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	Provedor de dados Thai Agricultural (3) CIGR Journal (1) AgEcon (1) Autor Kanokorn Yaodam (2) Kunya Cheaupan (2) Pachara Saengsawong (2) Phamorn Pattawatang (2) Prani Maninil (2) Sunanta Wongpiyachon (2) Suniyom Taprab (2) Supaporn Junbuathong (2) Udom Akanasingh (2) Wanlapa Tepinta (2) Wantana Sriratanasak (2) Watcharee Sukviwat (2) Berning, Joshua P. (1) Pacharee Sotanasomboon (1) Pornsuk Manasiripen (1) Porntip Charoentormwat (1) Rasamee supasri (1) TV, HYMAVATHI (1) Zheng, Hualu (1) Mais... Palavra-chave Breakfast cereal (5) Medium grain rice (2) Rice improvement (2) การปรับปรุงพันธุ์ข้าว (2) Banana (1) Brown rice flour (1) C23 (1) Consumer/Household Economics (1) Coupons (1) D10 (1) Food Consumption/Nutrition/Food Safety (1) Fruit (1) Gluten free Gluten free (1) Health Economics and Policy (1) Hybrid lines (1) I10 (1) In vitro digestibility. Dietary fibre (1) M30 (1) Mango (1) Marketing (1) Mais... Tipo do documento PhysicalObject (2) Collection (1) Conference Paper or Presentation (1) Info:eu-repo/semantics/article (1) Ano 2014 (3) 2011 (1) 1989 (1) País Thailand (3) China (1) United States (1) Idioma Thailandês (3) Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 5 Primeira ... 1 ... Última The Effect of Retail Grocery Coupons for Breakfast Cereals on Household Purchasing Behavior AgEcon Berning, Joshua P.; Zheng, Hualu. We examine the affect of retail and manufacturer coupons on the nutritional quality of breakfast cereal purchases made by households. Using household level purchase data we find that coupon usage has a significant impact on the nutritional quality of cereals purchased by households. Specifically, we find that the average sugar content decreases and the fiber content increases. This suggests that coupons have a positive impact on the nutritional quality of cereals purchased by households, holding all other factors constant. Given the prolific use of coupons by households and the fact that they offer both a price discount and an advertisement for products, they might be an effective way to help guide consumers to healthier food choices. Tipo: Conference Paper or Presentation Palavras-chave: Coupons; Breakfast cereal; Nutrition; Panel data; Consumer/Household Economics; Food Consumption/Nutrition/Food Safety; Health Economics and Policy; Marketing; D10; I10; M30; C23. Ano: 2011 URL: http://purl.umn.edu/103661 การปรับปรุงพันธุ์ข้าวเมล็ดกลางเพื่อแปรรูปเป็นอาหารเช้าสำเร็จรูป Thai Agricultural Supaporn Junbuathong; Suniyom Taprab; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanokorn Yaodam; Prani Maninil; Wantana Sriratanasak; Phamorn Pattawatang; Pachara Saengsawong; Wanlapa Tepinta; Udom Akanasingh. Medium grain rice varietal improvement at Pathum Thani Rice Research Center has been conducted in 2010 starting by utilizing the populations of 121 F6 hybrid lines of PTTH07016 and 151 F4 lines of 33 crosses in irrigation lowland rice improvement project. The objective was to improve medium grain brown rice with 5.5-6.6 millimeters long and low to intermediate amylose content (15-25%). Four selected lines were laboratory test for making the products. There were two lines; PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 revealed good acceptability. However, these lines had variations in traits in which PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 consisted of 4 and 2 traits respectively. PTT06036-25-5-B-4-1-4 gave grain yield of 615 kilograms/rai, 114 day maturity... Tipo: Collection Palavras-chave: Medium grain rice; Rice improvement; Breakfast cereal; ข้าวเมล็ดกลาง; การปรับปรุงพันธุ์ข้าว; อาหารเช้าธัญญพืช. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5911 การทดลองผลิตอาหารเช้าสำเร็จรูปจากแป้งข้าวกล้องและผลไม้ Thai Agricultural Rasamee supasri; Pornsuk Manasiripen; Porntip Charoentormwat; Pacharee Sotanasomboon. Ready-to-eat flaked products, both plain and sugar coated, were produced from the mlxture of brown rice flour and pumpkin or mango or banana, all in cooked powder forms, by using the processes comprising peI let lzlng, flaking and deep-frying. Right stage of rlpening for banana (Kai variety), to develop its fragrance, rdas lnvestigated by the change of peel color indes. Five minutes blanching could prevent browning development in banana pulp. Chemical comPositions of fruit powders and pregelatinized rice flour were analysed. Good pelletizing operation could be obtained from the mixture containing less than 50 I frui t powder. euant i ty and distribution of moisture played an important role throughout the process. chemical compositions of finished products... Tipo: PhysicalObject Palavras-chave: Breakfast cereal; Brown rice flour; Fruit; Ready to eat flaked products; Pumkin; Mango; Banana; Sensory testing; ผลิตภัณฑ์อาหารเช้าสำเร็จรูป; อาหารว่าง; แป้งข้าวกล้อง; ฟักทอง; มะม่วง; กล้วยไข่; ผลไม้; กระบวนการผลิต; องค์ประกอบทางเคมี; คุณภาพทางด้านประสาทสัมผัส; ความชอบของผู้บริโภค. Ano: 1989 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2634 การปรับปรุงพันธุ์ข้าวเมล็ดกลางเพื่อแปรรูปเป็นอาหารเช้าสำเร็จรูป Thai Agricultural Supaporn Junbuathong; Suniyom Taprab; Kunya Cheaupan; Sunanta Wongpiyachon; Watcharee Sukviwat; Kanokorn Yaodam; Prani Maninil; Wantana Sriratanasak; Phamorn Pattawatang; Pachara Saengsawong; Wanlapa Tepinta; Udom Akanasingh. Medium grain rice improvement at Pathum Thani Rice Research Center have been conducted in 2010 starting by utilizing the populations of 121 F6 hybrid lines of PTTH07016 and 151 F4 lines of 33 crosses in irrigation lowland rice improvement project. The objective is to improve medium grain brown rice with 5.5-6.6 millimeters long and low to intermediate amylose content (15-25%). Four selected lines were laboratory test for making the products. There were two lines; PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 revealed that good acceptability. However, these lines had variations in traits which PTT06036-25-5-B-4-1 and PTT06038-9-1-B-5-1 consisted of 4 and 2 traits respectively. PTT06036-25-5-B-4-1-3 gave grain yield for 746 kilograms/rai, 111 day maturity with... Tipo: PhysicalObject Palavras-chave: Medium grain rice; Rice improvement; Breakfast cereal; Hybrid lines; ข้าว; เมล็ดขนาดกลาง; การปรับปรุงพันธุ์ข้าว; อาหารเช้าสำเร็จรูป; สายพันธุ์; คุณภาพทางกายภาพและเคมี; ความต้านทานต่อแมลงศัตรู; ผลผลิต. Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5628 Effect of hydrocolloids on cooking quality, protein and starch digestibility of ready-to-cook gluten free extruded product CIGR Journal TV, HYMAVATHI. Abstract: There is a raising popularity among the consumers for traditional foods due to their health benefits, and pearl millet is one among them.  Different types of pearl millet ready-to-cook product (vermicelli) were prepared using pearl millet semolina, defatted soya flour and three different types of hydrocolloids at 2% level and tested against the control (refined wheat flour based) vermicelli.  Cooking, sensory quality and nutritional composition including dietary fibre and in vitro digestibility were studied.  Though wheat based vermicelli assigned higher overall sensory score (8.2) than all the pearl millet formulations, there was no significant difference (P<0.05) between vermicelli with Guar Gum (GG) and Carboxy methyle Cellulose (CMC) and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Gluten free Gluten free; Millet; Breakfast cereal; In vitro digestibility. Dietary fibre. Ano: 2014 URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/2454 Registros recuperados: 5 Primeira ... 1 ... Última

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