activities

"Umami and "koku " in food palatability "
May 25, 2012(Tokyo)
PROGRAM

Classification of compounds enhancing "koku" to foods and the discovery of a novel "koku" -enhancing compound
Toshihide Nishimura, Nippon Veterinary and Life Science University
Attractive character of umami spreaded in the world
Kenzo Kurihara, Aomori University
Concept of koku and its scientific background
Takashi Yamamoto, Department of Health and Nutrition, Faculty of Health Science, Kio University
Cooking conditions of soup stock and its palatability
Keiko Shibata, Faculty of Nutrition, Kagawa Nutrition University
Flavor character of CaSR agonist (kokumi substances)
Naohiro Miyamura, Institute of Food Science & Technologies, Ajinomoto Co., Inc.
Umami and emotion
Hisao Nishijo, System Emotional Science, Graduate School of Medicine and Pharmaceutical Sciences, University of Toyama
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