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

All issues

The Annual Meeting of the Japan Society of Cookery Science, 2002

Displaying 1-50 of 152 articles from this issue

Download citation

Show all abstracts

The formative process of Japanese menus (kondate) for daily home-cooking in cook books (1860-1930)

Shoko Higashiyotsuyanagi

Pages 1
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.1.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
On food of the female operatives in Taisho Era

The materials in Bisai, Aichi (6)

Noriko Nakano, Keiko Baba, Ryouko Uno

Pages 2
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.2.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies of “Four Seasons Chinese Cooking”

Hiroko Minami, Yumi Funahashi

Pages 3
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.3.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Uses of seasoning in Chinese, Korean and Japanese cooking with ginger by observing cooking books

Noriko Nakamura, Masami Yoshida, Kiyoshi Goto

Pages 4
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.4.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
About the usage of multi-purpose seasonings in home cooking

Takako Sawada, Yoshie Seto

Pages 5
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.5.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Modern Kyo-ryouri through Image Analysis

Terumi Aiba, Misa Nagaoka, Takahisa Minamide, Keiko Tomita, Kimiko Oht ...

Pages 6
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.6.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The habit of eating “Zoni” dish on the New Years Day

Keiko Hatae, Kumiko Iijima, Fumiko Konishi, Midori Kasai

Pages 7
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.7.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
An analysis of mealtime situations in contrastive modes of dining and the psychology

Yoko Okamoto

Pages 8
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.8.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies on aroma change of the miso soup by heating

Yukiko Hosaka, Etsuko Sugawara

Pages 9
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.9.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Influence of fat and oil on the flavor of roux

from the viewpoint of sensory evaluation

Yukie Kato, Tomomi Gomado

Pages 10
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.10.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Tasty characteristics and cooking aptitude of Shojin-dashi.

Mizuka Higashiguchi, Hiroko Sasaki, Nakako Matsumoto

Pages 11
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.11.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Bonito bouillon flavor induces place prefence in mice

Hiroya Kawasaki, Yumie Kanamori, Atsuko Yamada, Ryota Fuse, Tohru Fush ...

Pages 12
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.12.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Seasonings and cooking conditions in the recipes of simmered pumpkin

Yuko Nagatani, Masumi Ikeuchi, Nobuko Okuda, Takako Sawada, Hironori M ...

Pages 13
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.13.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Light colored soy sauce in seasoning simmered pumpkin

Chie Mizuno, Masumi Ikeuchi, Nobuko Okuda, Takako Sawada, Yuko Nagatan ...

Pages 14
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.14.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Characteristics of light colored soy sauce in simmered Japanese radish

Masumi Ikeuchi, Nobuko Okuda, Takako Sawada, Yuko Nagatani, Hironori M ...

Pages 16
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.16.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Characteristics of light colored soy sauce in simmered taro

Saeko Yokomizo, Masumi Ikeuchi, Nobuko Okuda, Takako Sawada, Yuko Naga ...

Pages 15
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.15.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Study of the rice cooking using Bincho charcoal

Kaori Nakatsugawa, Hitomi Sugata, Mutsuko Matsumoto

Pages 17
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.17.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The taste of different kinds of germinated brown rice on the market

Nobuko Yamamoto, Saeko Yokomizo, Mituru Fukuda, Sachiko Someya, Aya Mi ...

Pages 18
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.18.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Relation with molecular weight distribution of soluble solids in rice and taste evaluation of cooked rice.

Etsuko Maruyama, Mami Satou

Pages 19
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.19.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Decomposition of the rice protein in the fermentation process of rice noodle by means of microorganisms.

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

Pages 20
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.20.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies on expansion cooking of rice flour (part 1)

Effects of physical properties and sensory evaluation on steamed castella prepared from newly developed rice flours and trehalose

Kazuko Hirao, Tomoko Umekuni, Naoko Matsunaga, Tomoko Hamanishi, Setsu ...

Pages 21
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.21.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies on expansion cooking of rice flour (Part 2)

Effects of Addition of Erythritol and Silk fibroin gel on Steamed Castella

Kazuko Hirao, Hideko Sorimachi, Tomoko Hamanishi, Setsuko Takahashi

Pages 22
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.22.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effect of amaranth flour on physical properties and sensory evaluation of sponge cake

Makiko Takazawa, Hiromi Sasaki, Akiko Yasui

Pages 23
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.23.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Carrot sponge cake prepared with same wait all materials (flour, sugar, eggs and carrot)

Toshiko Fujii, Chiharu Kunose

Pages 24
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.24.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Ice crystal structure in frozen agar gel formed under one-demensional freezing

Yoko Shimiya, Tomoyuki Fujii, Osato Miyawaki

Pages 25
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.25.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Improvement of foodmodels for examining thermal conduction with measurement of their mechanical properties

Sayaka Fujii, Keiko Nagao

Pages 26
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.26.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Changes in thermal conduction and mechanical properties of Foodstuffs arised from phase transition during heating

[in Japanese]

Pages 27
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.27.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effect of short freezing treatment on the rheological property and chemical component of vegetables

Midori Kasai, Misa Nishimura, Mai Hashino, Keiko Hatae

Pages 28
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.28.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effect of addition of Japanese barnyard millet and trehalose on physical property of dumpling

Kazuko Hirao, Yasuko Nishizawa, Tomoko Hamanishi, Setsuko Takahashi

Pages 29
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.29.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Availability of chemically modified starch

appearance of glossiness

Etsuko Takiguchi, Ayumi Kataoka, Misako Tonohata, Terumi Aiba, Hideki ...

Pages 30
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.30.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of calcium and magnesium on gelatinization and retrogradation of tortilla made from rice flour

Hatsue Moritaka, Miki Ishihara, Shuichi Kimura, Hiroyasu Fukuba

Pages 31
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.31.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Mechanical Analysis of Expanding Behavior for Cake Batter during Baking.

Changes in Thermal Distribution and Effects of Ingredients on Non-linear Viscorlasticity

Keiko Katsuta, Rikako Kawai, Etsuko Maruyama

Pages 32
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.32.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Utilizing “Persicaria” for the Chinese traditional fermented foods

Hiroko Nagano, Mitsuyo Hori

Pages 33
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.33.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Analysis of characteristics of buckwheat foods in view of processing and cooking

Yuya Asami, Kiyokazu Ikeda

Pages 34
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.34.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Characterization of high protein buckwheat flour

Hiroyuki Tomotake, Hiroshi Ohinata, Tokio Yamazaki, Hideyuki Karasawa, ...

Pages 35
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.35.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Properties of cooked liang-fen from tartary-buckwheat and buckwheat

Norikazu Matsumoto, Hiroshi Yanagisawa, Yuji Watanabe

Pages 36
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.36.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Components and processing optitude as a bean jam of Tutankhamens’ pea

Yuka Isobe, Tomoko Fujimura-Ito, Miyo Narita, Yoko Tanaka

Pages 37
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.37.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Cooking Quality of Japanese Chestnut (Castenea Crenata Sieb. et Zucc. )

Mitsuko Ukai, Yumiko Koita, Masako Tamaki, Youji Satomi

Pages 38
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.38.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
[title in Japanese]

Norikazu Matsumoto, Emi Sasaki, Sohani Amir, Kenichi Toko

Pages 39
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.39.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
A Histochemical study of mucosubstance of Jinenjo

Yasuko Sato, Atsushi Suzuki

Pages 40
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.40.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Properties of cold pressed flaxseed meal.

Takatoshi Yamashita, Misako Kakutani, Tadayoshi Sadakane, Hiroshi Shir ...

Pages 41
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.41.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Oxidative stability of commercial vegetable oils (seeds and nuts) by TGA

Yasuko Fukuda, Yasuhito Shibata, Toshiko Kumazaki

Pages 42
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.42.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of contact-dehydrating sheets on preference for fried food and deterioration of frying oil.

Yoshiko Shimada, Kumiko Iijima, Fumiko Konishi, Midori Kasai, Keiko Ha ...

Pages 43
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.43.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies on the life span of frying oil (X)

Effect of carbonyl value on deterioration judgment of oil

Tayori Takechi, Mami Ando, Tomoko Fujimura-Ito, Sachiyo Inoue, Yoshimi ...

Pages 44
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.44.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Evaluation of edible diacylglycerol oil as frying oil

Riichiro Usuki, Shino Sasaki, Kuniko Kamata, Kyoko Anzai

Pages 45
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.45.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Thermally oxidative deterioration of diacylglycerol-rich cooking oil

Yoshimi Ohno

Pages 46
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.46.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Cooking characteristics of Diacylglycerol-rich oil

Hisae Ogawa, Nakako Matsumoto

Pages 47
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.47.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of process whey protein on the emulsifying stability of diacylglycerol in emulsion type salad dressing preparation

Takako Koga, Syuichi Nomura, Hideaki Ohta, Yuko Koga

Pages 48
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.48.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Local foods in today’s diets

use of freqency and leaning framework

Kiyomi Nakamura, Yoshie Niizawa

Pages 49
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.49.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Local foods in today’s diets

ways of arrangement of fish on the plate

Yoshie Niizawa, Kiyomi Nakamura

Pages 50
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.50.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Register with J-STAGE for free!