 |
|
|
|
|
 |
|
 |
|
|
|
|
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Effect of Heat Treatment on Antioxidant Properties of Tom-Kha Paste and Herbs/Spices Used in Tom-Kha Paste) ผู้เขียน: Sujira Ayusuk, Sunisa Siripongvutikorn, Paiboon Thummaratwasik, วรพงษ์ อัศวเกศมณี สื่อสิ่งพิมพ์:pdf AbstractThe research studied tom-kha paste for the effects of heat treatment (100?C, 10, 20 and 30 min) on the total phenolic content by Folin-Ciocalteau test and the antioxidant activities of the paste and its ingredients, including galangal rhizome, lemon grass, chili and kaffir lime leaves were investigated by three different methods: DPPH radical scavenging assay, ABTS radical cation decolorization assay and ferric ion reducing/ antioxidant power (FRAP) assay. The results showed the total phenolic content of chili and tom-kha paste extracts decreased as a result of heating at 100?C for 30 min, while the total phenolic content in other samples did not change. The FRAP value of galangal extract increased, while the ABTS and FRAP values of lemon grass extracts decreased after heating. The DPPH and FRAP values of kaffir lime leaf extract increased following heating. The DPPH, ABTS and FRAP values of chili extract decreased after heat treatment. For tom-kha paste, the DPPH and ABTS values decreased, but the FRAP values increased following heat treatment |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Tom Yam Restaurants: An Ethnic Interplay in a Malaysian Context) ผู้เขียน:Suttiporn Bunmak สื่อสิ่งพิมพ์:pdf AbstractThe existence of Tom Yam restaurants as Thai halal food restaurants in Peninsula Malaysian society was examined. Tom Yam restaurants have operated in Malaysia since the early 1970s to serve mostly Malaysian Muslim consumers. These businesses are run by Malay-Thai Muslims from the southern border region of Thailand and sell to Thai national identities in Malaysian society. Tom Yam restaurants are a part of Malaysian society and have become a representative Thai food eaten in restaurants by Malaysian society as a Muslim society. Malaysian Muslims can easily access Thai dishes which represent ethnic food that is both exotic and cheap in Malaysian society. The expansion of the Tom Yam restaurant business is a part of the process of globalization in the border crossing of Thai food culture. |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : The Creation of Malay-Thai Labor Networks in Tom Yum Restaurants, Malaysia) ผู้เขียน:Suttiporn Bunmak สื่อสิ่งพิมพ์:pdf AbstractThere are many irregular Malay-Thai workers from lower southern Thailand working in Tom Yum restaurants all over Malaysia. These workers have been sourced by Malay-Thai entrepreneurs because the migrant networks have created migration connections between Thailand and Malaysia. This paper explains the migrant networks created by Malay-Thai workers in Malaysia drawing on examples based on six months from November 2008 to April 2009 of ethnographic fieldwork in Tom Yum restaurants in Kuala Lumpur. In recent years, the flow of irregular Malay-Thai migrant workers has become more complex in Malaysia and has expanded into lower southern Thailand through the social historical perspectives of the Tom Yum businesses. Migrant networks link migrant workers from Thailand to Malaysia by social ties in a variety of social relationship forms such as families, friends and neighbors in their hometown as well as through social ties with their workmates in the workplace. These ties are utilized to link workers with the Malay- Thai restaurant owners in Malaysia. The creation of migrant networks was important in various stages of the migration process among irregular Malay-Thai workers in Malaysia. |
 ที่มา:การประชุมวิชาการ ครั้งที่ 47 มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:ผลของการให้ความร้อนต่อสมบัติการต้านออกซิเดชันในเครื่องต้มข่าและเครื่องเทศ / สมุนไพรที่เป็นองค์ประกอบในเครื่องต้มข่า |
ที่มา:การประชุมวิชาการ ครั้งที่ 47 มหาวิทยาลัยเกษตรศาสตร์หัวเรื่อง:ผลของชนิด อุณหภูมิ และความเร็วของตัวกลางการทำแห้ง (ไอน้ำร้อนยวดยิ่งและอากาศร้อน) ต่อสีของกุ้งแห้ง |
หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Comparison of the Effectiveness of Local and Broadcast Application of NP-Fertilizer on Maize (Zea mays L.) Growing for Silage) ผู้เขียน:Tom?s? Los??k, Karel Prokes, Jaroslav Hlus?ek, Rostislav Richter, Samuel Antwi Darkwah สื่อสิ่งพิมพ์:pdf AbstractIn field experiments over three years (2002–2004), the effect was compared of local and broadcast application of the mineral NP fertilizer Amofos (ammonium phosphate with 12% N and 52% P2O5) on the N and P content in plants in the stage of the 4th leaf (DC 22) and on yields of silage matter of the maize hybrid Romario. The experimental site was situated in the Bohemian-Moravian Highlands in the Czech Republic, at an altitude of 520 m above sea level. The soil type was a cambisol, with good (P, Ca, Mg) or satisfactory (K) fertility status and slightly acid (Mehlich III). The fertilizer was applied to soil with a good supply of phosphorus at rates of 70 and 140 kg ha-1. Locally, the fertilizer granules were placed at a soil depth of 70-80 mm and 50-60 mm beside the seeds. Each variant included 60 plants. In the early growth stages, local applications of both doses of fertilizers had a highly positive effect on N and P concentration in the plants, when compared to the broadcast application. There were no significant differences in the contents of N and P in the biomass between the doses of 70 and 140 kg ha-1 of fertilizer applied locally. The yields of total above-ground dry biomass were dependent on the weather (namely on the amount and distribution of temperature and precipitation) and fluctuated in September 2002, August 2003 and September 2004 with ranges of 18.56-20, 14.85-15.97 and 14.06- 15.27 t ha-1, respectively. Neither the dose of fertilizer nor the method of application had a significant effect on the silage yield of maize, except in 2002, when broadcasting 140 kg ha-1 fertilizer gave a significantly lower yield than the others. |
|
|