書誌事項
- タイトル別名
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- Design and Technological Approach to Delicious Food Texture
- おいしい食感へのアプローチ技術 : 食品構造工学
- オイシイ ショッカン エ ノ アプローチ ギジュツ : ショクヒン コウゾウ コウガク
- ―Food Structural Engineering―
- ―食品構造工学―
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説明
<p>This report shows the importance of food texture in attractive and palatable food. Specifically, I focused on the classification of food texture, including the perceptual and cognitive representations. Perceptual food texture is composed of the rheological, tribological, and morphological attributes. The cognitive food texture is represented by the combination of perceptual food texture during the mastication process. For example, the “Mochi-mochi”texture of a tapioca starch gel shows the typical cognitive representation. The cognitive food texture is “Kansei”, which is similar to sensitivity. In food development, a sensitivity food texture is desirable. Therefore, the sensitivity expression of the attractive and palatable food was analyzed by sensory evaluation, physical property measurement, and structural observation. I recommend that one approach to achieve delicious food texture is based on food structural engineering.</p>
収録刊行物
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- トライボロジスト
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トライボロジスト 66 (1), 3-9, 2021-01-15
一般社団法人 日本トライボロジー学会
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キーワード
詳細情報 詳細情報について
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- CRID
- 1391131406305326592
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- NII論文ID
- 130007968351
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- NII書誌ID
- AN10056166
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- ISSN
- 21899967
- 09151168
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- NDL書誌ID
- 031272363
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可
