Symposium

Scientific world of producing umami and food acceptability

May 20, 2011 (Tokyo)

Scientific world producing umami and food acceptability: Taste, aroma and color Masatsune Murata, Ochanomizu University,
Department of Nutrition and Food Science
History of glutamate production Chiaki Sano,
Institute for Innovation, Ajinomoto. Co., Inc
Maillard reaction and “palatability” Tadayoshi Katsumata,
Food Research & Development Laboratory, Kirin Kyowa Foods Co., Ltd.
Relation between aroma and taste: A new viewpoint of food development Mitsuya Shimoda,
Course of Food Science & Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyusyu University
Development of ‘Ajiwai-Kodawari process’ to produce novel fresh cream Yoshinori Komatsu,
Intellectual property Department, Meiji Co., Ltd.
Development of new food container (Pouch in Dispenser) to keep high quality of soy sauce Yoshinobu Mogi,
Manufacturing Division, Yamasa Corporation

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