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

Development of the New food faddism scale and the relation between food faddism and mental health among female students

Nobuko Toki

Session ID: 1P-60
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_140

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Examination of the nutritional balance using the image analysis of the lunch

Sadako Toda, Kazumasa Miyamoto

Session ID: 1P-61
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_141

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Study on commercially available lunch - relationship between consumer behavior and its appearance and its nutrition -

Yuko Kasahara, Natsuki Ganeko, Kenichiro Goto, Yoko Nitta, Hiromi Yama ...

Session ID: 1P-62
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_142

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Survey on preparing and eating rate of new year's dishes

Mistuyo Hori, Mana Adachi, Rika Yamazaki, Haruka Watatani, Kazuko Yama ...

Session ID: 2P-01
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_143

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Cultural transmission in preparing Zoni, a Japanese soup containing rice cakes

Noriko Miyake, Chie Aoki, Hiroko Seo

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

DOIhttps://doi.org/10.11402/ajscs.26.0_144

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Tradition of event foods and foodeducation activity

Takayo Yoda, Michiko Nedu, Chiduru Higuchi

Session ID: 2P-03
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_145

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Trial to visualize the change of the eating habits

Local comparison about the numerical change of tofu production store

Yoko Takahashi

Session ID: 2P-04
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_146

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Local food and home cooking of Hokkaido in publications

Ritsuko Tsuchiya, Megumi Sakamoto, Ayumi kanegae , Kazumi Kikuchi, ...

Session ID: 2P-05
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_147

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Characteristic of the home-cooked meal in about 1955 on 3 areas of Tochigi prefecture

Mari Ando, Rie Kyono, Chika Tabeta, Hideko Nagura

Session ID: 2P-06
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_148

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Cooking culture of homemade meal in Ishikawa

regiona and season difference

Akiko Kawamura , Kiyomi Nakamura, Yoshie Niizawa

Session ID: 2P-07
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_149

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Home cooking in Gunma want to transmit to the next generation

keiko Horiguchi, mieko kanbe, Masako Abe, Masako Takahasi, Yumiko Naga ...

Session ID: 2P-08
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_150

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A comparative study of foods for annual events between the different groups of generation in Shizuoka

Eiko Kawakami, Chihiro Takatsuka

Session ID: 2P-09
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_151

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A survey of the present and continuing state of ceremonial food in the Tokai region.

Yukiko Mita, Sayo Iida, Chiho Oshima, Junko Tsudzuki

Session ID: 2P-10
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_152

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The third generation comparison about the event food of Nara

Chiho Shimamura, Akiko Ota, Nobuko Kitano, Hitomi Shigaki , Noriko To ...

Session ID: 2P-11
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_153

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Survey of festival and ceremonial meals in Kyoto

Hiroko Sakamoto, Masumi Kirimura, Atuko Kouno, Ntuko Yukawa, Yasuko Yo ...

Session ID: 2P-12
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_154

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The comparison of the ratio cooking homemade traditional event foods between the middle and senior ages (Wakayama prefecture)

Sakiko Aoyama, Yukari Tachibana , Kayoko Miura, Yoshiko Kawarasaki

Session ID: 2P-13
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_155

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The tendency of young people's awareness and experience in food served at annual events and initiations in Hyogo prefecture

Kaoru Sakamoto, Makiko Katayose, Noriko Tanaka, Shinobu Tominaga, Tomo ...

Session ID: 2P-14
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_156

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Home cooking of Tottori Prefecture conveyed to the next generation

Fumiko Matsushima, Kazue Itakura, Natsuko Hara

Session ID: 2P-15
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_157

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Japanese home cooking that must be pass down to the next generation

Chizue Ishida(Sakane), Misa Fujie

Session ID: 2P-16
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_158

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Relation of the tradition dishes of marine products and distribution in northern okayama

Masae Toudou, Wakako Fujii

Session ID: 2P-17
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_159

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Investigation for rediscovering the taste of the region and the taste of recollections in the Mimasaka region

WAkako Fujii, Masae Toudou

Session ID: 2P-18
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_160

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Current status of cultur "imo-mochi" in tokusima prefecture

Kazumi Ueta, Ikuko Watanabe

Session ID: 2P-19
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_161

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Succeed to a Japanese home-cooked for next generation

Keiko Takahashi, Tsukie Gotou, Humie Miki, Kaori Kanemaru, Kumiko Naga ...

Session ID: 2P-20
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_162

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Foods eaten in northern area of Oita prefecture in the period 30-40s of Showa

Chieko Nishizawa, Aiko Asou, Kaori Muroya, Youko Tatematsu, Hisako Shi ...

Session ID: 2P-21
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_163

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An Investigation and Research on the Special Kind of Koraimothi "Shiro" Traditionally produced in Kasanohara Area in the City of Kanoya

Fusae Morinaka, Nanako Ukinaka

Session ID: 2P-22
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_164

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Home dishes from the mid-southern area of Okinawa that are desired to pass down to the next generation(1)

The dish of pork

Katsuko Moriyama, Miwa Tahara, Yurika Ganaha

Session ID: 2P-23
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_165

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Home dishes from the mid-southern area of Okinawa that are desired to pass down to the next generation(2)

The dish of sweet potato, taimo, yam

Yurika Ganaha, Miwa Tahara, Katsuko Moriyama

Session ID: 2P-24
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_166

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International comparative study on the variety and the cooking method of protein-rich foods in every meals

In combination with breads

Yoko Tanisawa, Yuka Utsunomiya , Misuzu Matsumoto, Toshiko Fukunaga, K ...

Session ID: 2P-25
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_167

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International comparative study on the variety and the cooking method of protein-rich foods in every meals

in combination with noodles

Yuka Utsunomiya, Yoko Tanisawa, Misuzu Matsumoto, Toshiko Fukunaga, Ka ...

Session ID: 2P-26
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_168

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International comparative study on the variety and the cooking methods of protein-rich foods in every meals

In combination with cooked rice

Misuzu Matsumoto, Yuka Utsunomiya, Yoko Tanisawa, Toshiko Fukunaga, Ka ...

Session ID: 2P-27
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_169

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The difference of seasoning between Chinese dishes and Japanese one

Shuang Liu, Yuko Akinaga

Session ID: 2P-28
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_170

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Comparison of the culture and usage of sesame seed in East Asia with West Asia

Yasuko Fukuda, Keiko Natsuaki, Tamami Takeda

Session ID: 2P-29
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_171

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Developing Food Selector Tool for Dietary Education Guidance used Medicinal Diet Food

Azusa Ohnita, sakura Ohto, Ping Yang, Hiro Iriki, Yoshimi Minari, Nori ...

Session ID: 2P-30
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_172

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The educational effect of restoring ancient food so

Yukiko Yamasaka, Yasumi Ueda, Misa Fujie, Masaki Yamada, Noriko Ito

Session ID: 2P-31
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_173

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Preparation of rice flour cakes adding the powder of egg shell

Aya Shimamura, Masayo Dai, Machiko Mineki

Session ID: 2P-32
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_174

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Effect of egg yolk lecithin on the soft feel of sponge cake.

Nao Okado, Shoichi Yoda, Tomoyuki Kanemitsu

Session ID: 2P-33
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_175

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Effects of carbon sources on milk clotting and proteolytic activities produced by aspergillus sp.

Mami Takahashi, Takashi Matsumoto

Session ID: 2P-34
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_176

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Verification of the distribution of umami component in roast beef

Naomi Ishiwatari, Mika Fukuoka, Noboru Sakai

Session ID: 2P-35
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_177

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Tenderization of meef by injection of maitake(Grifola frondosa) extract, and change of meat protein

Takako Yamazaki, Naoko Ito, Hajime Iwamori

Session ID: 2P-36
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_178

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Effects of shio-koji on meat protein

Noriko Enguchi, Natsuko Yukawa, Yoko Nakanishi

Session ID: 2P-37
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_179

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Sensory evaluation of chicken cured with sio koji

Aki Uta, Naoko Yamamoto, kazumi Oouthi

Session ID: 2P-38
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_180

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Sensory characteristics of pork with different feeds

Risako Tsuyuki, Satoko Taguchi, Junichi Hirata, Go Noguchi, Fumiko Iid ...

Session ID: 2P-39
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_181

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Changes in flavor and functionality during cooking of mackerel

Naoko Kinashi, Yu Fujita, Yuko Mizuuchi, Hitoshi Takamura

Session ID: 2P-40
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_182

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Effect of AKAZAKE(traditional kumamoto sake)on cooking characteristiccs and fishy odor control in grilled fish

Misato Miyata, sachie Sainen, Machiko Mineki

Session ID: 2P-41
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_183

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Flavor properties of dashi (Japanese soup stocks) prepared from different parts of dried small sardine and addition effect of cooking rice wine into dashi

Mihoko Tominaga, Madoka Yagawa, Shota Tanimoto, Hanae Izu

Session ID: 2P-42
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_184

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Gel formation of fish surimi and its practical use for texture-modified foods

Physical properties and sensory evaluation of fish surimi gels and the menu

Keiko Yoshioka, Ai Yamamoto, Junko Kimura, Yasuyuki Matsushima, Kenji ...

Session ID: 2P-43
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_185

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The relationship between supreme taste and micro organism in during Kibinago Sushi fermatation

Haruko Takeshita, Marina Katsumata, Yuka Takabayashi

Session ID: 2P-44
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_186

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Antioxidant activity and preference assessment on mashed, seasoned and heated fish meat (Oboro) with roasted edible burdock powder

Aimi Shimizu, Takayuki Murakami, Junji Inoue, Kazuko Shimada, Ritsuko ...

Session ID: 2P-45
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_187

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Effects of the taste and taste components of short-neck clams frozen

Tamiko Hashimoto, Kae Fujimoto, Mai Sugimoto, Kozue Edo

Session ID: 2P-46
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_188

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Effect of cooking on the microstructure of fresh and dried sea cucumber (Kinco)

Ritsuko Kishimoto, Etsuko Hasegawa, Yasuka Ohgishi, Terutoshi Mori, Hi ...

Session ID: 2P-47
Published: 2014
Released on J-STAGE: October 02, 2014

DOIhttps://doi.org/10.11402/ajscs.26.0_189

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