Home Itens selecionados Provedores de dados OAI Créditos Sobre Ajuda

			Busca avançada
	Provedor de dados Thai Agricultural (7) Autor Siriporn Stonsaovapak (7) Winus Puminat (3) Jantima Japakaset (2) Kulvadee Trongpanich (2) Malai Boonyaratanakornkit (2) Montatip Yunchalad (2) Pornthip Charoenthamawat (2) Boontiam Panpeng (1) Kanchanich Vachanavinich (1) Noi Sarikaphuti (1) Patoomporn Chim-anage (1) Pornthip C-thamawat (1) Pramote Tammarate (1) Rasamee Supasri (1) Srimaung Maleehuan (1) Wanchai Panthavee (1) Mais... Palavra-chave Microbiological (2) Quality (2) การปนเปื้อนเชื้อจุลินทรีย์ (2) คุณภาพทางจุลชีววิทยา (2) ปริมาณเชื้อจุลินทรีย์ (2) Antimicrobial treatments (1) Bangkok (1) Clostridium perfringens (1) Dehydrate fruit and vegetable (1) Dried pickle peach (1) Dried pickles (1) Electrolyzed-oxidizing water (1) Escherichia coli (1) Food quality (1) Food sanitation (1) Fruits (1) Holy basil (1) Khao Pud Poo (1) Modified (1) Pickled food (1) Mais... Tipo do documento PhysicalObject (7) Ano 2012 (2) 2006 (2) 2000 (1) 1996 (1) 1995 (1) País Thailand (7) Idioma Thailandês (4) Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 7 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 Efficacy of electrolyzed-oxidizing water for inactivating Escherichia coli inoculated on holy basil Thai Agricultural Jantima Japakaset; Siriporn Stonsaovapak; Pornthip Charoenthamawat; Wanchai Panthavee. Tipo: PhysicalObject Palavras-chave: Electrolyzed-oxidizing water; Holy basil; Antimicrobial treatments; Escherichia coli; Food sanitation; น้ำอิเล็กโทรไลซ์; เชื้อจุลินทรีย์; การฆ่าเชื้อ; กะเพรา; เชื้ออีโคไล; ความปลอดภัยของอาหาร. Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2638 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 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 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 การปนเปื้อนของเชื้อจุลินทรีย์ที่ทำให้เกิดโรคในวัตถุดิบสำหรับผลิตน้ำพริกสำเร็จรูป และการศึกษาระยะเวลาในการอบเพื่อลดปริมาณ Thai Agricultural Siriporn Stonsaovapak; Pramote Tammarate; Kanchanich Vachanavinich. Initial microbial loads of raw materials such as onion, garlic, dried shrimp, dried chilli and shrimp paste (kapi) that used in producing ready-made chilli paste were analysed. The results indicated that most of them contained high numbers of microorganisms. The total viable counts ranged from log10 CFU/g 4.279 – 7.778. The heaviest contamination was dried chilli. Escherichia coli were found between <3 - 4.6 x 102 MPN/g. None of them was found to contain Salmonella spp. Staphylococcus aureus and Bacillus cereus were found ranging from log10 CFU/g 0 - 3.301 and 0 - 2.000, respectively. Clostridium perfringens was in the range of log10 CFU/g 1.000 – 4.623 and found in all kinds of raw materials, with high counts in dried chilli. After heat treatment at... Tipo: PhysicalObject Palavras-chave: Ready-made chilli paste; Raw materials; Reduction; Clostridium perfringens; น้ำพริกสำเร็จรูป; วัตถุดิบ; การลดปริมาณเชื้อจุลินทรีย์; เชื้อโรคในอาหาร; ระยะเวลาในการอบ; การปนเปื้อนเชื้อจุลินทรีย์; จุลินทรีย์ก่อโรค. Ano: 1996 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5133 Registros recuperados: 7 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