Sensory profiling of tonkotsu ramen soup (porcine bone soup) and plant-based alternatives and exploration of factors contributing to animal-food-like characteristics

Authors

Yoko Sato (ORCID: https://orcid.org/0000-0003-2686-1282)
Fumiyo Hayakawa (ORCID: https://orcid.org/0000-0003-4287-6126)
Kenichi Tomi
Yukari Kazami
Keita Hirano (ORCID: https://orcid.org/0000-0003-2313-8937)
Ichiko Hirakakiuchi
Yuko Nakano (ORCID: https://orcid.org/0000-0001-8884-3560)
Runa Inagaki
Tsutomu Saito
Hiroko Mochizuki
Ryotaro Sato

Institutions

Ochanomizu University (JP)
Food Research Institute (SK)

Publication Details

Journal: Nippon Shokuhin Kagaku Kogaku Kaishi
Published: 2024-12-01
DOI: https://doi.org/10.3136/nskkk.nskkk-d-24-00036
Citations: 1
Primary Topic: Meat and Animal Product Quality
Type: article
Field-Weighted Citation Impact: 0.34

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article

Sensory profiling of tonkotsu ramen soup (porcine bone soup) and plant-based alternatives and exploration of factors contributing to animal-food-like characteristics

Yoko Sato, Fumiyo Hayakawa, Kenichi Tomi, Yukari Kazami et al.

Dec 1, 2024

1 citations

Nippon Shokuhin Kagaku Kogaku Kaishi

Meat and Animal Product Quality

0.34

article

Sensory profiling of tonkotsu ramen soup (porcine bone soup) and plant-based alternatives and exploration of factors contributing to animal-food-like characteristics

Yoko Sato, Fumiyo Hayakawa, Kenichi Tomi, Yukari Kazami, Keita Hirano, Ichiko Hirakakiuchi, Yuko Nakano, Runa Inagaki, Tsutomu Saito, Hiroko Mochizuki, Ryotaro Sato

December 1, 2024article en

1 citations

Abstract

No abstract available for this paper.

Nippon Shokuhin Kagaku Kogaku KaishiVol. 72(3)

Ochanomizu University (JP), Food Research Institute (SK)

Zero hunger

Openalex Percentile: Top 39%

Meat and Animal Product Quality

0.34

DOI Source OpenAlex

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