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Taste of food by water properties

Nakagawa, Hiroshi  ; Kataoka, Mikio*

Neutron beam also treats the water molecule even an electron beam or X-ray can't grasp clearly. The graceful food texture of the Ibaraki specialty "drying potato" stands up by an exquisite balance of shelf stability and gusto. As well as the simple moisture content, it's said that in what kind of state a water molecule combines with a substance influences gusto and shelf stability. "Neutron inelastic scattering" is accumulating the new knowledge of gusto's and an appetite's being safe as well as an analysis's of a protein and a DNA and is having big hope.

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