Development of low-salt foods using umami compound, aroma compound, or other method

June 29, 2018(Tokyo)

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 :
Yamasa Corporation
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

出版物申込フォーム(無料進呈) / Book Application form (Free merchandise)

ご希望の出版物 / Book title(必須/Required)

お名前 / Name(必須/Required)

所属 / Affiliation(必須/Required)

送付先の住所 / Address(必須/Required)


メールアドレス / E-mail(必須/Required)

研究分野、関心のあるテーマ / Research field or subject of interest(必須/Required)