 |
 |
|
|
|
 |
|
|
|
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Consumption Behavior and Characteristics of Male Consumers Regarding High-Calcium Milk Products in Bangkok) ผู้เขียน: นางสาวณัฐชา เพชรดากูล, อาจารย์ ,  Ayoot Angsuthornvilai สื่อสิ่งพิมพ์:pdf Abstract?High-calcium milk? products are innovative products which currently become popular among all age and gender; however, previous studies mostly concentrated in the consumption behavior in female even though male also need calcium. This study aims at exploring consumer behavior and characteristics of male regarding high-calcium milk consumption. The research was conducted in Bangkok targeting at 341 men aged 18 and up. The results showed that majority of them bought the product more than once a week with more than 100 Baht for each purchase. UHT milk is the most popular among all categories and convenience stores are the channels most consumers bought the products from. Consumers who are at the middle to old age, single or married performed higher purchase frequency than those who are young, divorced or widower; while consumers with high income or married consumers showed larger amount of purchase than those of low to moderate income, having single, divorced, or widower status. Product quality, safety, benefits, freshness, and nutrition labeling were the important factors considered. |
 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Categorization of Coconut Milk Products by Their Sensory Characteristics) ผู้เขียน:เสาวภาคย์ วัฒนพาหุ, ดร.ธงชัย สุวรรณสิชณน์, รองศาสตราจารย์ , ดร.วรรณี จิรภาคย์กุล, รองศาสตราจารย์ , Sumaporn Kasermsumran สื่อสิ่งพิมพ์:pdf AbstractCoconut milk is extensively used as a major ingredient of savory foods and desserts in many countries. The sensory characteristics of coconut milk have a substantial effect on consumer acceptance. The objectives of this investigation were to develop a lexicon of coconut milk products produced by different tempering processes and to categorize coconut milk products based on their sensory properties. Twelve samples consisting of two unheated, four pasteurized, three UHT, one sterilized and two spray dried were collected and determined. Eight highly trained panelists described the sensory characteristics of the coconut milk samples. The results demonstrated that there were 17 attributes: smoothness, overall coconut milk odor, sweetness of coconut milk odor, freshness odor, coconut oil odor, cooked odor nutty odor, overall coconut milk fl avor, freshness fl avor, oily fl avor, cooked fl avor, sweet fl avor, nutty fl avor, viscosity, fat feel, dryness, lip and mouth feel. All 17 sensory attributes were signifi cantly different (P < 0.05) among coconut milk samples. The results of hierarchical cluster analysis (HCA) and principal component analysis (PCA) demonstrated that PCA reduced the 17 sensory attributes into two independent principal components (PCs), which accounted for 87.30% of the explained variance. These two PCs with HCA could classify the 12 samples into fi ve groups related to their tempering processes. |
 |
 |
|
|
|
|
|
ที่มา:Agricultural Science Journal (วารสารวิทยาศาสตร์เกษตร)หัวเรื่อง:การตรวจสอบการปลอมปนนมโคในผลิตภัณฑ์นมแพะโดยเทคนิค PCR |
 |