Taste and Healthy Eating in the Context of Well-being, Sustainability and 21st Century Food Science
2023年から2024年にかけて、役員である坂井先生、安松先生、岩槻先生に加え、味の素株式会社の畝山氏が共同編集者となり、健康、持続可能性、21世紀の食品科学の文脈における「味覚と健康的な食事」をテーマとした特集号が制作されました。本特集号では、味覚と健康的な食行動を支える神経的・生物学的メカニズムに焦点を当てた10本の論文が収載されています。なお、うま味研究会の公募助成経験者による寄稿も含まれています。
| 分類 Classification |
表題 Title |
著者 Author |
|---|---|---|
| 04 | Global trends and research hotspots of EAT-Lancet diet: a bibliometric analysis | Xiaoxiao Lin, Shuai Wang and Yue Gao |
| 18 | Analysis of the nutritional composition and organization of school meals in the province of Kadiogo in Burkina Faso: challenges and prospect | Ella W. R. Compaoré, Ousmane Ouédraogo, Tiatou Souho, Marcel D. Bengaly, Mamouna P. Simporé and Mamoudou H. Dicko |
| 25 | The importance of taste on swallowing function | Masahiko Okubo, Motoyoshi Morishita, Tomoko Odani, Hideo Sakaguchi, Takeshi Kikutani and Shoichiro Kokabu |
| 32 | Differences in time–intensity sensory profiles of sweet taste intensity of glucose between older and young adults | Hirotaka Wada, Hideki Matsumoto, Mutsumi Takagiwa, Hitomi Sato, Kyoko Ishiguchi, Aya Inoue and Tazuko K. Goto |
| 43 | Increased functional connectivity following ingestion of dried bonito soup | Takatoshi Satake, Ai Taki, Kazuya Ouchi, Kazumi Kasahara and Tomokazu Tsurugizawa |
| 52 | Macronutrient intake is associated with intelligence and neural development in adolescents | Yuko Nakamura, Syudo Yamasaki, Naohiro Okada, Shuntaro Ando, Atsushi Nishida, Kiyoto Kasai and Shinsuke Koike |
| 66 | Central amygdala is related to the reduction of aggressive behavior by monosodium glutamate ingestion during the period of development in an ADHD model rat | Dewi Mustika, Yu Nishimura, Shinya Ueno, Shiori Tominaga, Takeshi Shimizu, Naoki Tajiri, Cha-Gyun Jung and Hideki Hida |
| 80 | Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods | Mio Kamei, Misaki Nishibe, Fuyumi Horie and Yuko Kusakabe |
| 91 | Contribution of kelp dashi liquid to sustainable maintenance of taste sensation and promotion of healthy eating in older adults throughout the umami-taste salivary reflex | Shizuko Satoh-Kuriwada, Satoshi Gotoh, Noriaki Shoji, Hisayuki Uneyama and Michio Komai |
| 109 | Initial implicit association between whole grains and taste does not predict consumption of whole grains in low-whole grain consumers: a pilot randomized controlled trial | Angela De Leon, Dustin J. Burnett, Bret Rust, Marika Lyly and Nancy L. Keim |