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, 2014

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Oral Presentation

The view of education for dietitian induced from preliminary research

Noriko Ito, Kumi Sasaki, Misa Fujie, Yukiko Yamasaka, Yasushi Ueda

Session ID: 1A-a1
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_1

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The third report of study on the learning effect of cooking skill in the cooking practice

Miki Hiemori-Kondo, Aya Shinomiya, Natsuki Ganeko

Session ID: 1A-a2
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_2

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The fourth report of studies on the learning effects of cookery skills in cooking plactice

Natsuki Ganeko, Aya Shinomiya, Miki Hiemori-Kondo

Session ID: 1A-a3
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_3

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The classification of cutting ways by cooking skills among college students

Yuka Isobe, madoka Hirashima, Mitsuyo Hori, Hiroko Nagano

Session ID: 1A-a4
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_4

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Shituke dojo which was carried out in Ichinoseki, Iwate

Hideko Takahashi

Session ID: 1A-a5
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_5

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Feeding behavior and preference for pickles of university students

Ayako Shichiri, Mizuho Inoue, mukai Kaori Kubo

Session ID: 1B-a1
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_6

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Effect of retronasal odor of soy sauce on saltiness

Mariko Manabe, Ai Matsumiya, Haruka Ochiai, Waka Tokuda, Tsuneo Satou

Session ID: 1B-a2
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_7

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The relation between salty tast and dietary habits of young female

Yuko Takayama

Session ID: 1B-a3
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_8

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Preference for saltiness in soup contained lemon peel when eating soup with rice

Mikiko Kakuda, Kiyoko Nomura, Tomoko Asai, sumi sugiyama

Session ID: 1B-a4
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_9

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Effect of the agar addition on the perception of sweet tastes (Part 2)

Yuka Funaishi, Yuuka Nakano, Minako Sako , Rie Iwakura , Yoko Okamo ...

Session ID: 1B-a5
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_10

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Chemical properties of bread made from cooked rice and wheat flour

Serina Tsuchikawa, Miho Midorikawa, Tohru Hayashi, Tomoya Okunishi

Session ID: 1C-a1
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_11

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Control of rice bread staling by glutinous rice flour substitution

Seiko Ito, Mei Ashizawa, Natsuki Matsunaga, Eiko Arai

Session ID: 1C-a2
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_12

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Wheat flour

Chiharu Kusunose, Hitoshi Matsunaka, Kazuhiro Nakamura, Masaya Fujita

Session ID: 1C-a3
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_13

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A study on breadmaking with high quality and functionality using germinated brown rice

Emi Murata, Marina Shikata, Mami Okada, Maiko Sahashi, Mika Yokoyama, ...

Session ID: 1C-a4
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_14

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Effects of the substituted amount of freeze-dried angelicakeiskei on functional properties of bread

Tomoko Yamauchi, Tomoko Banno, Atsumi Koide, Kiyoko Mamiya, Kishiko ...

Session ID: 1C-a5
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_15

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Effect of batter composition on textural properties of breaded fried food.

Mari Ueno, Maki Suzuki, Yukino Watanabe, Misuzu Tomita, Sumi Sugiyama

Session ID: 1D-a1
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_16

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The effects of the refrigeration and/or preservation process on the moisture content of coatings on deep-fried food.

Nozomi Hirokane, Maki Suzuki, Yukino Watanabe, Misuzu Tomita, Sumi Sug ...

Session ID: 1D-a2
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_17

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Optimum frying time for shallow-frying and its problems

Mayumi Nakahira, Mami Ando, Tomoko Fujimura-Ito, Jun Imagi, Satomi Egu ...

Session ID: 1D-a3
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_18

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On the Evaluation of Taste and the Physical Properties of Pudding for People in Care using a Simple Cooking Operation

Tomoko Ohno, Moe Ito, Akira Sasaki

Session ID: 1D-a4
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_19

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Effects of milk fat cream or rapeseed oil addition on the textural properties of omelet and its lipid distribution

Tomoko Asai, Sumi Sugiyama

Session ID: 1D-a5
Published: 2014
Released on J-STAGE: August 29, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_20

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Cooking priperties of various varieties of green soy beans

Karin Sugiyama, Kimiko Ootani, Noriyuki Hurutani, Yukari Muramoto, Mot ...

Session ID: 1E-a1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_21

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The factors that contribute to eating quality of green soybeans and soybean

Satomi Nomura, Motoko Matsui, Kimiko Ohtani, Noriyuki Furutani

Session ID: 1E-a2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_22

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Effect of heating condition on the physical properties and texture of the cooked soy bean added with enzyme.

Atsuko Uenoyama, Katsukmi Azenishi, Miki Yoshimura

Session ID: 1E-a3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_23

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Index of evaluation method of "the grape with husk"

Shoi Oba, kumi Izuka, Hino Motosugi, Yukari Muramoto, Kimiko Otani, Mo ...

Session ID: 1E-a4
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_24

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Study on the coloration of chinese quince jam

Tomotaka Kurabayashi, Reina Nakano, Masako Abe, Sonoko Ayabe, Yoshio O ...

Session ID: 1E-a5
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_25

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The feature of the meal eating and supporting of the little child according to the age

Analysis of the lunch time at nuesery schools

Mieko Kagawa

Session ID: 2A-a1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_26

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Significance and role of home economics subject in senior high school : based on the dietary consciousness and habis of child-rearing family

Chiemi Yamamoto, Kaori Kubo

Session ID: 2A-a2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_27

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A research on change in awareness and behavior through gas stove cooking practice

Toshiko Fukunaga, Ayako Maeda, yuka Utsunomiya, Hiroko Seo, Hiroko Tab ...

Session ID: 2A-a3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_28

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Effects of the different methods of cooking about preferences and functionality of cooked food

Michie Moriyama, Junko Yamamoto, Yoshito Tanaka, Teruhiro Takabe

Session ID: 2A-a4
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_29

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A comparison of frying pan and pot/pan for cooking property

Hiroko Kuwada, Yasumi Kimura, Kayoko Ishii, Kyoko Yamaguchi, Michiko F ...

Session ID: 2A-a5
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_30

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The microwave oven use to cooking study experiment and training

Atsuko Higo

Session ID: 2A-a6
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_31

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Pan-frying conditions of hamburgers to obtain the best energy conservation and food safety

Nanase Ota, Naoko Kataoka-Shirasugi, Sachiko Honda, Takahumi Horie, Ta ...

Session ID: 2A-p1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_32

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Development of outsider investigation for prevention of food poisoning on the facility for providing meals.

Satoshi Kubota, Hiromi Kawai

Session ID: 2A-p2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_33

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Influence of oxidization on vegetable oil by antioxidant vegetables

Oxidization of oil is considered by making a pasta dish

Naofumi Yamada, Yume Takamoto, Misato Tanaka, Kaori Akiyama, Rina Koda ...

Session ID: 2A-p3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_34

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Characteristics and utilization for cooking and food processing of 1,5-anhydroglucitol

Eri Naniwa, Natsumi Sumikura, Saori Ota, Chihiro Miyake, Yotaro Konish ...

Session ID: 2A-p4
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_35

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Study on anti-glycation effect of a traditional Japanese soup stock (dashi) during thermal cooking

Jun Yamada, Junko Mitsuishi, Hideki Matsuda, Masayuki Yagi

Session ID: 2A-p5
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_36

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We evaluated consumption trend of rice of the young group difference of a place living in and difference in household constitution

Mami Sato, Riho Shimada

Session ID: 2B-a1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_37

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A consideration on cookery of potetoes in modern Japan

Miki Sekimoto, Kyoko Ohashi

Session ID: 2B-a2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_38

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The habit of snacking among middle-aged or elderly women

Takako Sawada, Masako Yamada, Yoshie Seto, Kenshiro Fujimoto

Session ID: 2B-a3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_39

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The age differences of the drinking custom and the palatability of brewed green tea

Koichi Matsuyama, Naoko Kataoka-Shirasugi

Session ID: 2B-a4
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_40

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Distribution of Kanazawa's good luck sweets in Ishikawa prefecture

Masami Tsuji , Mariko Manabe

Session ID: 2B-a5
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_41

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We studied the distribution of five good luck sweets traditional to the city of Kanazawa (goshiki-namagashi, himuro-manju, fukuume, kinkato, and sasagi-mochi) in Ishikawa Prefecture by surveying 34 Japanese confectionery stores in that prefecture.Only fukuume was made and sold anywhere in Ishikawa Prefecture. Both goshiki-namagashi and sasagi-mochi were seen mainly in the Kaga region except the city of Kaga. The reason for the lack of distribution throughout the Noto Peninsula could be that this region has poor rice yields. The dearth of these sweets in the city of Kaga could be explained by the fact that Kaga residents were unable to adopt the traditional confectionery culture of Kanazawa due to severe economic conditions in the Edo period. Even if the design of a particular sweet spread to areas outside of its origin, the sweet’s cultural background and other various meanings would not always follow. Without this cultural background, such sweets may cease to exist.

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Survey of Dietary Habits in Ishioka City Ibaraki Prof.

Reiko Arata, Astuko Wtanabe

Session ID: 2B-a6
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_42

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Development of a questionnaire by using test model to examine quantitative preference of seasoning in Japan

Yuko Nakano, Chinatsu Kasamatsu, Masahiko Nonaka, Schlich Pascal , Mid ...

Session ID: 2B-p1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_43

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A study of Japanese expressions describing sweetness

Akiko Matsuo, Motoko Matsui, Kimiko Ohtani

Session ID: 2B-p2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_44

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Application of color analysis to the evaluation of nutritional balance of salad

Miwa Okui, Sho Dodo, Yukari Muramoto, Motoko Matsui, Mutsuo Sano, Kimi ...

Session ID: 2B-p3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_45

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The relationship between imbalanced diet and SOC (Sense of coherence)

Yosiko Kato, Bunki Tei, Makoto Iwanaga

Session ID: 2B-p4
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_46

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Effects of light alcohol consumption on human health

Focus attention on protective effect against osteoarthritis

Sachi Shibata, Shigeru Miyaki, Tomoko Kayashima, Hanae Izu, Tsutomu Fu ...

Session ID: 2B-p5
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_47

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Effects of solid fats with oil setting agent on the physical properties and stability of the mashed potatoes

Akiko Osuga, Yuko Iwasaki, Yasushi Kawamura, Takeshi Nakamura, Tomoko ...

Session ID: 2C-a1
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_48

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Examination on the physical properties and ease-of-eating of gel style bread porridge

Tomoko Takahashi, Ayano Kawamura, Hiro Ogoshi

Session ID: 2C-a2
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_49

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Effects of the physical properties of thickener solutions on the physical properties and the sensory characteristics of sol-gel mixed sample

Yuko Iwasaki, Hiro Ogoshi

Session ID: 2C-a3
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_50

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