The 63rd AnnualMeeting of the Japan Oil Chemists` Society
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Session Details

Oral Presentations : 2）Science on lipids, fats and oils, nutrition, health function and foods

[3E013F14-17]OP45-49

Fri. Sep 5, 2025 1:00 PM - 2:15 PM JST
Fri. Sep 5, 2025 4:00 AM - 5:15 AM UTC
S(E1 Bldg., 3F)
Chair:Shinji Yamashita
1:00 PM - 1:15 PM JST(4:00 AM - 4:15 AM UTC)

[OP45]Quantification of acetyl groups on the glycerol backbone in oils and fats

*Mizuki Amano1, Kato Yasunari2, Nagai Toshiharu1 (1. Tokyo University of Technology, 2. TSUKSHIMA FOODS INDUSTRY CO.,LTD.)
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1:15 PM - 1:30 PM JST(4:15 AM - 4:30 AM UTC)

[OP46]Analysis of the Thermal Oxidative Degradation Process of Edible Oils and Fats Using Excitation-Emission Matrix Fluorescence and Parallel Factor Analysis

*Tomoki Arakawa1, Yoshiyuki Watanabe1 (1. Osaka Metropolitan University)
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1:30 PM - 1:45 PM JST(4:30 AM - 4:45 AM UTC)

[OP47]Unraveling the Photooxidation Mechanism of Sebaceous Squalene

*Rira Wakayama1, Junya Ito1, Eri Kobayashi2, Toyoaki Kobayashi2, Masahiro Taira2, Yuki Mizutani2, Kiyotaka Nakagawa1 (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 2. KOSÉ Corporation)
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1:45 PM - 2:00 PM JST(4:45 AM - 5:00 AM UTC)

[OP48]Effect of light on lipid oxidation in frozen foods

*Sayaka Chida1, Shunji Kato1,2, Ryosuke Aoki1,3, Toshiro Sato2,3, Jun Imagi3, Kiyotaka Nakagawa1,2 (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 2. J-Oil Mills Innovation Laboratory, Graduate School of Agricultural Science, Tohoku University, 3. J-OIL MILLS , INC.)
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2:00 PM - 2:15 PM JST(5:00 AM - 5:15 AM UTC)

[OP49]Relationship between the Particle Size and the Oxidative Stability of Aqueous Emulsion Prepared from Triacylglycerol Rich in Docosahexaenoic Acid

*Yumi Sato1, Atsuhiro Iguchi1, Keita Someya1, Ibuki Kusumoto2, Shunji Kato2, Kiyotaka Nakagawa2, Naohiro Gotoh3 (1. Functional Foods Division, Yokohama Oils and Fats Industry Co., Ltd., 2. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 3. Department of Food Science and Technology, Tokyo University of Marine Science and Technology)
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