected 20% CO2. While, all packaging methods could possibly extend the productps shelf- life up to 15 days at 4o C, because the applied hurdle... Tipo: PhysicalObject Palavras-chave: Roasted pork; Technology; Modified; หมูย่างตรัง; เทคโนโลยี; กระบวนการผลิต; การเก็บรักษา; คุณภาพ; รสชาติ; การถนอมอาหาร; การยับยั้งการเจริญเติบโตของจุลินทรีย์. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5254 Quality determination of Thai dried pickled fruits and vegetables Thai Agricultural Kulvadee Trongpanich; Siriporn Stonsaovapak; Winus Puminat; Montatip Yunchalad. Five varieties of Thai commercial dried and semi-dried pickled fruits and vegetables were sampled from Thai local markets and determined for qualities in chemical and microbiological aspects. Each product variety was sampled from five production plants. The sampling was done in triplication, thus made the total of 75 samples. The products were salted shredded green mango, salted shredded green papaya, sweeten shredded radish pickle, salted whole radish pickle, and whole peach pickle. The samples were analyzed for pH, acidity (as lactic acid), aw, moisture, benzoic acid, sorbic acid, saccharin, NaCl, and SO2. It was found that every sample was an acid food, from which its pH not more than 4.6, except one sample from one brand of salted radish pickle had pH... Tipo: PhysicalObject Palavras-chave: Dried pickles; Fruits; Vegetables; Pickled food; Food quality; ผักดองแห้ง; ผลไม้ดองแห้ง; อาหารหมักดอง; คุณภาพอาหาร; กรรมวิธีการผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5250 Registros recuperados: 3 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco