07.04.2013 Views

Analysis and Evaluation of Sensory Properties and ... - UCSI University

Analysis and Evaluation of Sensory Properties and ... - UCSI University

Analysis and Evaluation of Sensory Properties and ... - UCSI University

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

INTERNATIONAL JOURNAL FOR THE ADVANCEMENT OF SCIENCE AND ARTS, VOL. 2, NO. 2, 2011<br />

[4] Zheng, W. <strong>and</strong> Wang, S.Y., 2001. Antioxidant activity <strong>and</strong> phenolic compounds in<br />

selected herbs. Journal <strong>of</strong> Agricultural <strong>and</strong> Food Chemistry, 49, 5165-5170.<br />

[5] Shan, B., Cai, Y.Z., Sun, M. <strong>and</strong> Corke, H., 2005. Antioxidant capacity <strong>of</strong> 26 spice<br />

extracts <strong>and</strong> characterization <strong>of</strong> their phenolic constituents. Journal <strong>of</strong> Agricultural <strong>and</strong><br />

Food Chemistry, 53, 7749-7759.<br />

[6] Wojdyło, A., Oszmiański, J. <strong>and</strong> Czemerys, R., 2007. Antioxidant activity <strong>and</strong> phenolic<br />

compounds in 32 selected herbs. Food Chemistry, 105, 940-949.<br />

[7] Thongsaard, W. <strong>and</strong> Marsden, C.A., 2002. A herbal medicine used in the treatment <strong>of</strong><br />

addiction mimics the action <strong>of</strong> amphetamine on in vitro rat striatal dopamine release.<br />

Neuroscience Letters, 329, 129-132.<br />

[8] Thongsaard, W., Marsden, C.A., Morris, P., Prior, M. <strong>and</strong> Shah, Y.B., 2005. Effect <strong>of</strong><br />

Thunbergia laurifolia, a Thai natural product used to treat drug addiction, on cerebral<br />

activity detected by functional magnetic resonance imaging in the rat.<br />

Psychopharmacology, 180, 752-760.<br />

[9] Aritajat, S., Wutteerapol, S. <strong>and</strong> Saenphet, K., 2004. Anti-diabetic effect <strong>of</strong> Thunbergia<br />

laurifolia aqueous extract, S.E. Asian Journal <strong>of</strong> Tropical Medicine <strong>and</strong> Public Health,<br />

35(2), 53-58.<br />

[10] Chivapat, S., Chavalittumrong, P., Attawish, A., Bansiddhi, J. <strong>and</strong> Padungpat, S., 2009.<br />

Chronic toxicity <strong>of</strong> Thunbergia laurifolia Lindl. extract. Journal <strong>of</strong> Thai Traditional<br />

<strong>and</strong> Alternative Medicine, 7(1), 17-24.<br />

[11] Chan, E.W.C. <strong>and</strong> Lim, Y.Y. 2006. Antioxidant activity <strong>of</strong> Thunbergia laurifolia tea.<br />

Journal <strong>of</strong> Tropical Forest Science, 18, 130-136.<br />

[12] Oonsivilai, R., Ferruzzi, M.G. <strong>and</strong> Ningsanond, S., 2008. Antioxidant activity <strong>and</strong><br />

cytotoxicity <strong>of</strong> Rang Chuet (Thunbergia laurifolia Lindl.) extracts. Asian Journal <strong>of</strong><br />

Food <strong>and</strong> Agro-Industry, 1(2), 116-128.<br />

[13] Chan, E.W.C., Eng, S.Y., Tan, Y.P. <strong>and</strong> Wong, Z.C., 2011. Phytochemistry <strong>and</strong><br />

pharma-cological properties <strong>of</strong> Thunbergia laurifolia: A review. Pharmacognosy<br />

Journal, 3(24), 1-6.<br />

[14] Liang, Y., Lu, J., Zhang, L., Wu, S. <strong>and</strong> Wu, Y., 2003. Estimation <strong>of</strong> black tea quality<br />

by analysis <strong>of</strong> chemical composition <strong>and</strong> colour difference <strong>of</strong> tea infusions. Food<br />

Chemistry, 80, 283-290.<br />

[15] Lee, J. <strong>and</strong> Chambers, D.H., 2007. A lexicon for flavor descriptive analysis <strong>of</strong> green tea.<br />

Journal <strong>of</strong> <strong>Sensory</strong> Studies, 22, 256-272.<br />

[16] Lee, S.M., Chung, S.J., Lee, O.H., Lee, H.S., Kim, Y.K. <strong>and</strong> Kim, K.O., 2008.<br />

Development <strong>of</strong> sample preparation, presentation procedure <strong>and</strong> sensory descriptive<br />

analysis <strong>of</strong> green tea. Journal <strong>of</strong> <strong>Sensory</strong> Studies, 23, 450-467.<br />

[17] Lee, S.M., Lee, H.S., Kim, K.H. <strong>and</strong> Kim, K.O., 2009. <strong>Sensory</strong> characteristics <strong>and</strong><br />

consumer acceptability <strong>of</strong> decaffeinated green teas. Journal <strong>of</strong> Food Science, 74, 135-<br />

141.<br />

[18] Lee, J., Chambers, E., Chambers, D.H., Chun, S.S., Oupadissakoon, C. <strong>and</strong> Johnson,<br />

D.E., 2010. Consumer acceptance for green tea by consumers in the United States,<br />

Korea <strong>and</strong> Thail<strong>and</strong>. Journal <strong>of</strong> <strong>Sensory</strong> Studies, 25, 109-132.<br />

[19] Dos, A., Ayhan, Z. <strong>and</strong> Sumnu, G., 2005. Effects <strong>of</strong> different factors on sensory<br />

attributes, overall acceptance <strong>and</strong> preference <strong>of</strong> rooibos (Aspalathus linearis) tea.<br />

Journal <strong>of</strong> <strong>Sensory</strong> Studies, 20, 228-242.<br />

[20] Yoon, E.K., Hong, J.H., Lê, S. <strong>and</strong> Kim, K.O., 2011. <strong>Sensory</strong> characteristics <strong>and</strong><br />

consumer acceptability <strong>of</strong> red ginseng extracts produced with different processing<br />

methods. Journal <strong>of</strong> Food Science, 76(5), S270-S279.<br />

[21] Meilgaard, M., Civille, G.V. <strong>and</strong> Carr, B.T., 1999. <strong>Sensory</strong> <strong>Evaluation</strong> Techniques, 3 rd<br />

Edn., Boca Raton: CRC Press, USA.<br />

[22] Lawless, H.T. <strong>and</strong> Heymann, H., 2010. <strong>Sensory</strong> <strong>Evaluation</strong> <strong>of</strong> Food: Principles <strong>and</strong><br />

Practices. Springer, New York: 1-15.<br />

25

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!