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〈論文〉苦味を呈する親水性無機塩に対する味センサ応答
https://kindai.repo.nii.ac.jp/records/11512
https://kindai.repo.nii.ac.jp/records/11512e8eabeb6-4b69-4d5b-867a-2b64175a698b
名前 / ファイル | ライセンス | アクション |
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AA12013209-20110720-0001.pdf (1.6 MB)
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Item type | ☆紀要論文 / Departmental Bulletin Paper(1) | |||||
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公開日 | 2012-01-27 | |||||
タイトル | ||||||
タイトル | 〈論文〉苦味を呈する親水性無機塩に対する味センサ応答 | |||||
著者 |
飯山, 悟
× 飯山, 悟× 江崎, 秀× 都甲, 潔 |
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言語 | ||||||
言語 | jpn | |||||
キーワード | ||||||
主題 | 味センサ, 脂質膜, 苦味, キニーネ, 塩化マグネシウム, taste sensor, lipid membrane, bitter taste, quinine, magnesium chloride | |||||
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(英) | ||||||
en | ||||||
Iiyama, Satoru | ||||||
著者(英) | ||||||
en | ||||||
Ezaki, Shu | ||||||
著者(英) | ||||||
en | ||||||
Toko, Kiyoshi | ||||||
著者 所属 | ||||||
近畿大学産業理工学部生物環境化学科; 教授 | ||||||
著者 所属 | ||||||
近畿大学産業理工学部電気通信工学科; 教授 | ||||||
著者 所属 | ||||||
九州大学大学院システム情報科学研究院; 教授 | ||||||
著者所属(翻訳) | ||||||
Faculty of Humanity-Oriented Science and Engineering, Kinki University | ||||||
著者所属(翻訳) | ||||||
Faculty of Humanity-Oriented Science and Engineering, Kinki University | ||||||
版 | ||||||
出版タイプ | VoR | |||||
出版タイプResource | http://purl.org/coar/version/c_970fb48d4fbd8a85 | |||||
出版者 名前 | ||||||
出版者 | 近畿大学産業理工学部 | |||||
書誌情報 |
かやのもり:近畿大学産業理工学部研究報告 en : Reports of School of Humanity-Oriented Science and Engineering, Kinki University 号 14, p. 1-4, 発行日 2011-07-01 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 13495801 | |||||
抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | [Abstract] Taste sensor responds to different taste qualities by unique patterns of output signals. The sensor uses lipid membranes as recognition element of tastes. Food constituents affect the membrane potential of the sensor mainly with shielding effect and/or adsorption. Bitterness is produced by many substances such as alkaloid, glucoside, terpenoid, steroid, polyphenol, amino acid, nitro compound and inorganic salt. These substances are almost hydrophobic except inorganic salt. In this paper, response of the taste sensor to inorganic salt was studied to elucidate their bitterness. | |||||
フォーマット | ||||||
内容記述タイプ | Other | |||||
内容記述 | application/pdf |