Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Yukari KAZAMI"'
Autor:
Yoshihiro UENISHI, Junko YAMAMOTO, Yuko NAKANO, Mizuki TSUTA, Akifumi IKEHATA, Fumiyo HAYAKAWA, Yukari KAZAMI
Publikováno v:
Journal of Food System Research. 28:262-267
Publikováno v:
Journal of Texture Studies. 52:260-274
This study investigated the influence of the type and concentration of pectin on the sensory attributes and physical properties of a model strawberry jam. The methods used for the sensory evaluation and determination of physical characteristics that
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 66:408-419
Autor:
Sayuri Akuzawa, Katsuyoshi Nishinari, Fumiyo Hayakawa, Yukari Kazami, Kaoru Kohyama, Kana Ioku
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 65:363-374
Publikováno v:
C30202011040001-SC30202011200006
The ability to estimate the sensory quality of intact tomatoes rapidly and non-destructively using visible and near-infrared spectroscopy (Vis-NIRS) is important for the tomato industry. In this study, a combination of partial least squares regressio
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 64:549-558
Autor:
Akifumi Ikehata, Kazuya Matsubara, Masatoshi Yoshimura, Tomohiro Masuda, Toshihiko Shoji, Yuji Wada, Yuko Kusakabe, Yukari Kazami, Fumiyo Hayakawa, Satoshi Kasai
Publikováno v:
Food Science and Technology Research. 23:545-549
Publikováno v:
Food Hydrocolloids. 60:405-414
Sweetness resulting from sucrose released from agar gels of varying concentrations of agar (0.5, 1.0, and 1.5% w/w) and sucrose (10%–50% w/w) was evaluated. The intensity of sweetness as perceived by subjects was investigated during consumption of
Publikováno v:
SC30201901170001
NARO成果DBd
NARO成果DBd
The primary objective of this study was to investigate the correlations between instrument measurements and sensory attributes of strawberry jam. For this purpose, a series of low sugar strawberry jams were prepared by using different contents of pec
Autor:
Katsuyoshi Nishinari, Yukari Kazami, Takahiro Funami, Satomi Nakao, Sayaka Ishihara, Fumiyo Hayakawa, Kaoru Kohyama
Publikováno v:
Food Hydrocolloids. 43:146-152
Eating difficulty of solid foods was analyzed using electromyography (EMG) of five hydrocolloid gels with varying textures. Eleven subjects ate gel samples under normal conditions and EMG activities of both sides of masseter (jaw-closing) and suprahy