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, 2003

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Mechanical properties and gelatinization behavior of several starches on cooking.

Sayaka Fujii, Keiko Nagao

Session ID: 1A-a1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.1.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Effects of adding sucrose before and after gelatinization on the viscoelasticity of cornstarch pastes

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Session ID: 1A-a2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.2.0

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Gelatinization of starches inside cotyledon cells of tutankamens' pea

Tomoko Fujimura-Ito, Yuka Isobe, Miyo Narita

Session ID: 1A-a3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.3.0

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The comparison of texture and tastes of risotto using four kinds of rice.

Mamiko Chida, Aki Kawano, Tomoko Takahashi, Hiro Ogoshi

Session ID: 1A-a4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.4.0

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Effect of softening and colouring of steamed glutinous rice using bamboo-charcoal and charcoal

yasuko kainuma, yasuko fukuda

Session ID: 1A-a5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.5.0

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Trial for the cooking of newly developed rice

Kayoko Nakashima, Etsuko Maruyama

Session ID: 1A-a6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.6.0

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Studies on physical and chemical properties and taste characteristic of Barley

Chieko Ohya, Fusako Takasaki, Tastue Hara

Session ID: 1A-a7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.7.0

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Changes in the concentrations of umami related substances during boiling in pork longissimus muscle

Keisuke Sasaki, Mitsuru Mitsumoto

Session ID: 1B-a1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.8.0

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Changes of taste and taste components in yakuzen soup(shimotsuto) by heating time

Yuchuan Hung Hsu, Katsue Ishii

Session ID: 1B-a2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.9.0

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Determination of saccharose in soup stock and the effects of added sugar on the taste

Teruko Abe, Miho Yamauchi, Maki Muramoto

Session ID: 1B-a3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.10.0

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Effects of physical properties on modified condition of "Nikogori"

Norie Nagatsuka, Fujiko Kawamura, Keiko Nagao

Session ID: 1B-a4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.11.0

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Effect of Wine Components on the Softening of Sinew in Beef during Cooking

Akiko Kinoshita, Misuzu Matsumoto, Midori Kasai, Keiko Hatae

Session ID: 1B-a5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.12.0

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Effects of High Pressure Treatment on Physical and Taste Properties of Pork Meat Processing

Yunjung Kim, Aki Kawano, Tomoko Takahashi, Hiro Ogoshi

Session ID: 1B-a6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.13.0

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Change in Texture and Taste of Baked Fish meat Preserved in Miso.

Yasue Miyauchi, Rie Takeda, Eri Yokoyama, Tomoko Ichikawa, Michiko Shi ...

Session ID: 1B-a7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.14.0

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Distinction of heated and unheated sites in the chicken fried by differences in histochemical staining

yasuko sato, atsushi suzuki

Session ID: 1B-a8
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.15.0

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Effect of Dietary Fiber-containing Jelly Administration on Defecation in the Elderly

Tamiko Hashimoto, Chizuru Endo, Fumiyo Tada, Ryuko Kozaki

Session ID: 1C-a1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.16.0

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Cooking with Puree of Sweet Potato Contained Anthocyan Pigment

Kazue Tatsuguchi, Makoto Yoshimoto, Kouji Ishiguro, Osamu Yamakawa

Session ID: 1C-a2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.17.0

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cookingofhasukappu

emiko ishizawa, megumi sakamoto

Session ID: 1C-a3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.18.0

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The softening promotion factors on the vegetable obtained from soybean hot water extract

Megumi Uozumi , Chigen Tsukamoto , Tomotada Ono

Session ID: 1C-a4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.19.0

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Influence of lemon juice against elution and absorption of minerals in foods

Yoshiaki Miyake, Masanori Hiramitsu, Kazuhiro Sakaida, Emi Sawasaki, H ...

Session ID: 1C-a5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.20.0

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Effects of Fe and pH on binding property of Aluminium ion with Dietary fiber.

Rie SATO, Masako FUKUSHIMA, Emiko TAKEYAMA, Takashi MATUMOTO

Session ID: 1C-a6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.21.0

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Solubilization of Aluminum from Pans during Cooking

Masae Matui, Mayumi Nakahira, Hitoshi Takamura, Teruyosi Matoba

Session ID: 1C-a7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.22.0

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Effects of cuttlefish calcium and bonito fish oil on bone metabolism in rats

-Mainly bone mineral density and bone stress strain-

Keiko Yoshioka, Ai Yamada, Azusa Seki, Shun Wada, Torao Yamamoto

Session ID: 1C-a8
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.23.0

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The General Usage and Changes of Kagoshima Satsumaimo(Sweet Poteto)

The spread and use of Kagoshima Kagoshima Satsumaimo(Sweet Poteto)(1)

Tomoko Shindo, Kazuko Tokuda, Etsuko Fukushiyama, Kogiku Takeyama, Suz ...

Session ID: 1D-a1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.24.0

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The general usage and changes of kagoshima satsumaimo

changes improvements in the use and varieties of kagoshima satsumaimo

Kogiku Takehara, Etuko Hukusiyama, Suzuko Hokanisi, Kazuko Tokuda, Tom ...

Session ID: 1D-a2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.25.0

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Eating habits of beans and potatoes in Okayama and their regional characteristics

setsuko imada, mieko aoki, syouzou arimoto, fumiko ohno, yaeko kasai, ...

Session ID: 1D-a3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.26.0

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A study on the use of beans and potatoes in Shiga Prefecture

hiroko sakamoto, harue konishi

Session ID: 1D-a4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.27.0

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The succession to and comparison of traditional potato and legume dishes at three areas in ibaraki prefecture

Keiko Yoshida, astuko Watanabe, Reiko Arata

Session ID: 1D-a5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.28.0

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Cooking and eating habits of pulses and potatoes in three different localities(Tanba,Amagasaki,Kakogawa) in Hyogo prefecture.

makiko katayose, chiyoko masai, yoshiko kawarasaki, shinobu tominaga, ...

Session ID: 1D-a6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.29.0

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The purpose of this field study is to find the diferences of cooking and eating habits of pulses and potatoes among three districts in Hyogo prefecture, Tanba in the middle-east, Amagasaki in the south-east and Kakogawa in the middle-south. The study is a part of the feature study to compare the localities of cooking and eating habits of pulses and potatoes all over Japan 2001-2002, Japan society of cookery science.
We conducted a field hearing on the subjects of food stuffs, how to get, dishes or process foods, daily or special days, seasonal changes and so on, to the twelve or thirteen households in each district, on July-Oct. in 2001.
Conclusion: The dominant foodstuffs were tohu(soybean curd), fried bean curd, soybean, immature pods of beans, potatoes, sweet potatoes, yams, taros and konjac in three districts. Moreovere, it was recognized that the dominant potato dishes were boiled, fried and soup, while the dominant pulse dishes or process foods were boiled, mixed rice, sweets, soup and seasonings.

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Influences of the generation gap on the dietary lives of the family's aged

Takako Sawada, Chika Shiotani, Yoshie Seto

Session ID: 1D-a7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.30.0

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Independene in dietary life of men aged more than 50 years old in Japan and Korea

Yoko Otaka, Tomoko Hiyori, Terumi Aiba, Yasuyo Asano, Kimiko Ohtani, M ...

Session ID: 1D-a8
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.31.0

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Cookingpropertiesandsensoryattributesofwheatflourandglutinousriceflourofjapanesemake-UseforUdon&FreshPasta

Yumiko Koita, Megumi Miyaki, Nobuhiro Nagashima

Session ID: 2A-a1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.32.0

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CookingpropertiesofwheatflourandglutinousriceflourofJapanesemake

Megumi Miyaki, Yumiko Koita, Nobuhiro Nagashima

Session ID: 2A-a2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.33.0

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Effect of brown rice powder(Rible Flour) on the properties and the taste of steamed bread.

Toshiko Nakazato, Makiko Kawase, Yukiko Okazaki

Session ID: 2A-a3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.34.0

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Effect of electrolyzed water on the properties of rice-powder-bread

Aki Watanuki, Yasuo Hara, Eiko Arai

Session ID: 2A-a4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.35.0

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Effects of trehalose on the properties of rice powder muffins

hiroko hashiba, seiko nemoto, fumie takagi

Session ID: 2A-a5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.36.0

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The Eating Quality of Sponge Cake by Addition of Kinua

Sanae Oosako , Nobuhiro Nagashima

Session ID: 2A-a6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.37.0

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Effect of Powdered Skin of Adzuki Beans on the Properties and Sensory Characteristics of Muffin

Tomoko Kimura, Hiroko Sasaki, Kiyoshi Kameda, Tatsuyuki Sugahara

Session ID: 2A-a7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.38.0

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Preparation of low-allergen bread for patients with wheat flour allergy

Sumiko Odani , Tomoko Siba

Session ID: 2A-a8
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.39.0

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Effect of okara on specific loaf volume of bread

Rie Horiuchi, Midori Itou, Yoshie Sugihara, Mitsuru Fukuda

Session ID: 2A-a9
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.40.0

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The effect of rice bran on the quality of bread

Etsuko Izumo, Setsuko Yamada, Keiko Suzuki

Session ID: 2A-a10
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.41.0

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Effect of Amaranth Content on Physical Properties and sensery Evaluation of Sesame Cake

Toshiko Murota, Teruko Nakano

Session ID: 2A-p1
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.42.0

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Properties of sponge cakes made with three kinds of corn starches.

Tikage Kikuta, Naoko Kaba, Shuzo Fujita, Yoshimi Sugimoto

Session ID: 2A-p2
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.43.0

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Effects of addition of foxtail millet flour and trehalose on preparation of steamed castella

Kazuko Hirao, Hideko Sorimachi, Tomoko Umekuni, Tomoko Hamanishi, Sets ...

Session ID: 2A-p3
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.44.0

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Cooking and processing properties of foxtail millet flour

Yoriko Tezuka, Setsuko Takahashi

Session ID: 2A-p4
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.45.0

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Effects of addition of foxtail millet flour on physical properties and eating qualities of dumpling

Kazuko Hirao, Yasuko Nishizawa, Tomoko Hamanishi, Setsuko Takahashi

Session ID: 2A-p5
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.46.0

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Cooking and processing properties of kuzu-mochi made from sago starch

Kazuko Hirao, Yoko Yoneyama, Naoko Matsunaga, Tomoko Hamanishi, Setsuk ...

Session ID: 2A-p6
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.47.0

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Influence addition of the egg yolk in bread production process affects dough and bread at quality

Noriko Ogawa, Ikuko Nagaya, Natsumi Yamanaka

Session ID: 2A-p7
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.48.0

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Preparation of sponge cake substituting egg with whey foam

for egg allergy patient

chiharu kusunose, Toshio Fujii

Session ID: 2A-p8
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.49.0

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The infuruence of iodine eggs "Hikari"on expansion of processed food.

Masae Ito, Jiro Yokoyama, Noriyo Seo, Kazuyo Yokomori, Yosiharu Eto

Session ID: 2A-p9
Published: 2003
Released on J-STAGE: September 04, 2003

DOIhttps://doi.org/10.11402/ajscs.15.0.50.0

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