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	Provedor de dados Thai Agricultural (3) Autor Siriporn Stonsaovapak (2) Jantima Japakaset (1) Kanchanich Vachanavinich (1) Malai Boonyaratanakornkit (1) Montatip Yunchalad (1) Pornthip Charoenthamawat (1) Pramote Tammarate (1) Rasame Supasri (1) Siriporn Sathonsaowapark (1) Mais... Palavra-chave การปนเปื้อนเชื้อจุลินทรีย์ (3) Bambusa oldhamii (1) Chilli (1) Clostridium perfringens (1) Dendrocalamus latiflorus (1) Fermented soybean (1) Ginger (1) Khao Pud Poo (1) Microbiological (1) Phyllostachys makinoi (1) Pickled bamboo shoot (1) Processing (1) Quality (1) Raw materials (1) Ready-made chilli paste (1) Ready-to-eat foods (1) Reduction (1) Soybean (1) Suppermarkets (1) Vegetables salad with cream dressing (1) Mais... Tipo do documento PhysicalObject (3) Ano 2012 (1) 2000 (1) 1996 (1) País Thailand (3) Idioma Thailandês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última 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 การแปรรูปหน่อไม้จากไผ่บนที่สูง: หน่อไม้ดองเต้าเจี้ยว Thai Agricultural Montatip Yunchalad; Siriporn Sathonsaowapark; Rasame Supasri. Study on bamboo shoot utilization of high land bamboo, the aims were to develop formula of a pickled bamboo shoot in fermented soybean, which should be an acceptability of consumer and health benefits. 4 formulas of the pickled bamboo shoot in fermented soybean in hermetically sealed package were carried out using 3 species of bamboo shoot e.g. Bambusa oldhamii, Dendrocalamus latiflorus and Phyllostachys makinoi as following : a pickled bamboo shoot in fermented soybean, a pickled bamboo shoot in fermented soybean mixed with ginger, a pickled bamboo shoot in fermented soybean mixed with ginger and red chili and a pickled bamboo shoot in fermented soybean mixed with chili. They were analyzed for chemical and microbial properties, including an... Tipo: PhysicalObject Palavras-chave: Pickled bamboo shoot; Soybean; Processing; Ginger; Fermented soybean; Chilli; Dendrocalamus latiflorus; Bambusa oldhamii; Phyllostachys makinoi; หน่อไม้ดองเต้าเจี้ยว; ขิงดองเต้าเจี้ยว; พริกดองเต้าเจี้ยว; หน่อไม้ไผ่หยก; หน่อไม้ไผ่หวาน; การแปรรูป; คุณภาพทางเคมี; การปนเปื้อนเชื้อจุลินทรีย์; การยอมรับของผู้บริโภค; อ่างขาง. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5253 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: 3 Primeira ... 1 ... Última

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