activities

"Science of Palatability and Aging of Foods"
May 28,2004 (Tokyo)
PROGRAM

introductory remarks
Toshihide Nishimura, Grad. Sch., Biosphere Sci., Hiroshima Univ.
Maturation of wine and expression of wine tasting
Yoshiaki Osakada, Liquor Business Division, Mercian Corporation
Role of conditioning in the improvement of food taste: Contribution of peptides to taste of conditioned foods
Toshihide Nishimura, Grad.Sch. Biosphere Sci. Hiroshima Univ.
Molecular mechanisms of odor recognition: for our better quality of dietary life
Yuki Oka and Kazushige Touhara, Dept. Integ. Biosci., Univ. Tokyo
Beef aroma and conditioning
Masanori Matsuishi, Dept. Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Animal Science University
Interrelationships between deliciousness and texture of foods- an approach from food physics
Kiyotaka Sato, Grad. Sch., Biosphere Sci., Hiroshima Univ.
The maturation of spices and taste of curry
Yoshiyuki Miyaoku, Somatech Center, House Foods Corporation
Koku and Kokumi in Foods
Chiaki Saitoh, Food Creation Center, Kyowa hakko kogyo Co., Ltd.
Change in the taste and Flavor of food during the uging with heating process.- Generation of 'KOKUMI' flavor during the heating of beef soup or beef extract-
Motonaka Kuroda, Tomohiko Yamanaka, and Naohiro Miyamura, Food Research &Development Laboratories, Seasoning &Food Products Company, Ajinomoto Co., Inc.
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