Analysis of the diffusion of each taste component in agarose gel immersed in a seasoning liquid containing acetic acid-Reference-Cited by-同舟云学术

Analysis of the diffusion of each taste component in agarose gel immersed in a seasoning liquid containing acetic acid

Author:

Tayama Kenji¹,Araki Aya²,Okamoto Yoko³,Hashiba Hiroko⁴

Affiliation:

1. Faculty of Regional Development, Prefectural University of Hiroshima

2. Faculty of Nursing and Nutrition, University of Nagasaki, Sibold

3. Faculty of Health Sciences, Hiroshima Shudo University

4. Faculty of Health and Nutrition, Tokyo Seiei College

Publisher

Japanese Association for the Integrated Study of Dietary Habits

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

Reference18 articles.

3. 3) 八島恵美子，福本由希，飯渕貞明：調理温度が調味料浸透速度に与える影響, 和洋女子大学紀要　第37集（家政系編）, 45-56（1997）

4. 4) 小見山二郎，橋場浩子，牛腸ヒロミ，仲西正：調理時における呈味成分の食材中への拡散，序論―二元収着拡散染色理論の適用―, 日本海水学会誌, 58, 404-412（2004）

5. 5) 遠藤瑤子，藤居東奈，香西みどり：根菜類中のNaCl拡散係数と調理過程の食塩濃度の予測, 日本調理科学会誌, 46, 8-14（2013）