Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products

© 2017 Institute of Food Technologists® Substantial evidence suggests influence of color, physical state, and other extrinsic features on consumer perception and acceptability of food products. In this study, 560 subjects evaluated liking and emotional responses associated with 5 sweeteners (sucralo...

Saved in:

書目詳細資料
Main Authors:	Wisdom Wardy, Pitchayapat Chonpracha, Napapan Chokumnoyporn, Sujinda Sriwattana, Witoon Prinyawiwatkul, Wannita Jirangrat
格式:	雜誌
出版:	2018
主題:	Agricultural and Biological Sciences
在線閱讀:	https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85011879304&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/46256
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

相似書籍

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
由: Wisdom Wardy, et al.
出版: (2018)

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products
由: Wardy W., et al.
出版: (2017)

Effects of intrinsic and extrinsic visual cues on consumer emotion and purchase intent: A case of ready-to-eat salad
由: Pitchayapat Chonpracha, et al.
出版: (2020)

Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
由: Napapan Chokumnoyporn, et al.
出版: (2018)

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
由: Wisdom Wardy, et al.
出版: (2018)

Assessing Consumer Emotional Responses in the Presence and Absence of Critical Quality Attributes: A Case Study with Chicken Eggs
由: Wisdom Wardy, et al.
出版: (2018)

Texture and colour characteristics, and optimisation of sodium chloride, potassium chloride and glycine of reduced-sodium frankfurter
由: Chartchai Wilailux, et al.
出版: (2020)

Comparing Friedman versus Mack–Skillings data analyses on duplicated rank data: a case of visual color intensity
由: Kennet M. Carabante, et al.
出版: (2019)

The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing
由: Wannita Jirangrat, et al.
出版: (2018)

The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing
由: Wannita Jirangrat, et al.
出版: (2018)

Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptability
由: Sujinda Sriwattana, et al.
出版: (2018)

Soy sauce odour induces and enhances saltiness perception
由: Napapan Chokumnoyporn, et al.
出版: (2018)

Soy sauce odour induces and enhances saltiness perception
由: Napapan Chokumnoyporn, et al.
出版: (2018)

Analysis of Duplicated Multiple-Samples Rank Data Using the Mack-Skillings Test
由: Kennet Mariano Carabante, et al.
出版: (2018)

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
由: Damir Dennis Torrico, et al.
出版: (2018)

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
由: Damir Dennis Torrico, et al.
出版: (2018)

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein
由: Karen Garcia, et al.
出版: (2018)

Sensory optimization of a mayonnaise-type spread made with rice bran oil and soy protein
由: Karen Garcia, et al.
出版: (2018)

EmotionCues: Emotion-oriented visual summarization of classroom videos
由: ZENG, Haipeng, et al.
出版: (2021)

A salt on the senses
由: Sineenath Sukkwai, et al.
出版: (2018)

SENSORY MARKETING: THE EFFECT OF TACTILE CUE ON PRODUCT PACKAGING TOWARDS PERCEIVED NOVELTY AND PERCEIVED LIKEABILITY
由: Rifqiya, Afwan

Ultrasonic-assisted chitin nanoparticle and its application as saltiness enhancer
由: Prachern Somsak, et al.
出版: (2020)

Sensory optimization of broken-rice based snacks fortified with protein and fiber
由: S. Sriwattana, et al.
出版: (2018)

Strategies for reducing sodium in instant rice porridge and its influence on sensory acceptability
由: Sriwattana S., et al.
出版: (2017)

Pengaruh Visual Cues, Auditory Cues, Dan Olfactory Cues Terhadap Consumer Emotions,Consumer Experience, Dan Revisit Intention Pada Jengki Café
由: AYU MAHARANI PUTRI SETYORINI, -
出版: (2021)

Saltiness enhancement of oil roasted peanuts induced by foam-mat salt and soy sauce odour
由: Chokumnoyporn N., et al.
出版: (2017)

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
由: Kittikoon Torpol, et al.
出版: (2018)

Antimicrobia activity of garlic (Allium sativum L.) and holy basil (Ocimum sanctum L.) essential oils applied by liquid vs. vapour phases
由: Kittikoon Torpol, et al.
出版: (2018)

Optimising chitosan–pectin hydrogel beads containing combined garlic and holy basil essential oils and their application as antimicrobial inhibitor
由: Kittikoon Torpol, et al.
出版: (2019)

Modification of Salt Using Spray Drying and Odor-Induced Saltiness Enhancement
由: Napapan Chokumnoyporn
出版: (2020)

Effects of initial albumen quality and mineral oil-chitosan emulsion coating on internal quality and shelf-life of eggs during room temperature storage
由: Damir Dennis Torrico, et al.
出版: (2018)

Oil-in-Water Emulsion Exhibits Bitterness-Suppressing Effects in a Sensory Threshold Study
由: Torrico D., et al.
出版: (2015)

Assessment of artificial and natural sweeteners present in packaged non-alcoholic beverages (NABs) sold on the Singapore market
由: Tan, Rebecca, et al.
出版: (2022)

SWEETENED PACKAGED BEVERAGE PURCHASE INTENTION AND BEHAVIOR BASED ON SUBJECTIVE NORM, PERCEIVED RISK, AND PERCEIVED VALUE
由: Khofanda (19015222), Maverick

The split plot with repeated randomised complete block design can reduce psychological biases in consumer acceptance testing
由: Jirangrat W., et al.
出版: (2014)

Subtle cueing for visual search in augmented reality
由: Lu, W., et al.
出版: (2014)

EFFECTS OF EMOTIONAL VALENCE ON EXTINCTION CUES IN AN ABA RENEWAL PARADIGM
由: LEE YUE HAN
出版: (2024)

Selected physicochemical properties and sensory acceptability as affected by addition of lecithin and calcium carbonate in extruded breakfast cereals made with silkworm pupae powder and rice flour
由: Patthama Hirunyophat, et al.
出版: (2022)

The effect of sensory cues and gender on attraction among selected De La Salle University-Dasmarinas students.
由: Ramirez, Gelsie D.
出版: (2014)

Using sensory cues to optimise the satiety value of a reduced-calorie product labelled ‘healthier choice’
由: McCrickerd, K., et al.
出版: (2021)