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	Provedor de dados Thai Agricultural (4) Autor Chidchom Hiraga (1) Chowladda Teangpook (1) Chulaluck Charunuch (1) Kunlaya Boonsanga (1) Manit Kosittrakun (1) Nawaratana Wongkham (1) Piyapan Srikhum (1) Porntip Thavong (1) Saowaluk Rungchang (1) Siriporn Sathonsaovapark (1) Sudjai Matiyapukde (1) Sukasaem Sithipod (1) Tongma Manakul (1) Vayuh Sonted (1) Warapa Mahakanjanakul (1) Mais... Palavra-chave คุณภาพการเก็บรักษา (4) Anemia (1) Astringency removal (1) Carbon dioxide treatment (1) Extrusion process (1) Flesh firmness (1) Hermetic storage (1) Iron fortificant (1) Kaki (1) Packaging containers (1) Persimmon (1) Quality (1) Quality preservation (1) Rice seed (1) Savory foods (1) Seed storage (1) Snack food (1) Soluble solids (1) Storage (1) Storage pests control (1) Mais... Tipo do documento PhysicalObject (3) Collection (1) Ano 2015 (1) 2012 (1) 2004 (1) 1982 (1) País Thailand (4) Idioma Thailandês (3) Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 4 Primeira ... 1 ... Última Iron fortification in developing of extruded Thai rice snack Thai Agricultural Chulaluck Charunuch; Saowaluk Rungchang; Chowladda Teangpook; Vayuh Sonted. To produce an acceptable snack of high nutritional quality for the programs against anemia and malnutrition, the direct expansion snack products were developed from extrusion process using Thai brown rice of two specialty hybridization (variety: 313 and 1000) as basic raw materials. For each variety of brown rice, the optimum operating conditions were investigated with twin-screw extruder at varying screw speed (300 and 350 rpm), type of iron fortificants (ferrous sulphate, ferrous lactate and ferrous fumarate) and level of iron content in snack product (20 and 100% RDI) in the 2×3×2 factorial experiment. Similarly, the optimum operating condition of snack production from each variety of rice had shown that increasing screw speed resulting in extrudate... Tipo: PhysicalObject Palavras-chave: Thai rice brown; Iron fortificant; Snack food; Anemia; Extrusion process; ข้าว; อาหารขบเคี้ยว; กระบวนการเอ็กซ์ทรูชั่น; ธาตุเหล็ก; โรคขาดสารอาหาร; โรคโลหิตจาง; การเสริมธาตุอาหาร; การทดสอบคุณภาพทางประสาทสัมผัส; การปนเปื้อนจุลินทรีย์; คุณภาพการเก็บรักษา. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5137 การพัฒนาบรรจุภัณฑ์ในการเก็บรักษาเมล็ดพันธุ์ข้าวแบบ Hermetic Thai Agricultural Kunlaya Boonsanga; Porntip Thavong; Nawaratana Wongkham; Sudjai Matiyapukde; Piyapan Srikhum; Tongma Manakul. Using hermetic storage method for preserving of rice seed, Phitsanulok 2 variety, in five storage packaging types; plastic bag, LDPE, Nylon, PET12 and Super bag. The experiment aimed to investigate the effect of hermetic storage method with several packaging types on rice seed quality. The split plot in RCB design was used, the main plot were 8% and 10% seed moisture contents while the sub plot were month of storage, for 24 months. Rice seed was contained in five storage packaging types with 5 and 20 kilogram during July 2012-July 2014 at Chiang Rai Rice Research Center warehouse. The result showed that seed stored at 8% and 10% moisture contents contained 5 and 20 kilogram of rice seed in four packaging could maintain rice seed quality follow the seed... Tipo: Collection Palavras-chave: Hermetic storage; Rice seed; Seed storage; Quality preservation; Storage pests control; การเก็บรักษาเมล็ดพันธุ์แบบปิดสนิท; เมล็ดพันธุ์ข้าว; การเก็บรักษาเมล็ดพันธุ์; คุณภาพการเก็บรักษา; การควบคุมศัตรูในโรงเก็บ. Ano: 2015 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5865 การขจัดความฝาดในผลพลับ (Diospyros kaki L.) ด้วยแก๊สคาร์บอนไดออกไซด์และการเก็บรักษา Thai Agricultural Manit Kosittrakun. Thesis (M.Sc. in Agriculture) Tipo: PhysicalObject Palavras-chave: Persimmon; Kaki; Astringency removal; Carbon dioxide treatment; Storage; Temperature; Packaging containers; Quality; Flesh firmness; Soluble solids; พลับ; การขจัดความฝาด; แก๊สคาร์บอนไดออกไซด์; การเก็บรักษา; อุณหภูมิ; ภาชนะบรรจุ; คุณภาพการเก็บรักษา; ความแน่นของเนื้อ; ความฝาด; การสูญเสียน้ำหนัก; รสชาติ; ของแข็งละลายน้ำ. Ano: 1982 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5499 การพัฒนาคุณภาพและมาตรฐานความปลอดภัยของผลิตภัณฑ์ประเภทน้ำพริกในโครงการหนึ่งตำบลหนึ่งผลิตภัณฑ์ Thai Agricultural Chidchom Hiraga; Warapa Mahakanjanakul; Siriporn Sathonsaovapark; Sukasaem Sithipod. From the team surveying and data collection, production conditions and product quality problems of Namprik or chili paste product made by Thai SMCE (Small and Micro Community Enterprise) in the OTOP (One Thumbon One Product) project were evaluated. Four types of Namprik product include chili paste for curry cooking, fried chili paste, ready to eat moist chili paste and ready to eat dried chili paste were sampled and analyzed especially for food safety purpose. Laboratory results show that aw (water activity number) of the ready to eat dried chili paste was the lowest at 0.58 which fungi, anhydrous tolerance type, will be able to survive and aw of chili paste for curry cooking was the highest at 0.96 which most of the putrefactive bacteria would remain... Tipo: PhysicalObject Palavras-chave: Traditional condiment; Traditional relished food; Savory foods; น้ำพริกร่วนแห้ง; บรรจุภัณฑ์น้ำพริก; การผลิตน้ำพริก; ผลิตภัณฑ์น้ำพริก; กลุ่มวิสาหกิจชุมชน; น้ำพริกแกง; น้ำพริกผัดน้ำมัน; น้ำพริกชนิดเปียก; คุณภาพด้านความปลอดภัย; คุณภาพทางจุลินทรีย์; การบรรจุ; คุณภาพการเก็บรักษา. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2635 Registros recuperados: 4 Primeira ... 1 ... Última

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