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- SHIRAI, TAKAAKI
- Professor
- 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
- MATSUDA, HIROKO
- Assistant Professor
- Research
topics -
Study of physiological functions in nutrition of foods, such as vegetables and fruits.
Development of cooking methods to utilize the characteristic and the functional activity of food components - keywords
- food function、cooking
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]
