食品の形態に関する語彙による連想食品

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概要

• 論文の詳細を見る

• We studied foods associated with the words related to food properties. Twenty six words which relate food texture, color, smell, taste and cooking were investigated. Tofu, tempura, persimmon, natto associated with the words "soft" "fry" "astringent" "sticky" respectively exhibite high percentage more than sixty. Lemon, sesame, slimy agaric (nameko fungi) associated with the words "soft" "fry" "astringent" "sticky" respectively exhibite high percentage more than sixty. Lemon, sesame, slimy agaric (nameko fungi) associated with the words "fragrant" "aromatic" "slippery" respectively represente low percentage reversely. However first and second order associated foods are resembling significantly in everv column, another associated foods are somewhat different.

• 帯広大谷短期大学の論文
• 1977-03-25

著者

• Yamashita Akira

  帯広大谷短期大学

• UMEHARA Uiko

  帯広大谷短期大学

関連論文

• 食品の形態に関する語彙による連想食品

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