Zobrazeno 1 - 10 of 12 pro vyhledávání: '"Napapan, Chokumnoyporn"'
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Akademický článek
Optimization of fermented kombucha from black-aged garlic using response surface design and aroma-active compounds identification
Autor: Arranee Chotiko, Janejira Phakawan, Waleewan Changpasert, Napapan Chokumnoyporn, Kittikoon Wannasawad
Publikováno v: Applied Food Research, Vol 4, Iss 2, Pp 100463- (2024)
Kombucha beverage from black-aged garlic was optimized using response surface methodology. The design was developed based on a Box-Behnken design, with black-aged garlic (BAG) (10-20g), sucrose concentration (10–20% w/v) and ratio of SCOBY: BAG (0.
Externí odkaz: https://doaj.org/article/d913b325a5074302964aeda6e5fe48ae
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4
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
Autor: Pitchayapat Chonpracha, Witoon Prinyawiwatkul, Wannita Jirangrat, Wisdom Wardy, Sujinda Sriwattana, Napapan Chokumnoyporn
Publikováno v: Journal of Food Science. 82:500-508
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweetener
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e49ec4584c3eb4822e7bc317f65a0206
https://doi.org/10.1111/1750-3841.13610
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6
Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test
Autor: Jose R. Alonso-Marenco, Witoon Prinyawiwatkul, Sujinda Sriwattana, Napapan Chokumnoyporn, Kennet Mariano Carabante
Publikováno v: Journal of Food Science. 81:S1791-S1799
Appropriate analysis for duplicated multiple-samples rank data is needed. This study compared analysis of duplicated rank preference data using the Friedman versus Mack-Skillings tests. Panelists (n = 125) ranked twice 2 orange juice sets: different-
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::e004c592d757110673eb695d967eb1c7
https://doi.org/10.1111/1750-3841.13349
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7
Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
Autor: Sujinda Sriwattana, Napapan Chokumnoyporn, Witoon Prinyawiwatkul
Publikováno v: International Journal of Food Science & Technology. 51:978-985
Summary Odour-induced saltiness enhancement (OISE) method can be used to reduce salt in food. This study was performed to examine the effect of OISE on saltiness perception of oil roasted peanuts seasoned with foam-mat salt. First, 410 consumers rate
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::196dbe472cd69c335ca30e516d70d955
https://doi.org/10.1111/ijfs.13048
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8
Comparing Friedman versus Mack-Skillings data analyses on duplicated rank data: a case of visual color intensity
Autor: Kennet Mariano Carabante, Witoon Prinyawiwatkul, Sujinda Sriwattana, Napapan Chokumnoyporn, Jose Ramon Alonso
Publikováno v: Journal of the science of food and agricultureREFERENCES. 99(13)
Background In duplicated ranking tests, panelists either rank duplicates separately (2SS) or jointly in a single session (1SS). This study compared data analyses of duplicated yellow color intensity rank data using Friedman versus Mack-Skillings (M-S
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80b39e2c6bd9b775676e9088a9349e1d
https://pubmed.ncbi.nlm.nih.gov/31150106
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9
Soy sauce odour induces and enhances saltiness perception
Autor: Witoon Prinyawiwatkul, Sujinda Sriwattana, Napapan Chokumnoyporn, Yuthana Phimolsiripol, Damir Dennis Torrico
Publikováno v: International Journal of Food Science & Technology. 50:2215-2221
Summary Developing products with reduced sodium content is one alternative for consumers interested in reducing their daily sodium intake. In this research, we determined whether soy sauce odour could induce and enhance salty taste perception in salt
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1263f7ffda554d11dfdbfa0192085302
https://doi.org/10.1111/ijfs.12885
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10
Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
Autor: Wisdom, Wardy, Pitchayapat, Chonpracha, Napapan, Chokumnoyporn, Sujinda, Sriwattana, Witoon, Prinyawiwatkul, Wannita, Jirangrat
Publikováno v: Journal of food science. 82(2)
Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweetener
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::000de9ab925a777ad634fb5a317c07ae
https://pubmed.ncbi.nlm.nih.gov/28071796
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