Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics

• Material Type: 博士論文
• Title: Studies on Factors Affecting the Flavor Release from Foods: Development of New Approaches to Estimate the Flavor Release Characteristics
• Author/Editor: Itobe, Takafumi
• Author Heading: Itobe, Takafumi
• Publication Date: 2017-03-23
• Publication Date (W3CDTF): 2017-03-23
• Alternative Title: 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
• Contributor: 松村, 康生; 裏出, 令子; 谷, 史人
• Degree grantor/type: 京都大学
• Date Granted: 2017-03-23
• Date Granted (W3CDTF): 2017-03-23
• Dissertation Number: 乙第13100号
• Degree Type: 博士(農学); Doctor of Agricultural Science
• Conferring No. (Dissertation): 乙第13100号
• Text Language Code: eng
• Alias of Author: 糸部, 尊郁; イトベ, タカフミ
• Subject Heading: Flavor release; Aroma release; Retronasal aroma; Chewing gum; Beverage; Aroma perception
• NDC: 610
• Target Audience: 一般
• Note (General): 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.
• DOI: 10.14989/doctor.r13100; https://doi.org/10.14989/doctor.r13100
• Persistent ID (NDL): info:ndljp/pid/11277468; https://dl.ndl.go.jp/pid/11277468
• Collection: 障害者向け資料
• Collection (Materials For Handicapped People:1): テキストデータ
• Collection (particular): 国立国会図書館デジタルコレクション > デジタル化資料 > 博士論文; https://dl.ndl.go.jp/collections/A00014
• Acquisition Basis: 博士論文（自動収集）
• Date Accepted (W3CDTF): 2019-05-06T10:27:56+09:00
• Date Created (W3CDTF): 2018-01-20
• Format (IMT): application/pdf; text/html
• Access Restrictions: 国立国会図書館内限定公開
• Service for the Digitized Contents Transmission Service: 図書館・個人送信対象外
• Availability of remote photoduplication service: 可
• Periodical Title (URI): http://dx.doi.org/10.14989/doctor.r13100; http://hdl.handle.net/2433/225319
• Data Provider (Database): 国立国会図書館 : 国立国会図書館デジタルコレクション; https://dl.ndl.go.jp

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