Now showing items 1-7 of 7
Sensory characterization of instant tom yum soup
Kamolnate Kitsawad 5.86Assumption University of Thailand Nasara Tuntisripreecha Abstract Instant tom yum soups are widely available in the market in various forms, powder, paste, and liquid. Despite the similarity in ...
Focus group discussion and sorting technique for jasmine tea
Jasmine tea is one of the most commonly consumed drinks in Thailand. Tea leaves are scented with jasmine flowers of which fragrance is absorbed. Jasmine tea currently available in Thai market is mostly in the form of dried ...
Lexicon Development for Thai Dessert
(Assumption University, 2017-10)
Determination of suitable palate cleanser for spicy tom yum soup
Palate cleansers are required in sensory tests as they help improve the accuracy for sensory responses especially for foods containing strong flavour. The objective of this study is to determine a suitable palate cleanser ...
Sensory properties and consumer acceptance of imported and domestic sliced black ripe olives
(Institute of Food Technologists, 2012)
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 ...
Combining means-end chain analysis and the portrait value questionnaire to research the influence of personal values on food choice
(Elsevier Ltd., 2014)
Personal values can be measured using quantitative or qualitative methods. This paper aims to investi- gate the attribute-consequence-value patterns collected from means-end chain analysis and to examine their relationship ...
Consumer acceptance of fruit juice containing probiotic beads
(Bangkok : Assumption University, 2007)