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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Poster Presentation

Cooking culture of ceremonial foods in ishikawa

Experience of Himuro for junior college students

Akiko Kawamura, Kiyomi Nakamura, Yoshie Niizawa

Session ID: 2P-45
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.202.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Environmental Preservation, Nutrition education and Agricultural instruction in Kiryu Univ.

Kimie Nakajima, Etsuko Sekizaki, Akira Senoo, Hiroyuki Hashizume, Chie ...

Session ID: 2P-46
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.203.0

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Survery on cooking education for junior college students

Experience of cooking

Kiyomi Nakamura, Yoshie Niizawa

Session ID: 2P-47
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.204.0

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Comparison of cooking cultures by school lunch menu

Yoshie Niizawa, Akira Nakayasu

Session ID: 2P-48
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.205.0

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A study of dishes on annual events in Kumamoto

Kimiko Numata

Session ID: 2P-49
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.206.0

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Questionnaire survey on Japanese lacquer ware

Sachiko Odake, Fumiyuki Kobayashi

Session ID: 2P-50
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.207.0

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Comparison among 3 regions concerning use of welsh onions to cooking

Maki Sasahara, Yoko Araki, Sakiko Aoyama, Hitomi Yokotani, Fumika Shim ...

Session ID: 2P-51
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.208.0

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A Survey on Japanese New Year's Dishes in the Kinki District(Osaka)

Chizuru Fujimoto, Akiko Uemura, Yuko Higashine, Etsuko Yamamoto, Toyok ...

Session ID: 2P-52
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.209.0

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The present situation of ceremonial foods

Miho Ito, Fumiko Iida, Keiko Fujii, Yuko Iwasaki, Hiro Ogoshi

Session ID: 2P-53
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.210.0

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Recognition and the Quality Characteristic of Awa-Uirou

Ikuko Watanabe, Kazumi Ueta

Session ID: 2P-54
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.211.0

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The transmission of local dishes in Taneichi, Iwate prefectuer

Katsue Ishii, Mayumi Araya

Session ID: 2P-55
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.212.0

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The influence that the cooking class participation of the boy university student gives eating habits custom

Chiho Myojin, Goro Murai, Midori Hondo, Madoka Akiyama

Session ID: 2P-56
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.213.0

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Investigation of color image of food

Yuuko Nakamura, Seirou Kameoka, Masako Hashimoto, Kimie Nakajima

Session ID: 2P-57
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.214.0

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A survey on japanese new year's dishes in the kinki district (shiga)

Hitomi Takahashi, Hiroko lshii, Harue Konishi, Maiko Kurimoto, Mayumi ...

Session ID: 2P-58
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.215.0

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The influence that cooking activity gives elderly person

Mariko Nakamura, Yoko Goto, Minako Goto, Mayuko Hirota, Kayako Hamanak ...

Session ID: 2P-59
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.216.0

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Chemical structure and antioxidative activity of Maillard reaction products formed from histidine with glyceraldehyde

Teruyuki Usui, Hiroko Hashida, Nao Kinoshita, Fumitaka Hayase

Session ID: 2P-60
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.217.0

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QOL of hemiparesis women who is doing cooking activity in daily life

Yoko Goto, Mariko Nakamura, Monako Goto, Kayako Hamanaka, Kazuyuki Kob ...

Session ID: 2P-61
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.218.0

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Investigation of heating characteristics of various types of ovens by using spreadsheet software

Hiroyuki Iyota, Junko Yamagata, Hiroyuki Takasago

Session ID: 2P-62
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.219.0

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Defatting effects and heating characteristics changes of ovens with supplying of steam

Roasting raw pork pate

Keiko Nakamoto, Masumi Ikeuchi, Aki Kawamura, Noriko Akaishi, Kuniko S ...

Session ID: 2P-63
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.220.0

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Research for decrease loee of food

Hitomi Takahashi, yoshiko onaka, Mayu Yamaguchi

Session ID: 2P-64
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.221.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Influence of heat cooking equipment on cooking the consomme soup

Cooking based on the sense of a professional cook

Kuniko Sugiyama, Satomi Sugiyama

Session ID: 2P-65
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.222.0

CONFERENCE PROCEEDINGS FREE ACCESS

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Cooking properties of green nut oil

Emiko Takeyama, Rieko Kosuge, Tomoyo Komuro, Shizu Shinkai, Masako Fuk ...

Session ID: 2P-66
Published: 2010
Released on J-STAGE: August 27, 2010

DOIhttps://doi.org/10.11402/ajscs.22.0.223.0

CONFERENCE PROCEEDINGS FREE ACCESS

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