Zobrazeno 1 - 10
of 153
pro vyhledávání: '"B. Ooraikul"'
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Journal of the Medical Association of Thailand; 2020 Supplement, Vol. 103, p94-101, 8p
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Acta Horticulturae. :535-540
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56284ad982f0669668737a72112bf3c1
https://doi.org/10.17660/actahortic.2008.804.78
https://doi.org/10.17660/actahortic.2008.804.78
Publikováno v:
Food Science and Technology International. 12:95-102
Whole mangoes ( Mangifera indica, cv. Chok Anun) were washed in water with or without chlorine (100 mg total chlorine/L) at 11.7 ºC and 50 ºC before slicing and packaging. Microbiological analysis of the whole fruit showed that the stem scar contai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8624cc88b476a6b25514c240a03eb2d7
https://doi.org/10.1177/1082013206063735
https://doi.org/10.1177/1082013206063735
Publikováno v:
Acta Horticulturae. :1895-1900
Studies were conducted to investigate the effects of fruit sanitation treatments on the microbiology of fresh-cut Thai mango (Mangifera indica L. 'Chok Anun'). Washing in warm (50°C) or cold (12°C) chlorinated water (100 mg L -1 ) for 5 min signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53977ac30ec79144ce5d7b5e8777fdfe
https://doi.org/10.17660/actahortic.2005.682.255
https://doi.org/10.17660/actahortic.2005.682.255
Publikováno v:
Journal of Cereal Science. 36:239-251
The substitution of wheat flour with barley flour (i.e. native or pretreated/extruded) reduced the loaf volume. Depending on the barley variety and flour pretreatments, the colour and firmness/texture of the bread loaves were altered. Amongst the bar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3dc0f25e7ebbe0b39ec3c163fb25716
https://doi.org/10.1006/jcrs.2002.0459
https://doi.org/10.1006/jcrs.2002.0459
Publikováno v:
Journal of Cereal Science. 36:219-237
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3d78d0b06f5ff81e5ecdce8bd5817a2
https://doi.org/10.1006/jcrs.2001.0458
https://doi.org/10.1006/jcrs.2001.0458
Publikováno v:
Journal of Food Processing and Preservation. 24:479-494
The possibility of increasing the Ca content of quarg product by using rhubarb stalk puree or juice in the manufacturing process was investigated. the studies included (1) production of quarg using rhubarb stalk puree or juice as coagulant; (2) deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d021d1f3fe5ff1abd3c45075cd69e4d1
https://doi.org/10.1111/j.1745-4549.2000.tb00436.x
https://doi.org/10.1111/j.1745-4549.2000.tb00436.x
Publikováno v:
Scopus-Elsevier
Dulse, Palmaria palmata, is being studied as an alternative source of eicosapentaenoic acid (EPA), an omega-3 fatty acid as it contains > 45 % of total fatty acid as EPA. The physical properties of freeze dried dulse were investigated in terms of bul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f2fdead6d36327afc3542bc69046b82
https://doi.org/10.1111/j.1745-4549.1996.tb00338.x
https://doi.org/10.1111/j.1745-4549.1996.tb00338.x