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, 2011

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Poster Presentation

Changes in polyamine contents of mushrooms before and after heating

Chizuru Endo, Naoyoshi Nishibori

Session ID: A2p-26
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.51.0

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Influence that mushroom dried by light irradiation gives stock

Hirotaka Suzuki, Hidetoshi Aoki, Atusi Fujimori

Session ID: A2p-27
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.52.0

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Properties of soymilk yogurts by commercial yogurts

Hiroko Araki, Ryo Fuzimoto, Hibika Haseyama

Session ID: A2p-28
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.53.0

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Change in the antioxidative activity of Japanese meatloaf of chicken by different heating treatment

Keiko Nagao, Kumi Sato, Rie Awatsuhara, Nobuyuki Endo, Kazuki Harada

Session ID: B1a-1
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.54.0

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The effect of cooking on antioxidant capacity of black soybean

Miki Hiemori, Ayuko Nagayasu, Ayaka Kuniyoshi

Session ID: B1a-2
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.55.0

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Antioxidant capacity of bread containing black rice flour -2-

Ayuko Nagayasu, Miki Hiemori

Session ID: B1a-3
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.56.0

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Polyphenol content and antioxidant activity of Nikkan-bancha (Japanese traditional tea of ordinary quality)

Ilryung Kim, Naomi Yoshii, Keiko Iwaki

Session ID: B1a-5
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.57.0

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Consideration about antioxidant activities of sericin

Tayori Takechi, Kazuki Harada

Session ID: B1a-6
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.58.0

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Peroxyl radical scavenging activities on Japanese food menu measured by using ORAC and chemiluminescence methods

Keiko Nagao, Kumi Sato, Rie Awatsuhara, Nobuyuki Endo, Kazuki Harada

Session ID: B1a-4
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.59.0

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Behavior of the antioxidative ingredients during fermentation of the novel products of miso developed using sesame flour, and antioxidative changes by cooking

Sadako Takasaki, Ikumi Kouda, Yasuko Fukuda

Session ID: B1a-7
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.60.0

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Suppressive effect of the aroma Nikkan-bancha (Japanese traditional tea of ordinary quality) on sympathetic nerve activity

Naomi Yoshii, Ilryung Kim, Keiko Iwaki

Session ID: B1a-8
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.61.0

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Effect of mineral on the myrosinase activity in vitro

Susumu Tanaka, Hiroki Matsuoka, Yoshio Ozawa, Noriko Miyazawa, Sonoko ...

Session ID: B1a-9
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.62.0

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The safety of glycation products derived from vitamin C during cooking process

Noriko Miyake, Seiko Sakai, Hiromi Matsui, Takumi Yoshikawa, Emiko Suz ...

Session ID: B1a-10
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.63.0

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Pigment productions of monascus sp. by isolation of monascus koji from taiwan

mami Takahashi, takashi Matsumoto

Session ID: B1a-11
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.64.0

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Removing caffeine from green tea extract using various adsorbents

Senji Sakanaka

Session ID: B1a-12
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.65.0

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Effects of heating and UV irradiation at greennut oil, linseed oil and perilla oil.

Emiko Takeyama, Azusa Noto, Manami Yonesima, Minami Sakai, Hitomi Oka, ...

Session ID: B1a-13
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.66.0

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Change in antioxidative activity in cooking that high school girl measured

Naofumi Yamada, Yoshimasa Nakamura

Session ID: B1a-14
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.67.0

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Evaluation of antioxidant activity of Meikena powder and its effects on the antioxidant activity of rice flour bread

Tomoko Yamaguchi, Sayaka Mogi, Hitoshi Takamura, Teruyoshi Matoba

Session ID: B1a-15
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.68.0

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Difference of the quality of spaghetti is boiled with an gas range and the induction heating cooker

Yumi Kobayashi, Yuko Kawahara, Yasuko Kuwano, Masahiko Tatsuo, Yasushi ...

Session ID: B1p-16
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.69.0

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Effect of flow on cooking of noodle

Yumi Kamiguchi, Mika Fukuoka, Noboru Sakai

Session ID: B1p-17
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.70.0

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Effects of ingredient sizes on the temperature distributions of the water in a heating process

Tomoko Hara, Takao Yoshinaga

Session ID: B1p-18
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.71.0

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Cooking of sweet potato using electric rice cooker

Examination of cooking conditions

Asako Yatsu, Natsuko Yukawa, Yoko Nakanishi

Session ID: B1p-19
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.72.0

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The cooking properties of simmer-cooking of potato by pressure pan

Ayako Nagao, Masumi Ikeuchi, Nobuko Okuda, Takako Sawada, Hitomi Shiga ...

Session ID: B1p-20
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.73.0

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Study of texture of frozen vegetables by the difference of heat method.

Ryutaro Ichikawa, Masayuki Toda, Shu Kobayashi, Kosuke Tanaka

Session ID: B1p-21
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.74.0

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Utilization of spa steam for cooking the vegetables

Kayoko Nakashima, Ritsuko Kishimoto

Session ID: B1p-22
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.75.0

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Influence of heating on color and physical properties of green vegetables

Yukiko Hara, Kumiko Iijima, Midori Kasai

Session ID: B1p-23
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.76.0

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Development of new processing technique using ohmic heating

Ruri Ito, Toshio Nakai, Daiki Yokoyama, Yukihiro Kobayashi, Naoko Hama ...

Session ID: B1p-24
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.77.0

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Heat sterilization and mass transfer analysis based optimal cooking of hamburger patty

Naomi Ishiwatari, Mika Fukuoka, Kazuma Tsutsumi, Noboru Sakai

Session ID: B1p-25
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.78.0

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Toward the utilization of vacuous cooking

Comparison with standard cooking

Megumi Sato, Itsumi Watanabe, Satomi Noui, Manami Fujimoto, Masayo Shi ...

Session ID: B1p-26
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.79.0

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Development of the educational media for deep fried cooking

Chiho Myojin, Mami Ando, Tomoko Fujimura-Ito, Kenichi Otsuka, Kaori Mu ...

Session ID: B1p-27
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.80.0

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Technical information and preferences of Tempura based on analyses of an expert's cooking skill

Yuka Ishikawa, Tomomi Ichikawa, Keiko Uchiyama, Michiyo Kumagai, Yuko ...

Session ID: B1p-28
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.81.0

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Comparison of cooking movement in both hands and one hand

Assume cerebrovascular disorder

Mariko Nakamura, Yoko Goto

Session ID: B1p-29
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.82.0

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Cooking device for person with hemiparesis

Yoko Goto, Mariko Nakamura, Mayuko Hirota, Mitsuo Nakamura

Session ID: B1p-30
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.83.0

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Special event meals in Hokkaido

The present state of cognition and experience

Noriko Kinoshita, Kumiko Sugawara, Kazumi Kikuchi, Fumiyo Sako, Megumi ...

Session ID: C1a-1
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.84.0

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Ritual meals in Hokkaido

The present state of cognition and experience

Kumiko Sugawara, Noriko Kinoshita, Kazumi Kikuchi, Fumiyo Sako, Megumi ...

Session ID: C1a-2
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.85.0

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Research of dishes for special occasions in aomori prefecture

Ikuko Kitayama, Yukiko Mano, Tsueko Nakano, Chiharu Sawada, Haruka Shi ...

Session ID: C1a-3
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.86.0

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Recent tendency about recognition and feeding of ceremonial foods in Yamagata

Hiroko Saitou, Youko Miyati

Session ID: C1a-4
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.87.0

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Annual event food in Ibaraki prefecture

Reiko Arata, Astuko Watanabe, Mamami Oonuki, Yuki Kanaya, Sumiyo Yagyu ...

Session ID: C1a-5
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.88.0

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The present situation of ceremonial foods in Tochigi Prefecture

Hideko Nagura

Session ID: C1a-6
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.89.0

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Survery of food for celebration and ceremony on gunma

Special study of the japanese cooking science meeting

Masako Takahasi, Yumiko Nagai, Yuki Asami, Keiko Horiguchi, Reiko Koji ...

Session ID: C1a-7
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.90.0

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Intergenerational status for event dishes of household of our university students(2)

Homemade and Continuance

Kzuko Kato, Akiko Narita

Session ID: C1a-8
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.91.0

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Survey of event foods

Sayuri Uwagawa, Yuko Irokawa

Session ID: C1a-9
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.92.0

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A study about the attitude of event foods and cooking skills

Hitomi Takahashi, Mayu Yamaguchi

Session ID: C1a-10
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.93.0

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Line spread test for evaluating physical properties of thickened liquid foods

misato Sugiyama, yuko Nakayama

Session ID: C1a-11
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.94.0

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Effects of the ratio of sol to gel on the ease of eating of mixed sol-gel samples

Yuko Iwasaki, Hiro Ogoshi

Session ID: C1a-12
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.95.0

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Texture property of vegetable juice with carrot puree

Hatsue Moritaka, Shin-ichi Sawamura, Makoto Kobayashi, Kozo Nagata, Ma ...

Session ID: C1a-13
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.96.0

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Relationship between the friction characteristics and ease of swallowing of the mashed potatoes

Akiko Osuga, Yuko Iwasaki, Tomoko Takahashi, Hiro Ogoshi

Session ID: C1a-14
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.97.0

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Evaluation of food physical property of the rice which is suitable for eating deglutition disorder

norihide Torisima, yuko Nakayama

Session ID: C1p-16
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.98.0

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The relationship between shear rate and shear stress of food bolus of solid dispersed in sol

Atsuko Sagawa, Hatsue Moritaka

Session ID: C1p-17
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.99.0

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Chewing and swallowing properties of agar gels with different size

Masami Kitade, Hiromi Kashiki, Naoki Kobayashi, Hatsue Moritaka

Session ID: C1p-18
Published: 2011
Released on J-STAGE: August 30, 2011

DOIhttps://doi.org/10.11402/ajscs.23.0.100.0

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