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Miho Otahara, Mami Kitahara, Kyoko Ohishi, Midori Kasai
Session ID: 1A-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Shiori Hisai, Yukari Muramoto, Motoko Matsui
Session ID: 1A-2
Published: 2019
Released on J-STAGE: August 26, 2019
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Tomoya Okunishi, Daisuke Nei
Session ID: 1A-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Madoka Hirashima, Haruna Fujimoto, Rheo Takahashi, Yuka Isobe, Katsuyo ...
Session ID: 1A-4
Published: 2019
Released on J-STAGE: August 26, 2019
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Yurie Nishihara, Mayu Sugimoto, Miho Hayashida, Kaede Hoshino, Nami Mi ...
Session ID: 1B-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Yuka Aso
Session ID: 1B-2
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Akiko Koizumi, Machiko Mineki
Session ID: 1B-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Sayaka Suzuki, Sari Danjyo, Chinami Ishibashi, Sumi Sugiyama
Session ID: 1B-4
Published: 2019
Released on J-STAGE: August 26, 2019
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Aya Araki, Kenji Tayama, Noriko Abe, Okamoto Youko
Session ID: 1C-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Various papers have been reported on the effect of acetic acid preventing lifestyle-related diseases. However, the amount of acetic acid that can actually be taken by the commercial products and the menus introduced by vinegar maker has not been investigated. By analysis of acetic acid content, it was suggested that it was difficult to take 750 mg acetic acid which seems to be effective in preventing lifestyle-related diseases per day. Therefore, for the purpose of taking 1000 mg of acetic acid per one serving, a chicken breast was cooked with vinegar containing bitter ingredient in addition to sweet, salty and umami ingredients by a new vacuum cooking method using a sealed bag, and the content of acetic acid was determined. When it was heated for 5 minutes after the center temperature reached 75℃ with a combi steam mode(100% steam at 85℃ in steam convection oven)and immersed for 2 days, the acetic acid content was 1000 mg or more on average per 100g of cooked chicken breast.
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Tamako Nishiike-Wada, Mami Ando, Tomoko Fujimura-Ito, Kaori Mukai Kubo ...
Session ID: 1C-2
Published: 2019
Released on J-STAGE: August 26, 2019
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Narihiko Koike, Yuichiro Ito, Kenichi Hemmi
Session ID: 1C-3
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Hagino Fujita
Session ID: 1C-4
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Akiko Komada
Session ID: 1D-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Naofumi Yamada, Moe Hashimoto
Session ID: 1D-2
Published: 2019
Released on J-STAGE: August 26, 2019
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YUKO TAKAYAMA, SAKI SUGAWARA
Session ID: 1D-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Mariko Imamura
Session ID: 1D-4
Published: 2019
Released on J-STAGE: August 26, 2019
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Akiko Furutani, Mineko Onishi, Kazuko Hirao
Session ID: 1E-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Yumi Satoh, Yukari Muramoto, Motoko Matsui
Session ID: 1E-2
Published: 2019
Released on J-STAGE: August 26, 2019
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Arisa Shinohara, Ayana Morita, Hiroaki Ito, Toshio Kawano
Session ID: 1E-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Ayasa Furuta, Taido Fujimoto, Yoko nitta
Session ID: 1E-4
Published: 2019
Released on J-STAGE: August 26, 2019
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Aki Morita, Akihito Fujimoto, Midori Kasai
Session ID: 2A-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Seiko Ito, Airi Kato, Eiko Arai
Session ID: 2A-2
Published: 2019
Released on J-STAGE: August 26, 2019
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Ami Funaki, Momoka Aiura, Yoshiko Tokita, Keiko Fujii
Session ID: 2A-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Yasuo Nakatsuka, Masaaki Amano, Kenn Tarui, Moriyuki Sakamoto, Akitosh ...
Session ID: 2A-4
Published: 2019
Released on J-STAGE: August 26, 2019
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We have been evaluated that the controlling factors of breadmaking for bread having high blending ratio barley. We developed new breadmaking technology for low-cost, high-performance barley bread. Both the classifying treatment of barley flour after milling process and the enzyme treatment into the dough-making step have been shown the improvement effect of the breadmaking characteristic.
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Ryoko Shimada, Kyoko Nishimura, Marin Adachi, Yuiho Maruyama, Miki Yos ...
Session ID: 2A-5
Published: 2019
Released on J-STAGE: August 26, 2019
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Resistant starch (RS) is a form of starch that is not digested and absorbed in the stomach and small intestine, but passes to the large intestine. RS displays similar physiological properties to dietary fiber. In this study, bread making properties and sensory acceptability of bread replaced with RS type 4 (RS-4, chemically modified starch) of different raw materials starch were evaluated. Cross-linked phosphate potato and rice starch, phosphated distarch phosphate sweet poteo and wheat starch were used as RS-4 source. RS-4 were replaced at 20% (w/w) of wheat flour, which were called RS-4 breads, respectively. Bread without RS-4 was called WF-bread (control). RS-4 breads showed less on the fermentation test and the specific volume of bread than WF-bread. Hardness of RS-4 breads were higher than that of WF bread. However, RS-4 breads obtained overall acceptability similar to WF bread in sensory evaluation.
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Yoko Tanisawa, Yuna Fujii, Kentaro Matsumiya, Yasuki Matsumura, Midori ...
Session ID: 2A-6
Published: 2019
Released on J-STAGE: August 26, 2019
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Mari Kawaguchi, Mika Fukuoka, Noboru Sakai
Session ID: 2A-7
Published: 2019
Released on J-STAGE: August 26, 2019
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Hamamori Anna, Tetsuya Ookura, Kasai Midori
Session ID: 2A-8
Published: 2019
Released on J-STAGE: August 26, 2019
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Asuka Taniguchi, Nami Kyogoku, Keiko Nagao, Rie Kobayashi
Session ID: 2A-9
Published: 2019
Released on J-STAGE: August 26, 2019
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Hitomi Takahashi, Noburo Saji, Yukie Yanagisawa
Session ID: 2A-10
Published: 2019
Released on J-STAGE: August 26, 2019
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Yuko Kawahara, Hisatoshi Ito, Ayako Shimizu, Satomi Maruyama
Session ID: 2A-11
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Ayako Shimizu, Satomi Maruyama, Yuko Kawahara, Hisatoshi Ito
Session ID: 2A-12
Published: 2019
Released on J-STAGE: August 26, 2019
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Hisatoshi Ito, Yuko Kawahara, Ayako Shimizu, Satomi Maruyama
Session ID: 2A-13
Published: 2019
Released on J-STAGE: August 26, 2019
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Mie Komoto, Hadjime Nakajima
Session ID: 2B-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Yukari Ueda Ueda, Yuri Higasa, Fumiyo Tomita
Session ID: 2B-2
Published: 2019
Released on J-STAGE: August 26, 2019
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Mako Watanabe, Sayaka Suzuki, Chiho Matsumura, Rie Mizu, Chinami Ishib ...
Session ID: 2B-3
Published: 2019
Released on J-STAGE: August 26, 2019
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Kazuaki Yamasaki, Masumi Ikeuchi, Tokiko Uenaka, Nobuko Okuda, Takako ...
Session ID: 2B-4
Published: 2019
Released on J-STAGE: August 26, 2019
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Satoshi Yamaguchi, Yuriko Sakamoto, Takeshi Nishida, Gen Kaneko, Watar ...
Session ID: 2B-5
Published: 2019
Released on J-STAGE: August 26, 2019
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Saori Shimada, Kazuaki Ishida, Wataru Ishida
Session ID: 2B-6
Published: 2019
Released on J-STAGE: August 26, 2019
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Jun Sato, Moe Inoue, Hideki Kurotaki, Kazuyori Matsumoto
Session ID: 2B-7
Published: 2019
Released on J-STAGE: August 26, 2019
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Shin-ichi Ishikawa, Ayana Komuro
Session ID: 2B-8
Published: 2019
Released on J-STAGE: August 26, 2019
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Masahiro Yuasa, Mayuko Ueno, Koji Kawabeta, Maho Morikawa, Momoe Iwami ...
Session ID: 2B-9
Published: 2019
Released on J-STAGE: August 26, 2019
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Shinichiro Akimoto, Chiaki Sakoi, Sayuri Goryoda, Ken Yamada
Session ID: 2B-10
Published: 2019
Released on J-STAGE: August 26, 2019
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Kahori Ishizawa, Mika Fukuoka, Yumiko Yoshie, Yu Matsuo, Noboru Sakai
Session ID: 2B-11
Published: 2019
Released on J-STAGE: August 26, 2019
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Yuko Furukawa, Mika Fukuoka, Yumiko Yoshie, Yu Matsuo, Noboru Sakai
Session ID: 2B-12
Published: 2019
Released on J-STAGE: August 26, 2019
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Aiko Koizumi, Akiko Koizumi, Ryoko Wada, Machiko Mineki
Session ID: 2B-13
Published: 2019
Released on J-STAGE: August 26, 2019
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Mayumi Hirabayashi, Takashi Okazaki, Shouta Tanimoto
Session ID: 2C-1
Published: 2019
Released on J-STAGE: August 26, 2019
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Takaki Kuge, Katsuaki Hirano, Takumi Tochio
Session ID: 2C-2
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Takao Nagano, Shin Kurihara
Session ID: 2C-3
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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Ken-ichi Kakimoto, Yuki Okamoto, Ko Kimura, Satsuki Tada, Masami Inoue
Session ID: 2C-4
Published: 2019
Released on J-STAGE: August 26, 2019
CONFERENCE PROCEEDINGS
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