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, 2006

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Oral Presentation

Culinary Education for Men and Women in "HOCHO ANBAI" magazine

Miki Imai

Session ID: 1A-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.1.0

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the facts about oshizusi or sushi pressed with a mold in owase-city and in miyama

Setsuko Okano, Chizuko Hotta

Session ID: 1A-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.2.0

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Tororomrshi rice as the New year's ritual food

A balometer of EAST-WEST food culture

KEIKO BABA, NORIKO NAKANO

Session ID: 1A-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.3.0

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The origin of Gobo-mochi

Relation with Korean confectionery

Nobuko Hashizume

Session ID: 1A-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.4.0

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A Study on "Shimi-Mochi" in Remote Region of Fukushima Prefecture,

Toshiko FUKUNAGA, Fumiko MAEDA, Rika KUROKAWA, Yoko OZAWA, Kumiko NAGA ...

Session ID: 1A-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.5.0

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Fish cookeries of Okinawa, south island (2)

comparison between a kind of the fish and shellfish which we used and generations of a recipe

Miwa Tahara, Kiyoko Higashimori, Sumiko Kinjo

Session ID: 1A-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.6.0

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Eating habit of Bonito in Okinawa

Kazuyo Kono, Keiko Hatae

Session ID: 1A-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.7.0

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The morphology of Udon examined by CLSM in relation to viscoelastic properties

TAKAO NAGANO

Session ID: 1B-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.8.0

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Effects of addition of several starches and active gluten on properties of hand-made noodles

Kumiko Okada, Tomoko Ichikawa, Michiko Shimomura

Session ID: 1B-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.9.0

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Effect of lemon flavonoid powder on breadmaking properties(Part 2)

Kanae Oyabu, Yosiaki Miyake, Masanori Hiramitsu, Tomoko Kimura

Session ID: 1B-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.10.0

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Bread making that use microorganism enzyme in wheat flour fermentaed food.

Mitsuyo Hori, Hiroko Nagano

Session ID: 1B-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.11.0

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Baking quality of yukichikara which was damaged by rain

yoshiko kikuchi, ryo toyama

Session ID: 1B-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.12.0

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Effect of sugars on the physical properties and puffing of chou paste

Hirofumi Kado

Session ID: 1B-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.13.0

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Toward the Production of Biscuits with Low Glycemic Index (Part 1)

The Property and Preference of Biscuits Containing Maltitol and Fructooligosaccharides

Sachiko Ohkita, Noriko Hanasaki, Taeko Kuragano, Yoshiko Wada

Session ID: 1B-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.14.0

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Analysis of multilayer water content using some models of water sorption for various commercial confectionaries

Yukinori SATO, Yushiko WADA, Atsuko HIGO

Session ID: 1B-a8
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.15.0

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the protective effects of vegetables on oxidative damage in intestinal epithelium

Mariko Manabe, Naoko Kuga, Asami Makino

Session ID: 1C-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.16.0

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cooking property and antioxidative activities of soaking liquids of uchimame in fukui prefecture

Rina Yanagihara, Mami Sato, Hiroko Tani

Session ID: 1C-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.17.0

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Effect of low temperature steeaming on shelf life of cut cabbage and black gram sprouts

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

Session ID: 1C-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.18.0

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Function of commodities on ginger

Masami Yoshida, Yuu Utida, Yumi Yoshida

Session ID: 1C-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.19.0

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The effect of boiling time on the taste compounds and vitamin C contents of Edamame (vegetable soybeans)

Noriko Miyake, Seiko Sakai, Ayumi Ikarashi, Tadao Kurata

Session ID: 1C-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.20.0

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A Cookery Device of the Eatable Root Vegetables

Tomoko TAKAHASHI, Aki KAWANO, Hiro OGOSHI

Session ID: 1C-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.21.0

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Superiority of the nutrient compornents contained in unnecessary parts of celery

hiroshi ishida, naoko irita, hiroko suzuno

Session ID: 1C-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.22.0

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Influence of Organic cultivation on components of spinach

TAKUYA OGAWA, MITSUHIKO FUJISAWA, KOHSUKE NAGAI

Session ID: 1C-a8
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.23.0

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Production of propanal in boiled sardine volatiles

Kayoko Kasahara

Session ID: 1D-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.24.0

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Change of lipid oxidation and fatty acid composition in sandfish

Sachiko Matsumoto, Misako Suzuki, Tomoko Kurosawa, Kenichi Tsukamoto

Session ID: 1D-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.25.0

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Anti-oxidative effect of "Katsuo-dashi" during cooking

Aki Nashimoto, Minako Inamori, Sanshirou Takagi, Hideki Matsuda

Session ID: 1D-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.26.0

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Investigation of Radical Scavenging Activity between "Arabushi-dashi" and "Karebushi-dashi"

Jun Yamada, eri igarashi, hideki matsuda

Session ID: 1D-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.27.0

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Peroxyl radical scavenging activity of fish sauce made by residues of salmon processing

Kazuki Harada, Mai Kiritoshi, Ikue Murakami, Toshimichi Maeda, Yutaka ...

Session ID: 1D-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.28.0

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Lipid oxidation of fish and fish oil during storage

Yukiko Yamamoto

Session ID: 1D-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.29.0

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Analysis of components and taste evaliation of `Heshiko`(traditional food of Fukui)

Emi Sakaguchi, Mami Sato, Hiroko Tani

Session ID: 1D-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.30.0

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Chemical changes in food constituents and microbial flora of fermented mackerel sushi during processing

Kaori Mukai Kubo, Rie Matsui, Masako Horikoshi, Chika Itoga, Yuka Isob ...

Session ID: 1D-a8
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.31.0

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Effect of heat cooking on the allergens in wheat

Miki Hiemori, Yoriko Masuda, Masumi Kimoto, Hiromi Yamashita, Hideaki ...

Session ID: 1E-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.32.0

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New function of soy sauce: The promotive effect of soy sauce on iron absorption

Yuko Nagatani, Norihiro Magishi, Nozomu Tokuriki, Makio Kobayashi, Yos ...

Session ID: 1E-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.33.0

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The Changes of the tone of color on Tempeh with Fermented Progressand and apply Tempeh to Cook.

Kayo Shintaku, Nobuyuki Nozaki, Miho Ohta

Session ID: 1E-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.110.0

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The relationship between swallowing and rheological property of agar gel and gelatin gel

Hatsue Moritaka, Mami Takahashi, Fumiko Nakazawa

Session ID: 1E-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.35.0

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Antioxidative activities and desirability of oil added black cumin seed

Mayumi Nagashima, Youko Ishikawa, Tomomi Nakamaru, Youko Nimura, Junko ...

Session ID: 1E-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.36.0

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Effects of pigment productions of Monascus anka sp. on various carbon sources

MAMI TAKAHASHI, HATSUE MORITAKA

Session ID: 1E-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.37.0

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Survival of lactic acid bacteria in the acid by the entrapment into W/O/W emulsion

Yuka Isobe, Asami Mizuno, Masatsugu Yamashita, Miyo Narita

Session ID: 1E-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.38.0

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Elution property of flavonoids in Niihime fruit, sour citrus fruit, on cooking and food processing

Yoshiaki Miyake, Mamiko Takagi, Soonja Han

Session ID: 1E-a8
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.39.0

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A study of cooperative kitchens in modern Japan

Drawing a comparison between Aichi and Saitama Prefecture

KEIKO BABA, NORIKO NAKANO, RYOUKO UNO

Session ID: 2A-a1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.40.0

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Improving the eating habits of children

-Research into their likes and dislikes of vegetables-

Mami ANDO, Atsuko KAGOSHIMA, Tomoko KODA, Yoshiko GOTO

Session ID: 2A-a2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.41.0

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The influence of technical cooking skills on elementary school children's preferences for fruit.

Wakako Tsuda

Session ID: 2A-a3
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.42.0

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Investigation of Junior high school student's eating habits and consciousness

hiroko saitou, tokiko matumoto

Session ID: 2A-a4
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.43.0

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Survey on the Eating habit of Home meal

Hisae Ogawa, Teruko Toyada, Mioko Toyomitsu

Session ID: 2A-a5
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.44.0

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Questionnaire survey of daily meals eaten by French in Alsace

Yoko Tanisawa, Keiko Nakatani, Keiko Hatae

Session ID: 2A-a6
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.45.0

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Survey research on dietary education

Yoko Ishikawa, Mayumi Nagashima, Yasuko Fukuda

Session ID: 2A-a7
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.46.0

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Factors influencing palatability of deep fried dish

Megumi Murakami, Mami Ando, Tomoko Fujimura-Ito, Sachiyo Inoue, Natsuk ...

Session ID: 2A-a8
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.47.0

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Influence of visual factors on taste

Materials and dining styles of table ware

Mioko Toyomitsu, Maira Komiya, Hisae Ogawa, Nakako Matsumoto

Session ID: 2A-a9
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.48.0

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Scaling of several abstract words for describing flavor through questionnaires

Fumiyo Hayakawa, Hitomi Nakai, Yuko Kusakabe, Yoichiro Shindo

Session ID: 2A-p1
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.49.0

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Setting the standard amount of protein of the main dish, as a main source of protein supply

Takako Sawada, Yoshie Seto

Session ID: 2A-p2
Published: 2006
Released on J-STAGE: September 07, 2006

DOIhttps://doi.org/10.11402/ajscs.18.0.50.0

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