なぜステーキソースには「酸」が入っているのか？ソース フレンチ スパイス編 【料理科学】

なぜステーキソースには「酸」が入っているのか？ソース フレンチ スパイス編 【料理科学】 をゆっくり解説しました。 よろしくお願いします。 参考文献・出典リスト Savoring Satiety: An Exploratory Analysis of the Neural Correlates of Sensory-Specific Satiety (Nutrients) https://www.mdpi.com/2072-6643/17/20/... Savoring Satiety（PMC版） https://www.ncbi.nlm.nih.gov/pmc/arti... Sensory-specific satiety and its importance in meal termination (Appetite) https://www.sciencedirect.com/science... Habituation as an underlying mechanism for Sensory Specific Satiety (Appetite) https://www.sciencedirect.com/science... Effects of dietary fat, nutrition labels, and repeated consumption on sensory-specific satiety (Appetite) https://www.sciencedirect.com/science... Interaction of Saliva and Taste (Journal of Dental Research) https://journals.sagepub.com/doi/10.1... The effects of different foods and concentrations of citric acid on the flow rate of whole saliva in man (Archives of Oral Biology) https://www.sciencedirect.com/science... Individual Sweet Taste Perception Influences Salivary Characteristics After Orosensory Stimulation (Frontiers in Nutrition) https://www.frontiersin.org/journals/... Sweet Shop Sialagogues: A Sour Solution to Sialolithiasis https://www.ncbi.nlm.nih.gov/pmc/arti... Time-intensity evaluation of acid taste in subjects with saliva high flow and low flow rates for acids of various chemical properties (PubMed) https://pubmed.ncbi.nlm.nih.gov/15647... Sensory sweetness and sourness interactive response of sucrose-citric acid mixture based on synergy and antagonism https://www.ncbi.nlm.nih.gov/pmc/arti... Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research https://pmc.ncbi.nlm.nih.gov/articles... Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins (Scientific Reports) https://www.nature.com/articles/s4159... Alternative Mechanisms of Astringency – What is the Role of Saliva? (Journal of Texture Studies) https://onlinelibrary.wiley.com/doi/1... Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology https://www.sciencedirect.com/science... From wine to wine reduction: Sensory and chemical aspects (International Journal of Gastronomy and Food Science) https://www.sciencedirect.com/science... Practical cooking tips for your red wine sauce (ScienceDaily / University of Copenhagen) https://www.sciencedaily.com/releases... New research provides practical cooking tips for your red wine sauce (EurekAlert!) https://www.eurekalert.org/news-relea... Thermal Processing of Liquid Egg Yolks Modulates Physio-Chemical Properties of Mayonnaise https://www.ncbi.nlm.nih.gov/pmc/arti... Science of Eggs: Egg Science (Exploratorium) https://www.exploratorium.edu/explore... Emulsion Properties and Functional Characteristics of Egg Yolk Systems (Nature Index) https://www.nature.com/nature-index/t... Phytochemical Study on the Essential Oils of Tarragon (Artemisia dracunculus L.) Growing in Tajikistan and Its Comparison With the Essential Oil of the Species in the Rest of the World https://journals.sagepub.com/doi/full... Essential Oil Composition and Antigermination Activity of Artemisia Dracunculus (Tarragon) https://journals.sagepub.com/doi/pdf/... Essential oil diversity in North American wild tarragon (Artemisia dracunculus L.) with comparisons to French and Kyrgyz tarragon https://www.sciencedirect.com/science... Influence of different stabilizing operations and storage time on the composition of essential oil of thyme and rosemary (LWT) https://www.sciencedirect.com/science... Volatile Compounds in Citrus Essential Oils: A Comprehensive Review https://pmc.ncbi.nlm.nih.gov/articles... ※更新等でリンク先が変更されている場合は、その際は公式サイト内にて再検索をお願いいたします。 ※この動画は【東方project】を基にした二次創作です。 東方Projectの二次創作ガイドライン https://touhou-project.news/guideline/ ＃ステーキ#ステーキソース＃ゆっくり解説 #料理科学 #ゆっくり料理