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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Poster Presentation

Physical properties of the bread with the difference in the particle size of carrot puree

Emi Amino, Fumi Shioda, Yuki Shibanai, Shinichi Sawamura, Yasuko Kimur ...

Session ID: 1P-10
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_90

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Use of mousou culm bamboo powder as fiber bread.

Mariko Era, Yoshiaki Morinaga, Kishou Karakawa, Keisuke Nagata, Hiros ...

Session ID: 1P-11
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_91

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Cooking qualities of Bagel

Yoshiko Tanaka, Hiroko Sakai, Sanae Oosako

Session ID: 1P-12
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_92

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Gelatinized starch in supelt and domestic wheat

Yasuko Sato, Atsushi Suzuki

Session ID: 1P-13
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_93

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Taste of pasta boiled in some salt solutions with different minerals

Kyoko Ishikawa, Naoki Yoneyama, Keiko Yamaoka

Session ID: 1P-14
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_94

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Differences in properties of gelatinized starch stained with iodine in Annou-imo with different heating methods

Kanae Tomioka, Kaori Sato, Mayumi Abe, Atsushi Suzuki

Session ID: 1P-15
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_95

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Developing a new quinoa based cracker

Application to a rice cracker

Sanae Osako

Session ID: 1P-16
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_96

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Possible use of almond powder substitute for macaroons in baking from the point of view of food safety

Reiko Okuda, Kaori Takeda, Hatsune Iwasaki, Naoko Kataoka-Shirasugi

Session ID: 1P-17
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_97

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Cooking properties and safety of Dahlia Tubers

Hiroko Araki, Yuuko Takanashi, masaki Marui

Session ID: 1P-18
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_98

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Application of new sesame powder to cooking

Tamami Takeda

Session ID: 1P-19
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_99

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Functionality and food use of akamoku Sargassum Horneri

Akiko Taniguchi Yamada, Yuko Sato, Chieko Makita, Kimiko Shigeta, Kats ...

Session ID: 1P-20
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_100

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Studies on processing and utilization of the Pomelo peel

Ikuko Watanabe, Kazumi Ueta

Session ID: 1P-21
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_101

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Development of candied bottle gourd fruits with a characteristic texture,and application to yogurt.

Satomi Akutsu, Tatsuya Tsutsui, Kumiko Koguchi, Minoru Shinohara, Taka ...

Session ID: 1P-22
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_102

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Behavior of NaCl in Apples

Rie Iwakura, Kenji Tayama, Yoko Okamoto

Session ID: 1P-23
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_103

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Making paprika salt

Ishigami Yukiko, Matsuoka Misaki, Yamazaki Kaoru

Session ID: 1P-24
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_104

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A study of the sweets recipe that utilized local vegetables effectively.

Saki Shibui, Moe Takazawa, Saya Fujii, Sumiko Kamoshita, Michiko Kobay ...

Session ID: 1P-25
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_105

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Effects of organic farming on the ingredient and preservability of spinach

Yumi Kobayashi, Noriko Ogawa

Session ID: 1P-26
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_106

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Changes in vitamin C contents of spinach during freezing and defrosting

Mizuho Inoue, Ayumi Takahashi, mukai Kaori Kubo

Session ID: 1P-27
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_107

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Attempt to create a visual aid on how to boil the spinach

Mami Kodera, Tomoko Hara

Session ID: 1P-28
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_108

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Analysis of nutritional composition and antioxidant activity in each parts of lotus roots

Yumi Tsuruta, Keisuke Tsuge, Takashi Yoshimura, Kazutaka Sawada, Koji ...

Session ID: 1P-29
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_109

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Effects of sun-drying conditions on antioxidant property, calcium content and breaking characteristics of japanese radish.

Megumi Murakami, Kaori Ikeda, Mariko Watanabe, Rie Yasumoto

Session ID: 1P-30
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_110

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Effects of the concentration of NaCl on the formation of isothiocyanate in salted cruciferous vegetables

Noriko Miyazawa, Michiyo KImura, Hiroki Matsuoka, Susumu Tanaka, Sonok ...

Session ID: 1P-31
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_111

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The discoloration prevention effect of the burdock of Slightly Acidic Electrolyzed Water

Kumiko Akiyama, Tomoko Inaoka

Session ID: 1P-32
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_112

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Effect of soy milk concentration on the physical properties of gel including the bubble

Maiko Kameoka, Mitsuyo Tsuge, Yuko Iwasaki, Hiro Ogoshi

Session ID: 1P-33
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_113

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Anthocyanin pigment in red soybean and characteristics of its soymilk

Kazuko Shimada, Saki Nishimura, Tomomi Nakamura, Sayumi Hayashi

Session ID: 1P-34
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_114

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Utilization of the edo lightly-salted miso to promote local production for local consumption

Maki Sasahara, Youko Araki

Session ID: 1P-35
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_115

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A proposal of a recipe using fermented soybean paste as a usual food and evaluations of its antioxidant capacity

Keiko Nagao, yuko Hisamatsu, Munehiro Oda

Session ID: 1P-36
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_116

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The optimum heating conditions of root vegetables aimed at carbon reduction with a focus on boiling carrots

Jiehui Sun, Naoko Shirasugi(Kataoka), Sachiko Honda, Takafumi Horie, T ...

Session ID: 1P-37
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_117

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Toward the utilization of vacuous cooking

Satomi Noui, Megumi Sato, Yuuki Gomyo, Yukari Tanaka, Manami Fujimoto, ...

Session ID: 1P-38
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_118

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Utilization of residual heat for the cooking of various kinds of vegetables

Satomi Sugiyama, Mariko Saitou, Tomomi Ichikawa , Keiko Uchiyama, Mich ...

Session ID: 1P-39
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_119

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Effective use of remaining heat after heating meat

Influence by reducing the covering time of the meat

Kyoko Ohishi, Kimiko Ishiwata, Sadako Takasaki, Keiko Nakamura, Yasuko ...

Session ID: 1P-40
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_120

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Development of simulation software for improved utilization of steam convection oven

Comparison of predictions with experimental data using model material

Hiroyuki Iyota, Tomohiro Kayano, Taiki Matsumoto, Syuhei Nomura, Junko ...

Session ID: 1P-41
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_121

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Evaluation of the effect of habituation on low-salt cooking by continual usage of the low-salt soy sauce

Setsuko Kikuchi, Kouji Hasegawa, Akio Obata, Kenshiro Fujimoto

Session ID: 1P-42
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_122

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Salt-enhancing effect and palatability improvement effect of dried bonito stock in food menus

Yuko Oshima, Yoshifumi Fujiwara, Keiko Kameoka, Hitoshi Asada

Session ID: 1P-43
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_123

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Difference in the aroma components of dill and rosemary on herb vinegars

Ayaka Kubota, megumi Ishikawa, Sachiko Sato

Session ID: 1P-44
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_124

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Studies on palatability of high oleic acid in cooking

Kyoko Ohashi, Kunihiko Soma, Tsuneyuki Takeda, Tadahisa Shibuya

Session ID: 1P-45
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_125

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Appropriateness of using antioxidant capacity of food with the ORAC method for diet mannagement

Hiroe Kikuzaki, Risa Yukawa, Mai Nakaya, Emi Genma, Mizuki Nakamura, K ...

Session ID: 1P-46
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_126

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Investigate the actual situation of children's eating habits.(Part2)

A survey of nursery and kindergarden

Yuko Abe, Risa Saitou, Yumiko Ishimura

Session ID: 1P-47
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_127

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Investigate the actual situation of children's eating habits.(Part3)

A survey of nursery and kindergarden

Risa Saitou, Yuko Abe, Yumiko Ishimura

Session ID: 1P-48
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_128

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Education farms on the day care centers in Hokuto City

Yukiko Tokitomo

Session ID: 1P-49
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_129

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The educational effects and problems of the parent-and-child cooking program in the group

Fumiko Shiota, Akemi Yamamoto, Masako Toyohara

Session ID: 1P-50
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_130

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Current state and problem of rice-cooking schooling in Kinki district

Kayoko Miura, Keiko Iwaki, Riko Katahira, Masako Kawanishi, Etsu Kishi ...

Session ID: 1P-51
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_131

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Cooking ability of the university students : effect of their cooking experience at school

Tomoko Fujimura-Ito, Ayaka Kawaguchi

Session ID: 1P-52
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_132

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Survey of cooking skill of the junior college student

Miki Yahiro, Yoshiko Akitake

Session ID: 1P-53
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_133

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Research on interest and skills improvement to the cooking of women's Junior College Students

Ryoko Shiota, Keiko Masada, Yasuhide Takano

Session ID: 1P-54
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_134

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Study on the teaching methods of cooking practice in student dietitian training school(Part2)

From work and behavior proficiency self-assessment

Chiharu Sawada, Tomoko Yasuta, Hiroko Miyachi, Ikuko Kitayama

Session ID: 1P-55
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_135

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Application of video data for the evaluation of cutting skill of beginners

Riko Katahira, Tokue Ikeda, Miho Kawamura

Session ID: 1P-56
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_136

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The relationship between dietary behavior and daietary consciousness of university students

Kazue Onuki, Yuki Sakakura

Session ID: 1P-57
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_137

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An investigation into attitude concerning WSHOKU cited from university students

Natsuko Yukawa, Kinuyo Mori

Session ID: 1P-58
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_138

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Creation of the informational magazine about food to make a meal on their own

- As a food support for university students-

Junko Sonoda, Yoko Arifuku, Kaori Omori, Sayaka Nomura, Mami Hosoda

Session ID: 1P-59
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_139

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