British Food Journal: Volume 119 Issue 10
Strapline:
An international multi-disciplinary journal for the dissemination of food-related researchTable of contents - Special Issue: Safeguarding global consumers: selected papers from the 2nd ICSAF conference
Guest Editors: Probo Yulianto Nugrahedi
Using sensory sciences help products succeed
Martin Talavera, Edgar Chambers IVThe 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 SugionoThe 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 TipvarakarnkoonThe 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-nomIce 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 ImchaThe 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 MeaksanThe 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 KitsawadThe 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 SutthirakThe 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 WahabThe 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 JongyinThe 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 KartiwanThe 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 RahayuThe 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 PathirageThe 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…

ISSN:
0007-070Xe-ISSN:
1758-4108ISSN-L:
0007-070XOnline date, start – end:
1899Copyright Holder:
Emerald Publishing LimitedOpen Access:
hybridEditors:
- Dr Louise Manning
- Dr Robert Hamlin
- Dr Stefano Bresciani
- Prof Michael Carolan
- Dr Alberto Ferraris