Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Abstracts of the Annual Meeting of the Japan Society of Cookery Science

Search

Search
Browse

All issues

The Annual Meeting of the Japan Society of Cookery Science, 2013

Displaying 151-200 of 217 articles from this issue

Download citation

Show all abstracts

|<
<
1
2
3
4
5
>
>|

Poster presentation

Survey of foods for Special Events ( especaily New Year) and rite in Niigata prefecture

Survey of foods for Special Events ( especaily New Year) and rite in Niigata prefecture

Emiko Sato , Rina Ishizawa, Chigusa Tateyama, Asako Tamura, Fusako Ara ...

Session ID: 2P-3
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.151.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (127K)
Research about 'whale stew'-Local dishes in Niigata Prefecture-

Yoko Takahashi, Yurie Ando, Tomoko Yamaguchi

Session ID: 2P-4
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.152.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (110K)
Cooking culture of ceremonial foods in Ishikawa(6)

Special dish of in festival

Kiyomi Nakamura, Akiko Kawamura, Yoshie Niizawa

Session ID: 2P-5
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.153.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (99K)
Intake of zoni for new year's day in owari and mikawa regions of aichi

Kiyoko Mamiya, Tomoko Bannno, Kishiko Matsumoto, Atsumi Koide, Tomoko ...

Session ID: 2P-6
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.154.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (133K)
A survey of the present and continuing state of traditional food events related to five season-related celebrations in the Tokai region

Yukiko Mita, Chiho Ohshima, Junko Tsudzuki

Session ID: 2P-7
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.155.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (96K)
A study on female students' knowledge and experience of ceremonies and ceremonial dishes

Comparison among generations

Tomoko Banno, Kiyoko Mamiya, Kishiko Matsumoto, Atsumi Koide, Tomoko Y ...

Session ID: 2P-8
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.156.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (100K)
Consciousness and actuality of ceremonial foods for new year from the perspective of family structure

Hiroko Sumi

Session ID: 2P-9
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.157.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (107K)
A survey of the use of azuki-beans rise , rise cake and sushi among rites of passage and traditional event foods.

Yasuko Yoneda, Masumi Kirimura, Atuko Kouno, Yuko Sakamoto, Natuko Yuk ...

Session ID: 2P-10
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.158.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (102K)
The relationship between handmade of New Year's dishes (zouni) and other special event foods in Osaka Pref.

Yuko Higashine, Akiko Uemura, Chizuru Yagi, Etsuko Yamamoto, Toyoko W ...

Session ID: 2P-11
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.159.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (100K)
The regional difference traditional event food in Wakayama

Yoshiko Kawarasaki, Sakiko Aoyama, Yukari Tachibana, Kayoko Miura

Session ID: 2P-12
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.160.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (127K)
A comparative study on event foods, people's awareness and experience among three generations in hyogo prefecture

Hironori Masui, Makiko Katayose, Sachiko Honda, Kaoru Sakamoto, Noriko ...

Session ID: 2P-13
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.161.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (97K)
A comparative study on homemade foods for initiation rites, people's awareness and experience among three generations in hyogo prefecture

Sachiko Honda, Makiko Katayose, Kaoru Sakamoto, Noriko Tanaka, Shinobu ...

Session ID: 2P-14
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.162.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (125K)
Regional characteristics of the rite of passage and annual events in Okayama Prefecture

Comparison between 3 region(Bizen, Bitchu, Mimasaka)

Wakako Fujii, Masae Toudou, Makiko Ogawa, Hiromi Yamashita, Natsuki Ga ...

Session ID: 2P-15
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.163.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (117K)
A survey of ceremonial and ritual meals in hiroshima refecture

Yoshie Kamimura, Yoko Okamoto, Ryoko Harada, Yoshimi Watanabe, Hiroe ...

Session ID: 2P-16
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.164.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (124K)
A survey of osechi-ryori in Hiroshima prefecture and Japan

Kyouko Yamaguchi, Hiroko Kuwada , Kayoko Ishii, Yasumi Kimura, Chisako ...

Session ID: 2P-17
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.165.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (121K)
Regional characteristics of ceremonial special foods in Kyushu

Hisako Shinohara

Session ID: 2P-18
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.166.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (108K)
The survey of regional specialities,meals of traditional event and ritual foods among guardians of children

Ping Yang, Azusa Oonita, Noritaka Tokui, Yoshimi Minari

Session ID: 2P-19
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.167.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (131K)
Survey of foods for special events and rites:4th report

Ryoko Yamamura, Hiroko Yamashita, Tomomi Mamiya, Sachiko Takamatsu

Session ID: 2P-20
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.168.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

We investigated the transmission of food culture by researching the degree of recognition and the experience of eating and preparing local and New Year cuisine among junior college students training to be nutritionists or childcare workers from the point of view of food education for the younger generations. Recognition of local cuisine was higher among residents of Kumamoto at 87.0% compared to 64.1% among residents of Fukuoka and those in Kumamoto recognized more types of cuisine. Preparation ratios for New Year cuisine were: spiced sake: 70.9%, soup with rice cakes: 96.1% and traditional cold dishes: 89.3%. Around 30% bought in their traditional cold dishes. Subjects listed typical New Year food as sushi, sashimi, nabe (one pot meal with vegetables, meat and/or fish) and salad, etc.New Year cuisine eaten this year was: traditional cold dishes: 60.2%, soup with rice cakes: 51.5%, gameni (stewed chicken and vegetables): 27.2%, sushi: 10.7%, sashimi/hors d’oeuvres at 6.8% each and spiced sake: 5.8%. It was acknowledged that it is necessary to continue with practical education such as raising awareness and cooking practice in school education in order to transmit food culture that is linked with regional traditional food and events to the younger generations.

View full abstract

Download PDF (127K)
Intergenerational comparison of recognition and experience in rites of passage in Kumamoto prefecture

Kimiko Numata, Miyoko Sakamoto, Sumiko Akiyoshi, Aya Shibata, Yasuko K ...

Session ID: 2P-21
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.169.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (100K)
Surveillance study on interest for new year dishes of the food specialty student in Seinan Jo Gakuin University Junior College

Hisae Kimura, Syougo Omura

Session ID: 2P-22
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.170.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (115K)
Food culture of boiled rice in tea

Megumi Ishikawa, Sachiko Sato, Hiroko Okubo

Session ID: 2P-23
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.171.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (128K)
A proposal of Japanese Food Guide Spinning Top using traditional food in Shiga

Hitomi Takahashi, Mayumi Nakahira, Keiko Kushioka, Kaori Kubo-Mukai

Session ID: 2P-24
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.172.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (150K)
The history of Usa-ame and a trial of making

Chieko Nishizawa

Session ID: 2P-25
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.173.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (93K)
Dietary education to university students

Development of the web nutrition display system of buffet-style meal

Mihoko Tominaga, Yui Bunyo, Takahito Nonaka, Motohide Yoshimura

Session ID: 2P-26
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.174.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (113K)
The food intake and the dietary preference related to the salt intake

Salt preference of female students

Yuko Takakama

Session ID: 2P-27
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.175.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (106K)
Characterization of authorized product as Shinshu - Chikuma brand

A sensory test of special apricot product

Hiroko Nakazawa

Session ID: 2P-28
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.176.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (96K)
Evaluation of processing suitability and technological development to danufacture of Blueberry

Takuya Ogawa, Katsuhiko Matsuura

Session ID: 2P-29
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.177.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (117K)
About the dry vegetables using the Miyake-jima Haiboshi technique

Yukiko Ishigami, Kaoru Yamazaki

Session ID: 2P-30
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.178.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (101K)
Correlation between histological structure and oral sensation in three different boiled pumpkins

Kaori Otomo, Mayumi Abe, Kanae Tomioka, Atsushi Suzuki

Session ID: 2P-31
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.179.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (101K)
Gelatinized starch of starch-storing cells and sweetness in heated ripe pumpkins

Mayumi Abe, Kaori Otomo, Kanae Tomioka, Atsushi Suzuki

Session ID: 2P-32
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.180.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (99K)
Uneven distribution of calcium in sites close to the epidermis of cooked sweet potatoes

Kanae Tomioka, Kaori Otomo, Mayumi Abe, Atsushi Suzuki, Kumiko Ito, Sh ...

Session ID: 2P-33
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.181.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (97K)
Development of sweets made from Indonesian melinjo

Yuri Fukushima, Misaki Mizuta, Hitoshi Takamura

Session ID: 2P-34
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.182.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (86K)
Physical properties of the cake with the difference in the particle size of carrot puree

Namiki Nakai, Saki Honda, Naomi Yamaguchi, Shin-ichi Sawamura, Michiko ...

Session ID: 2P-35
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.183.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (105K)
Change of sweetness of cabbage by steaming

Etsu Kishida

Session ID: 2P-36
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.184.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (88K)
Effect of water hardness on the green tea infusion

Tomiko Mitsuhashi, Mariko Tajima

Session ID: 2P-37
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.185.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (96K)
Study of terms and expressions for heating conditions of water and potage

- with a focus on onomatopoeia -

Nami Fukutome, Kazumi Tateyama, Chinatsu Kasamatsu, Midori Kasai

Session ID: 2P-38
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.186.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (96K)
Difference of the quality of dishes cooked with the gas range and the induction heating cooker

Noriko Ogawa, Yumi Kobayashi, Natsumi Yamanaka, Yoko Saso, Yuko Kawaha ...

Session ID: 2P-39
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.187.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (102K)
Comparison of dishes made with IH cooker and gas cooker

Keiko Yoshida, Hideaki Tomono, Youko Okamoto, Shigeko Tsurushiin

Session ID: 2P-40
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.188.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (96K)
Preparation of care foods corresponding to legislation standard 3 in foods for elderly with difficulty in masticating or swallowing

Yoko Shimiya, Yuko Tanaka

Session ID: 2P-41
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.189.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (140K)
Effect of mixed thickening agent on digestibility and swallowing properties

Atsuko Sagawa, Yukiko Nakanishi, Hatsue Moritaka

Session ID: 2P-42
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.190.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (126K)
Tongue pressure of carbonated drink at swallowing

Hatsue Moritaka, Masako Fuwa, Ayako Itazu, Atsuko Sagawa, Shin-ichi S ...

Session ID: 2P-43
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.191.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (130K)
Influence of soak temperature on water absorption of cereals

Keiko Nagasaka, Keiko Fujii

Session ID: 2P-44
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.192.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (100K)
Sensually evaluation of five kinds of cooking processed goods using rice flour and millets flour

Naoko Ibe, Syunsuke Ootubo , Atsuko Higo

Session ID: 2P-45
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.193.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (104K)
Pan structure by use of a local special product which aimed at local supply and local consumption

Masako Hashimoto, Tieko Igeta

Session ID: 2P-46
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.194.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (118K)
Effect of adding sake-lees with pre-germinated brown rice on the color tone and palatability of bread

Kana Kogiso, Hiroko Nakazawa, Yumi Yoshioka, Akiko Sato, Mitsuo Okazak ...

Session ID: 2P-47
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.195.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (118K)
Effects of the two kinds of rice on the quality of GOPAN

Megumu Sano, Risa Suzuki, Sukie Nishibori

Session ID: 2P-48
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.196.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (116K)
Effects of type of rice flour on physical properties and sensory attributes of white bread

Yoko Miyachi, Hiroko Saito

Session ID: 2P-49
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.197.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (99K)
Propeties of the flour bread dough and tha cooking quality make use of colored rice cultivars paste

Sachi Uramoto, Yasuko Fukai

Session ID: 2P-50
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.198.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (107K)
A study of the properties of bread made from rice flour produced by impact crushing

Kumiko Fujii

Session ID: 2P-51
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.199.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (103K)
Physical characteristics of bagel prepared using rare suger, D-psicose

Makiko Ogawa, Izumi Yamamoto, Shigeru Hayakawa

Session ID: 2P-52
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.200.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (101K)

|<
<
1
2
3
4
5
>
>|

Top