Session information

ポスター(研究発表)

だし・調味料

[P38～42]だし・調味料

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[P-38] Effects of frozen seasoning with mayonnaise on the physical properties and the taste of chicken breast and salmon.

*Makoto Hosono¹, Yusuke Okuda¹, Mari Yoshida¹, Sayuri Oishi¹, Toru Umezu¹, Takuya Yanagisawa¹, Kaori Oguchi¹ (1.Kewpie Corporation)

[P-39] Physicochemical and microbiological properties of miso with the name "Nesashi" manufactured in Tokushima

*Saori Tsuda¹, Yuto Shibano¹, Ikuko Watanabe², Kiyo Okazaki¹ (1.Shikoku University, graduate school, 2.Shikoku University)

[P-40] The utility of the spice compounding experience for the increased awareness of spice

*Sakiko Tamaki¹, Fumiya Kukita², Keiko Nakata¹, Saki Sada¹, Onkoo Rhee¹ (1.HAGOROMO University of International Studies, 2.Spice Meals)

[P-41] Effect of food properties on the sourness of vinegar

*Aya Araki¹, Tomoka Maeda¹, Hiromi Tsumori¹, Kenji Tayama² (1.The University of Nagasaki Siebold, 2. Hiroshima Shudo University)

[P-42] The effect of mayonnaise on the physical characteristics of salad

*Daiki Ichida¹, Shunji Sakai¹, Kaori Oguchi¹, Mitsuhiro Noda¹ (1.Kewpie Corporation)

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