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, 2008

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Oral Presentation

Effect of tomato juice on inhibited aggregation of blood platelet

Azusa Yamane, Aki Usui, Yoshiaki Hirano, Sukie Nishibori

Session ID: 1A-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.1.0

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Antioxidant properties of persimmon vinegar in radical-scavenging assays and on lipid oxidation in tuna homogenates

Senji Sakanaka, Yuuya Ishihara

Session ID: 1A-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.2.0

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Five kinds of vinegars (two kinds of persimmon vinegars, unpolished rice vinegar, polished rice vinegar, and apple vinegar) were found to be effective antioxidants in different in vitro assay systems. The persimmon vinegar was especially most effective on antioxidant activity in comparison with other tested vinegars. When incorporated into fatty tuna homogenates, persimmon vinegar effectively inhibited lipid oxidation in the homogenates. Persimmon vinegar may be as useful in fish processing as other naturally occurring antioxidants, helping to prevent the formation of off-flavor in fish and their products and increasing shelf life.

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Changes of glucosinolates and isothiocyanates in Yamatomana during heat cooking

Aki Takechi, Toshi Nishimoto, Hiroshi Asao, Kazuto Washida, Tomoko Yam ...

Session ID: 1A-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.3.0

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Yamatomana (Brassica rapa L. Oleifera Group) is a traditional cruciferous leaf vegetable in Japan. It contains several types of glucosinolates, which are converted anti-inflammatory compounds, isothiocyanates, by myrosinase action. Although Yamatomana is usually eaten after heating, the changes of these compounds have not been studied. In this work, changes of glucosinolates and isothiocyanates in Yamatomana during heat cooking were analyzed.
Yamatomana leaves were heated by several ways and then freeze-dried. Isothiocyanates were determined by HPLC after derivatization with 1,2-benzenedithiol. For the determination of glucosinolates, they had been converted to isothiocyanates by adding myrosinase.
Although all glucosinotes were converted to isothiocyanates in fresh Yamatomana leaves, no isothiocyanates were found after 1-min heating. Glucosinolates decreased during heating process. Sodium chloride significantly suppressed the decrease of glucosinolates.

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Chemical properties and tasting evaluation of Naradzuke of pickling cucumber

Tomoko Yamaguchi, Keiko Suzuki, Kazumi Tsutsui, Hitoshi Takamura

Session ID: 1A-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.4.0

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Changes in vitamin c contents of cut vegetables during cold storage

Hitoshi Mitsumori, Shouko Ozawa

Session ID: 1A-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.5.0

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The masking effect of thyme when it was heated with scallops

Sachiko Sato, Chieko Kazuno, Motohiro Nishijima

Session ID: 1A-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.6.0

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Behavior of Listeria monocytogenes in food and effects of organic acids

Yuki Sakakura, Keiko Yoshida

Session ID: 1A-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.7.0

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Change of plate counts in cutof plate counts in cut-cabbages treaated all kinds of detergents

Makiko Tsuji, Yoshimi Mizuno, Atsushi Ishiguro, Nirou Takemasa, Tadasi ...

Session ID: 1A-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.8.0

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Examination on the work management of vacuum-packed pouch cooking.

Ikiko Kinoshita, Asako Tamura

Session ID: 1B-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.9.0

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Development on semi-dry foods of meat, fish and vegetables by medium temperature drying method

Ayako Maeda, Akiko Hayase, Ryoichi Hasunuma, Kumiko Nagashima, Rika Ku ...

Session ID: 1B-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.10.0

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Development on semi-dry foods of meat, fish and vegetables by cool and dry air method

Toshiko Fukunaga, athsko Funayama, Toshie Takasaki, Kumiko Nagashima, ...

Session ID: 1B-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.11.0

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Analysis of anthocyanins in black rice produced in California and effects of cooking on the anthocyanins

Miki Hiemori, Eunmi Koh, Alyson E. Mitchell, Makiko Suzuki, Masumi Kim ...

Session ID: 1B-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.12.0

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Effect of prolonged soaking and citric acid addition on the amount of chemical components in rice grains

Yuka Mabashi, Tetsuya Ookura, Midori Kasai

Session ID: 1B-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.13.0

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Cooking of brown rice by the high temperature steam

Toshiko Yasunobu, Emi Takakuwa, Yasuki Matsumura

Session ID: 1B-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.14.0

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Effect of beta-amylase of sweet potato on rice gruel.

Mika Tsuyukubo, Katsue Ishii

Session ID: 1B-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.15.0

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Cooked rice, rice porridge, thin rice gruel and its jelly and then adaptation for each level of the dysphagia diet through physical properties and sensory evaluation.

Sakura Takayama, Ai Tokifuji, Keiko Yoshioka

Session ID: 1B-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.16.0

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The internal structure and physical properties of baked products using Medium-Chain Triacylglycerols(MCT) or Long-Chain Triacylglycerols(LCT)

Noriko Hanasaki, Tokiko Uenaka, Sachiko Ohkita, Taeko Kuragano, Yoshik ...

Session ID: 1C-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.17.0

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Effect of salts on texture of Japanese noodle

Yumi Makabe, Yuka Nakayama, Junrou Tanii

Session ID: 1C-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.18.0

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Relationship between sensory viscoelasticity and Udon-noodle making quality

Hiro Nakamura

Session ID: 1C-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.19.0

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A simple making method of viscosity solution

Chiharu Kusunose, Minako Nagahisa

Session ID: 1C-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.20.0

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Effect of water on gelatinization properties of various starch granules.

Naoto Nakatuji, Chikage Kikuta, Keiko Iwaki, Yoshimi Sugimoto

Session ID: 1C-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.21.0

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Effect of oil contents on the rheological properties of starch gels

Emiko Sato, kazumi Tsutsui, Kanako Yamabayashi

Session ID: 1C-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.22.0

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Rheology of pressure-shift-frozen custard cream

Yuri Jibu, Hiroko Kuwada, Naoko Yokohata, Ai Teramoto, Keiko Yasukawa, ...

Session ID: 1C-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.23.0

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Comparison of textural properties on confectionery baked by using wet and dry heating, and microwave heating method

Naoko Ibe, Syunsuke Ootubo, Atsuko Higo

Session ID: 1C-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.24.0

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Does the blood-letting fish frozen in alcohol brine have high quality for Sashimi food?

Toshimichi Maeda, Yuto Takakura, Tomoko Nishimura, Yuko Kikutake, Koic ...

Session ID: 1D-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.25.0

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Does fish fillet frozen by alcohol brine method have high quality for Sashimi food?

Toshimichi Maeda, Yoshikatsu Higuchi, Maho Shichikasho, Tetsuro Iwano, ...

Session ID: 1D-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.26.0

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Possibility of food of benefit for human health on underutilized giant jellyfish

Kazuki Harada, Kyoko Fukuda, Toshimichi Maeda, Yoshiro Hasegawa, Shuns ...

Session ID: 1D-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.27.0

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Extractive components in hot-water extracts of short-neck clam and investigation of freezing and cooking conditions

Chie Yoneda

Session ID: 1D-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.28.0

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Effect of temperature on lipid oxidation and fatty acid composition in Hatahatazushi during preservation

Sachiko Matsumoto

Session ID: 1D-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.29.0

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Kinetics of the fish fillet surface color changes during broiling

Mayumi Nakamura, Mika Fukuoka, Noboru Sakai

Session ID: 1D-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.30.0

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Antioxidative action of japanese soup stosk in vivo

For SHRSP

Megumi Murakami, Naomi Amano, Tetsuo Murakami

Session ID: 1D-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.31.0

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Saltiness enhancement by the charadteristic taste of dried bonito stock

Mariko Manabe, Ayako Hori, Ai Wada

Session ID: 1D-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.32.0

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The Edible eggplant Festival handed down as the Offering Dishes

Setsuko Okano, Chizuko Hotta

Session ID: 1E-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.33.0

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Tororomeshi rice as the new year ritual food

View points of the examination in chita peninsula in aichi prefecture

Keiko Baba, Noriko Nakano

Session ID: 1E-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.34.0

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Classifications and characteristics on Japanese-style confectionery

Kimiko Numata, Satiko Kaji

Session ID: 1E-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.35.0

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Transition of menus seen in women's magazines

Taisyo Era as seen in Fujinnotomo

Yukiko Ishihara, Asako Fujita, Hiroko Okubo

Session ID: 1E-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.36.0

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Taste property and the effectiveness of Momordica grosvenori Swingle

Takako Sawada, Yoshie Seto, Atomu Domen

Session ID: 1E-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.37.0

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Evolution of cooking by Induction of IH Technology

Fork and Spatula

Yuka Kubo, Yasunori Baba

Session ID: 1E-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.38.0

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The difference between East and West Japan observed in Udon soup and toppings

Makiko Kawaguchi, Yukako Yamanaka, Hiroshi Doi

Session ID: 1E-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.39.0

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Profiles of the principal components and bacteria of the salted and fermented food

Yuko Kawakami, Karin Muro, Tokiko Mizuno, Kuniko Aida, Takeshi Sumino

Session ID: 1E-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.40.0

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Consumer sense and analytical dates of the sesame amount in some products added sesame

Tamami Takeda, Mayumi Nagashima, Yukimichi Koizumi, Yasuko Fukuda

Session ID: 2A-1
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.41.0

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Relevance with health-consciousness and deep-fry cooking in the home

Mami Ando, Tamako Nishiike-Wada, Tomoko Fujimura-Ito, Sachiyo Inoue, K ...

Session ID: 2A-2
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.42.0

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Quality of Japanese chestnut heat-treated with hot water

Takuya Ogawa, Yasunori Mizuta, Kousuke Nagai

Session ID: 2A-3
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.43.0

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Assessment of root vegetables by near infrared spectroscopic method

Yoshiko Ouji, Kazuko Sutani, Ayako Nagao, Hironori Masui

Session ID: 2A-4
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.44.0

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The changes of the edge shapes and sensory evaluation in the continuously using of the Japanese kitchen knife

Taishi Kawasaki, Akira Ii, Akemi Hamada, Akihiro Onishi, Minayuki Shir ...

Session ID: 2A-5
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.45.0

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Analysis of motion pictures for the expression eating palatable food

Yoshikatsu Mitsuishi, Chinatsu Kasamatsu, Yoshimitsu Aoki

Session ID: 2A-6
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.46.0

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Study of manufacturing process and antioxidant activity of tempeh using various colored soybeans

Harumi Ohno, Minami Fujisawa, Hisako Fujiwara, Yuri Matsuda, Minoru Ko ...

Session ID: 2A-7
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.47.0

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Protective effect of sucrose on antioxidative activity

Satoshi Kitao, Naoko Momitani, Mami Ando

Session ID: 2A-8
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.48.0

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Preventive effect of nikiri-mirin on carbon tetrachloride-induced liver injury in rats

Akiko Kawasaki, Yuichiro Suzuki, Michio Harada, Toshiro Watanabe

Session ID: 2A-9
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.49.0

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On the softening technology of food using the shock wave

Ayumi Takemoto, Hironori Maehara, Toshiaki Watanabe, Shigeru Itoh

Session ID: 2A-10
Published: 2008
Released on J-STAGE: August 29, 2008

DOIhttps://doi.org/10.11402/ajscs.20.0.50.0

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