よろしくお願いします。
参考文献・出典リスト
[Science of Starch Gelatinization, Retrogradation, and Thickening]
Thermal Gelatinization Characteristics of Various Starches (Physical changes and gelatinization of starch due to heating)
https://www.jstage.jst.go.jp/article/nogeikagaku1924/48/12/48_12_663/_article/-char/ja/
Measurement of Starch Retrogradation by Near-Infrared Spectroscopy (Hardening and retrogradation phenomena of pregelatinized starch upon cooling)
https://www.jstage.jst.go.jp/article/ajscs/18/0/18_0_130/_article/-char/ja/
Gelatinization of Starch within Cotyledon Tissues of Adzuki Beans (Heating behavior of starch within plant tissues)
https://www.jstage.jst.go.jp/article/nskkk1995/42/1/42_1_14/_article/-char/ja/
Effects of Modified Wheat Starch on the Textural Properties of Cookie-like Baked Goods (Heating, hardening, and water activity of starch)
https://www.jstage.jst.go.jp/article/nskkk/55/5/55_5_224/_article/-char/ja/
Physical Properties of Food Thickeners and Evaluation by Line Spread Test (Mechanisms of viscosity and dispersion by thickening polysaccharides)
https://www.jstage.jst.go.jp/article/ajscs/23/0/23_0_94/_article/-char/ja/
[Science of the Maillard Reaction and Thermal Browning]
The Maillard Reaction and Coloration/Browning (Mechanisms of savory aroma and browning caused by the heating of amino acids and sugars)
https://www.jstage.jst.go.jp/article/kagakutoseibutsu/57/4/57_570402/_article/-char/ja/
Influence of the Maillard Reaction in Vivo and in Foods, and Aroma Formation
https://www.jstage.jst.go.jp/article/kagakutoseibutsu/53/5/53_299/_article/-char/ja/
Browning Mechanisms in Foods and Their Control Methods (Physical control of the Maillard reaction in cooking)
https://www.jstage.jst.go.jp/article/shikizai/98/8/98_207/_article/-char/ja/
[Science of Vegetable Dehydration and Cell Walls]
Texture and Tissue Structure of Vegetables After Heating (Cell separation, moisture release, and softening phenomena during the heating of vegetables)
https://www.jstage.jst.go.jp/article/ajscs/16/0/16_0_101/_article/-char/ja/
Research Report on the Long-term Storage of Vegetables (Moisture exudation and tissue softening in vegetables during cooking)
https://www.jstage.jst.go.jp/article/takushokuhokkaido/2018/0/2018_86/_pdf/-char/en
[Science of Fats, Oils, Taste, and Aroma Components]
Study on the Mechanism of Palatability of Fats and Oils (Influence of fats on the brain and gustatory nerves)
https://www.jstage.jst.go.jp/article/jsnfs/71/5/71_231/_article/-char/ja/
Toward Elucidating the Biological Mechanisms of the Deliciousness and Unpalatability of Fatty Acids (Retention of taste and aroma by fats and oils)
https://www.jstage.jst.go.jp/article/oleoscience/21/7/21_261/_article/-char/ja/
On the Palatability of Fats from a Food Science Perspective (Involvement of the physical properties of fats in taste and olfaction)
https://www.jstage.jst.go.jp/article/tasteandsmell/4/1/4_KJ00001495087/_article/-char/ja/
Effect of Arachidonic Acid on Improving the Palatability of Foods (Empirical data on cooking oils enhancing umami, kokumi, and aftertaste)
https://www.jstage.jst.go.jp/article/oleoscience/12/7/12_283/_article/-char/ja/
[Synergistic Effects of Umami (Official Institutional Data)]
Utilizing Umami (Umami Information Center / Empirical data on the synergistic effect of glutamate and inosinate)
https://www.umamiinfo.jp/what/tasting/make-use.html
Basic Information on Umami (Umami Information Center / Scientific compounding ratios and mechanisms of amino acids and nucleic acids)
https://www.umamiinfo.jp/what/whatisumami/
[Comprehensive Culinary Science Bible]
On Food and Cooking: The Science and Lore of the Kitchen (Harold McGee / Kyouritsu Shuppan / Global authoritative book on heating, starch, heat transfer, and the Maillard reaction)
https://www.kyoritsu-pub.co.jp/book/b10010696.html
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