Quality evaluation model of carrot juice considering consumer preferences by conjoint analysis-Reference-Cited by-同舟云学术

Quality evaluation model of carrot juice considering consumer preferences by conjoint analysis

Published:2024-05-15 Issue:5 Volume:71 Page:159-166
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:Journal of The Japanese Society for Food Science and Technology

Author:

Orikasa Takahiro¹,Yamabe Yuki¹,Koide Shoji¹

Affiliation:

1. Faculty of Agriculture, Iwate University

Publisher

Japanese Society for Food Science and Technology

Link

https://www.jstage.jst.go.jp/article/nskkk/71/5/71_NSKKK-D-23-00095/_pdf

Reference25 articles.

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3. 3) Sotome, I., Suzuki, K., Koseki, S., Sakamoto, K., Takenaka, M., Ogasawara, Y., Nadachi, Y., and Isobe, S. (2006). Blanching of Potato with sperheated steam containing micro-droplets of hot water. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 53(9), 451–458 (五月女格, 鈴木啓太郎, 小関成樹, 坂本晋子, 竹内真紀子, 小笠原幸雄, 名達義剛, 五十部誠一郎. 微細水滴を含む過熱水蒸気によるジャガイモの1次加工処理, 日本食品科学工学会誌).

4. 4) 五十部誠一郎 (2005). 過熱水蒸気を用いた食品加工農産物1次加工処理のための新規過熱水蒸気システムの開発. 食品工業, 48(14), 34–39.

5. 5) Kadoma, T., Kishimoto, T., Tanaka, M., and Takami, S. (2006). Development of healthy cooking technology with superheated steam. Journal of Cookery Science of Japan, 39(2), 163–166 (門馬哲也, 岸本卓士, 田中源基, 高見星司. 過熱水蒸気による健康調理技術の開発, 日本調理科学会誌).