Thailand

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

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Authors: 
N. Laohaprasit
Authors: 
R.K. Kukreja
Authors: 
A. Arunrat
Publisher: 
International Food Research Journal
Year: 
2,012

Effect of Sodium Alginate Coating on Osmotic Dehydration of Pumpkin

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Authors: 
S. Jansrimanee
Authors: 
S. Lertworasirikul
Publisher: 
International Food Research Journal
Year: 
2,017

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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Authors: 
Anan Polthanee
Authors: 
Kitti Wongpichet
Publisher: 
Agricultural Sciences
Year: 
2,017

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

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Authors: 
D. Boonyakiat
Authors: 
C. Chuamuangphan
Authors: 
P. Maniwara
Authors: 
P. Seehanam
Publisher: 
International Food Research Journal
Year: 
2,016

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. 

Authors: 
Sukanya Sirikeratikul
Publisher: 
USDA GAIN
Year: 
2,017

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.
Authors: 
ProChile
Publisher: 
ProChile
Year: 
2,016

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

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Authors: 
C. Techavuthiporn
Authors: 
P. Boonyaritthonghai
Publisher: 
International Food Research Journal
Year: 
2,016

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.

Authors: 
S Manurakchinakorn
Authors: 
Y Chainarong
Authors: 
C Sawatpadungkit
Publisher: 
International Food Research Journal
Year: 
2,016

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

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Authors: 
Surmsuk Salakpetch
Publisher: 
Food & Fertilizer Technology Center
Year: 
2,007

Saving Seeds of Onion

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Authors: 
Sutevee Sukprakarn
Authors: 
Sunanta Juntakool
Authors: 
Rukui Huang
Authors: 
Tom Kalb
Publisher: 
AVRDC – The World Vegetable Center
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