Pattarin P. Leksrisompong

Works (6)

Updated: July 11th, 2023 08:20

2013 article

Relating sensory and chemical properties of sour cream to consumer acceptance

Shepard, L., Miracle, R. E., Leksrisompong, P., & Drake, M. A. (2013, July 10). Journal of Dairy Science.

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

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 article

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

Leksrisompong, P., Gerard, P., Lopetcharat, K., & Drake, M. A. (2012, July 18). Journal of Food Science.

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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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2012 article

DESCRIPTIVE ANALYSIS OF CARBONATED REGULAR AND DIET LEMON‐LIME BEVERAGES

LEKSRISOMPONG, P. P., LOPETCHARAT, K., GUTHRIE, B., & DRAKE, M. A. (2012, August 1). Journal of Sensory Studies.

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 article

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

LEKSRISOMPONG, P. P., WHITSON, M. E., TRUONG, V. D., & DRAKE, M. A. (2012, January 10). Journal of Sensory Studies.

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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UN Sustainable Development Goal Categories
Source: Web Of Science
Added: August 6, 2018

2010 article

Characterization of Flavor of Whey Protein Hydrolysates

Leksrisompong, P. P., Miracle, R. E., & Drake, M. A. (2010, April 23). Journal of Agricultural and Food Chemistry.

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 article

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

LEKSRISOMPONG, P. A. T. T. A. R. I. N., BARBANO, D. A. V. I. D. M., FOEGEDING, A. L. L. E. N. E., GERARD, P. A. T. R. I. C. K., & DRAKE, M. A. R. Y. A. N. N. E. (2010, March 20). Journal of Sensory Studies.

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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