Abstracts of Annual Congress of The Japan Society of Home Economics

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68th Annual Conglress of The Japan Society of Home Economics

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Poster Session, May 28-29, Food and Nutrition

Activation of the clock genes by the plant seed extracts

Yoshinori Okada, Mizue Okada

Session ID: P-001
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_153

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Effect of Japanese butterbur (Petasites japonicus) on circadian clock genes expression in TIG-1 cells.

Mizue Okada, Yoshinori Okada

Session ID: P-002
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_154

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Heat denaturation of lectin on several kinds of plant foodstuffs by heating

Satsuki Une, Koji Nonaka, Junichi Akiyama

Session ID: P-003
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_155

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Structural features and prebiotic activity of water-soluble oligosaccharides obtained from Adzuki and kidney beans.

Miyuki Akamatsu, Mariko Kimura, Haruko Nagasawa

Session ID: P-004
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_156

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The effect of alpha-tocopherol on absorption of gamma-tocopherol

Emi Matsumoto, Emiko Takeyama, Shizu Shinkai, Masako Fukushima

Session ID: P-005
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_157

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Effects of Green nuts oil intake on senescence accelerated mouse model (SAMP8).

Michiko Oiwa, Emiko Takeyama, Nana Asakura, Ayumi Adachi, Shoko Abe, E ...

Session ID: P-006
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_158

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Functional Evaluation of saccharified cereal solutions for the development of new usage of millet.

Nanase Hashizume(Takazawa), Emiko Iwata, Kouichi Tsuchida, Rie Kobayas ...

Session ID: P-007
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_159

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Development of cake and drink using the Amazake - nutritional quality and preference -

Atsumi Koide, Kiyoko Mamiya, Tomoko Banno, Kishiko Matsumoto

Session ID: P-008
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_160

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Study on the palatability of fermented soy milk using the vegetable lactic acid bacteria

Ayaka EGUCHI, Hisayuki NAKAYAMA, Masahiro YUASA, Mihoko TOMINAGA

Session ID: P-009
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_161

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Impact on the aroma characterization of abalone sauce by the condition of fermentation

Qi Meng, Etsuko Sugawara

Session ID: P-010
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_162

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Characterizations of taste components in instant soup stock

Masahiro YUASA, Momoko KOE, Mihoko TOMINAGA

Session ID: P-011
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_163

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Characterizations of taste components of soup stock made from dried shiitake mushroom produced in Tsushima, Nagasaki

Mihoko TOMINAGA, Ayaka MAEDA, Masahiro YUASA

Session ID: P-012
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_164

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GC-MS analysis of chemical components volatilized from grilled eggplant

Taro HONMA, Masashi NAITO, Kazuhiro UCHIDA, Ryuta AKAZAWA, Tsutomu TAK ...

Session ID: P-013
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_165

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The effect of mother's habits on the smell of breast milk

Hiroko Ebizuka, Tomoko Fujimoto, Mari Itako, Mai Yamamoto, Kaori Misaw ...

Session ID: P-014
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_166

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Method of cooking of jelly added lignin and its sensory evaluation

Noriko SATO, Mayu SUGIE, Kaoru SUGIYAMA

Session ID: P-015
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_167

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The number of rice washing affects the water pollution and the taste.

YOKO MIYAZAWA, NAOKO YAMADA, MITSURU TSUCHIDA, KYOKO HAYASHI

Session ID: P-016
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_168

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Bacterial contamination of sprout vegetables and the drug susceptibility of the psychrophilic bacteria isolated from sprouts

Kiyo OKAZAKI

Session ID: P-017
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_169

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procedure of fermented sausage (Nham) in Thai

Hiroko ARAKI, Naoko YAMAMOTO, Takashi ISHIGAKI, Ayumi SEKIKAWA, Masaki ...

Session ID: P-018
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_170

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Food processing effects on antioxidative activity of black rice

Yutaro TANIMOTO, Arisa OSADA, Tomomi KANNO, Mitsuko UKAI

Session ID: P-019
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_171

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Antioxidant activity of peanut thin skin tea

YOSHIKO KATAYAMA, TAKAYUKI SOTOYAMA

Session ID: P-020
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_172

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The preparation method and taste of chiffon cake made from with the unpolished rice powder of finer particles

Shoko Nishi, Takako Saiki, Kanako Yokocti, Rika Sekitani

Session ID: P-021
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_173

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Cooking qualities of sponge cakes made by flours of protein- and stach-modified rices

Tomoya Okunishi, Kanae Miyashita, Kiyosumi Hori

Session ID: P-022
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_174

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Effects of gluten on the physical properties of bread made from cooked rice

Shanan FUJITA, Yoko MURAKAMI

Session ID: P-023
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_175

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Influence of addition of defatted rice bran on the physical properties of starch bread

Keiko Saito, Keiko Fujii

Session ID: P-024
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_176

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A study of contributing factors for lore of the new year dishes of each home

Kazuko YAMAZAWA, Mitsuyo HORI

Session ID: P-025
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_177

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Glutinous rice steamed with adzuki-beans or cowpeas culture of Hokkaido

Yukari TANAKA, Megumi SATO, Manami FUJIMOTO

Session ID: P-026
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_178

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University students' miso soup preferences in relation to saltiness

Kayoko YAMAUCHI, Takako DEWAR, Ayako TANAHASHI, Fumiko MATSUMOTO

Session ID: P-027
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_179

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Changes of taste sensitivity in the season of female college students

-Comparison of the summer and the winter season-

Makiko TAKAZAWA, Yuka YAJIMA

Session ID: P-028
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_180

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Comparison of soybean curd prepared using various coagulants and its application as a teaching tool in home economics classes

Kazutaka NISHIKAWA, Mari KASHIWAGI, Masahiro GOTO, Norie TANAKA

Session ID: P-029
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_181

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Development and Implementation of teaching materials for traditional food cultures utilizing wagashi (nerikiri)

Yoko MURAKAMI, Shanan FUJITA

Session ID: P-030
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_182

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Protection and inheritance of WASHOKU culture through the school meals

Yuka UTSUNOMIYA, Miho ITO, Yuko AKINAGA, Keiko KISUMI, Ayako EHARA, K ...

Session ID: P-031
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_183

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Trial teaching materials for dish arrangement utilizing augmented reality technology

Yoko MURAKAMI, Shuji KUREBAYASHI, Ikumi UETA, Shanan FUJITA, Chiaki TO ...

Session ID: P-032
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_184

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Practice of the cooking classes for the schoolchildren and their parents with the "Lunch Box Diet Method"

Questionnaire survey of guardians

MORIWAKI Hiroko, TABUCHI Keiko

Session ID: P-033
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_185

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The Food and Nutrition education activities for lacal residents

-Practice of parent-child cooking class-

Megumi FUKUOKA, MIchiyo SHIBATA, Asami ODA

Session ID: P-034
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_186

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A study of the cultivating the abilities of knowledge and skill about the cooking and the eating habits in healthy ways of the youth of Laos -Part1:

The current eating habits of university students in Vientiane capital, Laos

NAOKO IMAZUYA

Session ID: P-035
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_187

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Health education in a primary school, London, United Kingdom:

Questionnaire survey about school lunches and the use of milk and dairy products

Hiroko NAKAZAWA

Session ID: P-036
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_188

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Developmental changes of lifestyles and nutritional knowledge in Japanese children

Katsura OMORI

Session ID: P-037
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_189

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The development of the food education teaching material for university student as a consumer citizen

Kumiko OHMOTO, Namiko SHIGETOMO

Session ID: P-038
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_190

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The effect of patterns and motifs color on white plates on the appetite for food.

- In the case of compering blue with other color -

Hino KAWASHIMA, Chieko KAZUNO

Session ID: P-039
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_191

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Effect of Color Tone of Blue Plate on Food Taste

Mayu Koizumi, Etsuko Matsushima

Session ID: P-040
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_192

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Attempt of education and support in the training leading to a registered dietitian majors of internship

Ikuko OKUBO, Yu SATO, Miyuki TAKAGI, Masahiro GOTO

Session ID: P-041
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_193

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Development and effect of the taste education program for female university students

Ikue HAMAGUCHI, Yuko HIGASHINE, Harumi SAKUDA, Toyoko OKUDA

Session ID: P-042
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_194

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The relationship between physical activity level and energy balance in university students

Kazumi Dokai, Sakae Nishimura

Session ID: P-043
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_195

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Research on eating habits about "dash" of University students

Yoshinori Muto, Tomoko Kayashima

Session ID: P-044
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_196

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Student experiment that serve as a go-between lecture and practice

Yumiko HIRAI

Session ID: P-045
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_197

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Effect of Cooking Training in University on Knowledge, Cooking Skill, and Communication of Students

ETSUKO MATSUSHIMA

Session ID: P-046
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_198

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Making use of some cooking methods to decrease the negative perception of vegetables among children and the effects on nutrition education.

Tomomi KANNO, Rina AOKI

Session ID: P-047
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_199

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Canceled

****** ******

Session ID: P-048
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_200

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Poster Session, May 28-29, Textiles and Clothing

Evaluating shape stability of color patterned fabrics with wrinkles

Toshio MORI, Yoichiro YOSHIOKA, Yuri ENDO

Session ID: P-049
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_201

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Influence factors on surface state of wool fiber

miho matsuda, satoko masubuchi, miyuki morita

Session ID: P-050
Published: 2016
Released on J-STAGE: August 04, 2016

DOIhttps://doi.org/10.11428/kasei.68.0_202

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