2012 Fiscal Year Final Research Report
The relation between the flavour release and the structure/physical properties of food gels in the mastication
| Project/Area Number |
22240076
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| Research Category |
Grant-in-Aid for Scientific Research (A)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
Eating habits, studies on eating habits
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| Research Institution | Osaka City University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
KIKUZAKI Hiroe 奈良女子大学, 生活環境学部, 教授 (60291598)
KOHYAMA Kaoru 独立行政法人農業・食品産業技術総合研究機構, 食品総合研究所食品機能研究領域, 上席研究員 (00353938)
MATSUKAWA Shingo 東京海洋大学, 海洋科学部, 准教授 (30293096)
MORITAKA Hatsue 昭和女子大学, 生活機構研究科, 教授 (40220074)
YAMADA Yasumasa 同志社女子大学, 生活科学部, 教授 (20200751)
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| Project Period (FY) |
2010 – 2012
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| Keywords | 調理と加工 / テクスチャー / 食品と咀嚼性 |
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| Research Abstract |
The relation between the released sucrose and the sweetness intensity determined by sensory evaluation was examined using agar gels containing sucrose as a food model. Breaking stress of agar gels showed the maximum, and sucrose release ratio showed the l
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Research Products
(56 results)
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[Presentation] 食品の咀嚼・嚥下過程の解析2012
Author(s)
T.Brenner , P.Achayuthakan, 田中 良巳 , 山口敦, K.Yang, Z.Wang, 西成勝好
Organizer
第35回日本バイオレオロジー学会年会
Place of Presentation
朱鷺メッセ
Year and Date
2012-06-02
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