Food sciences and technologies for development of high quality food

Mitsuya Shimoda

研究成果: Contribution to journalReview article査読

抄録

Our studies on food science and technology for development of high quality food were reviewed. A series of papers deals with food aroma: 1) off-flavor generation in Satsuma Mandarin juice during a pasteurization and improper storage, 2) aroma evaluation of coffee and sesame seed oil by multivariate analyses of GC data and sensory data, 3) analytical study on off-flavor of skim milk powder, 4) preparation of odor concentrate by solid phase extraction, 5) non-enzymatic formation of lactones in butter oil, 6) improving the palatability of salt-reduced food using soy sauce aroma, 7) characterization of odor terminology in Japanese, and 8) aroma sorption into plastic materials. A series of papers deals with food process engineering: 1) microbial and enzymatic inactivation under high pressure carbonation, 2) microbial inactivation by the high pressure hydrostatic treatment, and 3) rapid hygrothermal pasteurization of fruits and vegetables using saturated water vapor.

本文言語英語
ページ(範囲)233-246
ページ数14
ジャーナルNippon Shokuhin Kagaku Kogaku Kaishi
65
5
DOI
出版ステータス出版済み - 2018

All Science Journal Classification (ASJC) codes

  • 食品科学

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