Abstracts of the Annual Meeting of the Japan Society of Cookery Science

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The Annual Meeting of the Japan Society of Cookery Science, 2004

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Research Oral Presentations

Deep-fry cooking of diacylglycerol-rich cooking oil(Part 2)

Ayako Uchiyama, Yoshimi Ohno

Session ID: 2A-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.51.0

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Relationship between the sensory evaluation for "oiliness:fattiness" and the physicochemical properties in general food

shihori kiyono, humiyo hayakawa, midori kasai, keiko hatae

Session ID: 2A-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.52.0

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Improved forming ability of pasteurized whole egg after frozen storage

Hiroyuki Shidara, Makiko Wada, Kazuto Arimitsu, Shinobu Aoyama

Session ID: 2A-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.53.0

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The effect of sugar addition on the amount of air in meringue

Keiko NAKAMURA, Midoriko YASUI, Chiyoko OBA

Session ID: 2A-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.54.0

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Filtration of frying oil affects its deteriration during preservation

Yoshimi Hayashi, Mami Ando, Tomoko Fujimura-Ito, Sachiyo Inoue, Kenich ...

Session ID: 2A-a10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.55.0

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Characteristic property of granulated sugar on cooking (part 1)

–Cooking temperature of caramel sauce–

Kaoru SAKAMOTO, Kayoko MIURA, Yyukari TACHIBANA, Yae KOIZUMI, Harumi S ...

Session ID: 2A-p1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.56.0

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Characteristic property of granulated sugar on cooking (part 2)

–A factor to have a influence on quality of granulated sugar–

Harumi SAKUDA, Shiro KISIHARA, Yukari TACHIBANA, Kaoru SAKAMOTO, Kayok ...

Session ID: 2A-p2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.57.0

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Characteristic property of granulated sugar on cooking (part 3)

–Thermo-sensitivity of granulated sugar–

Shiro KISIHARA, Harumi SAKUDA, Kayoko MIURA, Yukari TACHIBANA, Kaoru S ...

Session ID: 2A-p3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.58.0

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High-mineral Bread Made form Wheat Flower with Whey Powder

chiharu kusunose, toshiko fujii, chieko kuwahara

Session ID: 2A-p4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.59.0

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Examinations of baking quality in wheat flour in Gifu Prefecture.

Mitsuyo Hori, Sayuri Akuzawa, Makoto Shimoyamada, Kazuaki Yoshida, Hir ...

Session ID: 2A-p5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.60.0

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Effects of the difference in grain size of rice flour on the properties and tastes of rice flour cakes

Etsuko Izumo, Setsuko Yamada, Hitoshi Mitsumori, Youko Konno

Session ID: 2A-p6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.61.0

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Examination of Mechanical Preparation for Noodle from Japonica Rice

Kaori Nakatsugawa, Noriko Kita, Kie Uekusa, Naoko Tashiro, Keiko Nagao

Session ID: 2A-p7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.62.0

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Characterization of isolated microorganisms from the fermented rice noodle and its flavor component

Miyuki Katoh, Sayuri Akuzawa, Masayo Ikeda, Hiroko Nagano, Masashi Omo ...

Session ID: 2A-p8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.63.0

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Infrared Spectra Analyses of Gelatinzation and Retrogradation of Cooked Rice

Sonoko Ayabe, Masayo Ikeda, Midori Kasai, Keiko Hatae

Session ID: 2A-p9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.64.0

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Rate Analysis of Starch-Retrogradation with Near Infrared Spectroscopy

Yuki Fukumoto, Sadaaki Iibuchi

Session ID: 2A-p10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.65.0

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Change of resistant starch in cooked rice and vinegary rice

Sumiko Odani, Yuuko Satou

Session ID: 2A-p11
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.66.0

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Effects of sucrose on the syneresis for starch pastes

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Session ID: 2A-p12
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.67.0

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A questionnaire on eating habits of infancy and early childhood

Sachiko Matsumoto, Sachi Takahashi, Tomoko Kurosawa

Session ID: 2B-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.68.0

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Study of Dietary Awareness and Food Knowledge of Elementary School Students through Their Pictures

Ayako Ozaki, Sakiko Kamada, Keiko Tomita, Kimiko Ohtani

Session ID: 2B-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.69.0

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Effects of factors related to food characteristics on food preferences in junior high-school students

Yukiko Yamamoto, Etsu Kishida, Mitsue Yamaguti

Session ID: 2B-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.70.0

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Influence of food experience on preference

Survey of the preference in soybean paste (miso) soup

Mariko Manabe, Kumiko Migita, Kayoko Takami

Session ID: 2B-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.71.0

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Menu research on the vegetable intake of the young woman

tamoko mase

Session ID: 2B-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.72.0

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Effects of those living quarters on eating behaivior of female college students

Yuji Watanabe, Aiko Toyoshima

Session ID: 2B-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.73.0

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Study on the dietary life of the aged in the family and commercially produced food for people in need of nursing care

Takako Sawada, Mizuho Ariizumi, Yoshie Seto

Session ID: 2B-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.74.0

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Research on food distinction and preference through visual sense of over sixty years old

Indistinguishable colors and cooking preference on food

Terumi Aiba, Tosiko Ueda, Keiko Tomita, Akemi Hamada, Jangmi Kang, Kun ...

Session ID: 2B-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.75.0

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Study on Suger Use of Tutoring Diabetics in Cooking

Mieko AOKI, Sakiko KANBARA, Sachiko OHTA, Shohei KIRA

Session ID: 2B-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.76.0

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The actual condition and its therapeutic effects of the cooking activities of a user in health and welfare facilities for the aged

for establishment of a "cooking therapy"

Natsuko Yukawa

Session ID: 2B-a10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.77.0

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The culture of Cooking with fisfes and shellfishes in Aomori Prefecture

Tsugaru region

Michiko Kamakura, Harumi Ishioka, Yukiko Mano, Tsueko Nakano, Ikuko Ki ...

Session ID: 2B-p1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.78.0

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Utilization of "potatoes" in the Chubu region

Yoshie Niizawa, Kiyomi Nakamura, Reiko Mizutani

Session ID: 2B-p2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.79.0

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A study on the use of unripe pulses and potatoes in Tokai Region

Ayu MUTO, Tomoko YAMAUCHI, Hiroko MINAMI

Session ID: 2B-p3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.80.0

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The General Usage and Changes of Kagoshima Satsumaimo

Regional Cooking Methods and Frequency of Use of Satsumaimo

Tomoko Shindo, Kazuko Tokuda, Kogiku Takehara, Etsuko Fukushiyama, Meg ...

Session ID: 2B-p4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.81.0

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Design,trial,and preliminary results of the questionnaire of the current dietary life in the four prefectures surrounding Suou-nada

Masaharu Horii, Hisako Andou, Setsuko Imada

Session ID: 2B-p5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.82.0

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The utilization of food services outside the kitchen in the four prefectures surrouding Suou-nada

Hisako Ando, Masaharu Horii, Setsuko Imada

Session ID: 2B-p6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.83.0

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The custom of eating yam rice in the New Year

Noriko Nakano, Keiko Baba

Session ID: 2B-p7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.84.0

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A study of Rice Cake

Setuko Okano, Chizuko Hotta

Session ID: 2B-p8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.85.0

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The winter eating habits in Kamioka-cho,Yoshiki-gun,Gifu

Ikuko Nagaya, Natsumi Yamanaka, Noriko Ogawa

Session ID: 2B-p9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.86.0

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The Use of Condition Cereals ,Algae,Fungi in Zen Monastery

Mizuka Higashiguchi, Yoshiko Shinohara, Nakako Matsumoto, Tatuyuki Sug ...

Session ID: 2B-p10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.87.0

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The use of Sake in the Japanese Cooking

Part4 About the quantitative description of the Sake at the food book in the Edo period

Sanko Sawada, Kazue Irie, Takako Oe, Makiko Katayose, Kazuko Hosomi, E ...

Session ID: 2B-p11
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.88.0

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The classified cooking list in the chirizuka nikki

hiroko saitou, tokiko matumoto

Session ID: 2B-p12
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.89.0

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Analysis of chef's skill by cookery science

Effect of kneading to change the microstructure of Udon noodle

Yukiyo Katsuta, Makoto Tanabe, Chiaki Nosaka

Session ID: 2C-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.90.0

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CookingpropertiesandsensoryattributesofwheatflourofJapanesemake(2)-UseforGnocchi-

Yumiko koita, Megumi Miyaki, Nobuhiro Nagashima

Session ID: 2C-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.91.0

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Effects of addition of foxtail millet flour and japanese barnyard millet flour on physical properties and sensory attributes of scone

Kazuko Hirao, Yoriko Tezuka, Tomoko Hamanishi, Setsuko Takahashi

Session ID: 2C-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.92.0

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The Process Skin Powder of Adzuki Beans,and Effect of Powdered Skin of Adzuki Beans Addition on the Quality of Mnffin

tomoko kimura, kanae ohyabu, hiroko sasaki, tatsuyuki sugahara

Session ID: 2C-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.93.0

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Breaking properties of commercial confectionary with temperature control

Yoshiko Wada, Atsuko Higo

Session ID: 2C-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.94.0

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Effects of mayonnaise on the physical properties and the taste of various foods

MAYUMI KANEKO, HIDEKAZU TAKEUCHI, HIROSHI SHIMURA

Session ID: 2C-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.95.0

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Interaction between salt and food constituent

miwa komori, midori kasai, keiko hatae

Session ID: 2C-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.96.0

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The diffusion of sodium chloride in pre-cooked egg white under boiling condition-Application of the dual sorption and diffusion theory-

Hiroko Hashiba, Jiro Komiyama, Tadashi Nakanishi, Hiromi Gocho

Session ID: 2C-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.97.0

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Effects of sodium chloride on gelation of polar polysaccharides

Hatsue Moritaka, Atsuko Shimada

Session ID: 2C-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.98.0

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Effects of heating times and heating temperatures on the physical properties of "Nikogori"

Norie Nagatsuka, Kouichi Kimoto, Keiko Nagao

Session ID: 2C-a10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.99.0

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Utilization of near infrared spectroscopy for quality of root crops

Kazuko Sutani, Ayako Hiraoka, Hironori Masui

Session ID: 2C-p1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.100.0

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