[2Ep01-10] 生理活性物質、食品分析

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Ep08] Relationship between changes in bolus properties during mastication of fried chicken (karaage) and texture perception and palatability

*Eriko Nonobe¹, Kenta Kaiya², Mana Shigemoto³, Teppei Imaizumi³, Takahisa Nishizu³ (1. NICHIREI FOODS INC., 2. Graduate School of Natural Science and Technology, Gifu Univ., 3. Gifu University)

Keywords:

mastication,bolus,texture,changes in physical properties,fried chicken (karaage)