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- NISHINARI Katsuyoshi
- Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University
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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
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- Food Science and Technology Research
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Food Science and Technology Research 15 (2), 99-106, 2009
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390001204454596096
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- NII論文ID
- 10025348684
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- NII書誌ID
- AA11320122
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- COI
- 1:CAS:528:DC%2BD1MXmt1ahtr0%3D
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- ISSN
- 18813984
- 13446606
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可