Effect of different cooking methods on softening of ingredients

Research on food softening using vacuum cooking etc.

Status

Active, not recruiting

Phases

Unknown

Study type

Observational

Source

JPRN

Registry ID

JPRN-jRCT1060220043

Enrollment

Registered

2022-07-14

Start date

2022-07-14

Completion date

Unknown

Last updated

2026-06-29

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Disgust for test food samples

Interventions

None listed

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: Healthy subjects aged 18 years or older who received the explanation of this study and agreed to participate (including the elderly)

Exclusion criteria

Exclusion criteria: Those who have food allergies to the food sample of the test

Design outcomes

Primary

Measure	Time frame
The subject performs a sensory evaluation using a cooked product as a sample.	—

Contacts

Public ContactWatanabe Yoshimi

Hiroshima Jogakuin University

ywata@gaines.hju.ac.jp+81-825558267

Outcome results