|Importance of salt reduction, the delicious approached with the taste substance||Einosuke Mizuta :
Department of Cardiology, Sanin Rosai Hospital
|Peripheral mechanisms of salty taste sensation||Akiyuki Taruno :
Department of Molecular Cell Physiology, Graduate School of Medical Science, Kyoto Prefectural University of Medicine
|The Method to regulate saltiness using percutaneous electrical stimulation||Hideyuki Ando :
Graduate School of International Science and Technology, Osaka University.
|Application of umami substance to development of reduced-salt food||Hideki Matsumoto :
Ajinomoto Co., Inc.
|Application of flavor to development of reduced-salt food||Kenji Sakamoto :
|Some natural products modulates salt sensitivity||Yusuke Kanda :
MC food Specialties Co., Ltd.,
|Application of taste contrast effect to reduced salt food||Kyoko Ishikawa :
Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University
|Salt reduction by applying Crossmodal effects and augmented reality -Foresight of food-cognition engineering-||Katsunori Okajima :
Faculty of environment and information science, Yokohama National University