0000000000546497

AUTHOR

Thongchai Suwonsichon

showing 4 related works from this author

Cross-cultural differences in consumer quality perception of rice

2014

International audience; Most aspects of food product quality perception are culture-bound. We present a cross-cultural study aiming at understandinghow consumers from four countries (French, Japanese, Korean and Thai) perceive, describe and appreciate rice and ricequality. Marked differences were found in participants' motivation to consume rice: sensory and commodity in France; sensoryand health in Japan; nutrition and commodity in Thailand; and nutrition, health and safety in Korea. For the description of ricequalities, despite a few cultural differences, especially between Korean and Thai descriptions of white and brown rice samples,similar sensory profiles were obtained in the four coun…

MotivationCross cultural studyaliment qualitégrain de riz[SDV.NEU.SC]Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive SciencesQualityPreferencepréférence[SDV.AEN] Life Sciences [q-bio]/Food and NutritionAlimentation et NutritionFood and NutritionPerceptionRiceétude de populationcross cultural study;rice;quality;perception;motivation;preference[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition[SDV.NEU.SC] Life Sciences [q-bio]/Neurons and Cognition [q-bio.NC]/Cognitive Sciences
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How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France

2011

How does culture affects the belief on rice cooking? Cross cultural study among Korea, Japan, Thailand and France. 9. Pangborn sensory science symposium

culture (sociologie)[SHS.ANTHRO-SE] Humanities and Social Sciences/Social Anthropology and ethnologyriz cuit[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionkoreafood and beverages[SHS.ANTHRO-SE]Humanities and Social Sciences/Social Anthropology and ethnologycoréethaïlandehumanities[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SHS.ANTHRO-SE ] Humanities and Social Sciences/Social Anthropology and ethnologyFrance[SDV.AEN]Life Sciences [q-bio]/Food and Nutritioncroyancebeliefjapon
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Cultural influences on the beliefs about nutritional value of rice

2012

Cultural influences on the beliefs about nutritional value of rice. the 5. european conference on Sensory and consumer research

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionfood and beverages[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
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Consumers' attitude towards rice cooking processes in Korea, Japan, Thailand and France

2013

UT: 000317947100009; International audience; Concerns and attitudes towards nutrition, health, safety, commodity, and sensory appeal are the factors determining cooking processes in one's everyday life. A picture-word matching task was conducted in order to compare consumer's opinion on seven common rice-cooking processes (rinsing, soaking, adding other kinds of rice, cereals, and beans, brown rice germination, rapid-boiling, pressure-cooking, and steaming) in Korea, Japan, Thailand, and France. The results showed that, in each country, the more familiar a cooking process is, the more it is associated with sensory quality. Pressure-cooking, soaking and rapid-boiling were positively matched …

lifeCooking process[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionmedia_common.quotation_subjectCommoditywaterSteamingtranslationfood choicetasterice cookingFood choiceQuality (business)Everyday lifeSocioeconomicsconceptualizationmedia_commonNutrition and Dieteticsfood and beveragesNegative opinionAdvertisinghealthgerminated brown ricenutritioncooked riceconsumer attitudescross-cultural studybeliefsBrown ricePsychologyconvenience[SDV.AEN]Life Sciences [q-bio]/Food and NutritionFood Science
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