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

All issues

The Annual Meeting of the Japan Society of Cookery Science, 2005

Displaying 1-50 of 187 articles from this issue

Download citation

Show all abstracts

Oral

The standard to take in vegetables over 350g

Takako Sawada, Yoshie Seto

Session ID: 1B-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.1.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The Cooking and Nutritional Aspects of Tempeh making on Various Species of Rhizopus

kayo shitanku, nobuyuk nozaki, miho ohta

Session ID: 1B-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.3.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Sutudies of Soy beans Tempe

Reiko Arata

Session ID: 1B-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.2.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
On the taste and frequency of eating potatoes in Kyushu

Akiko SAKAMOTO, Kazue TATSUGUCHI, Atsuko KOHNO

Session ID: 1B-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.4.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
General Usage and Changes of Sweet Potato in Kagoshima 4

Regional Difference in Cooking Use of Sweet Potato (1)

Akiko Otomi, Tomoko Shindo, Kazuko Tokuda, Kogiku Takehara, Etsuko Fuk ...

Session ID: 1B-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.5.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
General usage and changes of sweet potato in Kagoshima 4

Regional difference in dish and cuisine of sweet potatoes

Kogiku Takehara, Etuko Hukushiyama, Kaori Yamasaki, Megumi Kido, Suzuk ...

Session ID: 1B-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.6.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effect of fermented milk on intestinal immunity

Mariko Manabe, Yoko Inagaki, Keiko Kumabe, Chika Yokoyama, Fang He, Hi ...

Session ID: 1C-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.7.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Suppression of Increaseing Blood Glucose in Food Material

Hironori MASUI, Toshiki MATSUURA, Ayako UCHIYAMA, Kouji IHARA, Yoshita ...

Session ID: 1C-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.8.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Antioxidative capacity of the processed seafood Kamaboko using the AP site DNA method

Kazuki Harada, Nami Fukuda, Miki Tamaru, Yoshio Makino, Mami Ando, Nor ...

Session ID: 1C-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.9.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effect of improvement of lipid metabolism on germinated sesames aded high cholesterol diet fed on rats

Nobuko Tsujihara, Kinuko Ishiyama, Mayumi Nagashima, Yasuko Fukuda

Session ID: 1C-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.10.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Radical scavenging activities of black cumin seed

Mayumi Nagashima, Sayako Higuchi, Ayano Yagi, Yasuko Fukuda

Session ID: 1C-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.11.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Antioxidative capacity of the gelatin gel food "Nikogori"with soy sauce measured using the ESR and the chemiluminescence methods

Norie Nagatsuka, Kazuki Harada, Mami Ando, Keiko Nagao

Session ID: 1C-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.12.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Some influences on oil oxidation when food with anti-oxidation offect is stir-fried

Shizuka Inoue, Maki Inouchi, Wakako Fujii

Session ID: 1C-a7
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.13.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of potassium chloride and calcium chloride on mechanical properties and salt intensity of agar gel and gellan gum gel

Hatsue Moritaka, Atsuko Shimada

Session ID: 1D-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.14.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Relation between age and obesity of women and their preference on sweet foods

Yoko Hirata, Makoto Yokoyama, Fusao Nishimura, Yukiko Yamamoto

Session ID: 1D-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.15.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Amiloride-insensitive salt taste receptor

Michiko KOBAYASHI, Yukio OKADA, Kazuo TODA

Session ID: 1D-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.16.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Taste of home meal replacement

KAORU KAWASHIMA, CHIGUSA KOMATSU, YOSIE TAKAMATSU, YAYOI SATOU, SHIHO ...

Session ID: 1D-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.17.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Antibacterial Activity of Glycine Sodium to Hamburger Steaks and Taste

Masako Saita, Ai Hasegawa, Tomone Horikawa, Megumi Sekiguchi, Asako Ma ...

Session ID: 1D-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.18.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Microbial contamination of commercial rice ball (salmon roe)

Asako Maki, Youko Suzuki, Chiharu Nakamura, Motohiro Nishijima

Session ID: 1D-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.19.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Transfer of styrene monomer for foods by packages and residue after cooking

Hiroshi Ishida, Hiroko Suzuno

Session ID: 1D-a7
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.20.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Manufacturing condition and quality of tofu made with flaxseed

Kyoko Tsutsui, Junko Tsudzuki

Session ID: 1E-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.21.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of egg white powder containing fatty acids on meat patty

MINORI KAYANUMA, TOMOHIRO EZAKI, HAJIME HIRAMATSU, SHINOBU AOYAMA

Session ID: 1E-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.22.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The effects of cooking methods on composition of free fatty acids in fish meat.

Sachiko Matsumoto, Iku Sugisawa, Kenichi Tsukamoto

Session ID: 1E-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.23.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of Cooking on Properties of Dietary Fiber Contained in Sweet Potato

Natsumi Yamanaka, Noriko Ogawa

Session ID: 1E-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.24.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Changes of Dietary Fiber contents in Pine skin during heating and storage

Hitoshi Mitsumori, Naomi Sato

Session ID: 1E-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.25.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Effects of Meal Style Structure on Carbon Dioxide Emission

Yoko Shimiya, Yuuko Suto, Osato Miyawaki

Session ID: 1E-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.26.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Eating Style of Bonito in Edo Period

Kazuyo Kouno, Eriko Kiyoura, Midori Kasai, Keiko Hatae

Session ID: 1F-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.27.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
On the traditional eating habits of cod and its regional characteristic

setsuko imada

Session ID: 1F-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.28.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
"Garagaraoroshi" of the Simookubo Area in Suzuka City Mie

Setsuko Okano, Chizuko Hotta

Session ID: 1F-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.29.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
One consideration of the dietary education about a traditional food

The tradition actual condition of traditional food and its background on a primary schoolchild in the Onomichi district

taeko arita, setsuko imada

Session ID: 1F-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.30.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Trends in ceremonial foods in homes of female college students

Misuzu Matsumoto

Session ID: 1F-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.31.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Comparison of traditional cooking and use of dry radish between Japan and Taiwan

Toshiko Fukunaga

Session ID: 1F-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.32.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
tororomeshi rice as the New Year's ritual food

balometer of East -West food culture

Keilko Baba, Noriko Nakano

Session ID: 1F-a7
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.33.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Survey concerning table manners (part1)

Tradition of discipline from her parents to femail students

Etsuko Imai, Kyoko Tsuchiya, Hiroko Masuda, Saori Watanabe, Naoko Wada

Session ID: 2A-a1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.34.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Survey concerning table manners (part2)

Relation of the table manners, life values or eating habits

Kyoko Tsuchiya, Etsuko Imai

Session ID: 2A-a2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.35.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Investigation of student's eating habits and consciousness

hiroko saitou, tokiko matumoto

Session ID: 2A-a3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.36.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The effect of parent's cooking behavior with children on children's interest for meal

Ayumi Kataoka, Toyoko OKUDA, kimiko Otani

Session ID: 2A-a4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.37.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Cooking in Kindergarten as a Nursery Education

Teruko Abe, Yukie Kakiyama

Session ID: 2A-a5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.38.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Regional characterization of bean dishes in the world

Masami Yoshida, Yuko Sugawara, Kiyoshi Goto

Session ID: 2A-a6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.39.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
How humans in the Paleolithic era have eaten the acorn.

Hajime Hatta, Kana Okamoto, Chuji Suzuki, Yasutami Nishida

Session ID: 2A-a7
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.40.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Local color of the fish cookery in Ishikawa

Akiko Kawamura, Yoshie Ukeda, Rie Awatsuhara, Yoshie Niizawa, Kiyomi N ...

Session ID: 2A-a8
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.41.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The characteristics of seafood dishes in different age groups in Yamaguchi prefecture

Nahoko SAKURAI, Reiko HANAI, Mami ANDO, Tomoko KODA, Hiroko IKEDA, Yum ...

Session ID: 2A-a9
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.42.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Using of Fishes and Shellfishes in Shimane Prefecture

- Regional Characteristics and Succession -

Motoko Okuno, tidue sakane

Session ID: 2A-a10
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.43.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Survey on utilization and degree of recognition of vegetables, potatoes and fishes of Chiba prefecture-made

Akiko Maruyama, Hiro Ogoshi

Session ID: 2A-a11
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.44.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Physical condition and eating habits on female junior college student

Hiroko Shinagawa, Seiko Tomiyoshi, Masako Takamasu

Session ID: 2A-p1
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.45.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Breakfast intake in university freshmen who learn health science in Aichi Prefecture

Ayu Muto, Tomoko Yamauchi, Hiroko Minami

Session ID: 2A-p2
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.46.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Suvey on daily meal of the elderly

Kumiko Iijima, Sadako Toda, Chinatsu Kasamatsu, Yoshiko Shimada, Midor ...

Session ID: 2A-p3
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.47.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Studies on the rice ball(part2)

kikuko oda

Session ID: 2A-p4
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.48.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
The use of spices for home cooking of students' family in Kansai area

Satsuki Fujimoto, Chiho Shimamura, Masumi Ikeuchi, Noriko Hanasaki, To ...

Session ID: 2A-p5
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.49.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract
Research survey of Japanese consumers on texture lexicon

Fumiyo Hayakawa, Kana Ioku, Sayuri Akuzawa, Chie Yoneda, Yasumasa Baba ...

Session ID: 2A-p6
Published: 2005
Released on J-STAGE: September 13, 2005

DOIhttps://doi.org/10.11402/ajscs.17.0.50.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Register with J-STAGE for free!