The Japanese sweets which appeared intherecord of the 16th and 17th century were studied by employing the literature “Onari” and “Chakai” from the 16th to the 17th and “The Menu of Chosentsusinsi”. The introduction of the processed sweets and the historical changes of the sweets were investigated.
The result showed that nuts and fruits were popular in the 16th century, while the processed sweets and Nanban sweets were increased in quantity and variety. It was greatly influenced by the entertainment of Chosentsusinsi.

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A series of preliminary studies were made to obtain fundamental information on the process of heat transfer from heating media to foodstuffs in the ordinary cooking procedure. Three different techniques of cooking such as steaming at 100°C, frying at 180°C, and baking at 200°C were applied to wheat flour doughs, while an attempt was made to compare the thermophysical characteristics of a thermally stable brass-sphere with those of the doughs in the same heating conditions. The results obtained can be summarized as follows:
(1) Either magnitude of the rate of increasing temperature in the doughs and the heat flux from the heating media in the procedure could be ranked with the heating systems as frying>steaming>baking irrespective of temperature in the heating media.
(2) The values for the rate of increasing temperature, heat flux and heat transfer coefficient evaluated with the brass-sphere were comparable with each other during frying and steaming, while the values appeared in a low magnitude in the baking system.
(3) The results obtained consequently suggested that the role of affinity between the vapour in the steaming and the moisture in the foodstuffs or the condensed vapour on the surface of brass-sphere may be significant for obtaining better efficiency of heat exchange at the interface between them. In the case of frying system, the stirred flow of heated oil near the surface of foodstuffs seemingly played an important role in an acceleration of heat exchange between the medium and the food sample due to the vaporization of moisture together with an effect of permeation of heated oil into the inner phase of foodstuffs.

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We evaluated the quality of fish preserved in white miso, red miso or single soybean miso, keeping the sodium chloride and water contents of miso at definite levels. The results were summarized as follows:
The percentage of decrease in the weight of miso-preserved fish was highest in single soybean miso, and lowest in white miso. There were no differences in the quantity of sodium chloride permeated into fish and the hardness of fish in different kinds of miso. The reducing sugar level was markedly high or for the fish preserved in white miso, which was followed by the fish in red miso and then by the fish in single soybean miso. Formol nitrogen level for the fish preserved in single soybean or red miso, was twice as high as for fish in white miso.
when the fish was preserved in miso, its protein changed to low molecular weight protein regardless of the kinds of miso. A marked lipid oxidation-inhibiting effect was noted, with single soybean miso showing the highest inhibitory effect, followed by red miso and white miso in order.

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The effects of sodium ascorbate (AsANa) on nitrosamine contents and the color of carotenoid in red pepper in radish-kimuchi, a sort of Korean pickles, were examined.
1) Japanese radish was salted for one month with sea foods, i. e., the salted preserves of opossum shrimp and bonito, with or without AsANa. The amounts of nitrosamine were determined at intervals by gas chromatography. The addition of AsANa (0.25%) decreased the amount of dimethylnitrosamine (DMNA) and delayed their formation rate.
2) For monitering the formation of nitrosamines, the home-made radish-kimuchi was kept at 5°C in an enameled vessel. The amounts of DMNA decreased with the addition of AsANa.
3) The color tones of pickles and the brine were measured by colorimeter. As a result, the lightness and excitation purity were increased by the addition of AsANa. The color difference was remarkably enlarged during the last stage of pickling.

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Even though American consumers have become more aware of the relationship between health and nutrition, it seems that consumers do always not choose food in the way recommended by federal nutrition policy. There are relatively few studies that look at the impact of nutrition information on meals chosen in restaurants or other food services. This field study attempts to discover how the food choices of University of Wisconsin-Madison Lakefront cafeteria patrons were influenced by nutrition information. The model of the consumer decision process used in this study is based on the Engel-Kollat-Blackwell Model. The Chi square statistic was used to determine the significance of the relationship between independent and dependent variables. Information about the percentage of calories from fat, from carbohydrates, and from protein was presented for each entree in a pie-chart graphic along with a listing of the number of calories and total fat in grams. The stated use of nutrition information is significantly related to whether the patron is attempting to modify their diet. When nutrition information signs were presented, patrons' food choices were higher in fat than they were when no nutrition information signs were available. A Chi square test showed that patrons' food choices with and without the signs were significantly related. Concerned patrons are more likely to use nutrition as an evaluative criterion than less concerned patrons. This study showed that while the nutrition information signs at Lakefront Cafeteria did appear to help patrons' selecting food, the effect was limited because most patrons failed to notice the signs. This suggests that to get more patrons including those without meal plan membership to notice the signs, a different strategy may be necessary.

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Two types of yogurt were prepard from market milk and reconstituted skim milk, with the ratios of different components. Through the process of fermentation from 0 to 8 hours, the differences in the properties and in the taste between them were examined.
The acidity increased in both types from 2 to 3 hours. As for the speed of acidification, the skim milk yogurt was faster than the market milk. It took 4 hours for the market milk to reach 0.8% in acidity, which is desirable for yogurt in general, while it took 3 hours for skim milk.
At any fermenting time, the curd of the skim milk yogurt was harder than that of the market milk.
On a sensory test the desirable fermenting time was 4 hours for the market milk yogurt and 3 hours for the skim milk yogurt. Moreover, compared with both types, the market milk yogurt was more preferred.

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