Abstracts of Annual Congress of The Japan Society of Home Economics

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55^th Annual Congress of The Japan Society of Home Economics

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Anomalles of economic rife (2)

Loss aversion than profit gain

Hideko Mori

Pages 112
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.112.1

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Kuritsuka Ryu(tr.) Joshihikkei Ichimeikajikeizai and Household Economy: A Manual for Use in Schools.

Ayako TANIGUCHI YAHATA

Pages 112
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_112_2

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A study on the history of American Home Economics

-An analysis of research Journals -(Part 17) The characteristics of research papers : compare "Journal" and "Research

Mayuko SUZUKI, Tamami AZUMA, Shigemi KAKINO, Hiroshi KODERA, Hiromi TA ...

Pages 113
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.113.1

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Actual conditions of Family Support Center in Japan

Hisae Shinohara, Choi Jung-shin

Pages 114
Published: May 24, 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.114.1

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A study on the parent support for bearing and rearing children in comfort

Ippei TERAOKA, Kotoko YAMASAKI, Mie TAHARA, Ayumi YOSHIMURA

Pages 114
Published: May 24, 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_114_2

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The System of the Extracurricular Activities After School and on Wednesday at Public Elementary Schools in Paris

Aiko OKAZERI

Pages 115
Published: May 23, 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.115.1

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Father's Parenting behaviors and young adolescents' mental health

Syuuko ISHIKAWA

Pages 115
Published: May 23, 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_115_2

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The children growing up in the consumption society

What do they think to be able to solve with money ?

Yuki OHTA, Masako OKANO

Pages 116
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.116.1

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Unchangeable and changeable tendency in children's inner development with the times

-In terms of comparison between the survey of 20 years ago and today-

Kanae Koike, Toshiko Kaneda

Pages 116
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_116_2

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Factors That Influence the Formation of Views on Child Care and Education in Senior High School Students

-Focusing on the Ego Development-

Yukiko WATANUKI, Yasuko MUTOU

Pages 117
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.117.1

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Investigation on the Actual Conditions of the Table Manners

Etsuko IMAI

Pages 118
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.118.1

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A nation-wide survey based on housewives perceptions versus actual eating habits of varying length of marriages.

Toshiaki TAKAYANAGI, Atsuko TAMURA, Ichiro MAKIMURA

Pages 118
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_118_2

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Research on the Healthy Image of Milk and Other Dairy Products

Kana SAKAMOTO, Masahiro SUMI, Takashi KIMURA, Kenji MIZUGUCHI

Pages 119
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.119.1

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Survey of eating habits for Vietnamese in Ho Chi Minh City

Akiko KURIHATA, Masami IMANAKA, Dang Thi Phuong MAI, Masami TAKAHASHI, ...

Pages 119
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_119_2

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Analysis of the dietary information

Chiho OYABU, Toshiharu SUGIHARA

Pages 120
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.120.1

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Perspectives of the sustainable society through the traditional way of their dietary life of Amish

Toshiharu SUGIHARA, Chiho OYABU

Pages 120
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_120_2

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Dietary Behavior of Female University Students in Summer Vacation

Atsuko Watanabe, Hiro Ogoshi

Pages 121
Published: 2003
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DOIhttps://doi.org/10.11428/kasei.55.0.121.1

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A study of regional traditional dishes in Shimabara district for using in school education

A subject matter of rokube : noodles of sweet potato powder

Junko KINOSHITA, Toshiko YUKAWA

Pages 121
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_121_2

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The Receptionon of Chinese Cooking on home cooking in Japan

- The content of Chinese Cooking in Women's education -

Yumi FUNAHASHI, Hiroko MINAMI

Pages 122
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.122.1

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Consideration on the "tendency to homemade" in dietary life

- A comparative study on students of both sexes about consciousness and behavior -

Youko TAKAHASHI

Pages 122
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_122_2

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A study of Japanese traditional foods from home of three area in japan

Hiroko OKUBO, Keiko NAGAO, Satiko MATUMOTO, Tokiko MATUMOTO

Pages 123
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.123.1

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Eating squids in Nagano: Tradition of salted squids and boiled squids.

Hiroko NAKAZAWA, Koto MITA

Pages 123
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_123_2

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Development of the Dengaku dish on the offering dishes

- Case study of the feasting food in Nara and Mie Prefecture Area

Noriko TOMIOKA

Pages 124
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.124.1

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A study on the use of beans and potatoes in Wakayama Prefecture ~ The case of Tanabe city and Koya-cyo ~

Sakiko AOYAMA, Yoshiko KAWARASAKI

Pages 124
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_124_2

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Importance of flavor to the preference for food

-Survey of the flavor of soybean paste (Miso) soup -

Mari Ikezoe, Suzumi Kataoka, Mayumi Yamaguchi, Mariko Manabe

Pages 125
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.125.1

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Introduction to the gastronomy

Syusei Sawara

Pages 125
Published: 2003
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DOIhttps://doi.org/10.11428/kasei.55.0_125_2

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The Dietary Life from the End of Edoto Meiji on the Diary of the house wife

Miyoko SAKURAI

Pages 126
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.126.1

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The meal structure of the wedding ceremony in the 1800s'-1900s'.

Mayumi MASUDA, Ayako EHARA

Pages 126
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_126_2

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Effect of hyo-on storage on maintenance of freshness of swordtip squid

Mami ANDO, Emi TAKENAGA, Soyomi HAMASE, Akihiko YAMANE

Pages 127
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.127.1

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Fracture properties and microstructure of chicken breast and pumpkin frozen by electro magnetic freezing system

Nami Yamamoto, Toshiharu Tsurumura, Kaori Abe, Yuka Baba, Junko Matsus ...

Pages 127
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_127_2

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Simulation study of simultaneous cooking of various vegetables based on the kinetic analysis of hardening and softening

Yuki Imaizumi, Midori Kasai, Keiko Hatae

Pages 128
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.128.1

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Effect of add method of seasoning on the cooking

Ai TUNASHIMA, Rika YAMAOKA, Hisae OGAWA, Nakako MATSUMOTO

Pages 128
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_128_2

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Heating characteristics of steam convection oven

-Effect of steam in an early stage of baking -

Kuniko SUGIYAMA, Hatsuki ISHIGURO, Shoko SHIBUKAWA

Pages 129
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.129.1

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Mechanical properties and heat transfer behavior of food models with several starch.

Sayaka Fujii, Keiko Nagao

Pages 129
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_129_2

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Baking bread by using domestic produced wheat

Hiroko NAGANO, Naoko GOTHO, Makoto SHIMOYAMADA, Shiro KASHUYA, Mithuyo ...

Pages 130
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.130.1

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Cookery properties of cellular foods prepared with rice flour and without wheat flour

Shihori KIYONO, Keiko FUJII

Pages 130
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_130_2

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Breaking Properties of the Outer Layer of Saka-Manju

Yumiko Shibata, Atuko Shimada

Pages 131
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.131.1

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Effect of heat temperatures higher than 100°C on the microstructure and the molecular structure of spray-dried egg white gels

Takao Nagano, Katsuyoshi Nishinari

Pages 131
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_131_2

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Gelation mechanism of aragose and κ-carrageenan solutions estimated in terms of concentration fluctuation

Masaru MATSUO

Pages 132
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.132.1

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Effect of salt on properties prepared with diacylglycerol

Kyoko OHASHI, Atsuko SHIMADA

Pages 132
Published: 2003
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DOIhttps://doi.org/10.11428/kasei.55.0_132_2

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Studies on aroma change of the miso soup by heating using Headspace Solid Phase Microextraction

Yukiko HOSAKA, Etsuko SUGAWARA

Pages 133
Published: 2003
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DOIhttps://doi.org/10.11428/kasei.55.0.133.1

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Studies of Habutae-rice cake concerning preference of tasting attributes

Mami SATOU, Hiroko TANI

Pages 133
Published: 2003
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DOIhttps://doi.org/10.11428/kasei.55.0_133_2

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The actual condition of the cooking operation at home

Mioko TOYOMITSU, Hisae OGAWA, Nakako MATSUMOTO

Pages 134
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.134.1

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The relationship between the terms of description of sensory test and the quality of mentsuyu.

Akiko OTOMI, Mariko TAJIMA

Pages 134
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_134_2

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Variation of food material by environment

Etsuko Maruyama, Sachiko Kanamaru, Kayoko Nakashima

Pages 135
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.135.1

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Result of monitoring for clean condition and bacterial contamination in the large-scale cooking laboratory

Michiru Kishimoto, Megumi Iwanishi, Hajime Kashio

Pages 135
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_135_2

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The Effects of Calcium and Sodium ions on Properties of Rice and Cooked Rice during Cooking

Noriko OGAWA, Mariko ONISHI, Natsumi YAMANAKA, Ikuko NAGAYA, Michiko S ...

Pages 136
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.136.1

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Effect of calcium ion on cooked rice

Hatsue MORITAKA, Takashi MATSUMOTO, Kunio NAKAMURA, Miki ISHIHARA, Shu ...

Pages 136
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_136_2

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Effect of soy sauce on the cooked rice in the wash-free milled rice

Yumiko IWASAKA, Chie MIZUNO, Kazuko TOMIOKA

Pages 137
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0.137.1

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Effect of the various seasonings on cooking properties of rice

Junko Ito, Midori Kasai, Yasuko Kainuma, Keiko Hatae

Pages 137
Published: 2003
Released on J-STAGE: May 25, 2004

DOIhttps://doi.org/10.11428/kasei.55.0_137_2

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