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

4,229 registered articles
(updated on May 08, 2024)

CONFERENCE PROCEEDINGS FREE ACCESS

[volume title in Japanese]

Cooking loss of vitamin C: effect of different cooking methods Yuko Tamaki, Keiko Asakura, Satoshi Sasaki
Typical ingredient combinations that characterize a dish Nami Fukutome, Masayuki Ioki, Hiroshi Uehara
Suppression of thermal deformation of food made with food 3D printer to expand printable range of food texture Yuki Shimada, Makoto Takemasa
Intergenerational comparison about eating condition of local cuisine in Fukushima city Yuko Abe, Kuniko Aida, Keiko Nakamura

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Most viewed articles (April 2024)

1

Effect of measuring by hand and eye in food weight guess

Released on J-STAGE: August 26, 2019 | 2019 Annual Meeting of The Japan Society Cookery Science 2P-42

* Kiyoko Mamiya, Atsumi Koide, Matsumoto Kishiko, Tomoko Banno, Tomoko Yamauchi

Views: 122
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: 92
3

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: 85
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: 85
5

Effects of co-eating communication on humans

Released on J-STAGE: September 09, 2023 | 1E-3

* Naoko Kamada, Kazuna Tonooka, Shin-ichi Ishikawa

Views: 69

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