savoury

　

PrepTutorEJDIC

1. =savory
2. 味のよい,おいしい;かおりのよい / 《英》(料理などが)塩味の,ピリッとした / 《話》(道徳的に)好ましい / 食後(食前)に出る辛口の料理
3. いやな味(におい)がする,まずい,うまくない / (道徳的に)悪い,不快な
4. =savor

Wikipedia preview

出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2017/02/18 15:47:27」(JST)

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Savory or Savoury may refer to:

• Herbs of the genus Satureja, particularly :
  • Summer savory (Satureja hortensis), an annual herb, used to flavor food
  • Winter savory (Satureja montana), a perennial herb, also used to flavor food, but less common than summer savory
• Savoriness, a culinary term traditionally contrasted with sweetness. Savory foods are flavorful but not sweet
  • Umami, also called savoriness, one of the basic tastes detected by the human tongue. This is a more recent, restricted use than the above.
• Savoury (dish), a small savoury dish, traditionally served towards the end of a formal meal in European cuisine, particularly in Britain and France
• "Savory" (song), 1994 single by the band Jawbox
• Savory (ice cream), a brand of ice cream from Nestlé

People

• Allan Savory (born 1935), Zimbabwean environmentalist, inventor of the Savory brittleness scale
• Brett Alexander Savory (born 1973), Canadian writer
• Charles Savory, New Zealand rugby league footballer
• Douglas Lloyd Savory, Ulster Unionist Party Member of the United Kingdom Parliament
• Henry Savory (born 1914), English cricketer
• Lieutenant-General Sir Reginald Savory (1894–1980), British Indian Army Officer
• Sir William Savory, 1st Baronet (1826–1895), British surgeon

English Journal

• Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity.

• Hong PK1, Ndagijimana M1, Betti M2.
• Food chemistry.Food Chem.2016 Apr 15;197 Pt B:1143-52. doi: 10.1016/j.foodchem.2015.11.096. Epub 2015 Nov 27.
• Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the is
• PMID 26675851

• Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors.

• Bimpilas A1, Panagopoulou M1, Tsimogiannis D1, Oreopoulou V2.
• Food chemistry.Food Chem.2016 Apr 15;197(Pt A):39-46. doi: 10.1016/j.foodchem.2015.10.095. Epub 2015 Nov 10.
• Copigmentation of anthocyanins accounts for over 30% of fresh red wine color, while during storage, the color of polymeric pigments formed between anthocyanins and proanthocyanidins predominates. Rosmarinic acid and natural extracts rich in hydroxycinnamic acids, obtained from aromatic plants (Origa
• PMID 26616922

• Chemical and sensory profiles of rosé wines from Australia.

• Wang J1, Capone DL2, Wilkinson KL1, Jeffery DW3.
• Food chemistry.Food Chem.2016 Apr 1;196:682-93. doi: 10.1016/j.foodchem.2015.09.111. Epub 2015 Oct 3.
• The appeal of rosé wine is attributable to its sensory profiles and underlying chemical composition, which are determined by viticultural and oenological inputs. This study provided the first insight into the sensory attributes and volatile profiles of Australian rosé wines. An HS-SPME-GC-MS metho
• PMID 26593542

Japanese Journal

• とろみ調整剤添加食品の香気フレーバーリリース:―咀嚼を想定した圧縮付加時のにおいの変化―

• 日本調理科学会誌 48(4), 255-264, 2015
• NAID 130005097656

• ビタミンＢ?S２?Tに及ぼすイカ墨の影響

• 家政学雑誌 31(2), 84-87, 1980
• NAID 130003868755

Related Links

• Savoury - definition of savoury by The Free Dictionary

sa·vour·y (sā′və-rē) adj. & n. Chiefly British Variant of savory 1. savoury (ˈseɪvərɪ) or savory adj 1. attractive to the sense of taste or smell 2. (Cookery) salty or spicy; not sweet: a savoury dish. 3. pleasant 4. respectable n, pl-vouries

• savouryの意味・用例｜英辞郎 on the WEB：アルク

savoury 【形】＝ savory - アルクがお届けする進化するオンライン英和・和英辞書データベース。一般的な単語や連語から、イディオム、専門用語、スラングまで幅広く収録。 ... 英和・和英 対訳データオンライン検索サービス

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