Symposium

Food Palatability – Fundamentals, R&D and Marketing

June 15,2001 (Tokyo)

Food palatability: An overview from various aspects Keiko Abe, Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo
“KANSEI” Engineering for investigating food preference Yasuyuki Sagara, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Palatability on texture, aroma and taste of meat Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshima University
Taste of seafood Hioki Abe, Department of Aquatic Science, Graduate School of Agricultural and Life Sciences, The University of Tokyo
Possible factors to decide the taste of cooked rice Etsuko Maruyama, Faculty of Human Life and Environment, Nara Women’s University
Isolation of branched short-chain fatty acids non-producing Natto bacteria and its application to production of Natto with light smells Hiroshi Takemura, Mitsukan Group Corporation
Nutritional properties of diacylglycerol and its palatability Yoshihisa Katsuragi, Health care products research laboratories, Kao Corporation
Future course in the technology development of food industry in Japan and taste preference Akinori Noguchi, Research planning and coordination division, Japan International Research Center for Agricultural Sciences (JIRCAS)

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