Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Pathompong Penchaiya"'
Autor:
Benjamaporn Matulaprungsan, Chalermchai Wongs-Aree, Pathompong Penchaiya, Panida Boonyaritthongchai, Viroat Srisurapanon, Sirichai Kanlayanarat
Publikováno v:
Agriculture, Vol 9, Iss 9, p 200 (2019)
‘Nam Dok Mai’ mango is a luxury commercial fruit in Thailand, but post-harvest diseases infecting the ripe fruit is a major problem affecting marketability. The objective of the present study was to map the supply chain of ‘Nam Dok Mai’ mango
Externí odkaz:
https://doaj.org/article/75a347ddfcc247928bbf468b6a6a31db
Autor:
Phonkrit Maniwara, Shintaroh Ohashi, Benjamaporn Matulaprungsan, Kazuhiro Nakano, Pathompong Penchaiya, Chalermchai Wongs-Aree, Sirichai Kanlayanarat
Publikováno v:
AgriEngineering
Volume 1
Issue 2
Pages 18-256
Volume 1
Issue 2
Pages 18-256
Shredded cabbage is widely used in much ready-to-eat food. Therefore, rapid methods for detecting and monitoring the contamination of foodborne microbes is essential. Short wavelength near infrared (SW-NIR) spectroscopy was applied on two types of so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec3cf4fef858e20633878dfa298e5f49
https://doi.org/10.3390/agriengineering1020018
https://doi.org/10.3390/agriengineering1020018
Autor:
Apiradee Uthairatanakij, Pathompong Penchaiya, Ampawan Tansakul, Sirichai Kanlayanarat, Varit Srilaong, L.M.M. Tijskens
Publikováno v:
Postharvest Biology and Technology, 159
Postharvest Biology and Technology 159 (2020)
Postharvest Biology and Technology 159 (2020)
‘Namdokmai Sithong’ mangoes, grown in carbon paper bags, are harvested at commercial maturity. As chlorophyll is virtually absent, they have a yellow skin colour changing only slightly during fruit ripening. This special characteristic, i.e., the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8628486a6879f788107e0c0a10d20704
https://research.wur.nl/en/publications/modelling-quality-and-maturity-of-namdokmai-sithong-mango-and-the
https://research.wur.nl/en/publications/modelling-quality-and-maturity-of-namdokmai-sithong-mango-and-the
Publikováno v:
Journal of Food Engineering. 94:267-273
The potential of near infrared (NIR) reflectance spectroscopy over the range 780–1690 nm was investigated to measure the soluble solids content (SSC) and firmness of bell pepper fruit. Partial least squares (PLS) calibration models were constructed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f5aaef6d1bfe49b2c6c0de7da5c24a7
https://doi.org/10.1016/j.jfoodeng.2009.03.018
https://doi.org/10.1016/j.jfoodeng.2009.03.018