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味覚に影響する要因に関する検索(報告3) ―うま味調味料の家庭内食事への浸透―
https://suica.repo.nii.ac.jp/records/1000
https://suica.repo.nii.ac.jp/records/1000bd00cc6a-515a-4cb8-b062-55976fb69d1c
名前 / ファイル | ライセンス | アクション |
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【現在非公開です】45_9_ノート_神戸女子短期大学紀要論攷 (420.6 kB)
Restricted Access
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Item type | 紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2020-01-17 | |||||
タイトル | ||||||
タイトル | 味覚に影響する要因に関する検索(報告3) ―うま味調味料の家庭内食事への浸透― | |||||
タイトル | ||||||
言語 | en | |||||
タイトル | Studies of Effected Factors on Tastes (Part 3) -Survey of Relations about Umami Seasonings from 1980 to 1999- | |||||
言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 味覚 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | うまみ | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 味覚障害 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | うま味調味料 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 風味調味料 | |||||
キーワード | ||||||
主題Scheme | Other | |||||
主題 | 食育 | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | taste | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Umami | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | teste disorder | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Umami seasoning | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | Flavor seasoning | |||||
キーワード | ||||||
言語 | en | |||||
主題Scheme | Other | |||||
主題 | training of the diet for healthy life | |||||
資源タイプ | ||||||
資源タイプ識別子 | http://purl.org/coar/resource_type/c_6501 | |||||
資源タイプ | departmental bulletin paper | |||||
著者 |
廣, 陽子
× 廣, 陽子× 中田, 瀞× Hiroshi, Yoko× Nakata, Kiyoi |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | Umami which is made from simple materials - Kombu and Siitake - is the best. Therefore, we use it the full-course table of our traditional cooking style (Shozin-Ryori and Kaiseki-Ryori). They are established in Japanese culture of cooking. We Japanese had a fine sensitivity for Umami. But this sensivity for Umami is decreasing and losing now. Many Umami seasonings and flaver seasoning have been produced in mass production for twenty years. They were used as commercial level, such as, restaurant-food, first-food, artficial food, and frozen food. However, most people use these seasonings to make their homemade-meals recently. Therefore, young generation prefers to Umami seasonings instead of using Umami from food composition. |
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書誌情報 |
神戸女子短期大学論攷 en : The Ronko 巻 45, p. 107-113, 発行日 2000-03-01 |
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出版者 | ||||||
出版者 | 神戸女子短期大学学会 | |||||
ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 09193650 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AN10471612 |