Abstracts of Annual Congress of The Japan Society of Home Economics

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69th Annual Conglress of The Japan Society of Home Economics

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Poster Session, May 27-28, Food and Nutrition

Effect of lectin from raw or heated kidney bean on mouse cells

Satsuki Une, Junichi Akiyama, Koji Nonaka, Shuji Mori, Takao Toyomura, ...

Session ID: P-001
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_115

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The dietary habits of the living alone females aged 80 years old and over

:assessing with validated brief-type self-administered Diet history questionnaire

Sachiko Kato, Hisao Osada

Session ID: P-002
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_116

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Changes of brain waves and autonomic nerve by different cacao content chocolates

Yumiko Suda, Tomoyo Hara, Maika Murakami, Michiko Kobayshi

Session ID: P-003
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_117

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Studies on the Image of Healthy by University Junior College.

Michiyo Iwamori

Session ID: P-004
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_118

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The Trend of Employment of Graduates of Registered Dietitian Training Courses

Nozomi KUBOTA

Session ID: P-005
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_119

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Green nuts oil influence to give to a cognitive function of senescence accelerating model mouse (SAM).

Emiko Takeyama, Shizu Shinkai, Nakamichi Watanabe, Masako Fuushima

Session ID: P-006
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_120

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Canceled

***** *****

Session ID: P-007
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_121

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Study on appearance evaluation of the pickles by color chart

Mika Morishita, Yukimi Inagaki, Yasuko Umetani, Tetsuya Iyoda

Session ID: P-008
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_122

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Protective effect of poly-γ-glutamic acid in ‘natto’ against iron toxicity

Sumio Kanematsu, Hitomi Shirt

Session ID: P-009
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_123

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Although iron is indispensable to life as a microelement, excessive iron produces reactive oxygen species (ROS) and causes oxidative damage to the cell. The damage is called as iron toxicity and the responsible molecule seems to be hydroxyl radical that derived from hydrogen peroxide and Fe²⁺ through the Fenton reaction. We have previously shown that poly-γ-glutamic acid (PGA) in slime from ‘natto’ fermented soybeans accelerated the autoxidation of Fe²⁺ with PGA chain scissions and removed deleterious Fe²⁺ without leaving ROS, indicating the novel function of PGA in protecting against iron toxicity. Here we examined the protective effect of PGA against iron toxicity derived from ferrous iron (Fe²⁺) using a viability test of E. coli.
When E. coli was treated with 0.5 mM Fe²⁺, the viability was 30 %. By addition of 1 mM PGA150 prior to the iron treatment, the viability was restored to 70 %. PGA20 that has shorter polymer chain had the same effect. Monomeric glutamic acid showed no protecting effect, indicating that the polymer structure may participate in the function. Thus, it is suggested that PGA protects cells by mediating the safe oxidation of Fe²⁺ to Fe³⁺ without leaving harmful ROS.

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Effect of foods containing high Nitrate ion intake for the postprandial oxidative stress

En Yabe, Masaru Sonoda

Session ID: P-010
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_124

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Composition of the volatile oil from Citrus tamurana using supercritical carbon dioxide

Kinuko Niihara, Eriko Shirai, Akiko Taniguchi, Yuuko Satou, Msafumi Yo ...

Session ID: P-011
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_125

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Effect of Concentrated Juice on the Flavor Characteristics of Processed Cheese Like Product

Ayako HIDAKA, Makoto KAMINISHI, Rei MIZUNO, Tadahiro ABE, Michio IKEDA

Session ID: P-012
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_126

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Anti-allergic effects of Citrus depressa Hayata in vitro and in vivo

Takeaki OKAMOTO, Kotone MATSUMOTO, Haruna KUMAZAWA, Momoko KAWARABAYAS ...

Session ID: P-013
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_127

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Activation of Dietary Salt-taste using Sanshool Compounds for Reduction of Daily Salt Ingestion

Nami Yamamoto, Yasuharu Imanishi, Takahiko Mitani, Hisa Mimura, Mikio ...

Session ID: P-014
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_128

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Antioxidant activity of maqui berry

Yoshiko KATAYAMA, Yayoi WAKAO

Session ID: P-015
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_129

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The examination of factors relating to alteration of circadian clock gene expression by Petasites japonicas.

Mizue Okada, Yoshinori Okada

Session ID: P-016
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_130

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Activation mechanism of the clock genes by the plant seed extracts

Yoshinori Okada, Mizue Okada

Session ID: P-017
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_131

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Disinfection of kitchen towels with two kinds of chlorine disinfectant

Kiyo OKAZAKI

Session ID: P-018
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_132

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Study on functionality and improvement of palatability of fermented soy milk using vegetable lactic acid bacteria derived from Nagasaki prefecture products

Ayaka Eguchi, Masahiro Yuasa, Mihoko Tominaga

Session ID: P-019
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_133

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Comparison of odor and taste components in beef and maturity beef by a dry aging method

Hiroko Ebizuka, Tomoko Fujimoto, Mai Saitou, Marina Takahashi, Sakura ...

Session ID: P-020
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_134

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Sensory evaluation of maple syrup by place of production

Yuki TAKAYAMA, Takako DEWAR

Session ID: P-021
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_135

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Antioxidant activity of onion and usability of its leaf produced in Minamishimabara, Nagasaki

Masahiro Yuasa, Yoshihiko Akao, Koji Kawabeta, Haruka Abe, Mihoko Tomi ...

Session ID: P-022
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_136

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Construction of the culture experiment of food poisoning bacteria by using stamp medium

Shiori YOSHIMATSU, Ayaka NOGUCHI, Yoko KUSUHASHI, Takeaki OKAMOTO

Session ID: P-023
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_137

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Submission of Sea Food and Sea Weed Cooking using the Soybean-koji Miso

Atsumi Koide, Kiyoko Mamiya, Tomoko Banno, Kishiko Matsumoto

Session ID: P-024
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_138

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The taste characteristics of coffee with milk at 80 degrees and 90 degrees using Temporal Dominance of Sensations (TDS)

Akiko Koizumi, Yoko Koseki, Aika Tokuda, Aya Shimamura, Yoshiro Sato, ...

Session ID: P-025
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_139

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The taste characteristics of coffee by different roasting methods using Temporal Dominance of Sensations (TDS)

Aya Shimamura, Yoko Koseki, Akiko Koizumi, Mirai Hara, Mitsuki Orito, ...

Session ID: P-026
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_140

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The flavor characteristics of coffee by different roasting methods using Temporal Dominance of Sensations (TDS)

Aya Shimamura, Aika Tokuda, Yoko Koseki, Akiko Koizumi, Machiko Mineki ...

Session ID: P-027
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_141

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Study for improving palatability of white sorghum bread

Kazumi ISHII, Sae ONOZAWA, Shione FUNAYAMA, Wakana FURUHASHI, Michiko ...

Session ID: P-028
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_142

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Development of favorite coffee in female university students

Ikue HAMAGUCHI, Yuri YOSHIDA, Yuki MORI, Toshie OHMORI, Kazuko NAKANO, ...

Session ID: P-029
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_143

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The Effect of the Color of Patterns on White Plates on Appetite by Placing Japanese Pickles on Small Serving Plates

- In the Case of Real Plates Comparing Blue to Other Colors -

Hino KAWASHIMA, Seiji EBIHARA, Cheiko KAZUNO

Session ID: P-030
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_144

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Effects of Aging of Rice Flour Batter at Constant Temperature on Physicochemical Properties of Cooked Products

Anna Hashitsume, Yoko Sato, Midori Kasai

Session ID: P-031
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_145

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Resistant starch contents varies by cooking methods and storage temperature

Aya KAMEI, Haruka TAKAHASHI

Session ID: P-032
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_146

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Ingredients contributing to the saltiness enhancement property of chicken bouillon

Mariko MANABE, Nagisa HASEGAWA, Yumi HATTORI, Yoshimasa SASAHARA, Hito ...

Session ID: P-033
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_147

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Effects of milling yields on the physical properties of bread made from cooked red rice

Shanan FUJITA, Yoko MURAKAMI

Session ID: P-034
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_148

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Study on vitamin C of smoothie

Noriko MIYAKE, Ayaka KINOSHITA

Session ID: P-035
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_149

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Sensory profile of six peach cultivars stored at various conditions

Fumiyo HAYAKAWA, Yukari KAZAMI, Rikyu SAKASHITA, Yasuhiro UWADAIRA, Ak ...

Session ID: P-036
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_150

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Studies on the characteristics of cellulose composite noodles (Part 2)

Hitomi YOSHIMURA, Nao RYUMON, Masahiro GOTO, Chihro YAMANE, Kazuhiro H ...

Session ID: P-037
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_151

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Difference of the texture in boiled Azukigai (Babylonia japonica) and Shirobai (Buccinum striatissimum)

Emiko Iwata, Masahiro Goto

Session ID: P-038
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_152

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Development of gluten-free rice flour bread by using cold press juice residue

Tayori TAKECHI, Mutsumi SHIWA, Hitoshi TAKAMURA, Yoshiro HATANAKA

Session ID: P-039
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_153

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Study on the preference of fermented sausage (Nham) in Thai

Hiroko ARAKI, Naoko YAMAMOTO, Tomohiro IWASAKI, Masato SAKAMOTO, Masak ...

Session ID: P-040
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_154

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Physical and sensory properties of hamburger partly substituted sorghum for ground beef

Misuzu MATSUMOTO

Session ID: P-041
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_155

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Antioxidant activity of pressed seed meals of Egoma (Perilla frutescens) and utilization to cookies

Tomoko Yamaguchi, Tomoko Kogure, Jun-ichi Sakai

Session ID: P-042
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_156

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Objective evaluation of mechanical properties and palatability of Tempura batter using millet powder

Asuka Taniguchi, Rina Maruyama, Nami Kyogoku, Hiroko Watanabe, Yuko Ii ...

Session ID: P-043
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_157

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Sensory evaluation and making of pound cake added powdered wood

Noriko SATO, Akari MURAMATU, Kaoru SUGIYAMA

Session ID: P-044
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_158

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Cooking qualities of rice made by cooking gas stoves with an iron pan

Tomoya Okunishi, Takayo Yaguchi, Masayoshi Takano

Session ID: P-045
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_159

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Evaluation methodology for palatability of tempura:Part4

Movement of water

Yumi KOBAYASHI, Yoshihiro UEDA, Kunihito KATO, Yasuyuki ISHIDA, Noriko ...

Session ID: P-046
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_160

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Cooking changes in isothiocyanate of traditional turnips in Shiga

Mami KODERA, Kayo KITAMURA, Raku MAMEMURA, Tarou MORI, Mukai Kaori KUB ...

Session ID: P-047
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_161

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Relation between preference of cabbage used in making Hiroshima-style okonomiyaki and its sugar content and texture

SARI DANJO, ATSUSHI YOSHIDA, HIDEKI MURAKAWA, SHUMI SUGIYAMA

Session ID: P-048
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_162

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Effect of cooking methods on physical properties and palatability of black soybeans

Yoshiko TOKITA, Keiko FUJII

Session ID: P-049
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_163

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The investigation on lunch intake situation and use and preference of box lunches in university students

Minako KUDO, Misato MIYATA, Machiko MINEKI

Session ID: P-050
Published: 2017
Released on J-STAGE: July 08, 2017

DOIhttps://doi.org/10.11428/kasei.69.0_164

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