Journal
FOOD SCIENCE AND TECHNOLOGY RESEARCH
Volume 15, Issue 2, Pages 99-106Publisher
JAPANESE SOC FOOD SCI & TECHNOLOGY
DOI: 10.3136/fstr.15.99
Keywords
hydrocolloids; gel; texture; rheology; language; mastication; deglutition
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Funding
- Ministry of Education, Science, Sports and Culture [19200051]
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The importance of texture control in food and health in Japan was discussed on the occasion of the celebration of the 100(th) anniversary of Japanese immigration to Brazil. Dietary patterns in both countries, recent research activities, and governmental recommendation of food intake are also described, including some historical changes. Recent advances in study on texture terms, functional foods, food gels, and gelling process in the food science and technology in Japan are also reviewed.
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