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

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

Published by The Japan Society of Cookery Science

4,441 registered articles
(updated on April 30, 2025)

CONFERENCE PROCEEDINGS FREE ACCESS

2024 Annual Meeting of the Japan Society of Cookery Science

Effects of polysaccharide addition after enzyme treatment on bread-making properties of non-gluten-containing grain flour-blended breads Yasuo Nakatsuka
Consideration of deer bone soup Kaoru Kamizono, Sumire Mizuno, Nao Tatemichi, Hitomi Watanuki, Shiori Onodera
Study of salt leaching rate from commercial dried Japanese wheat noodles Yuka Nakayama, Yasushi Noda, Kyoko Ishikawa, Fumiyuki Kobayashi, Sachiko Odake
Simulation of salt diffusion process in Chinese cabbage Shiori Mitsui, Yoko Sato

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1

Quantitative of egg white allergens in processed food

Released on J-STAGE: August 23, 2013 | The Annual Meeting of the Japan Society of Cookery Science, 2013 2E-a6

Chikako Yamada, Kazumasa Ozeki, * Hidehiko Izumi

Views: 58
2

Resistant starch is formed with cooling and not gelatinized with microwave

Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 2A-9

* Seiichi Kasaoka, Maiko Furuno, Takashi Sano

Views: 46
3

Method of converting wheat flour quantity into rice flour quantity in cookies

Released on J-STAGE: August 30, 2018 | Annual Meeting of The Japan Society Cookery Science 2018 1P-6

* Mihoko Murata

Views: 39
4

Introducing and uptake mapo tofu in Japan

Released on J-STAGE: September 07, 2021 | 2021 Annual Meeting of The Japan Society Cookery Science 1A-1

* Nami Fukutome, Kaori Koiso

Views: 33
5

Analysis of nutritional composition and antioxidant activity in each parts of lotus roots

Released on J-STAGE: October 02, 2014 | The Annual Meeting of the Japan Society of Cookery Science, 2014 1P-29

* Yumi Tsuruta, Keisuke Tsuge, Takashi Yoshimura, Kazutaka Sawada, Koji Nagao, Teruyoshi Yanagita

Views: 32

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