Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Toshihide Nishimura"'
Autor:
Toshihide Nishimura
Publikováno v:
Journal of Lipid Nutrition. 30:14-25
Autor:
Hitomi Hayabuchi, Megumi Adachi, Shuhei Nomura, Hisayuki Uneyama, Kenji Shibuya, Daisuke Yoneoka, Aya Ishizuka, Yukari Takemi, Shiori Tanaka, Toshihide Nishimura
BackgroundEvidence has demonstrated that excess salt intake is associated with the development of several non-communicable diseases. Therefore, reformulating the sodium content of foods is an important global public health effort to achieve salt redu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87f8c856f4a46512d169753d9c9110e4
https://doi.org/10.21203/rs.3.rs-701060/v1
https://doi.org/10.21203/rs.3.rs-701060/v1
Autor:
Ai Egusa Saiga, Toshihide Nishimura
Publikováno v:
Koku in Food Science and Physiology ISBN: 9789811384523
This research was carried on in order to examine the role of umami compounds and fats in the sensation of “koku attributes” and to identify the aroma compounds contributing to the characteristic aroma in pork sausages.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0acf6f76142b5160016766173b99cf1
https://doi.org/10.1007/978-981-13-8453-0_4
https://doi.org/10.1007/978-981-13-8453-0_4
Autor:
Toshihide Nishimura
Publikováno v:
Koku in Food Science and Physiology ISBN: 9789811384523
It is well known that many factors—taste, aroma, tenderness, juiciness, viscosity, and so on—are involved in food palatability. In Japan, the term “koku” (referring to koku attributes) is used in eating and evaluating to be palatable foods su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0d827a5821db2b3ade9e7cc44d825d0
https://doi.org/10.1007/978-981-13-8453-0_1
https://doi.org/10.1007/978-981-13-8453-0_1
Autor:
Toshihide Nishimura, Ai S. Egusa, Kyo Miura, Shingo Goto, Hidehiko Wakabayashi, Yukiko Takakura
Publikováno v:
Food Chemistry. 196:577-583
We examined the influence of taste compounds on retronasal aroma sensation using a model chicken soup. The aroma intensity of a reconstituted flavour solution from which glutamic acid (Glu), inosine 5'-monophosphate (IMP), or phosphate was omitted wa
Publikováno v:
Animal Science Journal. 86:707-715
To analyze the sensory characteristics of meat samples with a crude fat content between 23.8% and 48.6% taken from 34 Japanese Black steers, we grilled the meat and subjected it to analytical sensory evaluation. We also measured the amounts of moistu
Publikováno v:
Food Science and Technology Research. 20:109-113
Publikováno v:
Food Science and Technology Research. 14:183-189
The aim of this study was to characterize the sensory properties and taste compounds of the fermented milk (FM) produced by two species of lactic acid bacteria, Lactococcus lactis and Streptococcus thermophilus for 16 hours, and to compare them with
Autor:
Mizoguchi Noriko, Tsutomu Odahara, Yasuharu Nosho, Ai S. Egusa, Sugise Takeshi, Toshihide Nishimura, Akira Nagao
Publikováno v:
Food chemistry. 192
We aimed to examine the substance in a precipitate of heat-treated onion concentrate (HOC) that contributes to a sensation of lingering of aroma, a koku attribute induced by the sensing of richness and persistence in terms of taste, aroma and texture
Autor:
Fumiko Iida, Toshihide Nishimura, Risako Tsuyuki, Ai S. Egusa, Hiro Ogoshi, Yuki Miyazaki, Kenichi Kato
Publikováno v:
Meat science. 112
Analysis of the quality of highly marbled beef during dry aging for 60days after slaughter showed that the changes in some qualities differed from those of conventional meat. The tenderness of these meats did not change during aging for 50days but th