Vol. 31 No. 7(3)
Special Issue on Food-Sensing Technologies and Applications
Guest Editor: Hiroyuki Nakamoto (Kobe University)
Food-derived polyphenols have health benefits owing to their ability to prevent some diseases. Knowledge of their bioavailabilities and metabolism is important for understanding the mechanisms u ... Read More
The taste of Xinyang Maojian tea was tested using an electronic tongue to conduct a correlation analysis between the taste and quality of tea. It was determined that the astringent aftertaste ha ... Read More
Food texture is one of the characteristics of food and is an important factor in food development. In this paper, a method of food texture quantification based on expressions for texture instead ... Read More
In this paper, we propose a food texture estimation system using a robotic mastication simulator equipped with teeth and a tongue. On the basis of the human oral function, we first introduce the ... Read More
Glycogen and moisture contents are associated with palatability, especially the flavor of Japanese wagyu beef samples. In this study, near-infrared (NIR) absorbance spectroscopy (12500–4000 cm ... Read More
Measurement values using weight sensors are inherently contaminated by noise generated from electrical sources, thermal dynamics, mechanical vibration, and environmental conditions. In this pape ... Read More
Representation of the “taste” of sake in an easy-to-understand manner is an important issue in the alcohol beverage industry. To visualize the taste of sake and wine in an objective manner, ... Read More
S&M1936Review Paper of Special Issue |
|
|
|
S&M1936 Detection and Visualization of Food-derived Polyphenols by Matrix-assisted Laser Desorption/Ionization Mass Spectrometry Imaging Huu-Nghi Nguyen, Tae Hun Ham, Toshiro Matsui, and Mitsuru Tanaka pp. 2333-2346 https://doi.org/10.18494/SAM.2019.2371 Published on July 30, 2019 PDF (open access) |
S&M1937Research Paper of Special Issue |
|
|
|
S&M1937 Identification of Xinyang Maojian Tea Taste Using Electronic Tongue Hongmei Zhang, Guangyu Zou, Xinping Liu, Yanzhong Xiao, and Wanzhang Wang pp. 2347-2356 https://doi.org/10.18494/SAM.2019.2244 Published on July 30, 2019 PDF (open access) |
S&M1938Research Paper of Special Issue |
|
|
|
S&M1938 Food Texture Quantification of Tempura Using Magnetic Food Texture Sensor and Time-series Data Ninomae Souda, Hiroyuki Nakamoto, Futoshi Kobayashi, Yuya Nagahata, and Yoriyasu Hirosue pp. 2357-2365 https://doi.org/10.18494/SAM.2019.2342 Published on July 30, 2019 PDF (open access) |
S&M1939Research Paper of Special Issue |
|
|
|
S&M1939 Food Texture Estimation Using Robotic Mastication Simulator Equipped with Teeth and Tongue Akihide Shibata, Ryoma Takahashi, Yuya Nagahata, Kou Kimura, Rina Shimizu, Mariko Hotta, Masami Inoue, and Mitsuru Higashimori pp. 2367-2380 https://doi.org/10.18494/SAM.2019.2353 Published on July 30, 2019 PDF (open access) |
S&M1940Research Paper of Special Issue |
|
|
|
S&M1940 Prediction of Glycogen and Moisture Contents in Japanese Wagyu Beef by Fourier Transform Near-infrared Spectroscopy for Quality Evaluation Zhifeng Yao, Toshiaki Oe, Xiao Ye, Rui Yatabe, Yusuke Tahara, Takeshi Onodera, Kiyoshi Toko, Masami Nishimura, Ken Iwao, and Naruhiko Tanaka pp. 2381-2391 https://doi.org/10.18494/SAM.2019.2372 Published on July 30, 2019 PDF (open access) |
S&M1941Research Paper of Special Issue |
|
|
|
S&M1941 Simple Effective and Robust Weight Sensor for Measuring Moisture Content in Food Drying Process Thadchapong Pongsuttiyakorn, Pitikhate Sooraksa, and Pimpen Pornchalermpong pp. 2393-2404 https://doi.org/10.18494/SAM.2019.2347 Published on July 30, 2019 PDF (open access) |
S&M1942Research Paper of Special Issue |
|
|
|
S&M1942 Development of Brewed Beverage Search System and Program Yoichiro Kanno, Takeshi Onodera, Toyoaki Kamiya, and Kiyoshi Toko pp. 2405-2413 https://doi.org/10.18494/SAM.2019.2391 Published on July 30, 2019 PDF (open access) |
Cover of this Issue |
 |