Chinatsu Kasamatsu

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This study examined the effects of sodium reduction and flavor enhancers on the sensory profile of two types of hawker foods commonly consumed in Singapore, namely chicken rice and mee soto broth. The 'difference-from-control' test was the method adopted in this study involving 24-29 trained panelists. Combinations included blind control, two levels of(More)
The high molecular weight protein connectin (also called titin) in Japanese common squid (Todarodes pacificus) mantle muscle was identified by western blotting analysis with 3B9, the mouse anti-chicken skeletal muscle connectin monoclonal antibody. Similarly to vertebrate samples, there exists connectin in invertebrate squid mantle muscle, and the amino(More)
The aim of this study was to conceptualize a new dish design process used by highly reputable chefs at fine dining restaurants, using cognitive modeling methods, and prioritize the important culinary success factors (CSFs) of the cognitive structures involved in creating new dishes characteristic to Japanese chefs of Japanese and French cuisine in fine(More)
It is difficult to analyze how human feels deliciousness by seeing served food because many factors affect to judgment of deliciousness. Human recognizes and evaluates deliciousness of the food from many points of view. In this paper, we propose a method to extract the points of view and factors that recognize deliciousness. Images which are reduced(More)
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