Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Wisdom Wardy"'
Autor:
Jose Ramon Alonso, Witoon Prinyawiwatkul, Wisdom Wardy, Joan M. King, Amber Renee Jack, Pitchayapat Chonpracha
Publikováno v:
International Journal of Food Science & Technology. 53:262-269
Summary Availability of reduced sugar gluten-free (GF) muffins remains commercially limited. In this study, selected physical properties, consumer perception and effects of health benefit information (HBI) were investigated for three GF muffins made
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15c05b468ad1908a0317d32c78487f4f
https://doi.org/10.1111/ijfs.13582
https://doi.org/10.1111/ijfs.13582
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
https://doi.org/10.1111/1750-3841.13610
Autor:
Witoon Prinyawiwatkul, Kennet Mariano Carabante, Marlene E. Janes, Kairy Dharali Pujols, Wisdom Wardy, Damir Dennis Torrico, Wannita Jirangrat, Guillermo Scaglia
Publikováno v:
Journal of Food Science. 80:S2287-S2295
UNLABELLED Rib-eye steaks, from 3 forage-finished systems (S1, S2, and S3) and 1 commercial steak (C), either cooked by 1-sided-grilling or 2-sided-grilling, were evaluated for sensory acceptability [overall appearance (ORA) and overall appearance of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a208ed0de1b1f38ed6d43fb7c7d48ecc
https://doi.org/10.1111/1750-3841.12999
https://doi.org/10.1111/1750-3841.12999
Publikováno v:
Journal of Food Science. 80:S1574-S1582
UNLABELLED Effects of attribute presence and absence on the emotional profile and consumer acceptability of products with varying qualities were assessed using eggs as an example. An online survey (n = 320) was used to evaluate emotional responses an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd59fa5ee34c736fd0bb4ab3ddad999d
https://doi.org/10.1111/1750-3841.12930
https://doi.org/10.1111/1750-3841.12930
Publikováno v:
Journal of Sensory Studies. 29:463-473
Twenty egg product attributes considered important by consumers (n = 400) were identified and their contribution to the satisfaction of quality requirements and purchase intent was examined using principal component analysis and the Kano model. Consu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c8102d755c0103799388eba3b0579cc
https://doi.org/10.1111/joss.12127
https://doi.org/10.1111/joss.12127
Autor:
Kairy Dharali Pujols, Damir Dennis Torrico, Witoon Prinyawiwatkul, Hong Kyoon No, Zhimin Xu, Wisdom Wardy, Kennet Mariano Carabante
Publikováno v:
LWT - Food Science and Technology. 57:35-41
Effects of mineral oil:chitosan (MO:CH at 25:75) emulsions prepared with four different emulsifiers (2 water- and 2 oil-miscible) as coatings on the internal quality (weight loss, Haugh unit, yolk index, and albumen pH) of coated eggs were evaluated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8e23bc31e1e79813122e7e9b70989dc
https://doi.org/10.1016/j.lwt.2013.12.035
https://doi.org/10.1016/j.lwt.2013.12.035
Publikováno v:
LWT - Food Science and Technology. 55:67-73
Effects of storage of chitosan (CH) solution on physico-functional properties and consumer perception of CH-coated eggs were evaluated during 5- and 15-weeks storage at 25 °C and 4 °C, respectively. Seven treatments [CH0 (freshly-prepared), CH1 (st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766e384e93bed71a913b963281853f11
https://doi.org/10.1016/j.lwt.2013.07.013
https://doi.org/10.1016/j.lwt.2013.07.013
Autor:
Kairy Dharali Pujols, Luis Fernando Osorio, Hong Kyoon No, Wisdom Wardy, Witoon Prinyawiwatkul, Elsy Paola Carrillo, Damir Dennis Torrico, Jose Andres Herrera Corredor
Publikováno v:
International Journal of Food Science & Technology. 49:1383-1390
Summary Effects of α- and β-chitosan (CH), soybean oil (SO) and their emulsions (CH:SO = 2:3) as coating materials on selected internal quality and sensory properties of eggs were evaluated during 5 weeks storage at 25 °C. After 3 weeks of storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e131e152bbb6a3fb134c9299c2d4ee4a
https://doi.org/10.1111/ijfs.12468
https://doi.org/10.1111/ijfs.12468
Autor:
Wisdom Wardy, Damir Dennis Torrico, Jose Andres Herrera Corredor, Witoon Prinyawiwatkul, Hong Kyoon No, Xiumei Zhang, Zhimin Xu
Publikováno v:
International Journal of Food Science & Technology. 48:1148-1156
Summary Effects of soybean oil (SO), chitosan solution (CH) and their emulsions (SO:CH = 60:40, 50:50 and 40:60 ratios) as coatings on internal quality of eggs stored at 25 and 4 °C, respectively, for 7 and 20 weeks, were evaluated. Eggs coated with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85d9103a648b3f7eab6375510596f6ad
https://doi.org/10.1111/ijfs.12068
https://doi.org/10.1111/ijfs.12068
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
https://pubmed.ncbi.nlm.nih.gov/28071796