AKUZAWA Ryozo 阿久澤良造

Researcher Number	40147864
Other IDs
External Links
Affiliation (based on the past Project Information) *help	2006 – 2007: 日本獣医生命科学大学, 応用生命科学部, 教授 2005: 日本獣医畜産大学, 応用生命科学部, 教授 1999 – 2000: 日本獣医畜産大学, 獣医畜産学部, 教授 1998: 日本獣医畜産大学, 獣医畜産学部, 助教授
Review Section/Research Field	Principal Investigator Zootechnical science/Grassland science Except Principal Investigator Eating habits, studies on eating habits
Keywords	Principal Investigator cheese / protease / Acid phosphatase / 熟成 / チーズ / プロテアーゼ / 酸性ホスファターゼ Except Principal Investigator masticatory force / mastication machine / mouth model … More / flavor release / released aroma / retronasal aroma / mastication / 咀噛 / 肉製品 / 牛乳 / 食品 / 咀嚼力 / 咀嚼ロボット / 口腔咀嚼モデル器 / フレーバーリリース / 放散香気 / 咀嚼香 / 咀嚼 Less

Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method
- Principal Investigator
  
  ODAKE Sachiko
- Project Period (FY)
  2005 – 2007
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Nippon Veterinary and Life Science University
Studies on contribution to cheese ripening of Acid phosphatasePrincipal Investigator
- Principal Investigator
  
  AKUZAWA Ryozo
- Project Period (FY)
  1998 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Zootechnical science/Grassland science
- Research Institution
  Nippon Veterinary and Animal Science University

All 2006

All Journal Article

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006
- Author(s)
  Sachiko ODAKE, Ryozo AKUZAWA
- Journal Title
  
  Food Science and Technology, Research 12
  
  Pages: 256-260
- NAID
  10018441135
- Data Source
  KAKENHI-PROJECT-17300239
[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006
- Author(s)
  Sachiko, ODAKE, Saskia, Van, Ruth, Ryozo, AKUZAWA
- Journal Title
  
  Food Science and Technology, Research 12
  
  Pages: 256-260
- NAID
  10018441135
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-17300239
[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006
- Author(s)
  S. ODAKE, S. VanRuth, R. AKUZAWA
- Journal Title
  
  Food Science and Technology, Research 12
  
  Pages: 256-260
- NAID
  10018441135
- Description
  「研究成果報告書概要(和文)」より
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-17300239

1. ODAKE Sachiko (60233540)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
2. MIURA Takayuki (30440069)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
3. SHIMAMURA Tomoko (50350179)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

AKUZAWA Ryozo 阿久澤良造

Research Projects

Research Products

Co-Researchers

Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on contribution to cheese ripening of Acid phosphatasePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Description

Data Source

AKUZAWA Ryozo 阿久澤 良造

Research Projects

Research Products

Co-Researchers

Mechanism of release of retronasal aroma, and retronasal aroma perception investigated by organoleptic method

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

Studies on contribution to cheese ripening of Acid phosphatasePrincipal Investigator

Principal Investigator

Project Period (FY)

Research Category

Research Field

Research Institution

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Data Source

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Description

Data Source

[Journal Article] Flavor release of diacetyl and 2-heptanone from skimmed and full fat milk under mouth conditions2006

Author(s)

Journal Title

NAID

Description

Data Source

AKUZAWA Ryozo 阿久澤良造