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

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Annual Meeting of The Japan Society Cookery Science 2016

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Oral Presentation

Cooking processing suitability of the fresh onion with low moisture "Yumesenka"

Yumiko Nakanishi, Kentaro Irie

Session ID: 1A-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_1

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Changes in the Taste Properties of Half-dried Vegetables during Seasoning

Yuko Hisamatsu, Keiko Nagao, Rie Kobayashi

Session ID: 1A-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_2

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Effect of vacuum packaging and subsequent cooking with brine solution on sodium chloride concentration of vegetables

Michiyo Kumagai, Yumi Sato, Yoko Sato, Midori Kasai

Session ID: 1A-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_3

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Sensory evaluations, and physical and chemical properties of biscuits containing Burdock (Arctium lappa L.)

Hitomi Fukuda, Michiko Katsukawa

Session ID: 1A-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_4

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Flavor profiling of heated vegetable oil by Temporal Dominance of Sensations

Fumiyo Hayakawa, Yukari Kazami, Satoko Jimbo, Takashi Urata

Session ID: 1B-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_5

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Evalution of kokumi taste of collagen peptides

Yuki Takahashi

Session ID: 1B-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_6

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Study on oxidized flavor of the sesame

Yukiko Yamazaki, Mina Katagiri, Satomi Matsumoto, Eizo Fukami, Kenji U ...

Session ID: 1B-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_7

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Effect of the water immersion time and the shape of scallop dried scallops on the properties of immersion fluid

Moe Araki, Yuko Hisamatsu, Rie Kobayashi

Session ID: 1B-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_8

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The preparetion of cheese cake for patients with difficulties in swallowing

Misuzu Matsumoto

Session ID: 1C-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_9

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Effects of the viscosity of a drink on the nodogoshi indicating swallowing feeling

Yuko Iwasaki, Hiro Ogoshi

Session ID: 1C-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_10

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Physical property and sensory evaluation of the animal foods by the Frozen and Thawed

Atsuko Yamamoto, Michie Moriyama

Session ID: 1C-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_11

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Study of consideration of a soft meal in Japanese palliative care units

Chiharu Kusunose

Session ID: 1C-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_12

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For distinctive fish-eating-meat of Ibaraki Prefecture Pacific Ocean coast

Reiko Arata, Reiko Sendo

Session ID: 1D-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_13

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The eating habits in the farm village in the suburbs of Tokyo

Focusing on potatoes

Miki Sekimoto, Kyoko Ohashi

Session ID: 1D-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_14

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The current lore situation of the regional cuisine Tutodoufu in Ibaraki-machi

Emiko Ishijima, Shinishirou Abe, Makoto Tamura, Kiyotake Ajima

Session ID: 1D-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_15

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Handing down taste in local food

Pickles

Ayaka Kondoh

Session ID: 1D-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_16

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The effect of pH of cooking water on the physicochemical properties of cooked rice

Haruna Kanari, Kyoko Ohishi, Midori Kasai

Session ID: 2A-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_17

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Effect of milling state of rice on the taste and physical properties of rice flour cake

Miki Yoshimura, Atsuko Uenoyama, Shiho Tanaka, Satomi Eguchi, Hiroyuki ...

Session ID: 2A-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_18

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Cooking properties of gluten-free muffins prepared with rice flour of different flour characteristics

Yurika Koyanagi, Keiko Fujii

Session ID: 2A-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_19

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Mechanical properties and texture of raw pasta made of rice flour (koshino-menjiman) produced in niigata prefecture

Kota Nagai

Session ID: 2A-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_20

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A modified American Association of Cereal Chemists method for compressive force value determination of white bread crumb firmness

Yukinori Sato

Session ID: 2A-a5
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_21

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Study on the quality evaluation of very low calorie bread blended with pulp material

Yukari Kashino, Toshio Kawano

Session ID: 2A-a6
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_22

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Effects of the addition of gluten and trehalose to angelica keiskei replaced bread on the physical, sensory and preservative properties

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

Session ID: 2A-a7
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_23

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Effect of differences between butter and salad oil on the qualities of pound cakes

Aki Masaoka, Shigeaki Ueno, Reiko Shimada

Session ID: 2A-a8
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_24

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Preraration of ryukyu confections "chinsuko" by using several kinds of oil and fat.

Akiko Narita, Aya Shimamura, Hideko Nagura, Matiko Mineki

Session ID: 2A-a9
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_25

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Scientific evaluation about the relationship of the quality of the soup-based pasta source and pasta.

Yumiko Nakanishi, Kentaro Irie

Session ID: 2A-p1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_26

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Study on quality improvement of the frozen cooked rice based on questionnaire survey

Junko Hirose, Naomi Shibata

Session ID: 2A-p2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_27

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Masking off-flavors function brought by saccharified materials of rice koji

Fumiaki Nakazato, Chikako Hata, Takayuki Inoue, Toru Yamauchi

Session ID: 2A-p3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_28

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Properties of starch from 'ebisu' squash and food preference of squash salad 'pumpkinsalad'

Reiko Kurihara, Lu Bai, Kanako Yamada, Saori Nishida, Kaoruko Okunishi ...

Session ID: 2A-p4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_29

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Factors of Influencing on Palatability of Azuki and Kidney Beans

Satomi Nomura, Noriyuki Furutani

Session ID: 2A-p5
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_30

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Cooking characteristics of egg obtained from parent hen fed with coral powder.

Yasutaka Shigemura, Akiko Koizumi, Minako Kudo, Aya Shimamura, Machiko ...

Session ID: 2B-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_31

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The study on the flavor of fresh egg and long-stored egg

Hiroyuki Shidara, Aya Shimamura, Ryoji Tanaka, Kazuto Arimitsu, Machik ...

Session ID: 2B-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_32

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Effects of mayonnaise on the physical properties and the taste of pudding

RIEKO OTA

Session ID: 2B-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_33

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Effects of additives on the toughness and the smell of venison

Miki Kondo-Hiemori, Rena Ueta, Kumiko Nagao

Session ID: 2B-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_34

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Change in physical property and vitaminB2 content of venison under heat and koji

Takako Adachi, Miki Yoshimura

Session ID: 2B-a5
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_35

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Evaluation of meat cooking process by dynamic viscoelasticity

Tomomi Chiba, Toru Nezu, Kouichi Watanabe

Session ID: 2B-a6
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_36

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Improving texture of prawn using the protease and its inhibitor

Atsuyo Okibe, Yurie Nishihara, Tomiko Asakura, Junko Funaki

Session ID: 2B-a7
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_37

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Effect and Problems of Schools for Food Allergy

Akiko Komada

Session ID: 2B-a8
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_38

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Practice of "introduction to cockery science" using vegetables from a plant factory

Hiroaki Asaga

Session ID: 2B-a9
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_39

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The intensity and desirability of saltiness of miso soup when eaten with rice and dishes

Mikiko Tomatsu, Kiyoko Nomura, Sumi Sugiyama

Session ID: 2B-p1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_40

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

Effect of the continuation period of usage

Setsuko Kikuchi, Michiko Zempo, Akio Obata, Kenshirou Fujimoto

Session ID: 2B-p2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_41

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Effect of dispersion medium and particle on the particulate mouth feelig of foods

Yuko Nakano, Chinatsu Kasamatsu, Masahiko Nonaka, Midori Kasai

Session ID: 2B-p3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_42

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Swallowing property of crushed agar sol

Hatsue Moritaka, Yuuki Sugimoto, Masako Fuwa, Kazuhiro Hori, Takahiro ...

Session ID: 2B-p4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_43

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The effect of temperature on the viscoelasticity of foods containing commercial thickeners

Emiko Arai, Norie Nagatsuka, Rie Kobayashi, Yoshio Sato

Session ID: 2B-p5
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_44

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Effect of bread partially-replaced by starch on texture of bread gruel

Yurie Nishihara, Atsuyo Okibe, Megumi Matsuo, Risa Yukizaki, Tomiko As ...

Session ID: 2C-a1
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_45

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Basic characteristics of barley flour for Cakes and Breads and mechanical properties of barley flour dough

Asuka Sakamaki, Nanase Hashidzume, Toshiki Enomoto, Rie Kobayashi

Session ID: 2C-a2
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_46

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Effect of amount of adding water on ease of chewing and swallowing for bread

Miki Yamaji, Seiko Ito, Eiko Arai

Session ID: 2C-a3
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_47

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The changes of resistant starch content during cooking in potato

Mamiko Tanaka, Eri Udagawa, Takeshi Nishida, Hiroko Matsuda, Takaaki S ...

Session ID: 2C-a4
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_48

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The changes of resistant starch content during cooking in pumpkin

Eri Udagawa, Mamiko Tanaka, Takeshi NIshida, Hiroko Matsuda, Takaaki S ...

Session ID: 2C-a5
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_49

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The gelatinization of tapioca starch and cornstarch at higher pH

Madoka Hirashima, Misaki Okuno, Rheo Takahashi, Yuka Isobe, Katsuyoshi ...

Session ID: 2C-a6
Published: 2016
Released on J-STAGE: August 28, 2016

DOIhttps://doi.org/10.11402/ajscs.28.0_50

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