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, 2002

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On the natural environment and cooking of Jerusalem Artichoke in Saga Ken (prefecture)

Akiko Sakamoto, Keiko Nishida

Pages 51
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.51.0

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Preference and Consumption of Satoimo (Tubers)

Comparison of Niigata and Tokyo

Youko Takahashi, Emiko Sato, Fusako Arai, Atsuko Murayama

Pages 52
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.52.0

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The tradition and new arrangement of imo-manju in chikugo area

Sachie Kaneko, Kazuyo Sueta, Hiroko Iwaya

Pages 53
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.53.0

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Event and food in the household of higher education and urban area residence housewife

Hideko Nagura, Hiro Ogoshi, Michiko Moteki

Pages 54
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.54.0

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Survey of eating habits and transmission of food culture in students

Comparison between male and female and students attending school from own houses or not

Mitsuko Kosuge

Pages 55
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.55.0

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The Approach to Eating Culture Education

The Analysis of Eating Welfare

Mieko Aoki

Pages 56
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.56.0

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Dietary Habits in Hita and Kusu Regions; Their Change in the Last Decade

Teruko Abe, Wakako Goto

Pages 57
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.57.0

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Effect of forms of families on the taste sense in Akita prefecture (II)

Tomoko Ohno, Sachiko Matsumoto

Pages 58
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.58.0

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The Comparison of the food taste of 3 generation family who contains an old man

Mioko Toyomitsu, Hisae Ogawa, Nakako Matsumoto

Pages 59
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.59.0

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The research about preference for sweets in Kumamoto

Kimiko Numata, Miyuki Hirata

Pages 60
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.60.0

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How does peaple think about life in food

KAORU KAWASHIMA, TOMOMI SAKURAI

Pages 61
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.61.0

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Survey of education about rice cooking—aimed at home economics students—

Kaoru Sakamoto, Hironori Masui, Hiro Ikeda, Kazue Irie, Keiko Iwaki, K ...

Pages 62
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.62.0

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THE IMPORTANCE OF HOME COOKING

FOCUSING OF DINNER

Kikuko SAGARA

Pages 63
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.63.0

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Preference for food colors and table coordinate

Comparison school children with parents generation of thirties·forties

Yoshimi Kozono, Hiroe Okuda, Setsue Kawasome

Pages 64
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.64.0

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Fish and dish preferences of nursery children in 2001.

Matiko Mineki, Kiyoko Totsuka, Nobuko Tanahashi

Pages 65
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.65.0

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The Investigation Slimming diet and the Dietary intake of Female high School Students.

Yayoi Murata, Miho Kubo, Sachiko Sato, Noriko Tashiro

Pages 66
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.66.0

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Dietary life of university students.

Relationship between tendency of food intake and sex distinction.

Mituru Shibata, Naoko Kaba, Yoshimi Sugimoto, Hideko Ishizu

Pages 67
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.67.0

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Food items and nutritional value of processed foods available at convenience store

Yuki Tsumura, Eri Yasuda, Tomoe Ogino, Naoko Hirota, Yoshiaki Sone

Pages 68
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.68.0

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A study on cooking and food processing using shottsuru

Hitoshi Mitsumori

Pages 69
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.69.0

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Cooking effect of Mirin on Azuki Bean

Kayo Mitsuda, Mitsuyo Nakamura, Takehiro Ishida, Hiroyuki Kuroda, Hide ...

Pages 70
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.70.0

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Comparison of the skill with cutting prosses using motion analysis

Tomoko Hayashi, Yukie Yanagisawa

Pages 71
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.71.0

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Preparation of Puree from Sweetpotatos, and the Cooking

Kazue Tatsuguchi, Sachiko Haratake, Makoto Yoshimoto, Kouji Ishiguro, ...

Pages 72
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.72.0

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Use of erythritol to confectioneries

Hiroko Suzuno, Hiroshi Ishida

Pages 73
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.73.0

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The sweet taste characteristics of some polyols mixture solutions

Chiharu Akima, Mamiko Ishitsuka, Akemi Oishi, Toru Sakai

Pages 74
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.74.0

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Concentration of various sweetening and egg in custard pudding

Katsue Ishii

Pages 75
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.75.0

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Effect of Aquamineral on the palatability property of home made chocolate

Reiko Arata, Keiko Tanaka

Pages 76
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.76.0

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Effect of addition of functional poly saccharide on the palatability of various foods

Midori Kasai, Hiroko Seo, Kyoko Takahashi, Yoko Hamada, Hiromu Sugiyam ...

Pages 77
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.77.0

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Sensory test of spaghetti made from different materials

Atsuko Nakamachi, Yoko Shimiya

Pages 78
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.78.0

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Experimental teaching materials for home economics education

Brown seaweeds and its use for instructional material

Yoko Araki

Pages 79
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.79.0

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Utilization of Dried Kenaf Leaves to Meals (3)

Compare H. cannabinus with H. sabdariffa

Yuki Okada, Kazuko Hosomi, Toshiko Morishita, Hiroshi Inagaki

Pages 80
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.80.0

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Treatment of hard tissues of cattle for making tasty foods by steaming at low temperature

Takako Yamazaki, Akemi Takaku, Naoko Ito, Yasuo Hotta, Atsuko Murayama ...

Pages 81
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.81.0

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Low temperature steam cooking of tubers and root vegetables.

Akemi Takaku, Takako Yamazaki, Naoko Ito, Yasuo Hotta, Atsuko Murayama ...

Pages 82
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.82.0

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Cooking properties heated by frying pans of the carbon steel and fluoroplastic coating Al-alloy.

Akiko Tominaga, Kazumi Mizukami, Masako Meguro, Atsuko Higo

Pages 83
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.83.0

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Experimental proof of the estimated optimum baking conditions of cake for oven heating.

Kuniko Sugiyama, Shoko Shibukawa

Pages 84
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.84.0

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Investigation of “Morioka Reimen” for the Microwave oven Cooking

Shinichi Takeyama, Masahiko Sasajima, Teruyoshi Sekimura, Ryo Toyama

Pages 85
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.85.0

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Effect of hot air and superheated steam on popping of amaranth seeds

Yotaro Konishi, Kaori Yoshida, Hiroyuki Iyota, Tamotsu Inoue, Nobuya N ...

Pages 86
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.86.0

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Sous vide by microwave

Fumiko Mori, Haruo Matsushima

Pages 87
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.87.0

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Consideration of microwave heating theory

Fumiko Mori, Haruo Matsushima

Pages 88
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.88.0

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Cooking qualities of Bagel.

Tatsue Hara, Chihiro Nakanose, Fusako Takasaki, Tomoko Umekuni, Chieko ...

Pages 89
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.89.0

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Improvement of water soluble xyloglucan for breadmaking

Tomoko Maeda, Yuko Amami, Hisanobu Yamashita, Naofumi Morita

Pages 90
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.90.0

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Effect of dry okara on expansion ratio of bread

Rie Horiuchi, Yoshie Yamate, Mitsuru Fukuda

Pages 91
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.91.0

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Effect of baked products of modified wheat starch on breaking properties after moisture absorption

Yoshiko Wada, Atsuko Higo

Pages 92
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.92.0

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Making quality and sensory attributes of bread containing quinoa

Reiko Nakayama

Pages 93
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.93.0

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Effect of tartary-buckwheat flour on the properties and the taste of bread

Toshiko Nakazato, Norikazu Matsumoto, Ayame Oda, Makiko Kawase

Pages 94
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.94.0

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On the quality of bread containing perilla oil.

Junko Tsudzuki, Kyoko Tsutsui, Keiko Nakashima

Pages 95
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.95.0

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Cooking of bread by the whole grain flour from waxy wheat (Akebono-moti)

Miyo Narita, Yuka Isobe, Syuzou Fujita, Tikako Otobe/Kiributi

Pages 96
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.96.0

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On the Optimum Punching of Dough by Straight Dough Method (The Second Report)

Kumiko Fujii, Yaeko Kasai

Pages 97
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.97.0

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Effect of electrolyzed water on the properties of bread produced by Sponge Dough Method

Aki Watanuki, Kosuke Atarashiya, Eiko Arai

Pages 98
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.98.0

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The Condition for Preparing of Rusk containing Refined Tobiko and Its Properties

Tomoko Kimura, Tomoko Kato, Kiyoshi Kameda, Hiroko Sasaki, Tatsuyuki S ...

Pages 99
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.99.0

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The cooking properties of the pie filling made from hydroxypropylated wheat starch and trehalose

Tomoko Hamanishi, Yoko Yoneyama, Kazuko Hirao, Setsuko Takahashi

Pages 100
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.100.0

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