Výsledky vyhledávání - "Tomoko Kohata"

Effect of oil droplet sizes of oil‐in‐water emulsion on the taste impressions of added tastants

Autor: Toshiaki Ohshima, Nobushige Doisaki, Tomoko Kohata, Kyoko Nakaya, Hideki Ushio

Publikováno v: Fisheries Science. 72(4):877-883

By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil-in-water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil dr

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::171c7058ec64b247ab043bd71720885a
http://id.nii.ac.jp/1342/00001958/

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Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage

Autor: Hideki Ushio, Yusuke Taki, Tomoko Kohata, Toshiaki Ohshima, Jeong-Ho Sohn, Itaru Shioya

Publikováno v: Journal of Food Science. 70:s490-s496

We investigated the role of lipid oxidation in the development of a rancid off-odor in the early stage of ice storage in both ordinary and dark muscles of cultured yellowtail (Seriola quinqueradiata). The total lipid hydroperoxide content and thiobar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d72e3b33bf75bb4c6961e300376b004
https://doi.org/10.1111/j.1365-2621.2005.tb11497.x

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Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste

Autor: Hiroki Abe, Katsuko Watanabe, Tsuyoshi Koriyama, Tomoko Kohata

Publikováno v: NIPPON SUISAN GAKKAISHI. 66:462-468

メバチマグロの赤身とトロの呈味の違いを明らかにするために, 一般成分, エキス成分, 脂質および脂肪酸組成を分析, 比較した。また, 80%エタノールエキスの味の差およびエキスにマグロ

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::09877a868c6f56bd0b7b292529480a34
https://doi.org/10.2331/suisan.66.462

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