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, 2004

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Research Oral Presentations

Cooking characteristics of Gokokumai (several cereals)

Fusako Takasaki, Tastue Hara, Chieko Ohya

Session ID: 1A-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.1.0

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Water Absorbing Capacity of Glutinous Purple Rice

kayoko Nakashima, ritsuko Kishimoto

Session ID: 1A-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.2.0

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Properties of rice porridge made from cooked rice differing ratios of water to raw rice and preserved conditions

yasuko kainuma, rie morishima

Session ID: 1A-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.3.0

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Physicochemical properties of rice cooked in water containing magnesium ions

Noriko Ogawa, Natsumi Yamanaka, Ikuko Nagaya

Session ID: 1A-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.4.0

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Effect of the super heated steam on the rice cooking

tomoko tani, akemi hukumoto, narutoshi kanazawa, yumiko hirata, saori ...

Session ID: 1A-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.5.0

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Effect of light-colored soy sauce on the properties of Takikomimeshi

Yumiko Iwasaka, Chie Mizuno, Tatsuo Murata, Kazuko Tomioka

Session ID: 1A-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.6.0

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Antimicrobial effects of prune extract (concentrated prune juice) added to cooked rice on food-borne pathogenic bacteria

Yumi Tsuruta, Shin-ichi Kayano, Takao Ikami, Hiroe Kikuzaki, Nobuji Na ...

Session ID: 1A-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.7.0

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Effect of pre-germinated brown rice powder on the properties and the taste of steamed bread

Toshiko Nakazato, Chikako Hasegawa, Yukiko Okazaki

Session ID: 1A-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.8.0

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Quality characteristics of cellular foods prepared with rice flour and without wheat flour

atsumi kaneoya, shihori kiyono, chikako takagi, keiko fujii

Session ID: 1A-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.9.0

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Change of Nutritional components of "nakaniku" during Low temperature steam cooking

Takako Yamazaki, Hajime Iwamori, Naoko Ito, Yasuo Hotta, Atsuko Muraya ...

Session ID: 1B-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.10.0

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Effect of Low temperature steam cooking on Fish bone

Hajime Iwamori, Takako Yamazaki, Naoko Ito, Yasuo Hotta, Atsuko Muraya ...

Session ID: 1B-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.11.0

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Comparison of a cooking machine and a gas cooking machine

Masae Ito, Masakatu Hayakawa, Yoshiharu Eto

Session ID: 1B-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.12.0

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A circomstance of kitchen appliance's use at home

on a refrigeretor and an microwave range

Hiroko Okubo, Hidemi Sato, Mashio Furuta

Session ID: 1B-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.13.0

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Questionnaire survey on the use of spices for home cooking

Satsuki Fujimoto, Chiho Shimamura, Masumi Ikeuchi, Tomiko Konishi, Nor ...

Session ID: 1B-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.14.0

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Differences between commercial ONIGIRI and homemade ONIGIRI

Keiko Yoshida, Kaoru Kumada, Mineko Yoshiba, Sachie Ibe

Session ID: 1B-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.15.0

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Studies on the rice ball(onigiri) part1

kikuko oda

Session ID: 1B-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.16.0

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Questionnaire-study based on rice dishes (1)

Rice bowl with topping eaten at home

Mika Wakida, Ayako Maeda, Yoko Hamada, Kyoko Takahashi, Hiroko Seo, Na ...

Session ID: 1B-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.17.0

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Questionnaire-study based on rice dishes (2)

Seasoned rice eaten at home

Hiroko Seo, Kyoko Takahashi, Yoko Hamada, Ayako Maeda, Mika Wakida, Ma ...

Session ID: 1B-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.18.0

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Relationship between consumer preference and physicochemical properties of banana

yoshiko shimada, kumiko iijima, fumiko konishi, michiyo kumagai, toshi ...

Session ID: 1C-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.19.0

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Relationship between taste preference and physicochemical properties of pineapple

Kumiko Iijima, Yoshiko Shimada, Fumiko konishi, Mithiyo Kumagai, Sadak ...

Session ID: 1C-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.20.0

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Sensory characteristics and contents of some favorite ingredients of eggplant 'Taya' on traditional vegetables in Yamaguchi

Tomoko Koda, Sumako Takahashi, Yuji Shigefuji, Masahiro Naito, Shigehi ...

Session ID: 1C-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.21.0

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Effect of different kind of starch materials on the mechanical properties of gomatofu (sesame tofu)

Emiko Sato, Eriko Nakano, Masahide Watanabe

Session ID: 1C-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.22.0

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Physical and cooking properties of acorn starch

Eri Yanai, Setsuko Takahashi

Session ID: 1C-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.23.0

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The cooking properties of mitarashi-dango's tare made from hydroxypropylated wheat starch

Kazuko Hirao, Yoko Yoneyama, Tomoko Hamanishi, Setsuko Takahashi

Session ID: 1C-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.24.0

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Utilization of starch as replacement of butter on pie crust

Tomoko Hamanishi, Hideko Sorimachi, Kazuko Hirao, Setsuko Takahashi

Session ID: 1C-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.25.0

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Effects of added starch on heat transfer of food models with phase transition

Noriko Kita, Keiko Nagao

Session ID: 1C-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.26.0

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Relationship between cell wall polysaccharides and rheological properties of immature soybeans with different seed coat color

Mitsuru Shibata, Mami Nagato, Onkoo Rhee, Takeshi Kawai, Terumi Aiba, ...

Session ID: 1C-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.27.0

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Analysis of sugars in vegetavles using capirally electrophoresis

Hideki Horie, Hidekazu Ito, Hiroyuki Kiya

Session ID: 1D-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.28.0

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Changes of sweetness of onion during heating

Katsue Ishii

Session ID: 1D-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.29.0

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Changes of Sugars in boiled various beans

Sachiko Sato, Chieko Kazuno, Noriko Tashiro

Session ID: 1D-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.30.0

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Study on Polyphenolics of Matsukawamochi

Hitoshi Mitsumori, Satoko Hosoda

Session ID: 1D-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.31.0

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Nutritional components and antioxdative activity of Atemoya

Miyo Narita, Yuka Tachiki, Yuka Isobe

Session ID: 1D-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.32.0

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Antioxidant activity of allium vegetables and a comparative study of two assays

sakiko aoyama, nobuyo takada, yukiko yamamoto

Session ID: 1D-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.33.0

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Determination of spin concentration of green tea

Mitsuko Ukai, Aika Abe, Naoko Kodera

Session ID: 1D-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.34.0

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Polar antioxidants in curry leaves (Murraya koenigii)

Hiroe Kikuzaki, Eriko Kajihara, Yukari Tachibana, Nobuji Nakatani

Session ID: 1D-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.35.0

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Vitamin C contents and antioxidant activities of fresh and cooked bitter gourd

Ayumi Fujie, Tamie Oshima, Kazuko Oba

Session ID: 1D-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.36.0

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Some characters of the azuki bean pasts prepared by maltrosyltrehalose syrup

Asako Hatai, Rumi Nakazawa

Session ID: 1E-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.37.0

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Changes of nitrate contents in Komatsuna by storage and various cooking

Komatsun

Rumiko Sugimura, Fumiyo Sako, Seiji Hayano, Tsukasa Muramatsu

Session ID: 1E-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.38.0

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How the degree of boil collapse differs depending with the added seasoning quantities

ASAKO TAMURA, IKIKO KINOSHITA, MAI SASAKI, KAZUNORI SUZUKI

Session ID: 1E-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.39.0

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Effects of wash a way on VC and bacteria number of vegetable

Setsuko Kikuchi, Takeshi Sumino

Session ID: 1E-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.40.0

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Free amino acid composition and bacteria of Kabura zusi and Dikon zusi

Kuniko Aida, Takeshi Sumino

Session ID: 1E-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.41.0

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Survellance about the fermented vegetables sold in Hanoi city, Vietnam.

Yasuhiro Inatsu, Shinichi Kawamoto

Session ID: 1E-a6
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.42.0

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effects of tempeh on the cokking process

miho ohta, kayo shintaku, nobuyuki nozaki

Session ID: 1E-a7
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.43.0

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Antimold activity used as nature food additives(preservative)

ASAKO MAKI, MEGUMI SEKIGUTI, MOTOHIRO NISHIJIMA

Session ID: 1E-a8
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.44.0

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The Influences of the Components Properties of Heshiko (Rice Bran Pickles of Fish) on the Senses Evaluation

Kaori KUBO Mukai, Yukari OGAWA, Ai DAN, Masako HORIKOSHI

Session ID: 1E-a9
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.45.0

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A study of rice flour bread without gluten

Tsukie Ofuku, Chizuru Endo

Session ID: 2A-a1
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.46.0

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The effects of steam on reheating deep-fried food

Akemi Fukumoto, Satomi Uchiyama, Hideko Akashi, Narutoshi Kanazawa

Session ID: 2A-a2
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.47.0

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Basic study on emulsifying properties prepared with diacylglycerol

Approach to solvate layer calculating

Mari MIDORIKAWA, Atsuko SHIMADA

Session ID: 2A-a3
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.48.0

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Basic study on emulsifying properties prepared with diacylglycerol

Effects of egg yolk and pH

Tomoko KAWAKAMI, Kyoko OHASHI, Atsuko SHIMADA

Session ID: 2A-a4
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.49.0

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Studies of conditions for reducing acrylamide generation using Fried Model-materials

Atsushi Matsunaga, Katsuyuki Ishihara, Takayuki Miyoshi, Takashi Nakay ...

Session ID: 2A-a5
Published: 2004
Released on J-STAGE: September 09, 2004

DOIhttps://doi.org/10.11402/ajscs.16.0.50.0

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