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Registros recuperados: 24
Primeira ... 12 ... Última
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นวัตกรรมสแนคข้าวโพดสีม่วงสุขภาพด้วยกระบวนการเอกซ์ทรูชัน Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Ngamjit Lowithun; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, purple corn was used as based ingredient to obtain functional snack from extrusion process. A study was conducted to investigate the effect of screw speed (300, 350 and 400 rpm), barrel temperature: H6 (130, 140, and 150 ◦c) and feed moisture (14.5, 16.5 and 18.5%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R 2) of multiple regression equations about the relationship among product responses and process variables and no significant...
Tipo: PhysicalObject Palavras-chave: Purple corn; Health snack; Innovation; Extrusion; Anthocyanin; ข้าวโพดสีม่วง; อาหารขบเคี้ยว; สแนคสุขภาพ; กระบวนการเอกซ์ทรูชัน; แอนโทไซยานิน; นวัตกรรม; คุณสมบัติทางกายภาพ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5134
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ผลิตอาหารเสริมสำหรับเด็กและทารกที่ได้มาตรฐานในระดับอุตสาหกรรม ระยะที่ 1 (ปี 2551): การประยุกต์ใช้ Linear programming ในการพัฒนาสูตรอาหารเสริมสำหรับเด็กและทารกให้ได้มาตรฐานทางโภชนาการ Thai Agricultural
Chulaluck Charunuch.
Due to studying the production of supplementary food for infant and young children at industrial level to provide the standard nutrition, the linear programming was applied to calculate the formulas. Extrusion process was used to develop the products because of numerous processing advantages such as high efficiency, continuous system, high throughput, low production cost and high quality with good hydrated in hot water. The method of calculation the formulas composed of preparing the data of price and nutrients per 100 grams of selected raw material. The next step limited the main constraints about the adequate nutrients in the formulas which corresponded to the Codex standards and Dietary Reference Intake (DRI). The other constraints were minimum price...
Tipo: PhysicalObject Palavras-chave: Baby foods; Linear programming; Supplementary food; Extrusion; Young children; ทารก; เด็กเล็ก; กระบวนการเอกซ์ทรูชัน; โปรแกรมเชิงเส้น; อาหารเสริมกึ่งสำเร็จรูป; สูตรอาหาร; ชนิด; ปริมาณ; วัตถุดิบ; คุณค่าทางอาหาร; คุณภาพ; การพัฒนาคุณภาพ.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5246
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อิทธิพลของสภาวะการผลิตแบบเอกซ์ทรูชันต่อปริมาณสตาร์ชเพื่อสุขภาพและคุณลักษณะของผลิตภัณฑ์อาหารขบเคี้ยวชนิดกรอบพองที่มีข้าวหักและถั่วลันเตาสีทองเป็นองค์ประกอบหลัก Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Waraporn Prasert; Pisut Butsuwan.
As a result of providing health benefits in direct expansion snack to differentiate from most of commercial product which raw materials based on starch components, yellow pea was incorporated with broken rice to obtain functional snack from extrusion process. A study was conducted to investigate the effect of yellow pea content (20, 50 and 80%), screw speed (300, 350 and 400 rpm) and feed moisture (13, 16 and 19%) on the physical and functional properties of extrudates in snack production using response surface methodology(RSM) and box-behnken experimental design. The results had shown high correlations coefficients(R2) of multiple regression equations about the relationship among product responses and process variables and no significant lack-of-fit...
Tipo: PhysicalObject Palavras-chave: Snack; Extrusion; Broken rice; Yellow pea; Resistant starch; อาหารขบเคี้ยว; กระบวนการเอกซ์ทรูชัน; ข้าวหัก; ถั่วลันเตาสีทอง; รีซิสสแตนท์สตาร์ช.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5245
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เครื่องดื่มสำเร็จรูปธัญชาติเสริมสุขภาพด้วยสมุนไพรไทย Thai Agricultural
Chulaluck Charunuch; Nipat Limsangouan; Janpen Saengprakai; Vayuh Sonted; Kassmaporn Puntaburt.
To satisfy the demands of increasingly health - conscious consumers and obtain the desirable target product using extrusion process, the effect of extrusion conditions including screw speed (300, 350 and 400 rpm), barrel temperature (140, 150 and 160 oC) and feed moisture content (15, 17 and 19%) were investigated on the physical properties (bulk density, color, viscosity, water absorption index, water solubility index and reconstitution index) and antioxidant property (antioxidant activity) of the instant cereal beverage powders admixed with Thai herbs. A box - behnken design of the response surface methodology (RSM) was employed whereas the experimental datas were modelled by multiple regression and a second order polynomial equation was fitted to each...
Tipo: PhysicalObject Palavras-chave: Instant cereal beverage powders; Extrusion; Thai herbs; Antioxidant; เครื่องดื่มสำเร็จรูปธัญชาติ; กระบวนการเอกซ์ทรูชัน; เครื่องดื่มเสริมสุขภาพ; สมุนไพรไทย; คุณสมบัติทางกายภาพ; สุขภาพของผู้บริโภค; ฤทธิ์ต้านอนุมูลอิสระ; การยอมรับของผู้บริโภค.
Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5135
Registros recuperados: 24
Primeira ... 12 ... Última
 

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