British Food Journal: Volume 119 Issue 10

Using sensory sciences help products succeed

Martin Talavera, Edgar Chambers IV

The purpose of this paper is to show how sensory science can be used as a valuable tool to help develop products with a higher chance of long-term market success by reducing…

The vulnerability of human sensory evaluation and the promising senses instrumentation

Maria Fransisca Njoman, Galih Nugroho, Sonia Dwi Puspita Chandra, Yoeska Permana, Suhadi Suhadi, Mujiono Mujiono, Agist Dwiki Hermawan, Sugiono Sugiono

The purpose of this paper is to evaluate subjectivity issue, particularly sensitivity variance and fatigue effect, in human sensory evaluation, as well as review the feasibility…

Effect of heat on the sensory quality of jaew sauce

Kamolnate Kitsawad, Blessing Amarachi Joseph, Tatsawan Tipvarakarnkoon

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.

Formulation of reduced sugar herbal ice cream using lemongrass or ginger extract

Rungrat Chamchan, Pornrat Sinchaipanit, Sasapin Disnil, Sitima Jittinandana, Anadi Nitithamyong, Nattira On-nom

Ice cream is one of the popular sweet throughout the world. However, it contains high fat and sugar but lacks natural antioxidants. Several herbs in Thailand which are…

Development of fresh cheese made from coconut milk in combination with cow’s milk

Tatsawan Tipvarakarnkoon, Sangrawee Sornsa-ard, Wutcharee Imcha

The purpose of this paper is to develop fresh cheese made from different types of coconut milk (fresh, UHT, and reconstituted coconut milk) mixed with pasteurized cow’s milk…

Salad cream formulated with tofu and coconut oil

Jiraporn Sirison, Awika Rirermwong, Nattawadee Tanwisuit, Taviyaporn Meaksan

The purpose of this paper is to develop a new salad cream formulation from a mixture of tofu and coconut oil for replacement of egg yolk and soy oil, respectively.

The product development of Thai fermented sausage with mixed Tomyum ingredients

Pornpen Panjapiyakul, Tongsuk Srinin, Kamolnate Kitsawad

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…

Study effect of natural extracts on the antioxidant activity in pork balls

Roungdao Klinjapo, Kamonchanok Areerat, Pornpong Sutthirak

The purpose of this paper is to investigate the potential of fruit waste materials from fruit industry as sources of powerful natural antioxidants.

Effects of addition of Kappaphycus alvarezii on physicochemical properties and lipid oxidation of mechanically deboned chicken meat (MDCM) sausages

Wolyna Pindi, Hin Wai Mah, Elisha Munsu, Noorakmar Ab Wahab

The purpose of this paper is to determine both the physicochemical properties and lipid oxidation of sausages made from mechanically deboned chicken meat (MDCM) and the edible…

Microencapsulation of natural vanilla (Vanilla planifolia) extract in β-cyclodextrin by using kneading method

Wunwisa Krasaekoopt, Ampapan Jongyin

The purpose of this paper is to encapsulate vanilla extract by using inclusion complex of ß-cyclodextrin and also to investigate the qualities of the encapsulated powder in terms…

Effort to explore the potential use of palmyrah fruit for functional food

Herianus Justhianus D. Lalel, I. Nyoman Widiarta Mahayasa, Zulianatul Hidayah, Kartiwan Kartiwan

The purposes of this paper are to determine the nutritional composition of the pulp and its antioxidant activity; study the effect of drying and storage on the nutritional…

Effect of heat adaptation and pH adjustment on the survival of spray-dried Lactobacillus paracasei SNP2

Katharina Ardanareswari, Tyas Utami, Endang Sutriswati Rahayu

The purpose of this paper is to study the effect of heat adaptation, pH adjustment, and the combination pretreatments to the resistance of Lactobacillus paracasei SNP2 in heat…

Antimicrobial activity of raw soybean, soybean flour and roasted soybean extracted by ethanol-hexane method

Sireerat Laodheerasiri, Nirasha Horana Pathirage

The purpose of this paper is to determine the antimicrobial compounds extracted from various types of soybean materials; raw soybean, soybean flour and roasted soybean. Bacteria…