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

Correlation of microstructure with texture of cooked pumpkin and lotus root

Nami Yamamoto, Sakie Tamura, Natuko Kondou, Azusa Saeki, Yuko Tamura

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

DOIhttps://doi.org/10.11402/ajscs.16.0.101.0

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Effects of High Voltage Freezing System on the Frozen Adaptation of Root Vegetables

Mariko Adachi, Hideo Morita, Kimiko Ohtani, Takahisa Minamide

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

DOIhttps://doi.org/10.11402/ajscs.16.0.102.0

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Effect of the addition of sucrose on the quality of high-pressure-frozen agar gel with high visco-elasticity

Ai Teramoto, Michiko Fuchigami

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

DOIhttps://doi.org/10.11402/ajscs.16.0.103.0

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An examination of Konjac mannan jelly

A research on jelly strength depending on the ratio of Konjac mannan,sugar and thickening polysaccharide mixture

Mie Sakate, Sakiko Fujiyama, Wakako Fujii

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

DOIhttps://doi.org/10.11402/ajscs.16.0.104.0

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Textural properties-microstruture relationship in process of manufacturing shimi-konjak immersed in calcium hydroxide solution

Atsuko Watanabe, Hiro Ogosi

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

DOIhttps://doi.org/10.11402/ajscs.16.0.105.0

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Study of texture by electromyographic measurements of the masseter muscles

etsuko imai, sumiko sato

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

DOIhttps://doi.org/10.11402/ajscs.16.0.106.0

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On college students awareness of mastication and differences in the time and frequently during mastication of vegetables

Sakiko Fujiyama, Mie Sakate, Wakako Fujii

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

DOIhttps://doi.org/10.11402/ajscs.16.0.107.0

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Study of the relatuion between vegetable intake and hemorheology

Sukie Nishibori, Mieko Kawai

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

DOIhttps://doi.org/10.11402/ajscs.16.0.108.0

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L-arabinose improved the obesity caused by excess intake of sucrose.

Ayumi Kikuzawa, Youko Degawa, Kiyoshi Shibanuma, Noriko Tanaka

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

DOIhttps://doi.org/10.11402/ajscs.16.0.109.0

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Classification and Protease Characterization of Bacillus subtilis in traditional fermented Foods

Hiroko Nagano, Chinken Ryu, Tohru Suzuki

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

DOIhttps://doi.org/10.11402/ajscs.16.0.110.0

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Effects of Addition of useful lactic acid bacteria on qualities of "shibazuke"

Hiroko Shinagawa, Ryuzo Nishiyama, Akio Tsukui, Kazuya Hyashi, Michio ...

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

DOIhttps://doi.org/10.11402/ajscs.16.0.111.0

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Radical-scavenging activity and level of sesame lignans of germinated sesame

Mayumi Nagashima, Kinuko Ishiyama, Tomoko Shitino, Satoko Yasumoto(Shi ...

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

DOIhttps://doi.org/10.11402/ajscs.16.0.112.0

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Changes in functional and risky factors after cooking of several sprouts

Michie Moriyama, Kazuko Oba

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

DOIhttps://doi.org/10.11402/ajscs.16.0.113.0

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Studies on radical-scavenging activity of seasonings

Megumi Murakami, Rieko Nakata, Tetsuo Murakami

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

DOIhttps://doi.org/10.11402/ajscs.16.0.114.0

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Radical-scavenging activity in dairy products

Kimiko Ishiwata, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matoba

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

DOIhttps://doi.org/10.11402/ajscs.16.0.115.0

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Inhibitory effect of lipid oxidation by hon-mirin 1

For application of daily dish

takehiro ishida, hiroshi fukui, hideki matsuda, teruyoshi matoba

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

DOIhttps://doi.org/10.11402/ajscs.16.0.116.0

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Inhibitory effect of lipid oxidation by hon-mirin2

For application of frozen food

TAKEHIRO ISHIDA, HIROSHI FUKUI, HIDEKI MATSUDA, TERUYOSHI MATOBA

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

DOIhttps://doi.org/10.11402/ajscs.16.0.117.0

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Changes in radical-scavenging activity of vegetables during cooking of Minestrone

Tomoko Ooya, Saki Kumada, Chiho Myojin, Kayako Shoji, Takahiro Inakuma ...

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

DOIhttps://doi.org/10.11402/ajscs.16.0.118.0

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Radical Scavenging Activity Of Scallop Cooked With Submaterials

Rie Hiraiwa, Yasuko Fukuda, Midori Kasai, Keiko Hatae

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

DOIhttps://doi.org/10.11402/ajscs.16.0.119.0

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DPPH radical scavenging activity of browning pigments in potato chips

Takayuki Miyoshi, Katuyuki Ishihara, Hidenori Koga

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

DOIhttps://doi.org/10.11402/ajscs.16.0.120.0

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Effects of cooking conditions on radical-scavenging activity of Broccoli

Chikae Sakamoto, Natsuki Hida, Junko Yamamoto, Rie Yutani, Keizo Hosok ...

Session ID: 2D-10
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.121.0

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Apply to dried foods of electrolyzed water

Erika Watabe, Chieko Kazuno

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

DOIhttps://doi.org/10.11402/ajscs.16.0.122.0

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Effects of hardness of water on properties of kombu stock

Miho Toyoda, Shigeru Terui, Hiroshi Ishida, Hiroko Suzuno

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

DOIhttps://doi.org/10.11402/ajscs.16.0.123.0

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Effects of Calcium ion as enhancer on the shrinkage of raw fish muscle in Japanese traditional "Arai" dish

Misuzu Matsumoto

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

DOIhttps://doi.org/10.11402/ajscs.16.0.124.0

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Differences in the fascicles in meat of post-laying hens and broilers

Yasuko Sato, Atsushi Suzuki

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

DOIhttps://doi.org/10.11402/ajscs.16.0.125.0

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Effects of High Pressure Treatment on Physical and Taste Properties of Pork Meat Processing

Yunjung Kim, Aki Kawano, Kazue Yajima, Tomoko Takahashi, hiro Ogoshi

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

DOIhttps://doi.org/10.11402/ajscs.16.0.126.0

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Effect of boiling or pressure-cooking on digestion and absorption cobalamin compound from mackerel

Hiromi Kittaka-Katsura, Miki Nakahigashi, Fumio Watanabe, Yoshihisa Na ...

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

DOIhttps://doi.org/10.11402/ajscs.16.0.127.0

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Studies on seasoned rice bran and preprocessing methods for low salt rice-bran-fermented mackerel.

Ayumi Murakami, Makiko Kawaguchi, Shin-ichiro Suye

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

DOIhttps://doi.org/10.11402/ajscs.16.0.128.0

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the relationship of histochemistry change and taste on the skipjack preserved with miso and it's freeze-preservation

kaori yamazaki, suzuko hokanishi, hidemasa miki

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

DOIhttps://doi.org/10.11402/ajscs.16.0.129.0

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Oxytetracycline residues in black tiger shrimp and the effect of cooking on the residues

Kazuaki Uno, Walai Kleechaya, Ryoko Uno, Takahiko Aoki

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

DOIhttps://doi.org/10.11402/ajscs.16.0.130.0

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Water Extract of Bamboo Charcoal and its Inhibitory Effects on Lipid Peroxidation in Rats

Nobuko Tsujihara, Kinuko Ishiyama, Yasuko Kainuma, Yasuko Fukuda

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

DOIhttps://doi.org/10.11402/ajscs.16.0.131.0

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Distribution and elution of flavonoids in citrus fruits with sour flavor

Yoshiaki Miyake, Masanori Hiramitsu, Tetsuo Maegawa

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

DOIhttps://doi.org/10.11402/ajscs.16.0.132.0

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Quality of marketing bittern

Maiko Haga, Hitomi Nishimura, Hiroko Seki, Yasushi Niino

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

DOIhttps://doi.org/10.11402/ajscs.16.0.133.0

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Sensory score of processed okara by subcritical water

Kiyomi Nakamura, Yasuko Iseki, Yoko MitaYoko, Ryosuke Sakai, Yoshie N ...

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

DOIhttps://doi.org/10.11402/ajscs.16.0.134.0

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Knowledge and textural properties on sweets in Kumamoto

Kimiko Numata, Takako Okada

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

DOIhttps://doi.org/10.11402/ajscs.16.0.135.0

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Gustatory sensitivity of young women using by electrogustometry and filter-paper disk method

Michiko Kobayashi, Yukio Okada, Kazuo Toda

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

DOIhttps://doi.org/10.11402/ajscs.16.0.136.0

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Comparative study on taste sensitivity and food preference of the aged and the young

Tomiko Mitsuhashi, Kanako Morikawa, Keiko Hatae

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

DOIhttps://doi.org/10.11402/ajscs.16.0.137.0

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On the Sensivility of theTaste in Healthy Young Adult Women

HISAE OGAWA, MIOKO TOYOMITSU, NAKAKO MATSUMOTO

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

DOIhttps://doi.org/10.11402/ajscs.16.0.138.0

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Resarch on thee visual factor and tha mental factor about the food taste

Mioko Toyomitsu, Hisae Ogawa, Nakako Matsumoto

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

DOIhttps://doi.org/10.11402/ajscs.16.0.139.0

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Dietary consciousness and food intakes of university students

naoko kaba, kanae suyama, yoshimi sugimoto

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

DOIhttps://doi.org/10.11402/ajscs.16.0.140.0

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Cooking properties by frying pans :The introduction to experiment and attitude examination for student

Akiko Tominaga, Kazumi Mizukami, Atsuko Higo

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

DOIhttps://doi.org/10.11402/ajscs.16.0.141.0

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An assessment of a dietary education program for sustainable society

Rie Imoto, Chieko Ohya, Toshie Tsuda

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

DOIhttps://doi.org/10.11402/ajscs.16.0.142.0

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Studies on the ideal way of cooking practices for training in dietary habits

-A examination from a questionnaire survey in daily supper by female university students-

Yoshimi Ohno, Fumiko Ohno, Kumiko Fujii, Yaeko Kasai

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

DOIhttps://doi.org/10.11402/ajscs.16.0.143.0

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Study on training programs of cooking for women's students.

Kazumi Kikuchi, Mieko Munataka, Tamiko Yamaguchi

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

DOIhttps://doi.org/10.11402/ajscs.16.0.144.0

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Studies on the ingestion ratio of fatty acids in school meals(_II_)

Junko Tsudzuki, Kyoko Tsutsui, Keiko Nakashima

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

DOIhttps://doi.org/10.11402/ajscs.16.0.145.0

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Children's Cooking by Reproducing "IMOMOCHI"

Yoko Furugori

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

DOIhttps://doi.org/10.11402/ajscs.16.0.146.0

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Research Poster Presentations

Fish and shellfish intake frequency and the regional cooking characteristics in the three districts in Fukuoka prefecture

Keiko Yoshioka, Noriko Fukuchi

Session ID: P-1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.147.0

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the local mackerel cooking in fukuoka-ken

sachie kaneko, kayoko kanenawa

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

DOIhttps://doi.org/10.11402/ajscs.16.0.148.0

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Fish dishes in Oita Prefecture

Teruko Abe, Hisako Shinohara

Session ID: P-3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.149.0

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Survey of seafood and seafood dishes on the nagasaki prefecture

Machiko Adachi, Keiko Muto, Yoriko Ide, Kazuko Noguchi

Session ID: P-4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.150.0

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