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, 2010

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Oral Presentation

Bread-making quality of the bread using black rice flour

Ayuko Nagayasu, Megumi Shouno, Michiko Fujikura, Hideaki Tsuji, Miki H ...

Session ID: 1A-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.1.0

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Study on antioxidant capacity of the bread using black rice flour

Miki Hiemori, Megumi Syouno, Hitomi Nouno, Ayuko Nagayasu, Hideaki Tsu ...

Session ID: 1A-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.2.0

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Influence on human body of the black soybeans kowameshi intake

Mieko Kagaya, Tomoko Kimura

Session ID: 1A-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.3.0

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Sensory evaluation of baked flour starch product which is made of dough added with freeze-dried peel of a commercial orange.

Yukinori SATO

Session ID: 1A-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.4.0

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Basic study of preparation of gluten-free rice flour bread

Akiko Osaki, Tomoko Ichikawa

Session ID: 1A-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.5.0

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Effect of D-psicose on the physical properties of gyuhi (kneaded glutinous rice flour dough

Shoichi Gohtani, Shinya Ikeda, Chiharu Furuta

Session ID: 1A-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.6.0

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Analysis of taste of whale sauce as new seasoning and change in chemical composition during fermentation

Kazuki Harada, Hiromi Kuwahata, Toshimichi Maeda, Yoshiro Hasegawa, Ma ...

Session ID: 1B-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.7.0

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Improving the physical quality of egg white gels with proteases

Sachie Abe, Tomiko Asakura, Wakako Eto, Mizuho Nishinoaki, Kiyoshi Tok ...

Session ID: 1B-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.8.0

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Cooking properties and anti-oxidative activity of pudding with bittern added

Kumi Sato, Yurie Ogawa, Keiko Nagao

Session ID: 1B-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.9.0

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Study of food intake for prevention and therapy of food allergy

Chikako Yamada, Takeshi Masaki, Hidehiko Izumi

Session ID: 1B-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.10.0

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Effect of added egg on the dynamic viscoelasticity of the cheesecake

Kazumasa Mizuo

Session ID: 1B-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.11.0

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Characteristics of meringue preparated in copper bowl

Satoru Shimofuji, Kimiko Otani, Keiko Tomita, Motoko Matsui

Session ID: 1B-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.12.0

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Influence of sodium chloride concentration on texture of pickles

Yumi Makabe, Junro Tanii

Session ID: 1C-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.13.0

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Evaluation for antioxidant activity of lipid-soluble coloring matters in vegetables by photocatalytic reaction

Megumi Gunji, Satomi Koyoshi, Yoshimi Suzuki, Maki Endo, Hitomi MIyabe ...

Session ID: 1C-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.14.0

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Changes in polyphenol and lutein content under different cooking in the leaf of "Suioh" ,a sweetpotato cultivar for tops utilization

Terumi Sugawara, Yumi Kai, Koji Ishiguro, Tomoyuki Oki, Ikuor Suda, Yu ...

Session ID: 1C-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.15.0

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Antioxidant activity of vegetable powders measured by the oxygen radical absorbance capacity method

Hideaki Yoshidomi, Yumi Iyoda, Hiromi Kuwahata, Toshimiti Maeda, Kazuk ...

Session ID: 1C-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.16.0

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Quality evaluation of sautes from onion cultivars grown in Hokkaido.

Mamiko Shimanuki, Rikiya Kishida

Session ID: 1C-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.17.0

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Relationship between softening and pectic substances of potatoes (may queen) during cooking

Hiroko Kuwada, Ai Teramoto, Yuri Jibu, Mayumi Tabuchi, Sachiko Makio, ...

Session ID: 1C-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.18.0

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Evaluation of Sour taste of fruit vinegar

Hiromi Yamashita, Yurie Taga, Nobuko Komiyama, Natsuki Ganeko, Masumi ...

Session ID: 1D-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.19.0

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Bitter taste of hydrophylic inorganic salt

Satoru Iiyama, Shu Ezaki, Miki Yahiro, Kiyoshi Toko

Session ID: 1D-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.20.0

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Effect of storage conditions on the foaming characteristecs of matcha

Hiroko Ikeda, Junko Sonoda, Shin-ichi Sawamura

Session ID: 1D-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.21.0

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Foam size and forming property of matcha varying with particle size and milling method

Shin-ichi Sawamura, Masaki Ichitani, Hiroko Ikeda, Junko Sonoda

Session ID: 1D-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.22.0

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Changes in Consumer's Attitudes towards Cooking oil

Chika Sakurai, Aiko Kobayashi, Masahito Nishihara

Session ID: 1D-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.23.0

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Salt-reducing Effect of Low-salt Soy Sauce Containing Potassium Chloride and Acidic Amino Acids

Saki Kojima, Hisae Ogawa, Yuki Kaneko, Shin Koike, Jun Kohori

Session ID: 1D-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.24.0

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A survey of eating for local dishes in kagoshima prefecture among junior college female students

Tomoko Shindo

Session ID: 1E-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.25.0

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Physical Properties, Ease of Swallowing and Behavior of the Bolus through the Pharynx of a Mixed Gel-Sol Food Based on Grated Yam

Tomoko Takahashi, Takaharu Nito, Nirou Tayama, Hiro Ogoshi

Session ID: 1E-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.26.0

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A study of consciousness on cooking habits and skills in college students.

-A comparison between major in food or others-

Onkoo Rhee, Natsuko Yukawa, Naoko Komenami, Ayumi Suda

Session ID: 1E-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.27.0

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Comparison of recognition for Allium vegetables of university students in 3 regions of Japan

Sakiko Aoyama, Hitomi Yokotani, Fumika Shimizu, Maki Sasahara, Yoko Ar ...

Session ID: 1E-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.28.0

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Change of child lunch boxes through lady and cook magazines

Misuzu Tateno, anna Hamamori, hiroko Okubo

Session ID: 1E-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.29.0

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On running a nutrition coopperative cookhouse

An example mikawa orimono kyoudousuijiba

Keiko Baba, Noriko Nakano

Session ID: 1E-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.30.0

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Applying proteases to the material recycling of waste bread

Tomomi Watanabe, Mizuho Nishinoaki, Yurie Kimura, Wakako Eto, Sachie A ...

Session ID: 2A-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.31.0

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Cooking properties of bread made with cooked sticky rice

Tomoko Kondo, Kazuko Hirao, Setsuko Takahashi

Session ID: 2A-a2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.32.0

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On the processing characteristic of the rice powder by the instantaneous high pressure processing

Ayumi Takemoto, Yasufumi Kudoh, Nami Mimaki, Shigeru Itoh

Session ID: 2A-a3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.33.0

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Effects of addition starch on the texture of sweet potato raice cake

Sonoko Ayabe, Kazuko Satomi, Chihiro Honma

Session ID: 2A-a4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.34.0

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Effect of Tapioca Starches on the Properties of Sponge Cakes

Chikage Kikuta, Kazuki Sakai, Masako Kawanishi (Asaoka), Keiko Iwaki, ...

Session ID: 2A-a5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.35.0

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Effects of wheat gluten contents, the number of times of rolling and the time of letting the dough on the rheological properties and taste of udon noodle made from rice.

Chinatsu Ando, Yuto Fukui, Minori Suizu, Wakako Fujii

Session ID: 2A-a6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.36.0

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Relation between rice quality and aminopectine content of japonic rice powder

Toshiko Fukunaga, Kaholi Osaka, Kumiko Nagashima, lyoichi Hasunuma, Ay ...

Session ID: 2A-a7
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.37.0

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Antioxidant activity of processed soybean foods measured by the oxygen radical absorbance capacity method

Kazuko Shimada, Saori Miyata, Kanako Fujino, Yohei Omizu, Chigen Tsuka ...

Session ID: 2A-p1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.38.0

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Rice preference survey and sensory evaluation of ''Yumepirika'' ,Hokkaido new rice variety,in Sapporo region and Tokyo region

Shinichi Yoshida, Sakiko Fujikawa, Hideo Fujita, Mio Yokoe, Shuso Kawa ...

Session ID: 2A-p2
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.39.0

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Examination of additives for quality improvement of bread made from rice flour

Yuuto Fuku, Chinatsu Ando, Minori Suizu, wakako Fujii

Session ID: 2A-p3
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.40.0

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Study of cookery properties of mucuna beans(_VI_)

Control method of L-DOPA and palatability of the cooking product of Hasshomame

Kumiko Iijima, Ayano Ushiyama, Midori Kasai

Session ID: 2A-p4
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.41.0

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Baking characteristict of rice and coarse cereal floures used as wheat substitution

Naoko Ibe, Syunsuke Ootubo, Yoshiko Wada, Atsuko Higo

Session ID: 2A-p5
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.42.0

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Effect of maltitol on the degradation of lactosucrose in bread.

Yoshihiro Nishida, Yukinobu Uchida, Hiroyoshi Takemori, Shouji Ikegami ...

Session ID: 2A-p6
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.43.0

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Specialties and the bread-making qualities of naked barley flour

Eri Ohsaka, Toshio Hiraki, Sumio Bushisue, Shinsei Sasayama, Hisaya My ...

Session ID: 2A-p7
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.44.0

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Evaluation of Physical Properties and Preference of Deep-frying Dough

KONO Yukari, NAGAO Keiko

Session ID: 2A-p9
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.46.0

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Effect of differet milling methods on properties of rice flours

Takuya Ogawa, Kousuke Nagai

Session ID: 2A-p10
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.47.0

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The changes in amount of RS and physical properties of mannan addition rice during storage.

Mutsumi Ogawa, Tomoka Nakamura, Kanako Ishihara, Kumiko Nagashima, Tsu ...

Session ID: 2A-p11
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.48.0

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Characterization of fermented rice-noodles produced by using extruder

Mika YAMAMOTO, Miyuki KATOH, Panthitra PHROMRAKSA, Hiroko NAGANO, Chir ...

Session ID: 2A-p12
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.49.0

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Changes of oil-absorption rate and texture during frying process of rice bread crumbs

Tomoko Yamaguti, Haruka Ishida, Sumiko Odani

Session ID: 2A-p13
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.50.0

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Characteristics of soy milk foam by blowing microbubble

(3) Effects of foam production methods on foam stability and bubble size growth

Mitsuyo Tsuge, Hiro Ogoshi

Session ID: 2B-a1
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.51.0

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