Thailand

Evaluating Boron Efficiency in Heat Tolerant Wheat Germplasm

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Autores: 
Benjavan Rerkasem
Autores: 
Sittichai Lordkaew
Autores: 
Narit Yimyam
Autores: 
Sansanee Jamjod
Editora: 
International Journal of Agriculture & Biology
Año: 
2018

Extraction of Volatile Compounds from ‘Nam Dok Mai’ and ‘Maha Chanok’ Mangoes

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Autores: 
N. Laohaprasit
Autores: 
R.K. Kukreja
Autores: 
A. Arunrat
Editora: 
International Food Research Journal
Año: 
2012

Effect of Sodium Alginate Coating on Osmotic Dehydration of Pumpkin

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Autores: 
S. Jansrimanee
Autores: 
S. Lertworasirikul
Editora: 
International Food Research Journal
Año: 
2017

Effects of Planting Methods on Root Yield and Nutrient Removal of Five Cassava Cultivars Planted in Late Rainy Season in Northeastern Thailand

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Autores: 
Anan Polthanee
Autores: 
Kitti Wongpichet
Editora: 
Agricultural Sciences
Año: 
2017

Comparison of Physico-Chemical Quality of Different Strawberry Cultivars at Three Maturity Stages

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Autores: 
D. Boonyakiat
Autores: 
C. Chuamuangphan
Autores: 
P. Maniwara
Autores: 
P. Seehanam
Editora: 
International Food Research Journal
Año: 
2016

Thai FDA Revises Pesticide Residue Standards and MRLs in Food

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On January 27, 2017, the Thai Food and Drug Administration notified the WTO (G/SPS/N/THA/183/Rev.1) on the Ministry of Public Health (MOPH) Notification Regarding Food Containing Pesticide Residue. This notification revises maximum residue limits and standards for pesticide residues in food. This measure may impact U.S. exports of fresh fruit, meat, spices, oilseeds, pulses, and milk to Thailand. The final date for WTO comments is March 28, 2017. 

Autores: 
Sukanya Sirikeratikul
Editora: 
USDA GAIN
Año: 
2017

Estudio de Mercado Uvas en Tailandia

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Contenido: 

  1. Acceso al Mercado
  2. Potencial del Mercado
  3. Canales de Distribución y Actores del Mercado
  4. Consumidor/ Comprador
  5. Benchmarking (Competidores)
  6. Opiniones de actores relevantes en el mercado.
Autores: 
ProChile
Editora: 
ProChile
Año: 
2016

Effects of Anti-Browning Agents on Wound Responses of Fresh-Cut Mangoes

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Autores: 
C. Techavuthiporn
Autores: 
P. Boonyaritthonghai
Editora: 
International Food Research Journal
Año: 
2016

Quality of Mangosteen Juice Colored with Mangosteen Pericarp

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This study aimed at production of mangosteen juice using mangosteen pericarp as a natural colorant. Furthermore, quality changes of the mangosteen juice during refrigerated storage were investigated. Formula of mangosteen juice was developed based on flavor and color by addition of sucrose and mangosteen pericarp, respectively. Mangosteen juice adjusted to 18º Brix and added with 0.2% mangosteen pericarp obtained the highest sensory scores of quality attributes for flavor, color and overall liking.

Autores: 
S Manurakchinakorn
Autores: 
Y Chainarong
Autores: 
C Sawatpadungkit
Editora: 
International Food Research Journal
Año: 
2016

Quality Management System: Good Agricultural Practice (Gap) for on-Farm Production in Thailand

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Autores: 
Surmsuk Salakpetch
Editora: 
Food & Fertilizer Technology Center
Año: 
2007
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