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

All issues

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

Displaying 201-217 of 217 articles from this issue

Download citation

Show all abstracts

Poster presentation

The physical properties of wafers with carbonated water

Shinobu Nakata, Atsuko Hatano, Kazue Takei, Mariko Kakuta

Session ID: 2P-53
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.201.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (105K)
Effect on molecular structure of normal and waxy rice starches by extrusion cooking

Tomomi Kanno

Session ID: 2P-54
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.202.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (98K)
Food properties of Awa-Uiro added glutinous rice flour

Ikuko Watanabe, Kazumi Ueta

Session ID: 2P-55
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.203.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (94K)
Physical properties characteristic of dumplings fine grinding rice flour and flour Joshin

Miho Kobayashi, Yuka Ogasawara, Wakako Fuji

Session ID: 2P-56
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.204.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (103K)
Influence of hardness of mineral water on the quality of kudzumochi

Saki Kagamida, Takehiro Matsumoto, chieko Kazuno

Session ID: 2P-57
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.205.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (114K)
Effect of texture on the ease of eating and watermellon jelly palatability

Saki Shirakawa, Yasuko Fukai

Session ID: 2P-58
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.206.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (105K)
Texture and structure of pressure-shift-frozen ordinary and high visco-elastic agar gels.

Ai Teramoto, Yuri Jibu, Hiroko Kuwada, Michiko Fuchigami

Session ID: 2P-59
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.207.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (112K)
Taste intensity of agarose gel with different molecular weight

Ayako Itazu, Hatsue Moritaka

Session ID: 2P-60
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.208.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (115K)
Changes of bubble content in konjac aqueous dispersions by preparation methods and addition of foam stabilizers.

Shizuka Kato, Madoka Hirashima, Rheo Takahashi, Yuka Isobe, Katsuyoshi ...

Session ID: 2P-61
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.209.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (112K)
Expansion of the sponge and chiffon cakes and their sensory properties focused on the egg forming

Ai Tokifuji, Yoshimi Minari, Keiko Yoshioka

Session ID: 2P-62
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.210.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (102K)
Effect of egg yolk lecithin on the taste and smoothness of pudding.

Nao Okado, Shoichi Yoda, Tomoyuki Kanemitsu

Session ID: 2P-63
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.211.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (85K)
Properties of the whipped cream made using a special mixer

Kayoko Miura, Ami Imanishi, Yuka Nishikawa, Ayano Bannai, Chisa Fujii, ...

Session ID: 2P-64
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.212.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (100K)
A study on the deep-fried food of dried okara powders.

Tsukie Goto, Chizuru Endo

Session ID: 2P-65
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.213.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (111K)
The effect of dissolve oxygen concentration in soybean milk on the expansion of tofu-gels for abura age-making

Keiko Morohashi, Wataru Noro

Session ID: 2P-66
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.214.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (103K)

Lecture

Japanese history of food

Akira Matsui

Session ID: S-1
Published: 2013
Released on J-STAGE: August 23, 2013

DOIhttps://doi.org/10.11402/ajscs.25.0.215.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (239K)
The world of the eating and drinking seen in the Shosoin treasure

Atsushi Nishiyama

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

DOIhttps://doi.org/10.11402/ajscs.25.0.216.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (81K)
Origin and changes of brewing by the rice crop and rice which were cherished by the climate of Japan

Seigo Imanishi

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

DOIhttps://doi.org/10.11402/ajscs.25.0.217.0

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (188K)

Register with J-STAGE for free!