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Author Somchit Niyomthai
Alternative Author Kasetsart University
Title
Alternative TitleIndustrial standard and quality control of food products - Chemical aspects
ImprintBangkok : IFRPD, 1991
Call# IFRPD T930075

CALL # Volume Number Month Year Barcode Status
Available

JournalTraining course on food product development / IFRPD, Kasetsart University
AbstractThe packing media, sugar addition, color flavor, texture, hygiene, weightand measure, contaminants and labelling are the essential factors to evaluate the quality and standard of canned fruit and vegetable products. For quality control of these products, the samples should be examined the vacuum, headspace weight, pH, deg Brix, % total acidity, and % sodium chloride. -- Instant noodles compose of noodles and condiment. The altractiveness and acceptability of noodles to the consumer depend upon visual appearance, eating quality and shelflife. The samples shall be inspected and analised by the panels,allowable defects, chemical properties and amount of food additives. -- Jam, jelly, rice, rice product, processed meat and dairy products are tested and analised in aspect of chemical requirement followed the standard of FAO/WHO and Thailand Industrial Standard Institute.
Descript233-269
SubjectCanned fruit standard
Canned vegetable standard
Noodle standard
Jam standard
Rice determination
Dairy product standard
Yogurt codex standard
Meat product standard
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