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J-GLOBAL ID：201702267641819449   Reference number：17A0450753

Modelling the cooking doneness via integrating sensory evaluation and kinetics

官能評価と動力学の統合による調理料理のされ方のモデル化【Powered by NICT】

Author (6)： Li Jingpeng (The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) ,  Li Jingpeng (Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China) ,  Deng Li (Department of Food Science, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China) ,  Jin Zhengyu (The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China) ,  Jin Zhengyu (Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China) ,  Yan Yong (Department of Food Science, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
Material： Food Research International  (Food Res Int)
Volume： 92  Page： 1-8  Publication year： 2017 
JST Material Number： D0633A  ISSN： 0963-9969  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： The aim of the current work wa...

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Thesaurus term： data analysis ,  *cuisine ,  first-order reaction ,  industrial production ,  *modeling ,  *sensory test ,  food ,  *cooking (food) ,  rationality ,  dynamics model ,  weight

Author keywords (6)： Quantitative determination ,  Doneness ,  Kinetics ,  Sensory evaluation ,  M value ,  z value

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Food contamination  (FJ01053P) ,  Food quality  (FJ01040F)

Terms in the title (6)： 官能評価 ,  動力学 ,  統合 ,  調理 ,  料理 ,  モデル化