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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
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ผลของความชื้นและขนาดอนุภาคของข้าวโพดบดที่มีต่อคุณลักษณะบางประการของผลิตภัณฑ์ที่ได้จากเครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่ Thai Agricultural
Pracha Boonyasirikool; Maradee Phongpipatpong; Chulaluck Charunuch; Tavisa Lohana; Vayooha Sontes.
corotating twin screw extruder was used together with response surface rnethodology to study the effect of feed moisture content and particle size on the characteristics of corn extrudates.The operating conditions were fixed at screw speed 250 rpm, banel temperature 140'C, fecd rate 16 kg/hr. The independent variables were selected at 4 levels (13.62,15.16, 16.66 and lg.llo/o wb) for feed moisture contents and at 5levels (0.18,0.38,0.84, 1.01, 1.35 mm.) for parriclc sizc. Response variables were expansion ratio, bulk density. breaking force, water absorption index and water solubility index. Regression analysis showed that change in all responses for corn extrudates were promoted by feed moisture content rather than partide size of feed. The seconcl ordcr...
Tipo: PhysicalObject Palavras-chave: Corn extrudates produced; Characteristics; Particle size; Extruder; Moisture content; อาหารขบเคี้ยว; ผลิตภัณฑ์อาหารเช้า; ข้าวโพดบด; ขนาดอนุภาค; ความชื้น; เครื่องเอ็กซ์ทรูดเดอร์แบบสกรูคู่; วัตถุดิบ; คุณภาพผลิตภัณฑ์.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5125
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Shelflife of corn flour and its use for foods Thai Agricultural
7 tables
Palavras-chave: Corn; Maize; Corn flour; Shelf life; Foods; Ingredients; Quality; Moisture content; Fat acidity value; ข้าวโพด; แป้งข้าวโพด; ผลิตภัณฑ์; อายุการเก็บรักษา; คุณภาพผลิตภัณฑ์.
Ano: 1979 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3989
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