Development of umami seasoning: inexpensive seasonings developped by enzymatic decomposition and its application

Y. FUKUSHIMA; T. KIKUCHI

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Development of umami seasoning: inexpensive seasonings developped by enzymatic decomposition and its application

机译：鲜味调味料的开发：通过酶分解开发的廉价调味料及其应用

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来源
《食品工業》 |1999年第9期|共7页
作者
Y. FUKUSHIMA; T. KIKUCHI;
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原文格式 PDF
正文语种 jpn
中图分类食品工业;
关键词
seasoning production; fermented seasoning; enzymatic decomposition;

机译：调味料生产;发酵调味料;酶解;

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专利

1. Development of umami seasoning: inexpensive seasonings developped by enzymatic decomposition and its application [J] . Y. FUKUSHIMA, T. KIKUCHI 食品工業 . 1999,第9期

机译：鲜味调味料的开发：通过酶分解开发的廉价调味料及其应用
2. Taste Quality of the Hot Water Extract from Flammulina velutipes and its Application in Umami Seasoning [J] . Mau Jeng-Leun, Chen Yi-Lin, Chien Rao-Chi, Food science and technology research . 2018,第2期

机译：金针菇热水提取物的风味品质及其在鲜味调味中的应用
3. Development of a picture‐scale‐questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers [J] . Nakano Yuko, Wakita Andrea, Kasamatsu Chinatsu, Journal of sensory studies . 2018,第1期

机译：与日本消费者的感官评估相比，制定了一个图片规模问卷，以评估喜欢脂肪，咸，甜蜜和乌马姆调味料
4. Developing a Real-Time System for Measuring the Consumption of Seasoning [C] . Ueda Mayumi, Funatomi Takuya, Hashimoto Atsushi, 2011 IEEE International Symposium on Multimedia . 2011

机译：开发用于测量调味料消耗量的实时系统
5. Narrative, seasoning, song: Praxis, subjectivity, and transformation in an African-American Lucumi community. [D] . Perez, Elizabeth Ann. 2010

机译：叙述，调味，歌曲：非裔美国人Lucumi社区的实践，主观性和转变。
6. Bioactive and Nutritional Potential of Medicinal and Aromatic Plant (MAP) Seasoning Mixtures [O] . Cláudia Novais, Carla Pereira, Adriana K. Molina, 2021

机译：药用和芳香植物的生物活性和营养潜力（地图）调味料混合物
7. Reinforcement Effect of Umami Seasoning on Preferences for Cooked Dishes [O] . Miki Tomoe, Kenji Toyama 2011

机译：番茄酱调味料对熟食偏好的加固效应

Development of umami seasoning: inexpensive seasonings developped by enzymatic decomposition and its application

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