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	Provedor de dados 106 (15) Autor Chompreeda, P. (15) Haruthaithanasan, V. (12) Suwonsichon, T. (4) Lerdvuthisopon, N. (3) Artwichai, S. (2) Khansuwan, U. (2) Resurreccion, A. (2) Rimkeeree, H. (2) Sriwattana, S. (2) Utama-ang, N. (2) Chotineeranat, S. (1) Homsukhon, J. (1) Moxley, R.L. (1) Natvaratat, M. (1) Nitimongkonchai, N. (1) Parakul, R. (1) Pavon, N.R. (1) Petchmak, P. (1) Phongpa-ngan, P. (1) Piyachomkwan, P. (1) Mais... Palavra-chave Peanut (4) Consumer (3) Development (3) Acceptance (2) Antioxidant (2) Cake (2) Dehydrated (2) Drying (2) Effect (2) Herb (2) Jiaogulan (2) Microwave (2) Nutritive (2) Optimization (2) Saponin (2) Acceptability (1) Approach (1) Aroma (1) Boiled (1) Calories (1) Mais... Ano 2005 (7) 2004 (4) 2003 (3) 2002 (1) País Thailand (15)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 15 Primeira ... 1 ... Última Comparative effects between essential oil and chemical preservative with active and modified atmosphere packaging conditions 106 Nitimongkonchai, N.; Rimkeeree, H.; Chompreeda, P.. Palavras-chave: Comparative; Essential; Oil; Chemical. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4933 Formulation optimization and consumer acceptance of Peanut Sauce 106 Ruchikachorn, N.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Formulation; Optimization; Consumer; Acceptance; Peanut; Sauce. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4906 Consumer and market survey of boiled Peanut 106 Artwichai, S.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Consumer; Market; Survey; Boiled; Peanut. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4901 Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) 106 Utama-ang, N; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.. Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4924 Attributes critical to product acceptance of Jiaogulan tea by logistic regression analysis 106 Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Watkins, B.A.. Palavras-chave: Product; Acceptance; Logistic. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4904 Development of reduced calories fragrance rice butter cake 106 Chompreeda, P.; Haruthaithanasan, V.; Petchmak, P.; Tipkanon, S.; Parakul, R.. Palavras-chave: Development; Reduced; Calories; Fragrance; Rice butter; Cake. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4923 Development of filling from peanut butter with high nutritive value 106 Thanomwong, C.; Chompreeda, P.; Haruthaithanasan, V.. Palavras-chave: Development; Peanut; Nutritive; Value. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4907 Optimization and consumer acceptability of calorie-reduced butter cake prepared from Thai jasmine rice 106 Chompreeda, P.; Suwonsichon, T.; Haruthaithanasan, V.. Palavras-chave: Optimization; Consumer; Acceptability; Cake; Rice. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4902 Impacts of Peanut Technology Transfer on Participants: Changes in Knowledge, Attitude, and Adaptation 106 Chompreeda, P.; Phongpa-ngan, P.; Moxley, R.L.; Artwichai, S.; Homsukhon, J.. Palavras-chave: Peanut; Technology; Transfer; Participants. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4905 Monitoring changes in aroma and flavor perception of milk candies as a result of added coffee and chocolate flavors by descriptive sensory analysis 106 Pavon, N.R.; Prinyawiwatkul, W.; Chompreeda, P.. Palavras-chave: Aroma; Chocolate; Milk. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4934 Process optimization of low–cyanide cassava flour from variety Kasetsart 50 106 Chotineeranat, S.; Suwansichon, T.; Chompreeda, P.; Piyachomkwan, P.; Sriroth, K.; Haruthaithanasan, V.. Palavras-chave: Cassava. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4754 Effects of fat and sugar content on physical and sensory characteristics of chewable milk candies with high nutritive value 106 Natvaratat, M.; Chompreeda, P.; Haruthaithanasan, V.; Rimkeeree, H.. Palavras-chave: Sugar; Physical; Characteristics; Nutritive. Ano: 2005 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4903 A strategic approach to formulate dehydrated Tom Yum Kung using trained panel and U.S. consumer 106 Sriwattana, S.; Haruthaithanasan, V.; Chompreeda, P.; Resurreccion, A.. Palavras-chave: Strategic; Approach; Formulate; Dehydrated. Ano: 2003 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4935 Effect of microwave drying on antioxidant and saponin in Jiaogulan herb (Gynostemma pentaphyllum) 106 Utama-ang, N.; Chompreeda, P.; Haruthaithanasan, V.; Suwonsichon, T.; Lerdvuthisopon, N.; Khansuwan, U.. Palavras-chave: Effect; Microwave; Drying; Antioxidant; Saponin; Jiaogulan; Herb; Gynostemma pentaphyllum. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4925 Development of dehydrated Tom Yum Kung 106 Sriwattana, S.; Resurreccion, A.; Haruthaithanasan, V.; Chompreeda, P.. Palavras-chave: Dehydrated; Development. Ano: 2002 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4942 Registros recuperados: 15 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