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図書

おいしさのレオロジー 改訂新版

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おいしさのレオロジー

改訂新版

Call No. (NDL)
PC25-J93
Bibliographic ID of National Diet Library
000011181326
Material type
図書
Author
中濱信子, 大越ひろ, 森高初惠 共著
Publisher
アイ・ケイコーポレーション
Publication date
2011.4
Material Format
Paper
Capacity, size, etc.
155p ; 22cm
NDC
498.53
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Detailed bibliographic record

Summary, etc.：

食物のおいしさの要素として、色，味，香り，テクスチャーなどが挙げられる。高齢社会を迎え、最近とくにテクスチャーと咀しゃくや嚥下機能との関係が注目されている。　　本書は、食物の嗜好性（おいしさ）のなかでも、歯ごたえ，舌触り，なめらかさ，飲み込みやすさなどのテクスチャーと関係の深いレオロジー的性質の測定...

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Table of Contents

Provided by：出版情報登録センター（JPRO）Link to Help Page

  • Ⅰ　はじめに

  • Ⅱ　レオロジーの基礎

  • A.　弾性

  • B.　粘性

  • C.　粘弾性

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  • 鳥取県立図書館

    Paper
    Call No.：
    498.51-ﾅｶﾊ-一般Ｈ
    Book Registration Number：
    118666463
    鳥取県立図書館

  • 福岡県立図書館

    Paper
    Call No.：
    498-51-151
    Book Registration Number：
    1107683399
    福岡県立図書館

  • 佐賀県立図書館

    Paper
    Call No.：
    ４９８．５／Ｎ３３
    Book Registration Number：
    115065021
    佐賀県立図書館

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Paper

Material Type
図書
ISBN
978-4-87492-289-7
Title
おいしさのレオロジー
Title Transcription
オイシサ ノ レオロジー
Author/Editor
中濱信子, 大越ひろ, 森高初惠 共著
Edition
改訂新版
Author Heading
中浜, 信子, 1925- ナカハマ, ノブコ, 1925- ( 00051177 )Authorities
大越, ひろ, 1947- オオゴシ, ヒロ, 1947- ( 00664610 )Authorities
森高, 初恵, 1949- モリタカ, ハツエ, 1949- ( 00664611 )Authorities
Publication, Distribution, etc.
東京 : アイ・ケイコーポレーション
Publication Date
2011.4
Publication Date (W3CDTF)
2011