Numerous research results that delve into the secrets of the deliciousness of specific fruits and vegetables are explained.
◇What makes us perceive fruits and vegetables as "delicious"? ◇A detailed explanation of specific measurement methods such as chemical analysis, sensors, non-destructive testing, mechanical testing, histology, image processing, sensory evaluation, etc., based on the relationship between the taste components of the contents and deliciousness. ◇Numerous research results that delve into the secrets of deliciousness in various specific fruits and vegetables, including leafy vegetables, root vegetables, flower vegetables, fruits, fruit vegetables, mushrooms, spicy vegetables, processed products, fermented foods, and dried foods.
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basic information
■Format: Booklet: B5 size, 628 pages / PDF version (CD or download) ■Supervision: Yoshimasa Yamano ■Published by: NTS Part 1: The Deliciousness of Fruits and Vegetables and Their Evaluation Methods Part 2: The Deliciousness of Vegetables Part 3: The Deliciousness of Fruits and Fruit Vegetables Part 4: The Deliciousness of Other Vegetables Part 5: The Deliciousness of Processed Products of Fruits and Fruit Vegetables
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List price: 50,000 yen + tax
Price range
P2
Delivery Time
P2
Applications/Examples of results
Taste sensors, non-destructive sensors, sensory evaluation, individual quality management technology for high-end fruit trees, leafy vegetables, root vegetables, flowers, leaves, stems, fruits, fruit vegetables, mushrooms, spicy vegetables, fruit juice, fermented foods, dried fish.
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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