Abstracts of Annual Congress of The Japan Society of Home Economics

Abstracts of Annual Congress of The Japan Society of Home Economics

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60th Annual Congress of The Japan Society of Home Economics

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Day 2 Presentation

Metabolism tocopherol in small intestine in rats.

Tomono Uchida, Saiko Ikeda, Tomio Ichikawa

Session ID: 2A1
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.1.0

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Influence of oral administration of vitamin K1 or vitamin K2 on intestinal alkaline phosphatase activity in rats

Natsuko Sogabe, Rieko Maruyama, Mayu Haraikawa, Masae Goseki-Sone

Session ID: 2A2
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.2.0

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Effect of astaxanthin on lipid metabolism in 3T3-L1 cells

Miyako MOCHIZUKI, Noboru HASEGAWA, Norihiro YAMADA, Yoshiyuki AZUMA

Session ID: 2A3
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.3.0

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Metabolism of gamma-amino butyric acid(GABA) in liver.

KASUMI SATO, KOZUE SASAKI, MIYUKI KATO, MASASHI OMORI

Session ID: 2A4
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.4.0

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Effects of AA and EPA on mature adipocyte

Naoko Ozaki, Masami Iwamura, Shinji Ikemoto, Yoko Fujiwara

Session ID: 2A5
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.5.0

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Association of plasma cholesterol with ceramides in atherosclerosis model mice

Ikuyo Ichi, Shosuke kojo

Session ID: 2A6
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.6.0

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Suppression of bone mass decrease by zinc in streptozotocin-induced diabetic rats

Kayoko Fujii, Masumi Shimono, Ikuyo Tsukamoto

Session ID: 2A7
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.7.0

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Bone metabolism in streptozotocin-induced diabetic rats

Mamiko HIE, Masumi SHIMONO, Kayoko FUJII, Ikuyo TSUKAMOTO

Session ID: 2A8
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.8.0

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Improvement of running endurance in mice by grape sprout extract

Rieko Nakata, Michio Aitani, Tomohiro Sakuta, Hiroyasu Inoue

Session ID: 2A9
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.9.0

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The effect of the hydrogen peroxide on gene expression

Yasuko SONE, Aya FUJIWARA, Misuzu KIRIYA, Reiko MIYAKURA, Yuri Shimizu ...

Session ID: 2A10
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.10.0

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Expression of recombinant miraculin, a taste-modifying protein

Hiroyasu Inoue, Rieko Nakata

Session ID: 2A11
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.11.0

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Effect of dietary life on formation of mature human nature

Yuka Isobe, Tomoe Tsuji, Natsuko Yukawa, Madoka Hirashima, Kaori Kubo

Session ID: 2A12
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.12.0

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Eating behavior in relation to risk of obesity among Japanese adults

KIMURA Yasumi, NANRI Akiko, MIZOUE Tetsuya

Session ID: 2A13
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.13.0

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Effect of Misconception about the Physique of Women's College Students On Body Composition, Bone Mass and Eating Behavior

Setsuko KAWANO

Session ID: 2A14
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.14.0

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Nutrient Intake from breakfast of participated children in the Local Shokuiku Activity

Kana ASHIDANO, Kiyomi HIRAYAMA, Kazuko ARAI, Yuko HIRONAKA, Yuka Kokui ...

Session ID: 2A15
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.15.0

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Contents of Nitrate and Nitite in the Meal of used more than 350g Vegetables in A Day

Miihoko MURATA, Sumi SUGIYAMA, Masataka ISHINAGA

Session ID: 2A16
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.16.0

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A Establishment of Observed Cooking Technique Evaluation in Cooking Stages

Ayami IWATA, Yumi KOBAYASHI, Noriko OGAWA, Kunihito KATO, Kazuhiko YAM ...

Session ID: 2B1
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.17.0

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Biomechanical analysis of Japanese kitchen knife shaping movement

Akira II, Yoshifumi NISHIMURA, Minayuki SHIRATO, Masashi KUME, Tatsuno ...

Session ID: 2B2
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.18.0

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Motion analysis of making "Kyo-gashi" sweets

Akemi HAMADA, Akihiro OHNISHI, Toru OTA, Kanako HAMASAKI, Hideyuki OGI ...

Session ID: 2B3
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.19.0

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Motion Analysis of chadou-temae

Toru OTA, Kanako HAMASAKI, Kumiko MATSUSHITA, Minako IUE, Kristin SURA ...

Session ID: 2B4
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.20.0

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Effect of expansion phenomenon on the thermal conduction in the wheat flower dough during heating

Tamako MIZU, Keiko NAGAO

Session ID: 2B5
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.21.0

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Active oxygen improves the quality of dough

Kimio NISHIMURA, Yuka MIYAMOTO

Session ID: 2B6
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.22.0

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Rheological properties of hydroxypropylmethylcellulose added rice breads

Sumiko Odani

Session ID: 2B7
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.23.0

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Cooking and mechanical properties of bagels made from spelt wheat milled in Japan

Noriko Kita, Saori Tsuji, Hiroshi Makita, Jyunichiro Tanibata, Osamu N ...

Session ID: 2B8
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.24.0

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Mechanism of cavity formation in chou and its effectiveness by conditions

Etsuko OGUCHI, Miho YAMAKOSHI, Midori KASAI

Session ID: 2B9
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.25.0

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Physical properties and radical scavenging activity of buckwheat leaf powder added to pound cake

Rie AWATSUHARA, Emi KANEYASU, Kazuki HARADA, Keiko NAGAO

Session ID: 2B10
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.26.0

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Effects of kansui and egg on the degree of gelatinization and texture of noodle

Sonoko AYABE, Yoshiko ABE, Midori KASAI, Tomoko ICHIKAWA, Michiko SHIM ...

Session ID: 2B11
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.27.0

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Comparison of Cellulose Films prepared from Aqueous NaOH Solutions with Eatable Polysaccharide Films by Dynamic Viscoelastic Measurement

Hitomi Miyamoto, Chihiro Yamane, Masaharu Seguchi, Kunihiko Okajima

Session ID: 2B12
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.28.0

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Effect of sucrose on the phase diagram for food emulsifier/water/edible oil system

Shoichi Gohtani, Mai Tanabe

Session ID: 2B13
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.29.0

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About the evaporation speed of the sissile drop of water on the different subject matters

Material mainly on the tableware materials

Maiko ABE, Masayuki HAYASHI

Session ID: 2B14
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.30.0

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Relationship between physical properties and muscle activities during swallowing of the yoghurt gel

Tomoko Takahashi, Hiroki Miyashita, Hiro Ogoshi

Session ID: 2B15
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.31.0

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Effect of Temperature Increase and Holding Temperature During Rice Cooking on the Amounts of Chemical Components in Various Rice Grains

YUKA MABASHI, SATOMI YABUKI, TETSUYA OOKURA, MIDORI KASAI

Session ID: 2B16
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.32.0

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Relations between maximum velocity in the pharynx part and intake of solid dispersed in paste

SAGAWA Atsuko, KANEKO Hitomi, TERASHIMA Mamie, SHIGA Seigo, MORITAKA H ...

Session ID: 2C1
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.33.0

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Development of sponge cake using low levels of egg allergen

KYOKO TAKAHSHI, SAORI ICHIHASHI

Session ID: 2C2
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.34.0

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Comparison of OVA with LY for the digestibility and gastrointestinal absorption

Chikako Yamada, Hidehiko Izumi

Session ID: 2C3
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.35.0

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Effects of low-temperature vacuum storage conditions on the food quality

Yuko AKAGI

Session ID: 2C4
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.36.0

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Changes in contents of isoflavone and vitamin C and activities of GLDH and AAO of soybeans during different imbibition time and temperature

Michie Moriyama, Kazuko Oba

Session ID: 2C5
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.37.0

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Protein Characterization of Douchi (a traditional Chinese salt-fermented soybean food)

Michiko Tsuji, Hiroko Nagano, Makoto Shimoyamada

Session ID: 2C6
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.38.0

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cheese-like food production from liquid waste of boiled soybeans

Mitsumi Mutaguchi, Atsushi Shiraishi

Session ID: 2C7
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.39.0

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Characterization and function of Rhizomucor variabilis isolated from Ishiduchi Kurocha.

Shiori Yanai, Kasumi Sato, Miyuki Kato, Zenya Shouji, Masashi Omori

Session ID: 2C8
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.40.0

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The effects of free amino acids, nucleic compounds, and volatile constituents of funazushi (fermented sushi of a crucian carp (Cyprinus auratus)) on its preference

Kaori Mukai KUBO, Masako HORIKOSHI

Session ID: 2C9
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.41.0

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Cadmium uptake of Japanese mustard spinach on defferent soils contaminated with cadmium

Hideko TAKAHASHI, Shigenao KAWAI

Session ID: 2C10
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.42.0

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Characterzation and identification of the microbe of isolated from (HESHIKO) soaked in rice bran

Kana Fujii, Masashi Omori, Zenya Syouji, Miyuki Kato, Hiroko Nagano

Session ID: 2C11
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.43.0

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Characterization of flavor in Darjeeling tea cultivated an organic system

KASUMI SATO, AYUMI TOYOKAWA, MASASHI OMORI, MIYUKI KATOH

Session ID: 2C12
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.44.0

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Basic study on risk of nitrous acid and effects of chlorine using vegetable juice

Makiko SENDA, Yasuhisa KUZUHA

Session ID: 2C13
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.45.0

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Nitrate has been suspected to be causative agent of Methemogrobin. Moreover, it can be a source of N-Nitrosamines whose cancer risk is 2A according to IARC's category. We focused on reduction of nitrate nitrogen and intended to clarify whether the reduction occured in the interior of human body or outside. We used vegetable juice as experimental samples. As a result, the followings are obtained
1)As some researchers have reported, condition of high temperature and humidity caused the reduction by anaerobic bacteria, and concentration of nitrous acid remarkably increased under the condition. This suggests that the production of nitrous acid occurs outside human body.
2)However, concentration of nitrous acid in even refrigerated samples which were produced by using deionized water increased slightly. On the other hand, that of refrigerated samples with chlorine did not increase. This suggests that combined effect of chlorine and refrigeration is effective in terms of prevention of the reduction, that is, prevention of Methemoglobin.

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A study of universal design (3)

Consciousness with public rest room

Kumiko HATA, Shoko ISAWA, Yumiko SASAKI, Kozue NAGATSUKA, Miyoko NARIT ...

Session ID: 2D1
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.46.0

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A study of universal design(4)

Visibility and usability of public rest room

Reiko TAKEI, Shoko ASHIZAWA, Yoko ITO, Kazuyo KAMACHI, Sachiko SAITO, ...

Session ID: 2D2
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.47.0

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A study on the color indication of the clothes that considered dyschromatopsia persons

(1)The current state of color indication in ready made clothes

Reiko HASHIMOTO, Akie NAITOH, Hisayo ISHIHARA, Yumiko INAGAKI, Shoko I ...

Session ID: 2D3
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.48.0

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A study on the color indication of the clothes that considered dyschromatopsia persons

(2) The consciousness of consumer and clothing salesperson

Akie NAITOH, Reiko HASHIMOTO, Hisayo ISHIHARA, Yumiko INAGAKI, Shoko I ...

Session ID: 2D4
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.49.0

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Studies on the consciousness characteristics of purchase behavior of luxury brand handbag by the use of covariance structure analysis

Akiko Okada, Kunio Yoshizumi, Shinko Kumagai, Kaichiro Yamamoto

Session ID: 2D5
Published: 2008
Released on J-STAGE: November 10, 2008

DOIhttps://doi.org/10.11428/kasei.60.0.50.0

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