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Filtering by: Creator Lopetcharat, Kannapon

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:

Lopetcharat, Kannapon

Abstract:

Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...

Resource Type:

Dissertation
Fish sauce : the alternative solution for Pacific whiting and its by-products

Creator:

Lopetcharat, Kannapon

Abstract:

Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. According to temperature profiles of raw materials at various salt concentrations, two fermentation temperatures, 35°C and 50°C, were selected...

Resource Type:

Masters Thesis