Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kohmei, WANI"'
Autor:
Toru, AKITA, Masanori, KUROYANAGI, Kimiko, KOBAYASHI, Motoyoshi, SATAKE, Setsuko, SEKITA, Reiko, NAKAMURA, Takashi, MORIMOTO, Kunitoshi, YOSHIHIRA, Kohmei, WANI, Yukihiro, SHOYAMA
Publikováno v:
長崎国際大学論叢 = Nagasaki International University Review. 15:193-202
2006年厚労省により513種の天然香料其原物質がﾘｽﾄｱｯﾌﾟされた｡当ﾘｽﾄには動物､複合体､生成物､化合物､ｷﾉｺ類､海藻類､樹脂類､規制に関わる物質等が含まれるのでこれ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::7ffd5ac3fe00a45ecab16c6650c39e4a
http://id.nii.ac.jp/1171/00000925/
http://id.nii.ac.jp/1171/00000925/
Autor:
Kohmei Wani
Publikováno v:
journal of the japanese society for cold preservation of food. 17:112-118
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a028a0ffcee4b3bbe7f0fad53ba9ad0b
https://doi.org/10.5891/jafps1987.17.112
https://doi.org/10.5891/jafps1987.17.112
Autor:
Kohmei Wani, Tadashi Izutsu
Publikováno v:
Journal of Texture Studies. 16:1-28
The subjective measurement of food texture and the objective measurement based on a rheological model are described to clarify the relationship between texture and taste. The authors suggest that the most important sensory property is texture in food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2db863b35f61c6e37d3e09ae12faf475
https://doi.org/10.1111/j.1745-4603.1985.tb00677.x
https://doi.org/10.1111/j.1745-4603.1985.tb00677.x
Publikováno v:
NIPPON SHOKUHIN KOGYO GAKKAISHI. 29:259-264
ハンバーグのテクスチャーを客観的方法で判定する試みとして,貫入圧縮法を適用した。本法によるハンバーグの変形圧縮曲線は,スライダーを含む4要素力学模型で説明ができ,弾性率Kは(0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::92cace87398f74ab5433d96405520632
https://doi.org/10.3136/nskkk1962.29.5_259
https://doi.org/10.3136/nskkk1962.29.5_259
Publikováno v:
journal of japanese institute of cold chain. 7:131-136
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7d089b4813264f5340a9a34bbb38ee6
https://doi.org/10.5891/jafps1981.7.131
https://doi.org/10.5891/jafps1981.7.131
Publikováno v:
Journal of Food Science. 36:320-322
— It is generally assumed that as food materials are frozen, soluble solids move ahead of the “ice front.’ Under conditions tested in these studies the above was true only when the ice front moved in a descending direction. Thus, when foods wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e523084ef570ba840af41ce2c24a1e44
https://doi.org/10.1111/j.1365-2621.1971.tb04051.x
https://doi.org/10.1111/j.1365-2621.1971.tb04051.x
Publikováno v:
Journal of Food Science (Wiley-Blackwell); Mar1971, Vol. 36 Issue 2, p320-322, 3p
Autor:
Paul Fieldhouse
As someone who was trained in the clinical sdentific tradition it took me several years to start to appreciate that food was more than a collection of nutrients, and that most people did not make their choices of what to eat on the biologically ratio
