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, 2007

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Oral Presentation

Cooking of purple rice by the high temperature steam

Toshiko Yasunobu, Emi Takakuwa, Yasuki Matsumura

Session ID: 2B-a7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.51.0

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Effect of activated enzyme in rice during soaking process on the taste of cooked rice

Emi Takakuwa, Toshiko Yasunobu, Masayo Mimura, Saori Kako, Yumiko Hira ...

Session ID: 2B-a8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.52.0

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Application of furuishita-mai rice powder for "reimen" production

Shinichi Takeyama, Ryo Toyama

Session ID: 2B-a9
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.53.0

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Effects of cornstarch concentrations and acids for the gelatinization and retrogradation for cornstarch

Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari

Session ID: 2B-p1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.54.0

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Cooking properties of steamed breads prepared with rice flour added inulin

Atsumi Kaneoya, Reiko Masaki, Yukiko Hida, Keiko Fujii

Session ID: 2B-p2
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.55.0

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Antioxidantive activity of adzuki bean seed-coat powder and the eluateof adzuki bean seed added in cookies

Hiroko Sasaki, Tomoko Kimura, Mieko Kagaya, Tatsuyuki Sugahara

Session ID: 2B-p3
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.56.0

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Effect of particle-size distribution on properties of cookie prepared from rice flour

Yoshiko Ikawa, Satiko Kodama, Ikuko Takashima, Miku Tanigawa, Kanae As ...

Session ID: 2B-p4
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.57.0

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Effects of gluten addition in rheological properties and in preference components of buckwheat flour batter

Rie Awatsuhara, Nanase Takazawa, Osamu Nikaido, Keiko Nagao

Session ID: 2B-p5
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.58.0

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Effects of monascus koji on breadmaking properties

Mami Takahashi, Hatsue Moritaka

Session ID: 2B-p6
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.59.0

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Effect of rice starches from different origins on the mechanical properties of gomatofu

Emiko Sato, Tomomi Higuti, Katsuyoshi Nishinari

Session ID: 2B-p7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.60.0

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Microstructure and texture of soybean cooked by four methods

Keiko Yoshida, Shigeko Tsurushiin, Kaoru Kumada, Yoko Okamoto, Sachie ...

Session ID: 2B-p8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.61.0

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Study of cookery properties of mucuna beans (3)

Soaking temperature and dissolution

Kumiko Iijima, Ayako Okuyama, Yoshiharu Fujii, Midori Kasai

Session ID: 2B-p9
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.62.0

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Contents of water-soluble vitamins in potato chips

Miyoshi Takayuki, Shinozaki Mayumi, Koga Hidenori

Session ID: 2C-a1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.63.0

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A study on vitamin C in salted pickles of leaf vegetables

Noriko Miyake, Seiko Sakai, Chiemi Endo, Noriko Kasahara, Mayo Nakayam ...

Session ID: 2C-a2
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.64.0

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Nutrient evaluation on chemical compornents and function on dietaly fiber of Parudama

Hiroshi Ishida, Akina Okada, Eriko Takahashi, Hiroko Suzuno

Session ID: 2C-a3
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.65.0

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Freshness keeping technology of cut begetables by herbs etract

Akiko Fukuyama, Emi Nagatomo, Masami Mizutani

Session ID: 2C-a4
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.66.0

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Soysauce level required for japanese radish cooking in large quantities

Tokue Ikeda, Yoshie Ichikawa

Session ID: 2C-a5
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.67.0

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Steaming makes carrot sweeter

Hideki Horie, Rie Hiramoto

Session ID: 2C-a6
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.68.0

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Characteristics of leaf ingredients of "Iwatsunegi"

Ogawa Takuya, Akira Fukushima, Tamotsu Kobayashi, Kousuke Nagai

Session ID: 2C-a7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.69.0

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Prediction of hardness and concentration of salt of vegetable during cooking

Haruna Fujii, Midori Kasai

Session ID: 2C-a8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.70.0

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Taste of compost-cultured vegetables

Yan Liang, Kaoru Kawashima

Session ID: 2C-a9
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.71.0

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DNA protection capability of buckwheat solution extracted by boiled water against hydroxyl radical damage on DNA using the apurinic/apyrimidinic site method

Rie Awatsuhara, Yoshiro Hasegawa, Toshimichi Maeda, Takahiro Nomura, O ...

Session ID: 2C-p1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.72.0

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Chenges in antioxidative property of Okinawa traditional vegetables by difference of cooking method

Megumi Murakami

Session ID: 2C-p2
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.73.0

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Varietal difference in antioxidant activity of eggplant

Tomoko Yamaguchi, Ayako Nakaki, Hiromi Goto, Toshi Nishimoto, Hitoshi ...

Session ID: 2C-p3
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.74.0

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Vegetables prevents oxidant-induced disruption of intestinal epithelial barrier function

You Hashimoto, Megumi Saito, Miho Tajima, Tomoyo Takeno, Mayumi Ito, M ...

Session ID: 2C-p4
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.75.0

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Effect of vegetable on the platelet aggregates

Takuya Ito, Hitoshi Nakamura, Mieko Kawai, Yuzi Kunimoto, Sukie Nishib ...

Session ID: 2C-p5
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.76.0

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Acrylamide contents of the cooking various vegetables

Katsuyuki Ishihara, Miyako Yonezawa, Ayako Hoshino, Hidenori Koga

Session ID: 2C-p6
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.77.0

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Degradation of soybean allergenic proteins by proteinases activated during germination

Takeshi Masaki, Chikako Yamada, Miyuki Yamamoto, Ryoichi Minoshima, Hi ...

Session ID: 2C-p7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.78.0

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Changes in contents of protein dipeptides and free amino acids and DPPH radical-scavenging activity of chicken breast meats during the aging

Atsumi Koide, Yuki Niwa, Tomoko Yamauchi, Kazuko Oba

Session ID: 2C-p8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.79.0

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Characteristics of radical scavenging capability of soy and fish sauces using Fenton reaction-chemiluminescence method

Hiroshi Komoda, Kazuki Harada, Toshimichi Maeda, Mami Ando, Satoshi Ki ...

Session ID: 2C-p9
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.80.0

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Overall evaluation for antioxidative capacity of foods using peroxyl radicals derived from azo compound combined with luminol chemiluminescence

Tomoko Hasegawa, Satoshi Kitao, Mami Ando, Toshimichi Maeda, Kazuki Ha ...

Session ID: 2C-p10
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.81.0

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The heat transfer analysis for charcoal grilled fish

Mayumi Nakamura, Mika Hukuoka, Noboru Sakai

Session ID: 2D-a1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.82.0

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Heat, moisture, and oil transfer during meat cooking with super-heated steam

Noboru Sakai, Chiharu Nakakado, Seiji Takami, Mika Fukuoka

Session ID: 2D-a2
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.83.0

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Improvement in flavor of kamaboko through the addition of emulsified foods

Tomoko Koba, Tomofumi Kimura, Naoto Horii, Takuya Yanagisawa, Takashi ...

Session ID: 2D-a3
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.84.0

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Sensory comparison of several frozen fries of white fish on the market

Junko Yoshida, Hideo Kikuchi, Kaoru Kohyama, Fumiyo Hayakawa

Session ID: 2D-a4
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.85.0

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Measurement of Peroxide Value of Oil in Solid Foods with Near Infrared Reflection Spectra

Yuki Fukumoto, Mayumi Saito, Sadaaki Iibuchi

Session ID: 2D-a5
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.86.0

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A study to discover the best parts of Hinaijidori to be used in soup stock and the time required for heating

Hitoshi Mitsumori, Kyouko Ishikawa

Session ID: 2D-a6
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.87.0

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Development of "egoma"chicken and its application to foods

Fatty acid &.amino acid contents of `egoma` chicken

Ayako Maeda, Yoko Ozawa, Kumiko Nagashima, Ryoichi Hasunuma, Katsuhiro ...

Session ID: 2D-a7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.88.0

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Development of "Egoma" chicken and its application to foods

Sensory evaluation of special products processed with "Egoma" chicken

Yoko Ozawa, Ayako Maeda, Kumiko Nagashima, Katsuhiro Dairaku, Toshiko ...

Session ID: 2D-a8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.89.0

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Changes of tasty components of chicken cooked in different cooking method

Motoko Awazuhara, Sachi Tanaka, Akiko Hayase, Teruhiko Hanasaka, Keiko ...

Session ID: 2D-p1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.91.0

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Study on sensory attributes of chicken cooked in different cooking method

Sachi Tanaka, Akiko Hayase, Teruhiko Hanasaka, Motoko Awazuhara, Keiko ...

Session ID: 2D-p2
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.92.0

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Salt-reducing effect by various vinegar addition in three kinds of soup stock

Mariko Sakamoto, Chiho Okada, Ayumi Inoue, Hirofumi Akano, Keiko Hatae

Session ID: 2D-p3
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.93.0

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Compare of free amino acid content of several kobu soups.

Tomo Takehisa, Maiko Aoki, Chinatu Kasamatu, Motoko Takaoka

Session ID: 2D-p4
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.94.0

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Extraction rate of green teas between some various water

Kazuyo Shibuya, Aya Sakan, Ayaka Ebata, Erika Watabe, Chieko Kazuno, M ...

Session ID: 2D-p5
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.95.0

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Effect of cooking at vegetables on electrolyzed water and reverse osmosis water

Erika Watabe, Ayaka Ebata, Kazuyo Shibuya, Aki Watanuki, Masahiko Kata ...

Session ID: 2D-p6
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.96.0

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The physiological function of cultivated vegetable

Akihiro Ohara, Tetsuji Tanaka, Tsugio Matsuhisa

Session ID: 2D-p7
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.97.0

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The comparative analysis of aroma in Thymus vulgalis L. of preservation

Sachiko Sato, Chieko Kazuno, Motohiro Nishijima

Session ID: 2D-p8
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.98.0

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Changes of volatile compounds of growth process and cooking condition from Japanese pepper

Ayaka Ebata, Mayumi Ueno, Sachiko Sato, Chieko Kazuno

Session ID: 2D-p9
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.99.0

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Changes of aroma components during roasting of miso

Akiko Kosaka, Etsuko Sugawara

Session ID: 2D-p10
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.100.0

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Permeation characteristics of seasoning by vacuum cooking

Sachiko Oshiga, Yukie Yanagisawa

Session ID: 2E-a1
Published: 2007
Released on J-STAGE: August 30, 2007

DOIhttps://doi.org/10.11402/ajscs.19.0.101.0

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