Abstracts of Annual Congress of The Japan Society of Home Economics

Abstracts of Annual Congress of The Japan Society of Home Economics

Search

OR

Browse

Search

Search
Browse

All issues

70th Annual Conglress of The Japan Society of Home Economics

Displaying 1-50 of 293 articles from this issue

Download citation

Show all abstracts

|<
<
1
2
3
4
5
6
>
>|

Poster Presentation

Cocoa reduces body weight and fat of diet-induced obesity rats.

SOGAWA Misako

Session ID: P-001
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_129

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Effect of Energy Drink Intake on Exercise Performance

YUKAWA Natsuko, HIRATSUKA Ayane

Session ID: P-002
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_130

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (71K)
Food restriction against daily circadian rhythm affects the post-diet recovery of reproductive function in the young female rats

FUJIWARA Tomoko, KONDO Yu, NAKATA Rieko

Session ID: P-004
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_131

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (78K)
Influences of vitamin D restriction on bone strength in postmenopausal model rats fed a high-fat diet

NAKAOKA Kanae, YAMADA Asako, NODA Seiko, GOSEKI-SONE Masae

Session ID: P-005
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_132

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (75K)
Physicochemical properties of kind and production method on the miso

KOIDE Atsumi, MAMIYA Kiyoko, MATSUMOTO Kishiko

Session ID: P-006
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_133

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Challenges for dietary support and meals on wheels for healthy Longevity

:Based on the visit to the facility providing the meal service

KATO Sachiko, OSADA Hisao

Session ID: P-007
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_134

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (84K)
Differences in quality due to soy sauce type and storage method

YONEDA Chie, EBIHARA Yuki

Session ID: P-008
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_135

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (69K)
Effect of antioxidants on formation of anthocyanin derivative in model wine

HONMA Taro, MOCHIDA Akiko, OHATA Kento, UCHIDA Kazuhiro, KITA Kayoko, ...

Session ID: P-009
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_136

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (75K)
Possible generation of H₂O₂ in homemade sport drinks and its generation pathway

KANEMATSU Sumio, SHIRATO Hitomi

Session ID: P-010
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_137

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (72K)
Development of favorite coffee in working generations

HAMAGUCHI Ikue, OZEKI Kazumasa, MATSUMURA Toshikazu, YOSHIDA Yuri, YAM ...

Session ID: P-011
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_138

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (78K)
Isolation of fermentative yeasts from grapes in Kitakyushu

OKAMOTO MISAKO, MORITA HIROSHI

Session ID: P-012
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_139

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (65K)
Quercetin and caffeic acid regulate Sirt6 and Gdf11 genes in human lung young and old fibroblasts

OKADA Yoshinori, OKADA Mizue

Session ID: P-013
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_140

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (69K)
Alterations in mRNA expression levels of REV-ERB alpha and Nrf2 by Petasites japonicas extracts.

OKADA Mizue, OKADA Yoshinori

Session ID: P-014
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_141

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (64K)
Profiling new JUUROKUCHA use by TDS (Temporal Dominance of Sensations analysis) and multi-sip TDS

TAKEUCHI Saori, TATE Sanae

Session ID: P-015
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_142

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Fermentation of meat by Aspergillus sp. isolated from Bonito

Tsukahara Fumika, Kageyama Shiho, Morooka Nobuhisa

Session ID: P-016
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_143

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (72K)
Preference and flavor components of fermented orange juice produced in Nagasaki using vegetable lactic acid bacteria

YUASA Masahiro, SHIMADA Ami, TOMINAGA Mihoko

Session ID: P-017
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_144

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (78K)
Consumer awareness of non-wash rice

MIYAZAWA Yoko, YAMADA Naoko, NARUSE Mayumi, TSUCHIDA Mitsuru

Session ID: P-018
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_145

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (86K)
Cooking conditions of Nimono of root vegetable with steam convection oven

YOSHIDA Rio, HACHIKAWA Risa, SATO Yoko, IIJIMA Kumiko, TSUJI Hiromi, K ...

Session ID: P-019
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_146

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (70K)
Effects of functional oils on the quality of chiffon cake

MATSUMOTO Misuzu

Session ID: P-020
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_147

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
The effect of the color of patterns on white plates on appetite by placing fruits on small serving plates

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

KAWASHIMA Hino, KAZUNO Chieko

Session ID: P-021
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_148

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (72K)
Investigation of added secondary materials on the bread with cornstarch

MIYATA Misato, ISHIBASHI Akiho, KOINUMA Yoshiyuki, SASAKI Ikumi, TORIY ...

Session ID: P-022
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_149

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (74K)
How are vegetables provided as side dishes at school lunch?

KONISHI Taiki, AYABE Sonoko, KANBE Mieko, MURAMATSU Kanako

Session ID: P-023
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_150

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (78K)
Effect of Funori (Gloiopeltis furcata) and amylose content on the physical properties of rice noodles

YAMAGUCHI Tomoko, KIRYU Kurumi, YOSHIDA Misato

Session ID: P-024
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_151

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Comparison among strains for the effects of pH and glycine on the production of staphylococcal enterotoxin A in cooked rice

TSUTSUURA Satomi, MURATA Masatsune

Session ID: P-025
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_152

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (65K)
Preparation on rice porridge for elderly by espuma cooking method

KOMAGOME Noriko, YAMAMOTO Nami, IKEGAYA Miki, NAKAYAMA Shiori, SHIMAMU ...

Session ID: P-026
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_153

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (83K)
Sensory profile of five tomato cultivars harvested at various periods

HAYAKAWA Fumiyo, KAZAMI Yukari, ANDO Akira, ZHAO Tiejun, NAKANO Akimas ...

Session ID: P-027
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_154

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (87K)
Level of cooking skill of students and the establishment of study contents after practices.

NAKAMURA Keiko, YAMAZAKI Mayuko

Session ID: P-028
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_155

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (78K)
Effect of rice cultivar on the sensory attributes of cooked rice and bread made from cooked rice

FUJITA Shanan, MURAKAMI Yoko

Session ID: P-029
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_156

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (70K)
Search for ingredients contributing to the saltiness enhancement property of chicken bouillon

MANABE Mariko, TAKAYAMA Haruka, TAKEUCHI Miko, OGAWA Yuki, SASAHARA Yo ...

Session ID: P-030
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_157

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (70K)
Foaming property and emulsifiability of soybean and kidney bean powder during different storage periods

IIJIMA Kumiko, YAMAMOTO Hirotaka, KORIYAMA Takako, SATO Yoko, KASAI Mi ...

Session ID: P-032
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_158

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (69K)
Effects of various microwave cookers on the microwave cooking

KAMEYAMA Shuhei, TAKAHARA Keiya, UEMURA Shinichiro

Session ID: P-033
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_159

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (69K)
Evaluation methodology for palatability of tempura

about starchy food

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

Session ID: P-034
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_160

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (76K)
Effects of various agricultural food particles on the meringue

TANISAWA Yoko, ISHII Toya, MATSUMIYA Kentaro, MATSUMURA Yasuki, KASAI ...

Session ID: P-035
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_161

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (80K)
Changes in the sensory evaluation of 4 potato cultivars (Danshyakuimo , May queen, Haruka and Sayaka) by cooking method and storage.

GOTO Masahiro, IWATA Emiko

Session ID: P-036
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_162

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (65K)
Study on vitamin C of pickles

MIYAKE Noriko, NOMURA Mayu

Session ID: P-037
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_163

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Physical bolus properties of agarose gel in human mastication

MORITAKA Hatsue, YAMANAKA Kentaro, KOBAYASHI Naoki, OGOSHI Hiro

Session ID: P-038
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_164

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (72K)
Microbial contamination of stick vegetables and their disinfection

OKAZAKI Kiyo

Session ID: P-039
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_165

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (75K)
Prediction of sodium chloride concentration of Nimono in mass cooking

HAYASHI Sayako, HACHIKAWA Risa, SATO Yoko, KASAI Midori

Session ID: P-040
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_166

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (67K)
Physical characteristics of the traditional cucurbit 'Sugitani Uri' in Shiga

KUBO Mukai Kaori, ABE Yukiko, IWANAGA Rina, MORI Taro

Session ID: P-041
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_167

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (73K)
Influence of water content on temporal change of physical properties in Tempura batter using millet flour

TANIGUCHI Asuka, KYOGOKU Nami, NAGAO Keiko, KOBAYASHI Rie

Session ID: P-042
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_168

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (77K)
Volatile compounds analysis using SPME-GC/MS attached to texture analyzer 2

Comparison between raw and steamed cabbages of winter and spring harvest time

KAWACHI Kimie, KOIDE Mao, SANO Tsukushi, MINAKUCHI Misato, NAKAJIMA Ha ...

Session ID: P-043
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_169

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (73K)
Cooking properties of tofu-misozuke during ripening

TSUJI Michiko, IWATA Sakura, KITAMURA Minami

Session ID: P-044
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_170

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (68K)
Suppression of acrylamide formation of donuts by blending barley flour

KOBAYASHI Rie, HASHIZUME Nanase, IWATA Emiko, ENOMOTO Toshiki

Session ID: P-045
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_171

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (77K)
Productions of fermented rice flour from white bran of a brewer's rice and its properties as bread improver

OKUNISHI Tomoya, HIRAKAWA Hiroyuki, USHIROGI Mitsuo, OKADOME Hiroshi, ...

Session ID: P-046
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_172

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (79K)
Thermal convection in boiling process

HARA Tomoko, TAKAHASHI Toru, TAKAO Yoshinaga

Session ID: P-047
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_173

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (69K)
Sensory characteristics of beef from variety breed

HOSHINO Ayumi, SASAKI Seiki, KOBAYASHI Masato, IIDA Fumiko

Session ID: P-048
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_174

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (76K)
Study of the frequency of eating and the degree of homemade for Japanese home cooking (Japanese-style meal) among college students

HIRASHIMA Madoka, HORI Mitsuyo, ISOBE Yuka

Session ID: P-049
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_175

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (71K)
Industry-Academia-Government Collaboration in the Development of Chinese Medicinal Sweets Using Kakamigahara Brand Cattos

DEWAR Takako, KOBAYASHI Yoshitaka, IWATA Takekazu, OGURI Ryoji, GOTO S ...

Session ID: P-050
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_176

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

Objective In order to develop and promote sweets made with Kakamigahara brand carrots from Kakamigahara City in Gifu Prefecture, a collaboration agreement was signed by representatives of local industry, academia, and government. A series of medicinal sweets were developed and sold. This study`s objective is to perform a sensory evaluation of the medicinal sweets and identify their characteristics.
Method Several types of sweets were created using Kakamigahara brand carrots harvested in the winter of 2016. The intention was to create sweets with Chinese medicinal qualities that were suitable for fall and winter consumption. They were subjected to sensory evaluation using the semantic differential(SD) method. 17 categories of questions were created, and evaluation was mede on a seven point scale. The study was conducted in October 2017 on 48 participants(23 male, 25 female) between the ages of 30 and 45 after an explanation of the study. The results were collated and analyzed with SPSS statistical software. For each category the mean and standard deviation were calculated, and a semantic profile diagram created.
The analysis looked for the main reasons for each result,calculated by varimax rotation, and scree plot reduction rates were examined to determine the numbers of characteristics.
Results The "Kakamigahara Brand Carrot Fall and Winter Medicinal Carrot Cake" created by students at Tokai Gakuin University was characterized by the three traits "aroma and deliciousness," "beauty and health.," and "palatability and individuality." It is hoped that this medicinal cake will become a popular Kakamigahara carrot sweet in Gifu, which boasts the oldest tradition of using medicinal plants in Japan.

View full abstract

Download PDF (82K)
Recognition and palatability of beans and sweet red bean paste among university students

MURAKAMI Yoko

Session ID: P-051
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_177

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (73K)
Kakamigahara brand fall carrot medicinal cuisine set meal proposal

YAMAUCHI Kayoko, TANAHASHI Ayako, DEWAR Takako

Session ID: P-052
Published: 2018
Released on J-STAGE: July 28, 2018

DOIhttps://doi.org/10.11428/kasei.70.0_178

CONFERENCE PROCEEDINGS FREE ACCESS

Show abstractHide abstract

[in Japanese]

View full abstract

Download PDF (79K)

|<
<
1
2
3
4
5
6
>
>|

Top