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, 2009

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Poster Presentation

Investigation of the actual conditions of cooking activities for elderly people with senile dementia in group home

Chiho Myojin, Akiko Sakaguchi, Naomi Nagai, Chihiro Fujita, Yuri Moteg ...

Session ID: 1P-62
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2062.0

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Survey on the uses of thickening agent in special nursing homes for elderly

Etsuko Imai, Satomi Kobayashi, Mayumi Sekiya

Session ID: 1P-63
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2063.0

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Textural properties of vegetable cooking for the persons with the difficulty in mastication and swallowing and the dysphagia diet

Hong Leng, Tomoyo Tajima, Tomomi Ogata, Asako Kojima, Ai Tokifuji, Kei ...

Session ID: 1P-64
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2123.0

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Nutritional support program for public in disaster

Naoko Kitano, Nathuki Ganeko, Rumi Yoshida, Mituko Hashimoto, Ikuyo Ka ...

Session ID: 2P-1
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2064.0

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Pruduction and quality evaluation of "Kozakineri" (vinegared rice-based foods).

Mari Sugawara, Atsuko Kato, Fumika Sato, Chiaki Sugawara, Toru Takahas ...

Session ID: 2P-2
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2065.0

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reflections on the results of the questionnaire survey on the traditional "noppei" dishes in niigata by students at niigata women's college

Emiko Sato, Kazumi Tsutsui

Session ID: 2P-3
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2066.0

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A taste of miso soup in the kannsai district

Kayoko Miura, Mami Uota, Yumi Kataoka, Yuki Kitao, Yui Yanagita, Kazue ...

Session ID: 2P-4
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2067.0

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The cooking class in the Taisyo period in Oita

Chieko Nishizawa

Session ID: 2P-5
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2068.0

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Study on the New year's dishes in kagoshima

Kaori Yamazaki, Asayo Miyauchi, Suzuko Hokanishi

Session ID: 2P-6
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2069.0

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Analysis of details in eco-cooking education effect to students majoring in home economics education

Ayako Mikami, Reiko Matsuda, Kumi Sato, Keiko Nagao

Session ID: 2P-7
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2070.0

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The environmental education and garbage reduction activity of Kiryu University's dietitian traning course

kimie Nakajima, etsuko Sekizaki, akira Senoo, hiroyuki Hashizume, kayo ...

Session ID: 2P-8
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2071.0

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Survey on cooking education for Junior college students

Experience of cooking

Kiyomi Nakamura, Yoshie Niizawa

Session ID: 2P-9
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2072.0

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Effect of education on cooking skills among college students

Mitsuyo Hori, Madoka Hirashima, Yuka Isobe, Hiroko Nagano

Session ID: 2P-10
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2073.0

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A taste survey taken on female university students concerning bread made from domestic and imported wheat flour

Miyo Hughes, Akiko Taniguchi(Yamada)

Session ID: 2P-11
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2074.0

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The relationship between eating habits and taste sensitivity in female university students

Yoshiko Kato

Session ID: 2P-12
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2075.0

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Skipping breakfast may induce reproductive dysfunction in post-adolescent female college students

Tomoko Fujiwara

Session ID: 2P-13
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2076.0

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A research on dietary supplement use in junior college students

Nobuko Toki

Session ID: 2P-14
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2077.0

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Survey of consciousness of dietary life for longevity in Chinese and Japanese middle-aged people

Natsuko Yukawa, Tengfei Li

Session ID: 2P-15
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2078.0

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Invesigation about the eating habits of the senior citizen

Comparison with a care prevention classroom participant and the nonparticipant

Mutsumi Fujita, Yoshiharu Hoshiyama

Session ID: 2P-16
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2079.0

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Relationship between the attitude of healthy diet and cooking or eating frequency of deep fried dishes

Tamako Nishiike-Wada, Mami Ando, Tomoko Fujimura-Ito, Sachiyo Inoue, K ...

Session ID: 2P-17
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2080.0

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Attempt of nutrition education in "healthy Issiki 21" in Aichi Prefecture Isshiki-cho that is town of nutrition education

The Cabinet Office nutrition education promotion committee Sunada Toshiko lecture"It is happy and nutrition education. "

Mihoko Tsubouchi, Jiro Yokoyama, Makoto Mitsuya, Toshiko Sunada, Masae ...

Session ID: 2P-18
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2081.0

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A case of study on food education program of cooperation with shiba comminity for buckwheat noodles

Sachiko Sato, Yasuhiro Kozuki, Mariko Tamiya, Chika Kitaoka

Session ID: 2P-19
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2082.0

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Growth environment investigation of sesame seeds in Africa northern part and circulation situation of the world

Masae Ito, Makoto Mitsuya, Tatsuo Hattori

Session ID: 2P-20
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2083.0

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Hedonic preference of boiled rice by addition of lemon balm

Hitomi Nakagawa, Mai Kojima, Soonja Han, Yosiaki Miyake

Session ID: 2P-21
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2084.0

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Study on the Prediction Model for Sensory Evaluation of Fry Coat Made in Bread Powder Mixed with Minor Cereals

Toshio Kawano, Rie Shimidzu, Kenji Koumoto, Masatoshi Maeda, Ayaka Shi ...

Session ID: 2P-22
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2085.0

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Consciousness, intake and sensory evaluation of rice-flour-bread

Kumiko Fujii, Yoshimi Ohno, Fumie Kajitani, Yaeko Kasai

Session ID: 2P-23
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2086.0

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Application of whole grain quinoa powder to healthy food for food service

Makiko Nakashima, Chiyoko Yokokama, Keiko Fujii

Session ID: 2P-24
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2087.0

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Microstructure of the surfaces on "seiko" particles and isolation of konjak starch from "tobiko"

Fumiko Ohno, Yaeko Kasai, Etuko Araki, Ayumi Yamagiwa, Masayuki Kugimi ...

Session ID: 2P-25
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2088.0

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Utility of buckwheat noodle with added arum root gel as cooked noodle

Mizue Sawada, Rie Awatsuhara, Kaori Hosoda, Kouichi Tsuchida, Keiko Na ...

Session ID: 2P-26
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2089.0

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The effect of organic acid on the contents of vitamin C in salted pickles of leaf vegetables

Noriko Miyake, Seiko Sakai, Emiko Suzuki, Tadao Kurata

Session ID: 2P-27
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2090.0

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Evaluation of nutrient contents and antioxidant activity in Yamatoyasai

Tomoko Yamaguchi, Hatsuyo Hara, Hitishi Takamura

Session ID: 2P-28
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2091.0

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Effects of cooking procedures on the antioxidant activity of coloured potatoes

Riko Katahira, William Mullen, Kazuya Hayashi, Seiji Tamiya, Kazuyuki ...

Session ID: 2P-29
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2092.0

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Binding property of vegetable extract to plasma protein and its antioxidant capacity.

Sonoko Ninomiya, Miyuki Deguchi, Yasuko Takei, Masami Nishimura, Kinuk ...

Session ID: 2P-30
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2093.0

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Effect of six types of polyphenolic compounds on peroxynitrite

Megumi Murakami

Session ID: 2P-31
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2094.0

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Influence of sub-material and heating method on polyphenol content and antioxydative activity of Neri-soba

Yuka Tanei, Rie Awatsuhara, Keiko Nagao

Session ID: 2P-32
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2095.0

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Effects of the difference among a few kinds of water processing on the physical properties and preference for cooked foods

Kumi Sato, Noriko Kita, Norie Nagatsuka, Kazuko Kato, Keiko Nagao, Mas ...

Session ID: 2P-33
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2096.0

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Relationship of green tea taste and water hardness

Chieko Kazuno, Sachiko Oda, Ayaka Ebata, Takehiro Matsumoto, Naoki Hig ...

Session ID: 2P-34
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2097.0

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Food of for Ulva pertusa

Atsuko Yamamoto, Atsumi Koide

Session ID: 2P-35
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2098.0

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Effect of alginic acid on hyperphoshatemia in 5/6 nephrectomized rats.

Kanako Katai, Yuka Kimura, Kaori Sugisaki, Hiroko Kikuchi

Session ID: 2P-36
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2099.0

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Preference for "iri-sake", seasoning in Edo-period

sensory evaluation on female university students

Etsu Kishida, Shinobu Tominaga

Session ID: 2P-37
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2100.0

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Studies on the some properties of clotted cream

Kazumi Kikuchi

Session ID: 2P-38
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2101.0

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Examination of tempe by dry okara and defatted sesame flour

Sadako Takasaki, Saori Tajima

Session ID: 2P-39
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2102.0

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A study about the preparation of the pidan which used a quail egg.

Kumiko Akiyama

Session ID: 2P-40
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2103.0

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The comparison of the quantity of salt equivalency to be included in commercial side dish food boiled and seasoned and handmade food boiled and seasoned

Chiyoko Kawaraya, Momoko Kabata

Session ID: 2P-41
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2104.0

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The effects of added corn oil on the perception of sweet tastes

Yoko Okamoto, Keiko Yoshida

Session ID: 2P-42
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2105.0

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Taste evaluation of powdery corn soup with instrumental analysis

Kazuaki Nishio, Masahiko Atobe, Eriko Sato, Yukihisa Kato

Session ID: 2P-43
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2106.0

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Evaluation of heating characteristic of high viscous foods

Haruna Kawakami, Mika Fukuoka, Noboru Sakai

Session ID: 2P-44
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2107.0

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Emulsifying properties of diacylglycerol

Kyoko Ohashi, Atsuko Shimada

Session ID: 2P-45
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2108.0

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Flavor analyses of soup stock made from dried shiitake mushroom (Lentinus edodes ) by SAFE and SDE methods

Yukiko Tokitomo, Takashi Tabei

Session ID: 2P-46
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2109.0

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Effect of preparation method on glutamic acid content in dried bonito-konbu kelp soup stock

Tomoko Koda, Mami Ando, Yoshiko Goto

Session ID: 2P-47
Published: 2009
Released on J-STAGE: August 28, 2009

DOIhttps://doi.org/10.11402/ajscs.21.0.2110.0

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