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	Provedor de dados Thai Agricultural (6) Autor Vipa Surojanametakul (3) Warunee Varanyanond (3) Montatip Yunchalad (2) Patcharee Tungtrakul (2) Rasame Supasri (2) Rasamee Supasri (2) Siriporn Sathonsaowapark (2) Annoup Kasiwiwat (1) Anon Malipan (1) Anuwat Chantarasuwan (1) Areerat Praphet (1) Chaowanart Phruetthithep (1) Chouw Imprasit (1) Nareeluck Wanasai (1) Ngamjit Loawitool (1) Onanong Naivikul (1) Patcharee Tungtakul (1) Somsak Srisombun (1) Mais... Palavra-chave คุณภาพทางเคมี (6) คุณภาพทางกายภาพ (3) Bambusa oldhamii (2) Dendrocalamus latiflorus (2) Dry-milled rice flour (2) Rice flour (2) Rice noodle (2) Soybean (2) การแปรรูป (2) ปลายข้าว (2) ผลิตภัณฑ์ก๋วยเตี๋ยว (2) แป้งข้าว (2) Bamboo shoots (1) Beany flavor (1) Chilli (1) Dry milling (1) Dry-milled flour (1) Fermented bamboo shoot (1) Fermented soybean (1) Ginger (1) Mais... Tipo do documento PhysicalObject (5) Collection (1) Ano 2012 (2) 2011 (1) 2004 (2) 2000 (1) País Thailand (6) Idioma Thailandês (4) Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 6 Primeira ... 1 ... Última การแปรรูปหน่อไม้จากไผ่บนที่สูง: หน่อไม้ดองเค็ม Thai Agricultural Montatip Yunchalad; Siriporn Sathonsaowapark; Rasame Supasri; Ngamjit Loawitool. Fermented bamboo shoot is a short shelf life product and a high market’s demand. It could be produced from bamboo shoot cultivars grown in Thailand which may be fresh or intermediate bamboo shoot. The shoot cultivars of highland bamboo from Angkhang Royal Agricultural Station were to study as a salt stock bamboo shoot prior to a further processing. Bamboo shoot of 2 species i.e., Dendrocalamus latiflorus and Bambusa oldhamii were brought to depeel , slice and keep under 10% salt in order to remove its astringency. Then, the treated bamboo shoot were continued keep in 16 % salt by a dry salting method for storage during 30 45 60 and 75 days. Freshen salt stock bamboo shoots need to do prior to a further fermentation with low salt. The periodical... Tipo: PhysicalObject Palavras-chave: Bamboo shoots; Salt; Highland; Salt stock bamboo shoot; Fermented bamboo shoot; Dendrocalamus latiflorus; Bambusa oldhamii; หน่อไม้ดองเค็ม; การแปรรูป; คุณภาพทางเคมี; การปนเปื้อนจุลินทรีย์; แบคทีเรียสร้างกรดแลคติก. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5252 ผลการโม่เปียก โม่แห้ง และโม่แบบผสมต่อสมบัติแป้งข้าว Thai Agricultural Patcharee Tungtrakul; Onanong Naivikul; Vipa Surojanametakul; Warunee Varanyanond. This work aims to reduce energy and water consumption, according to the green technology concept, in conventional washing and by wet milling processes for rice flour production. Modified processing with moist tempering of rice to 25% (w/w) water prior to dry milling was carried out to produce rice flour. Pasting properties of the obtained flour were comparable with those of the flour produced by wet and dry milling. However, physical properties were in the middle between those of the flour from wet and dry milling. Tipo: PhysicalObject Palavras-chave: Wet-milled rice flour; Dry-milled rice flour; Modified dry-milled rice flour; Rice flour; แป้งข้าวเจ้า; การโม่เปียก; การโม่แห้ง; การโม่แบบผสม; กระบวนการผลิต; คุณภาพทางเคมี; คุณภาพทางกายภาพ. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2632 Use of dry-milled rice flour for rice noodle production Thai Agricultural Patcharee Tungtrakul; Vipa Surojanametakul; Rasamee Supasri; Warunee Varanyanond. Broken rice was used for the production of dry-milled flour (pin milling). The physicochemical properties and the suitability of the flour for making rice noodle were investigated. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. The swelling power and solubility index of the flour increased with the decrease of particle sizes. Rapid viscosity analysis indicated that the gelatinization temperature of the flour with smaller particle size was lower than that with larger size. The larger particle size flour exhibited lower peak, breakdown, and final viscosity. The texture of the rice noodle made from flour fraction of 75 μm particle size gave the highest tensile... Tipo: PhysicalObject Palavras-chave: Dry milling; Dry-milled rice flour; Rice noodle; ผลิตภัณฑ์ก๋วยเตี๋ยว; แป้งข้าว; ปลายข้าว; การบดแบบแห้ง; เครื่องบดแบบเข็ม; ขนาดอนุภาคแป้ง; คุณภาพทางเคมี; คุณภาพทางกายภาพ; คุณภาพด้านเนื้อสัมผัส. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2633 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 ถั่วเหลืองสำหรับแปรรูปเป็นน้ำนมถั่วเหลือง: สายพันธุ์ GC96026-10 (ลพบุรี 1) Thai Agricultural Anon Malipan; Somsak Srisombun; Areerat Praphet; Annoup Kasiwiwat; Nareeluck Wanasai; Chaowanart Phruetthithep; Anuwat Chantarasuwan. GC96026-10 is one of 31 soybean lines with little beany flavor, introduced from AVRDC, Taiwan in 2003. The soybean lines were then selected for chemical and sensory quality (taste and flavor) accepted for soymilk production and higher yield than Chiang Mai 60, which was used as a check cultivar. Preliminary and standard trials were conducted during 2004-2006 at Lop Buri Agriculture Research and Development Center, Mueang, Lop Buri province. Soymilk quality test of selected lines began in 2006 at the laboratory of Dairy Plus Co., Ltd. Subsequent -ly, farmer trials and farmer field tests were conducted during 2007-2009 at Lop Buri, Sukhothai, Phetchabun and Phitsanulok provinces to evaluate the effects of various environmental conditions on soymilk quality... Tipo: Collection Palavras-chave: Soybean; Soymilk; Beany flavor; ถั่วเหลือง; น้ำนมถั่วเหลือง; กลิ่นเหม็นเขียว; สายพันธุ์ GC96026-10; ลพบุรี 1; คุณภาพทางเคมี; คุณภาพทางด้านประสาทสัมผัส; การคัดเลือกพันธุ์. Ano: 2011 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5203 Development of Sen Yai and Mee from dry-milled rice flour Thai Agricultural Warunee Varanyanond; Vipa Surojanametakul; Patcharee Tungtakul; Rasamee Supasri; Chouw Imprasit. Broken rice was used for the production of dry-milled flour by grinding on Pin Mill. Particle sizes distribution of the resulting flour shown that major portion was coarse flour. Physicochemical properties of the flour with differing particle sizes were investigated and utilized as raw material in rice noodle production; Sen Yai and Sen Mee. The protein content decreased whereas the ash content increased with decreasing particle size. The amylose content of each fraction was similar. Water absorption index (WAI) and water solubility index (WSI) were greater for fine flour. Fine flour also possessed high value of lightness (L*) and low yellowness (b*). Rapid visco analysis indicated that fine flour had lower gelatinization temperature while higher peak... Tipo: PhysicalObject Palavras-chave: Dry-milled flour; Rice noodle; Rice flour; Sen Yai; Sen Mee; ผลิตภัณฑ์ก๋วยเตี๋ยว; เส้นหมี่; เส้นใหญ่; การพัฒนาผลิตภัณฑ์; แป้งข้าว; ปลายข้าว; แป้งข้าว; การบด; คุณภาพทางกายภาพ; คุณภาพทางเคมี; คุณภาพทางด้านเนื้อสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2631 Registros recuperados: 6 Primeira ... 1 ... Última

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