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	Provedor de dados Thai Agricultural (11) Autor Rasamee Supasri (2) Vipa Surojanametakul (2) Warunee Varanyanond (2) Aphiwat Teerawutgulrug (1) Chantima Thongbun (1) Kajorndaj Phimphilai (1) Luepong Luenam (1) Montatip Yunchalad (1) Natchanok Amornthewaphat (1) Noi Sarikaphuti (1) Numfon Sitachitta (1) Nuttida Kapkum (1) Onanong Naivikul (1) Pacharee Sotanasomboon (1) Paichit Chandrawong (1) Patcharee Tungtakul (1) Patcharee Tungtrakul (1) Pisuth Klinkajorn (1) Pornpicha Petchkaewkul (1) Pornsuk Manasiripen (1) Mais... Palavra-chave กระบวนการผลิต (11) คุณภาพ (4) Corn (2) Maize (2) Quality (2) Rice flour (2) การทำแห้ง (2) แป้งข้าวเจ้า (2) Antioxidants (1) Bamboo shoots (1) Banana (1) Breakfast cereal (1) Brown rice flour (1) Charcoal (1) Charcoal stove (1) Corn flakes (1) Corn flour (1) Corn grits (1) Corn meal (1) Corn products (1) Mais... Tipo do documento PhysicalObject (5) Collection (4) Ano 2012 (5) 2009 (1) 2004 (2) 2000 (1) 1989 (1) 1979 (1) Mais... País Thailand (11) Idioma Thailandês (8) Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 11 Primeira ... 1 ... Última Development of maize products Thai Agricultural Paichit Chandrawong. Palavras-chave: Corn; Maize; Corn products; Corn flakes; Corn grits; Corn meal; Corn flour; Food processing; ข้าวโพด; ผลิตภัณฑ์ข้าวโพด; กระบวนการผลิต; วิธีการ. Ano: 1979 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/3988 Effects of partial replacement of rice flour with various starches on the physicochemical and sensory properties of Sen Lek noodle Thai Agricultural Vipa Surojanametakul; Patcharee Tungtakul; Warunee Varanyanond; Rasamee Supasri. This research was conducted to investigate the effects of partial replacement o rice flour with 5 to 20 % three different starches (potato, corn and cassava) on the chemical and the physical properties of both raw mixed flour and Sen Lek products. Sensory properties of the products were also evaluated. The results indicated that values of protein, amylose, water absorption index (WAI), solid loss as well as the viscosity changes by RVA of the raw mixed rice flour were affected by the level and the types of starch in the mixes. Sen Lek prepared from rice flour containing various starches had higher values of cooking yield and cooking loss then those prepared from pure rice flour (the control). Besides, the products added with starch contained higher... Tipo: PhysicalObject Palavras-chave: Noodle; Partial replacement; Rice flour; Starches; Physicochemical properties; Sensory properties; Sen Lek; ก๋วยเตี๋ยวเส้นเล็ก; กระบวนการผลิต; การทดแทน; แป้งข้าวเจ้า; สตาร์ช; คุณภาพทางเคมีกายภาพ; คุณภาพทางประสาทสัมผัส. Ano: 2000 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2636 กระบวนการผลิตผลิตภัณฑ์ข้าวนึ่งสำเร็จรูป Thai Agricultural Numfon Sitachitta. The research aim to improve the process of quick cooking parboiled rice by using the combined process; drying and freezing technique. The product; quick cooking parboiled rice had 0.39 g/cm3 of bulk density and after they were rehydrated by hot water for 3minutes they had a completed grain, look like a fresh cooked parboiled rice (control) not significantly in hardness, stickness, L and b* value had higher than control, were investigated 4 peaks by DSC technique at 51-67 dec C, 77-88 deg C, 92-105 deg C and 105-116 deg C that mean gelatinized temperature range of rice starch had lower enthalpy than control, easier for cooking. Tipo: Collection Palavras-chave: Quick cooking parboiles rice; Drying; Freezing; Processing; ข้าวนึ่งหุงสุกเร็ว; การทำแห้ง; การแช่แข็ง; กระบวนการผลิต. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5361 การทดลองผลิตอาหารเช้าสำเร็จรูปจากแป้งข้าวกล้องและผลไม้ Thai Agricultural Rasamee supasri; Pornsuk Manasiripen; Porntip Charoentormwat; Pacharee Sotanasomboon. Ready-to-eat flaked products, both plain and sugar coated, were produced from the mlxture of brown rice flour and pumpkin or mango or banana, all in cooked powder forms, by using the processes comprising peI let lzlng, flaking and deep-frying. Right stage of rlpening for banana (Kai variety), to develop its fragrance, rdas lnvestigated by the change of peel color indes. Five minutes blanching could prevent browning development in banana pulp. Chemical comPositions of fruit powders and pregelatinized rice flour were analysed. Good pelletizing operation could be obtained from the mixture containing less than 50 I frui t powder. euant i ty and distribution of moisture played an important role throughout the process. chemical compositions of finished products... Tipo: PhysicalObject Palavras-chave: Breakfast cereal; Brown rice flour; Fruit; Ready to eat flaked products; Pumkin; Mango; Banana; Sensory testing; ผลิตภัณฑ์อาหารเช้าสำเร็จรูป; อาหารว่าง; แป้งข้าวกล้อง; ฟักทอง; มะม่วง; กล้วยไข่; ผลไม้; กระบวนการผลิต; องค์ประกอบทางเคมี; คุณภาพทางด้านประสาทสัมผัส; ความชอบของผู้บริโภค. Ano: 1989 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/2634 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 การพัฒนากระบวนการผลิตกล้าข้าวไทยอบแห้งเพื่อชงเป็นเครื่องดื่ม Thai Agricultural Suthaya Phimphilai; Aphiwat Teerawutgulrug; Kajorndaj Phimphilai; Pisuth Klinkajorn; Nuttida Kapkum; Chantima Thongbun; Suphanipa Kantkima; Suthawadee jaroenrat. Tipo: Collection Palavras-chave: Function food; Polyphenol; Antioxidants; Rice grass; ผลิตภัณฑ์กล้าข้าวอบแห้ง; กระบวนการผลิต; พอลิฟินอล; ใบข้าว; สารต้านอนุมูลอิสระ; เครื่องดื่ม; การยอมรับของผู้บริโภค; อาหารฟังก์ชัน; พันธุ์สุโขทัย 1. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5366 การพัฒนาเตาต้มหน่อไม้ด้วยวิธีการเผาถ่าน Thai Agricultural Luepong Luenam; Somsak Kuhaswonvetch; Sodsri Nokyoo. The objective of this study was research and development of a charcoal stove, boiled bamboo shoots with the application of heat caused by burning charcoal in a kiln. The heat was the boiled bamboo shoots fresh. Test furnace shoot live shows that can be packed bamboo shoots, bamboo fresh in boiled averaged 93.33 kg. The total firewood packed 150 kg and firewood front burner 23 kg. Boil water up to 2.15 hours, the temperature water in the boiler height 98.00 OC and the temperature shoot up to 94.33 OC. Boiled bamboo shoots with temperatures above 80 OC for a period longer than 30 minutes, which destroys the toxins do two lists that are harmful. Consumers can cook asparagus. After boiling the bamboo charcoal yield of 38.00 kg and 0.93 liters of water wood. Tipo: PhysicalObject Palavras-chave: Bamboo shoots; ฺBoiled; Charcoal; Charcoal stove; Wood vinegar; Quality; Toxin; Prachinburi province; หน่อไม้; การต้ม; เตาเผาถ่าน; ถ่าน; น้ำส้มควันไม้; คุณภาพ; กระบวนการผลิต; จ.ปราจีนบุรี. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5384 การออกแบบกระบวนการผลิตผลิตภัณฑ์ข้าวหุงสุกเร็วพันธุ์ขาวดอกมะลิ 105 ด้วยไมโครเวฟ Thai Agricultural Sirichai Songsermpong; ฺBenjawan Sanitmacharo; Pornpicha Petchkaewkul. Process design of quick cooking rice by using microwave has not been studied before. This project used microwave cooking and microwave drying in the process of quick cooking rice production. The white rice (KDML 105) was soaked in water for 1 hour until the moisture content of 30% was reached and then cooked by microwave at 800 Watt for 10 minutes using the rice and water ratio 1:9 until the moisture content was 63%. The cooked rice is dried by a continuous microwave of 1000 Watt, belt speed 6.72*10-3 m/s for 10 rounds. The total time of drying was 14.1 minutes. The final moisture content of quick cooking rice was 12%. The quick cooking rice was rehydrated by soaking in boiling water for 9 minutes or soaking in tap water at room temperature (28 ºC) in 30... Tipo: Collection Palavras-chave: Process; Quick cooking; White rice; Microwave; Quality; KDML 105; ข้าว; พันธุ์ขาวดอกมะลิ 105; การหุงสุก; ไมโครเวฟ; กระบวนการผลิต; การทำแห้ง; ลักษณะทางกายภาพ; คุณภาพ. Ano: 2012 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5381 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 ผลของอัตราการไหลของน้ำในกระบวนการเอกซ์ทรูชั่นต่อการใช้ประโยชน์ได้ของแป้งในข้าวโพด Thai Agricultural Natchanok Amornthewaphat; Seksom Attamangkune; Saichon Lerdsuwan. 6 tables Palavras-chave: Corn; Maize; Extrusion process; Starch utilization; แป้งข้าวโพด; กระบวนการเอกซ์ทรูชั่น; อัตราการไหลของน้ำ; กระบวนการผลิต; คุณภาพ. Ano: 2004 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/4232 ผลิตภัณฑ์ข้าวพองอัดแท่งผสมรำข้าวสกัดน้ำมัน Thai Agricultural Sunanta Wongpiyachon; Watcharee Sukviwat. Defatted rice bran consists of high nutrition, 15.83% protein, 33.57% dietary fiber, 10.97% ash and low fat only 1.04% useful for health food product. Hence, snack bar of puffed rice with defatted rice bran was studied at Pathum Thani Rice Research Center during October 2007 - September 2008. It was found that a puffed rice product using extruder could be prepared from non-glutinous rice varieties. In preparing puffed rice, the ingredient ratio was 100 g brown rice, 1 g CaCO3 , 5 g sugar, 24 g corn girt and 5 g defatted rice bran. All the ingredients should be ground into 80-100 mesh. Defatted rice bran flake was used as the ingredients in puffed rice snack bar product. For preparing defatted rice bran flake using a drum dryer, the mixture was Pathumthani... Tipo: Collection Palavras-chave: Defatted rice bran; Rice product; Pathumthani 1; Puffed rice; Snack bar; ผลิตภัณฑ์ข้าว; รำข้าวสกัดน้ำมัน; ปทุมธานี 1; ข้าวพอง; ข้าวพองอัดแท่ง; กระบวนการผลิต; อัตราส่วน. Ano: 2009 URL: http://anchan.lib.ku.ac.th/agnet/handle/001/5094 Registros recuperados: 11 Primeira ... 1 ... Última

Empresa Brasileira de Pesquisa Agropecuária - Embrapa Todos os direitos reservados, conforme Lei n° 9.610 Política de Privacidade Área restrita		Embrapa Parque Estação Biológica - PqEB s/n° Brasília, DF - Brasil - CEP 70770-901 Fone: (61) 3448-4433 - Fax: (61) 3448-4890 / 3448-4891 SAC: https://www.embrapa.br/fale-conosco