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ที่มา:Institut de Recherche pour le D?veloppement (IRD), Health Departmentหัวเรื่อง:กลยุทธ์การควบคุมพาหะนำโรคไข้เดงกี่ และ มาเลเรียและการป้องกันในประเทศไทย หัวหน้าโครงการ: ดร.มณฑาทิพย์ คงมี, ผู้ช่วยศาสตราจารย์ |
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ที่มา:ATPF 2eme Colloque International de Bangkok: Le Francais Comme Mediateur de la Diversite Culturelle et Linguistiqueหัวเรื่อง:Elaboration d'un Reseau des Ressources Pedagogiques du FLE |
ที่มา:The 8th Asian Pacific Poultry Conference 2007 Science to Solution. Held at Swissotel Le Concorde Hotel, Bangkok, Thailand. March 5-6, 2007. pp. 93-95.หัวเรื่อง:Feed Efficiency and Follicular Development of Pre-lay Pullets on Maize-Soy Diets Supplemented with an Exogenous Microbial Enzyme. |
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ผลงานตีพิมพ์ในวารสารวิชาการThe taxonomy and phylogeny of the Cyrtodactylus brevipalmatus group (Squamata: Gekkonidae) with emphasis on C. interdigitalis and C. ngatiผู้แต่ง: L. Lee Grismer, Dr.Attapol Rujirawan, Assistant Professor , ดร.ศิริพร ยอดทอง, Bryan L. Stuart, Minh Duc Le, Dzung Trung Le, YODCHAIY CHUAYNKERN, Perry L. Wood, Jr., Dr.Anchalee Aowphol, Associate Professor , วารสาร: 
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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparison Between Traditional Deep-Oil and Microwave Puffing for Physical and Eating Qualities of Puffed Pork Rind) ผู้เขียน:Khanh Thi-Phuong Truong, Tuan Quoc Le, ดร.สิริชัย ส่งเสริมพงษ์, รองศาสตราจารย์ , Thien Trung Le สื่อสิ่งพิมพ์:pdf AbstractThe effects were characterized and compared of pretreatment process conditions (boiling at different sodium chloride solutions of 0, 3, 4 and 5 % and drying at different dehydration times of 4, 5 and 6 hr) on the moisture content prior to puffing (MCP), volume expansion (VE), the moisture loss after puffing (ML), hardness and the color difference between microwave puffing (MWP) and deepoil frying puffing (DOFP). The optimal pretreatment process conditions were selected by means of response surface methodology that considered the desirability and was validated by sensory evaluation. It appeared that the addition of salt increased the MCP associated with the puffing processes. The VE and hardness were affected differently by the two techniques with the values of DOFP being better than those of MWP values in general. MWP resulted in samples with a higher lightness but a lower color intensity when compared to those of DOFP. The results suggested that gelatin together with MCP might play an important role in MWP. Although being inferior compared to DOFP at different pretreatment conditions, MWP showed some comparable efficiencies in the puffing process and sensory evaluation under the optimal conditions which consisted of boiling in 3% salt and drying for 5 hr for MWP, while for DOFP, the optimum conditions were boiling in 0.003% salt (approximately water only) and drying for 6 hr when compared to the commercial product. |
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