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Pattarin P. Leksrisompong

Works (6)

Updated: July 11th, 2023 08:20

2013 journal article

Relating sensory and chemical properties of sour cream to consumer acceptance

JOURNAL OF DAIRY SCIENCE, 96(9), 5435–5454.

By: L. Shepard n, R. Miracle n, P. Leksrisompong n & M. Drakel

author keywords: sour cream; flavor; preference mapping
MeSH headings : Chromatography, Gas; Chromatography, High Pressure Liquid; Colorimetry; Consumer Behavior; Dairy Products / analysis; Dairy Products / standards; Fats / analysis; Food Quality; Humans; Hydrogen-Ion Concentration; Lactic Acid / analysis
topics (OpenAlex): Sensory Analysis and Statistical Methods; Biochemical Analysis and Sensing Techniques; Meat and Animal Product Quality
TL;DR: Sour cream was characterized by the lack of surface gloss and chalky textural attributes, whereas reduced-fat and fat-free samples displayed high intensities of these attributes. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2012 journal article

Bitter Taste Inhibiting Agents for Whey Protein Hydrolysate and Whey Protein Hydrolysate Beverages

JOURNAL OF FOOD SCIENCE, 77(8), S282–S287.

By: P. Leksrisompong n, P. Gerard n, K. Lopetcharat n & M. Drake n

author keywords: bioactive peptides; bitter inhibition; protein beverages; whey protein hydrolysate
MeSH headings : Adult; Arginine / chemistry; Beverages / analysis; Cacao / chemistry; Female; Food Additives / analysis; Fructose / chemistry; Humans; Lysine / chemistry; Male; Middle Aged; Milk Proteins / chemistry; Protein Hydrolysates / chemistry; Quinine / chemistry; Sucrose / analogs & derivatives; Sucrose / chemistry; Sweetening Agents / chemistry; Taste; Vanilla / chemistry; Whey Proteins; Young Adult
topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Protein Hydrolysis and Bioactive Peptides; Advanced Chemical Sensor Technologies
TL;DR: This study identified effective bitter taste inhibitors of WPH with different peptide composition and provides insights for effective bitter inhibitors for product applications with WPH. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2012 journal article

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON-LIME BEVERAGES

JOURNAL OF SENSORY STUDIES, 27(4), 247–263.

By: P. Leksrisompong n, K. Lopetcharat n, B. Guthrie * & M. Drake n

topics (OpenAlex): Biochemical Analysis and Sensing Techniques; Sensory Analysis and Statistical Methods; Olfactory and Sensory Function Studies
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2. Zero Hunger (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

2012 journal article

SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF SWEET POTATO CULTIVARS WITH VARYING FLESH COLORS

JOURNAL OF SENSORY STUDIES, 27(1), 59–69.

By: P. Leksrisompong n, M. Whitson n, V. Truong n & M. Drake n

topics (OpenAlex): Sensory Analysis and Statistical Methods; Organic Food and Agriculture; Meat and Animal Product Quality
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Source: Web Of Science
Added: August 6, 2018

2010 journal article

Characterization of Flavor of Whey Protein Hydrolysates

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 58(10), 6318–6327.

By: P. Leksrisompong n, R. Miracle & M. Drake*

author keywords: Whey protein hydrolysate; enzymatic hydrolysis; degree of hydrolysis; bitter taste; whey protein flavor
MeSH headings : Chromatography, Gas / methods; Chromatography, Gel; Gas Chromatography-Mass Spectrometry; Humans; Hydrolysis; Milk Proteins / chemistry; Odorants / analysis; Protein Hydrolysates / chemistry; Smell; Solid Phase Extraction; Taste; Whey Proteins
topics (OpenAlex): Protein Hydrolysis and Bioactive Peptides; Meat and Animal Product Quality; Consumer Attitudes and Food Labeling
TL;DR: Odor activity thresholds of whey protein hydrolysates were lower than basic taste thresholds suggesting that aromatics and bitter taste are both crucial to control in WPH food applications. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

2010 journal article

THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, delta-DECALACTONE AND FURANEOL

JOURNAL OF SENSORY STUDIES, 25(3), 347–370.

By: P. Leksrisompong n, D. Barbano *, A. Foegeding n, P. Gerard & M. Drake n

topics (OpenAlex): Meat and Animal Product Quality; Sensory Analysis and Statistical Methods; Fermentation and Sensory Analysis
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UN Sustainable Development Goal Categories
6. Clean Water and Sanitation (OpenAlex)
Source: Web Of Science
Added: August 6, 2018

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