Texture and Rheology in Food and Health

  • NISHINARI Katsuyoshi
    Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University

この論文をさがす

抄録

The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100th anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.

収録刊行物

被引用文献 (16)*注記

もっと見る

参考文献 (75)*注記

もっと見る

詳細情報 詳細情報について

  • CRID
    1390001204454596096
  • NII論文ID
    10025348684
  • NII書誌ID
    AA11320122
  • DOI
    10.3136/fstr.15.99
  • COI
    1:CAS:528:DC%2BD1MXmt1ahtr0%3D
  • ISSN
    18813984
    13446606
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
  • 抄録ライセンスフラグ
    使用不可

問題の指摘

ページトップへ