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- SUZUKI, Toru
- Professor
- Research
topics -
Food refrigeration and related physicochemical phenomena
Formation and growing of ice crystals and related water sciences
Depression of food quality degradation during freezing and frozen storage - keywords
- Food refrigeration, Glass transition, Ice crystal, Thawing, Fish freshness
- LEE, YOUNJU
- Assistant Professor
- Research
topics -
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- SHIRAI, TAKAAKI
- Researcher
- Research
topics -
Analysis of taste and low-molecular functional components
Study of the food palatability - keywords
- taste components, free amino acids, sensory evaluation of taste, palatability
Fresh vegetables that is used in a salad and seafoods, including seaweeds, that is popular all over the world are important to maintain the quality of some foods. These qualities vary according to the combination of cooking ingredients, including dressing materials. Therefore, we have been approaching to improve the palatability, functionality, and safety in a wide variety of salad ingredients.
program sponsoring [KENKO mayonnaise Co.,Ltd]
