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pro vyhledávání: '"Kamolnate Kitsawad"'
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Publikováno v:
Applied Science and Engineering Progress.
Phenolics play a major role in determining the quality of wine. This study focuses on the impact of fermentation conditions (varying pericarp content: 0, 5, 7.5, and 10% (w/v); Saccharomyces cerevisiae strain: Montrachet-UCD #522 and Pasteur Red-UCD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cc9d8925cb8be4bb350360e2abd76a2
https://doi.org/10.14416/j.asep.2020.05.001
https://doi.org/10.14416/j.asep.2020.05.001
Publikováno v:
Proceedings of The Food Ingredient Asia Conference (FiAC).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c3c745c0f1312110321156542de1ad5d
https://doi.org/10.5220/0010529500003108
https://doi.org/10.5220/0010529500003108
Publikováno v:
British Food Journal. 119:2203-2216
Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d10cb75ffaafe19681f26044367361a
https://doi.org/10.1108/bfj-10-2016-0512
https://doi.org/10.1108/bfj-10-2016-0512
Publikováno v:
British Food Journal. 119:2161-2171
Purpose The purpose of this paper is to examine the changes in sensory qualities of jaew sauce as heat is applied and to determine its acceptance level among Thai and foreign consumers. Design/methodology/approach Jaew sauce was heated for six hours
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f629626286ff410559c0559f3878240
https://doi.org/10.1108/bfj-10-2016-0493
https://doi.org/10.1108/bfj-10-2016-0493
Publikováno v:
KMUTNB International Journal of Applied Science and Technology. :1-8
Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in the use of key ingredients, each product is unique in flavor. The aim of this study was to characterize the sensory profil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a31d7e2e35d6f54deedfde0934b92a6e
https://doi.org/10.14416/j.ijast.2016.02.001
https://doi.org/10.14416/j.ijast.2016.02.001
Publikováno v:
Food Quality and Preference. 35:48-58
Personal values can be measured using quantitative or qualitative methods. This paper aims to investigate the attribute-consequence-value patterns collected from means-end chain analysis and to examine their relationship to personal value domains fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d87cc1a6104ff1fafe23f533d27d289
https://doi.org/10.1016/j.foodqual.2014.01.003
https://doi.org/10.1016/j.foodqual.2014.01.003
Publikováno v:
Journal of Food Science. 77:S439-S448
Table olives are healthy and nutritious products with high contents of monounsaturated fatty acids, phenolics, vitamins, minerals, and fiber. Understanding sensory cues affecting consumer preferences would enable the increase of olive consumption. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dac01e027e46f95698e8c6c9991a2408
https://doi.org/10.1111/j.1750-3841.2012.03001.x
https://doi.org/10.1111/j.1750-3841.2012.03001.x
Publikováno v:
British Food Journal; 2017, Vol. 119 Issue 10, p2203-2216, 14p
Publikováno v:
British Food Journal; 2017, Vol. 119 Issue 10, p2161-2171, 11p