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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Evaluation of the fried batter when vinegar is added.

Tomoko Hara, Mika Katoh

Pages 101
Published: 2002
Released on J-STAGE: April 02, 2003

DOIhttps://doi.org/10.11402/ajscs.14.0.101.0

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Effect of texture on whey protein in wheat flour products

Akiko Taniguchi(Yamada), Tomohiro Noguchi, Shuhei Kikuchi

Pages 102
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.102.0

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Influence of waxy wheat on the properties of noodle

Yoshinori Sawai, Ayumi Suzuki, Natsumi Yamanaka, Ikuko Nagaya, Noriko ...

Pages 103
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.103.0

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Mechanical Properties of Pastas in the Presence of Secondary Ingredients and Electrolytes

Noriko Kita, Keiko Nagao, Fujiko Kawamura

Pages 104
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.104.0

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The effect of taste substances on steady and dynamic viscoelasticity of corn starch

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Pages 105
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.105.0

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Miyako Hayashi, Katsuyoshi Nishinari

Pages 106
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.106.0

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Effect of thermal history on elastic modulus of gellan gum gels

Yoko Nitta, Shinya Ikeda, Tomohisa Takaya, Katsuyoshi Nishinari

Pages 107
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.107.0

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Rheological properties of tofu gels made from whole soybean

Miki Yoshimura, Katsuyoshi Nishinari

Pages 108
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.108.0

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The effect of Sesame Oil Contents on the Texture of Gomatofu

Emiko Sato, Yoshiko Shinbo

Pages 109
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.109.0

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Effect of an Extract from Ginger on the Gelation of Milk

Haruna Mochinaga, Keiko Nagao

Pages 110
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.110.0

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Studies on the physical properties of acid-curd cheese (Part2)

Miwa Yamaguchi, Keiko Nagao, Fujiko Kawamura

Pages 111
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.111.0

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Factors Effecting the Gelation of Compound Gelatin Solutions

Norie Nagatsuka, Keiko Nagao, Hujiko Kawamura

Pages 112
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.112.0

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Effects of textural properties and fine structure on fish soft surimi gel treated by high pressurization.

Keiko Yoshioka, Ai Yamada, Junko Kimura

Pages 113
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.113.0

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Effect of material mixture ratio on the preference and texture of custard pudding

Chie Shimosaka, Shizuyo Sugiyama, Kayoko Kumagai, Tomomi Kinoshita, To ...

Pages 114
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.114.0

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On the properties of Iodine Enriched Eggs in Cooking

Masae Ito, Jiro Yokoyama, Tetsuo Yamada, Machiko Ono

Pages 115
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.115.0

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Texture profile of boiled eggs on excessive heating and its control method in processing.

Ikue Takagi, Hajime Hatta

Pages 116
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.116.0

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Characteristics on cookery science of Ostrich eggs

foaming and sponge cake

Machiko Mineki, Nobuko Tanahashi, Noboru Higaki

Pages 117
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.117.0

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Properties of hard meringue using sugar alcohols part II

Yoshiko Ikawa, Mayumi Honzawa

Pages 118
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.118.0

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Thermodynamic and Palatable Properties of Whipping Cream

Kazumi Kikuchi, Kunio Nakamura, Kunihiko Samejima

Pages 119
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.119.0

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Effect of Preparation Condition and Stirring Time on the Foaming Property of Bukubuku cha

Hiroko Ikeda, Junko Sonoda

Pages 120
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.120.0

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Properties comparison of mucilage from Nagaimo, Okra and Jew’s marrow

Manabu Tsukui, Masataka Uchino, Tetsuo Yamada, Shinichi Kurasawa, Hiro ...

Pages 121
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.121.0

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Syougo Naganawa, Rheo Takahashi, Katsuyoshi Nishinari

Pages 122
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.122.0

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Sayaka Yamakita, Rheo Takahashi, Shinya Ikeda, Katsuyoshi Nishinari

Pages 123
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.123.0

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Quality investigation of edible salt

Yuka Nakayama, Hitomi Nishimura, Yasushi Niino, Maiko Haga, Akihiro Ko ...

Pages 124
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.124.0

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Quality characteristics of commercial kimchi in Japan and Korea

Jaesook Han, Sungun Lee, Kimiko Ohtani, Takahisa Minamide

Pages 125
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.125.0

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Nutritive value of sabanarezushi

mineral and lipid

Kaori Kubo/Mukai, Kei Sakai, Masako Horikoshi

Pages 126
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.126.0

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Changes of the contents of free amino acids in cheese during heating and adding of acid.

Toshie Tsuda, Yuji Nakazawa, Shiho Takeuchi, Satomi Kogure, Masako Yam ...

Pages 127
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.127.0

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Effect of seasonings on vitamin C level under cooking model experiments

Etsu Kishida, Tomoko Maeda, Akiko Nishihama, Yasuo Masuzawa

Pages 128
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.128.0

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Changes in the oxalic acid and mineral content of spinach and effects of cooking over one year

Makiko Izumi

Pages 129
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.129.0

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Effect of hardness of water on oxalic acid and tannin in tea extracts

Chieko Kazuno, Emi Hirata, Akihiro Ibe

Pages 130
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.130.0

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Stability of Anthocyanin pigment from A.tricolor leaves during preservation and cooking

Yasuyo Asano, Takahisa Minamide, Kimiko Ohtani

Pages 131
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.131.0

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Changes of isoflavones and oligosaccharides contents during cooking process of soybean

Mikako Takasugi, Mayumi Nakakura, Tamiko Miki, Ichiko Oshita, Kazuko S ...

Pages 132
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.132.0

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Hydrolysis of Quercetin Glucosides in dressing containing soy sauce

Kana Ioku, Kaori Yamago, Sayumi Aoyama, Nobuji Nakatani, Yoko Takei

Pages 133
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.133.0

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Antioxidative polyphenols of oregano leaves

Ayumi Fujie, Kumi Yoshida, Yoshiki Umemura, Kazuko Oba

Pages 134
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.134.0

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Radical-scavenging activity in Herb Milk

Kimiko Ishiwata, Hitoshi Takamura, Teruyoshi Matoba, Yoshihiro Kouchi, ...

Pages 135
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.135.0

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Radical-scavenging activity of chicken meat

Sayuri Tsuyuguchi, Tomoko Yamaguchi, Hitoshi Takamura, Teruyoshi Matob ...

Pages 136
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.136.0

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Effects of cooking on antioxidative Activities of Ukogi leaves

Noriko Yamada, Mihoko Tabuchi, Asako Tamura, Tokiko Matsumoto

Pages 137
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.137.0

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Effect of Cooking on Color and Radical-Scavenging Activity of Tsurumurasaki (Basellarubra)

Mitsuko Ukai, Yumiko Koita, Eiko Uezu

Pages 138
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.138.0

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Effect of curry leaf on Oil Stability Index of methyl linoleate

Yukari Tachibana, Hiroe Kikuzaki, Nobuji Nakatani

Pages 139
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.139.0

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Characterization of prooxidants in tissues of blue sprat

Yoshie Seto, Yasushi Endo, Kenshiro Fujimoto

Pages 140
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.140.0

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Superoxide Anion Radical Scavenging Activities of Food, and Repair of DNA

Sukie Nishibori, Kazuko Namiki

Pages 141
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.141.0

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Antioxidant and antimicrobial properties of some Okinawan herbs

Hiroe Kikuzaki, Yoshikazu Nishikawa, Kayo Akiyama, Hanae Koga, Yasujir ...

Pages 142
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.142.0

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Analysis of water-soluble fraction from black sesame seed coat

Mayumi Nagashima, Yasuko Fukuda

Pages 143
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.143.0

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Effect of cooking on the immunomodulatory activity of vegetables.

Mariko Manabe, Haruka Kuwaki, Ayaka Miura, Sakiko Ueki

Pages 144
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.144.0

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The preparation of ovomucoid-free albumen in non-heated treatment and it’s cooking properties

Yuko Hirose, Shoko Kido

Pages 145
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.145.0

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Health index evaluation by soybean foods

The idea of soybean foods and the improvement of the total cholesterol value

Mariko Fujimura, Junko Odachi, Akiko Yuasa, Isao Yuasa

Pages 146
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.146.0

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Effect of mucilage polysaccharaide by heat-treatment on the composition and binding capacity of Al ion.

Emiko Takeyama, Masako Fukushima, Shizu Shinkai

Pages 147
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.147.0

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[title in Japanese]

Kaori Yamazaki, Suzuko Hokanisi, Hidemasa Miki

Pages 148
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.148.0

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Effect of alum treatment on the quality of sea urchin during cold storage.

Mayu Ieda, Misuzu Matumoto, Midori Kasai, Keiko Hatae

Pages 149
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.149.0

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Studies on new technique of refrigerating and thawing with cooked foods

Yuji Mizuno, Yuko Kimura, Satoshi Ito, Miyuki Kurauchi, Saburo Sakamot ...

Pages 150
Published: 2002
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DOIhttps://doi.org/10.11402/ajscs.14.0.150.0

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