並列タイトル等食品のフレーバーリリースに影響を及ぼす要因に関する研究:新たなフレーバーリリース評価法の開発とその応用
学位博士(農学)
Doctor of Agricultural Science
一般注記元資料の権利情報 : 許諾条件により本文は2018-01-20に公開
元資料の権利情報 : (1.1) Kumazawa, K., Itobe, T., Nishimura, O., and Hamaguchi, T. (2008). A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum. Food Sci. Technol. Res., 14, 269-276. Copyright c 2008, Japanese Society for Food Science and Technology (1.2) Itobe, T., Kumazawa, K., Inagaki, S., and Nishimura, O. (2012). A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing. Food Sci. Technol. Res., 18, 295-302. Copyright c 2012, Japanese Society for Food Science and Technology (2.1) Itobe, T., Kumazawa, K., and Nishimura, O. (2009). New Factor Characterizing the In-Mouth Release of Odorants (Volatile Thiols): Compositional Changes in Odorants Exhaled from the Human Nose during Drinking. J. Agric. Food Chem., 57, 11297-11301. Copyright c 2009 American Chemical Society http://pubs.acs.org/doi/abs/10.1021/jf902239g (2.2) Itobe, T., Nishimura, O., and Kumazawa, K. (2015). Influence of Milk on Aroma Release and Aroma Perception during Consumption of Coffee Beverages. Food Sci. Technol. Res., 21, 607-614. Copyright c 2015, Japanese Society for Food Science and Technology (2.3) Itobe, T., and Kumazawa, K. (2017). Taste-aroma Interactions in Lemon-flavored Model Beverages: Influence of Sweeteners on Aroma Perception and In Vivo Aroma Release. Food Sci. Technol. Res., (in press). Copyright c 2017, Japanese Society for Food Science and Technology.
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