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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
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Ozonization of cassava starch: Challenge of new modified starch Thai Agricultural
Srisoth, K.; Laoka, B.; Walapatit, S.; Termvejsayanont, N.; Piyachomkwan, K..
Palavras-chave: Cassava; Strach; Modified.
Ano: 2006 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4727
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การปรับปรุงคุณค่าทางโภชนะของกากปาล์มน้ำมันรวมโดยใช้ยีสต์และบาซิลัสซับติลิสเพื่อเป็นแหล่งอาหารโปรตีนสำหรับสัตว์ Thai Agricultural
Manat-Sanun Nopparatmaitree; Jiratthawat Sri-Onlaed; Wutthikorn Srakaew; Warangkana Kitpipi.
An experiment was conducted to study on modified nutrient composition of crude palm meal by Sacharomyces cerevisiae and Bacillus subtilis for development as protein feedstuff. The experimental design was 4 x 3 factorial in completely randomized design (CRD) with two factors. Factor A was fermented period (0, 15, 30 and 45 day), factor B was type of microorganism (Sacharomyces cerevisiae: SC-105 (S), Bacillus subtilis: BSC-23 (B), and S+B (50:50)). The results were shown that there was interaction between factor A and factor B on weight yield (3,090.56-3,730.33 g) and percentage yield (47.62-57.43%) (P<0.01). The nutrient composition of crude palm meal that fermented by Sacharomyces cerevisiae showed higher crude protein than that fermented by Bacillus...
Tipo: PhysicalObject Palavras-chave: Crude palm meal; Sacharomyces cerevisiae; Bacillus subtilis; Microorganism; Feedstuff; Modified; Nutrient composition; In vitro protein digestibility; Feed production; กากปาล์มน้ำมันรวม; ยีสต์; บาซิลัสซับติลิส; เชื้อจุลินทรีย์; การหมัก; อาหารสัตว์; การปรับปรุงโภชนะ; คุณค่าทางโภชนะ; แหล่งอาหารโปรตีน.
Ano: 2014 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5759
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