Acceptability of Food

March 21,1997 (Tokyo)

Introduction Soichi Arai, Department of Nutrition, Tokyo University of Agriculture
Palatability of food and brain science. Takashi Yamamoto, Faculty of Human Sciences, Osaka University
Gastronomy and texture Akiko Kawabata, Faculty of Agriculture, Tokyo University of Agriculture
Psychological considerations of food hedonics. Sumio Imada, Department of Psychology, Hiroshima Shudo University
Protease-catalyzed synthesis of flavor-enhancing oligopeptides. Keiichi Aso, Department of Food Science and Technology, Nippon Veterinary and Animal Science University
Relationship between freshness and palatability of fish. Morihiko Sakaguchi, Faculty of Agriculture, Kyoto University
Mechanisms involved in the improvement of the taste of meat during conditioning. Toshihide Nishimura, Faculty of Applied Biological Science, Hiroshuma University
The flavors of fermented foods-The significance of fermentation for producing food fragrances. Takeo Koizumi, Department of Brewing and Fermentation, Tokyo University of Agriculture
Studies on the flavor characteristics “Koku” and “Atsumi” in some tasty foodstuffs. Yoichi Ueda, Food Research & Development Laboratories, Ajinomoto Co., Inc.