Session Details
[PA]Poster Presentation Awards / International Poster Award for Young Researcher
Thu. Aug 29, 2024 9:00 AM - 5:00 PM JST
Thu. Aug 29, 2024 12:00 AM - 8:00 AM UTC
Thu. Aug 29, 2024 12:00 AM - 8:00 AM UTC
Poster room Tower-75 2F Student Hall
[PA-01]Effects of soy peptide beverages on skin, hair, nail condition and
profile of mood states by reduction of oxidative stress
*Tsubasa Haraguchi1, Mitsutaka Kohno2 (1. Fukuoka Woman's University, 2. Kyushu Woman's University)
[PA-02]Investigation of a method for measuring the amount of glycoalkaloids in potatoes using near-infrared spectroscopy.
*karen takami1, Kana Kogiso1,2 (1. Graduate School of Health and Nutrition Sciences, The University of Nagano , 2. The Faculty of Health and Human Development, The University of Nagano)
[PA-03]Targeted profiling of aroma compounds of specially designated Sake by SA-SBSE-GC/MS
*Yuya Yamazaki1, Tetsuya Sasaki1, Nobuo Ochiai2, Kikuo Sasamoto2, Toshihide Michihata1, Takashi Koyanagi3 (1. Industrial Research Institute of Ishikawa, 2. GERSTEL K.K., 3. Ishikawa Prefectural University)
[PA-04]Analysis of taste and odor sensitivity changes induced by aerobic exercise
*Momo MURATA1, Rina MATSUDA2, Kensuke NOJIRI3, Seiji SAKATE1,2, Sachiko KUGA4, Hidetoshi UE5, Masataka NARUKAWA2 (1. Grad. Sch. Home Econ., Kyoto Women's Univ., 2. Dep. Food Nutr., Kyoto Women's Univ., 3. T. HASEGAWA CO.,LTD., 4. Kyoto Univ. Foreign Studies, 5. Kyoto City Univ. Arts)
[PA-05]Starch properties of "Annou-imo" and "Kenroku” sweet potato cultivars
*Mami Hamazaki1, Tomoaki Sakamoto2, Tomoko Onishi3, Mio Hayashi3, Yuji Honda2 (1. Graduate School of Ishikawa Prefectural University, 2. Ishikawa Prefectural University, 3. Ishikawa Agriculture and Forestry Research Center)
[PA-06]Elucidation of Pro-Hyp transport across Caco-2 monolayers
*Noa Nakashima1, Li Xixi1, Banno Arata2, Matsui toshiro (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[PA-07]Lipid oxidation in meat by photo irradiation
*Sayaka Chida1, Shunji Kato1, Kiyotaka Nakagawa1 (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University)
[PA-08]Anti-obesity effect and anti-hyperuricemic effect of Niihime peel extract
*Kokoro YOGAI1, Miyu ETO2, Kaoru ABE1, Nanaka HARIGAI1, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co. Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-09]Development of a new experimental animal model of aortic calcification from hypoperfusion and pathological analysis of the aorta
*Tomoko Sumi1, Mayo Higashihara1, Tatsuya Moriyama1,2, Nobuhiro Zaima1,2 (1. Department of Applied Biological Chemistry, Graduate school of Agriculture, Kindai University, 2. Agricultural Technology and Innovation Research Institute, Kindai University)
[PA-10]Anti-hyperuricemic effect of Citrus tumida peel extract
*Runa YAMASHITA1, Nanaka HARIGAI1, Kaoru ABE1, Kokoro YOGAI1, Miyu ETO2, Moe NISHIMURA1, Mitsuki OKUTSU1, Sayaka OKADA1, Kao NOZAWA1, Noriyuki NATSUME3, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd)
[PA-11]Anti-inflammatory effects of Citrus tumida peel extract and its polymethoxyflavonoids.
*Nanaka HARIGAI1, Ayaka KOYAMA1, Runa YAMASHITA1, Miyu ETO2, Kokoro YOGAI1, Noriyuki NATSUME3, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate school of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd)
[PA-12]Functional evaluation of high-purity polymethoxyflavonoid extracts from black ginger (Kaempferia parviflora) .
*Kaoru ABE1, Miyu ETO2, Nanaka HARIGAI1, Kokoro YOGAI1, Yoshiaki NAGASAWA2, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-13]A study of biological activity and absorption of high-purity DK and DDK extracts from Shell ginger.
*Sayaka OKADA1, Miyu ETO2, Aki YAMANO3, Je-Tae WOO3,4, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-14]Analysis of characteristics and functional evaluation of extract of Orthosiphon stamineus.
*Kao NOZAWA1, Yoshiaki NAGASAWA2, Aki YAMANO3, Takayuki YONEZAWA4, Je-Tea WOO3,5, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-15]A study of intestinal absorption and biological activity of Shiikuwasha seed extract and its limonoids.
*Moe NISHIMURA1, Miyu ETO2, Mitsuki OKUTSU1, Noriyuki NATSUME3, Aki YAMANO4, Takayuki YONEZAWA5, Je-Tae WOO4,6, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Young Living Okinawa R&D Center, 5. Research Institute for Biological Functions, Chubu University, 6. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-16]Functional evaluation of Rosemary residue extract after essential oil extraction.
*Mitsuki OKUTSU1, Miyu ETO2, Aki YAMANO3, Je-Tae WOO3,4, Akio WATANABE1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-17]The effects of bioactivity and absorption due to structure-specific differences of methoxyflavones.
*Miyu ETO1, Kokoro YOGAI2, Noriyuki NATSUME3, Takayuki YONEZAWA4, Je-Tae WOO5, Akio WATANABE1,2 (1. Graduate School of Human Life Sciences, Jumonji University, 2. Faculty of Human Life, Jumonji University, 3. NatuPharma Ryukyus. Co., Ltd, 4. Research Institute for Biological Functions, Chubu University, 5. Graduate School of Bioscience and Biotechnology, Chubu University)
[PA-18]Oral administration of Adiponectin-receptor agonistic dipeptide, Tyr-Pro, prevents the onset of diabetes in Spontaneously Diabetic Torii rats
*Saya Nakamura1, Sumire Asaba1, Toshiro Matsui2 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[PA-19]Proposal of a New Bread-Baking Method Inspired by the Amorphous Flour Obtained from a Proprietary Process and Yugone Bread
*Hiroko Yano1, Tomonori Koda1, Masaru Fukui2, Akihiro Nishioka1 (1. Grad. School of Organic Materials Science, Yamagata Univ., 2. Alphatech Inc.)
[PA-20]The protective effect of the dipeptide Tyr-Pro against Aβ(1-42) induced hypofunction in NE-4C cells
*Yuka Ichiba1, Lihong Cheng2, Nana Esaki1, Toshiro Matsui (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[PA-21]Purification and properties of amylase from germinated quinoa Chenopodium Quinoa
*Moka Kikuchi1, Machiko Kazami1, Haruko Noguchi1, Akiko Taniguchi(Yamada)1 (1. Tokyo University of Agriculture Graduate School of Agriculture)
[PA-22]Development of Polysaccharide Gel for Colorimetric Analysis of Antioxidant Capacity
*Chiori Tsujimoto1, Airi Miyazaki1, Yuka Honda1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[PA-23]Development of Alginate Gel Capsules for Fluorescent Detection of Glucose
*Miyuki Egashira1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[PA-24]Effect of Exopolysaccharides on Structure and Physical Properties of Pasteurized Set Yogurt
*Tomoki Kawano1, Ichimura Takehumi2, Nakamura Takashi3 (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd, 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University )
[PA-25]Development of a simple and economical analytical method for the quantification of astaxanthin E/Z-isomers
*Antara Ghosh1, Yasuhiro Nishida2, Masaki Honda1 (1. Meijo University, 2. Fuji Chemical Industries, Co., Ltd.)
[PA-26]The aroma compounds of the spices improve the flavor of the dashi
*Honoka kasahara1,2, Yuri Nakagawa3, Takehito Sagawa3, Moe Araki4, Yoshio Sato4 (1. Graduate school of Ishikawa Prefectural University , 2. Hokuriku Gakuin University, 3. S&B Foods Inc., 4. Tokyo Kasei University)
[PA-27]Development of Alginate Gel for Colorimetric Analysis Utilizing Coupled Enzyme Reaction
*Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
[PA-28]Integrated aroma profile analysis of Matcha by olfactory receptor activity evaluation and GC analysis
*Masataka Oeki1, Yusuke Ihara1, Yuzo Mizukami2, Chiori Ijichi1 (1. Ajinomoto Co., Inc., Institute of Food Sciences and Technologies, 2. NARO, Institute of Fruit Tree and Tea Science)
[PA-29]Analysis of polyphenol components and exploring functionality of coffee cherries from Miyakojima
*Akane EBATA1, Hidehiko KIKUNO2, Machiko KAZAMI1, Akiko TANIGUCHI(YAMADA)1, Haruko NOGUCHI1 (1. Tokyo University of Agriculture Graduate School of Agriculture, 2. Tokyo University of Agriculture Graduate School of International Food and Agricultural Studies)
[PA-30]Analysis of Smooth Yogurt under the Influence of Low-Temperature Fermentation:Comparison of Texture, Physical Properties and Structure of Yogurt Fermented at Different Temperatures
*Yuka Mishima1, Takefumi Ichimura2, Takashi Nakamura3 (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Meiji Co., Ltd., 3. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)
[PA-31]Prediction algorithm for storage temperature of soy sauce by metabolites’ MS signals obtained by graphite sheet-assisted laser desorption ionization mass spectrometry
*Mariko Koshi1, Haruna Ide1, Zhuofei Liu1, Keishiro Arima1, Naoto Ohno2, Miho Imamura2, Naomi Nishiki3, Ryou Kuwabara3, Shinji Ishitani3, Toshiro Matsui1,4, Mitsuru Tanaka1,4 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Research & Development Division, Kikkoman Co., 3. Manufacturing Innovation Division, Panasonic Holdings Co.,, 4. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[PA-32]Improvement of cognitive function by brain-transfer peptide Tyr-Pro
*xixi li1, Yuka Ichiba1, Lihong Cheng1, Yuki Nagasto1, Mitsuru Tanaka2, Toshiro Matsui2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University , 2. Faculty of Agriculture, Graduate School of Kyushu University)
[PA-33]Ergothioneine stimulates Ca2+ signaling-mediated brain-derived neurotrophic factor expression in NE-4C cell
*CAIYUE SHI1, Matsui Toshiro1,2 (1. Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[PA-34]Seasonal changes in Mozzarella cheese nanostructure observed by small angle X-ray scattering
*Haruki Fukuda1, Masato Ohnuma2 (1. Hokkaido Univ.・Graduate・Engineering, 2. Hokkaido Univ.・Faculty・Engineering)
[PA-35]Improving recovery rates during extraction and purification for analysis of pyrroloquinoline quinone in foods using LC-MS/MS
*Yoshinari Hirakawa1,2, Chikara Kato3, Kazuhiro Fujita1, Tsuyoshi Mikekado4, Kiyotaka Nakagawa2 (1. Japan Food Research Laboratories, 2. Tohoku University, 3. Shizuoka University, 4. Mitsubishi Gas Chemical Company, Inc)
[PA-36]Development of isothiocyanate-enhanced high-performance asazuke pickles
*So Anahara1, Taito Kobayashi1, Kei Kumakura1, Asaka Takahashi2, Hiroki Matsuoka1 (1. Takasaki University of Health and Welfare, 2. TOHTO University)
[PA-37]Mikan-fermented tea promotes intestinal absorption of hesperidin
*Arata Banno1, Yutaka Yoshino2, Yuji Miyata3, Hisayuki Nakayama3, Toshiro Matsui1 (1. Fac. of Agric., Grad. Sch. of Kyushu Univ., 2. Sandai. Co., Ltd., 3. Industrial Technology Center of Nagasaki)
[PA-38]The exploration of food-derived functional compounds that prevent and improve disease in elderly.
*Yoshiaki NAGASAWA1, Takayuki YONAZAWA2, Je-Tae WOO3, Akio WATANABE1 (1. Grad. Sch. Human Life Sci., Jumonji Univ., 2. Res. Inst. Biol. Func., Chubu Univ., 3. Grad. Sch. Biosci. Chubu Univ.)
[PA-40]Characterization of the Key Wine Aroma Compounds produced during Second Fermentation in Bottle
*Maho Oguri1, Haruna Aoyama1, Junya Sakaguchi1, Hidetoshi Kojima1, Takeshi Kaneko1, Tooru Shioi1 (1. Sapporo Breweries LTD.)
[PA-42]Mechanisms underlying the vasorelaxant effects induced by 3-(4-hydroxy-3-methoxyphenyl)propionic acid and its conjugates in HUVECs
*Tint Ni Ni Tun1, Abe Chizumi1, Nishitani Yosuke2, Kayaki Hiroyuki2, Kawakami Hideaki2, Matsui Toshiro1,3 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Dept of Applied Bioscience group, Div of Development research & development, 3. Fac. of Agric., Grad. Sch. of Kyushu Univ)
[PA-43]Influence of layer-by-layer assembly methods on Turing pattern of chitosan–gelatin composite films
*Ryuichiro Ito1, Fakfan Luangapai3,4, Masanari Usami1, Sota Hori1, Nakako Katsuno2, Iwamoto Satoshi2,3 (1. Graduate School of Natural Science and Technology, 2. Faculty of Applied Biological Sciences, 3. Division of Science of Biological Resources, United Graduate School of Agricultural Science, Gifu University, 4. Department of Food Technology, Faculty of Science, Chulalongkorn University)
[PA-44]Pancreatic lipase inhibitory and hypolipidemic effects of Kurenai-no-yume apple in mice fed high-fat diet
*Shota Aizawa1, Taishi Hayashida2, Kunihisa Iwai1,3 (1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Fujisaki Farm, Teaching and Research Center for Bio-coexistence, Hirosaki University, 3. Faculty of Agriculture and Life Science, Hirosaki University)
[PA-45]Study on method to increase polyphenol content in preparation of dried apple
*Huizi Wang1, Ryosuke Ayuta2, Kunihisa Iwai1,2 (1. Graduate School of Sustainable Community Studies, Hirosaki University, 2. Faculty of Agriculture and Life Science, Hirosaki University)
[PA-46]Effect of encapsulation yield on flavor release behavior from spray-dried powder
*Shisei TAKASHIGE1, Yoshiyuki WATANABE1 (1. Osaka Metropolitan University)
[PA-47]Evaluation of factors for enhancement of sweet flavor in bread by α-amylase addition
*Terama Shiozawa1, Yui Sago2, Miyu Nakadomari2, Kenjiro Sugiyama2, Masaharu Yamada2, Yoko Iijima2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[PA-48]Evaluation of flavor variation for commercial soy sauces based on
comprehensive analysis using hybrid flavor analytical method
*Hikaru Uchida1, Kaito Shimada2, Akane Matsuda2, Yoko Iijima2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[PA-49]Searching for DPP-IV inhibitory peptides from edible microalgae proteins.
*Kota Ebato1, Nao Sato1, Yoko Iijima2, Kenjiro Sugiyama2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[PA-50]Evaluation of Bread as a Source of Sphingolipids
*Yuina Yamasaki1, Yuki Manabe1, Tatsuya Sugawara1 (1. Graduate School of Agriculture, Kyoto University)
[PA-51]Development of analytical method for betaine using LC-MS/MS applicable for wide variety of foods and investigation of its content in commercial foods
*Nana Shimizu1, Yudai Iwabe1, Yoshinari Hirakawa1, Ryohei Takahashi1, Yutaro Yuasa1, Mikihiko Yoshida1, Kazushi Mizukoshi1 (1. Japan Food Research Laboratories)
[PA-52]Changes in Aroma Components in The Headspace of Kelp Dashi Due to Retort Sterilization
*Kana Yuasa1, Misa Sasai1 (1. Toyo Institute of Food Technology)
[PA-53]Component analysis of tea seed oil by NMR
*Yumi Nimura1, Weifeng Xu1, Ami Matsumoto1, Takahiro Hosoya1, Etsuko Katoh1 (1. Toyo University)
[PA-54]Mechanism of excellent texture-improving activity of a protein cross-linker
*Takashi AKAZAWA1, Ayu TANABU2 (1. Niigata Univ, 2. Miyagi Univ)
[PA-55]Flavor component profiling analysis to understand the characteristics of soy sauce produced in Hiroshima Prefecture
*Yuri Hisakawa1, Taketo Hirata2, Chikako Sakai3, Tomoko Fujiwara3, Takashi Osaka3, Yabu Hironori3, Ryota Mabuchi1,2 (1. Prefectural University of Hiroshima, Graduate School of Comprehensive Scientific Research, 2. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 3. Hiroshima Prefectural Technology Research Institute, Food Technology Research Center)
[PA-56]Derivation of a pathway for the formation of a new yellow pigment in takuan-zuke
*motoya sugiyama1, taito kobayasi1, kei kumakura1, asaka takahasi2, hiroki matuoka1 (1. Takasaki University of Health and Welfare., 2. Tohto University)
[PA-57]Evaluation of apoptosis induction by Ashitaba (Angelica.keiskei) in HeLa cells
*Horiuchi Yutaro1, Noguchi Haruko1, Taniguchi(Yamada) Akiko1, Kazami Machiko1 (1. Tokyo University of Agriculture Graduate School of Agriculture)
[PA-58]The effect of the aromatic β-caryophyllene on the aorta and the distributional comparison between oral administration and inhalation
*Mayo Higashihara1, Tomoko Sumi1, Shinichi Matsumura2, Yuri Horikoshi2, Tatsuya Moriyama1,3, Nobuhiro Zaima1,3 (1. Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 2. N.C.T.Corporatin, 3. Agricultural Technology and Innovation Research Institute, Kindai University)
[PA-59]Constituent proteins of the soluble aggregate fraction separated from dry-heat-induced denatured egg white protein
*Shota Koyama1, Misato Horai2, Riku Takizawa2, Daisuke Kodama3, Akihiro Handa4,5, Yoshimasa Tsujii1 (1. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 2. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ., 5. Tokyo Univ. Agric.)
[PA-60]Comparison of Physicochemical, Structural and Textural Properties of Spaghetti with Different Cross-sectional Shapes
*Aiko Sabanai1, Saori Kanai1, Takashi Nakamura1 (1. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)
[PA-61]Oral administration of lactate enhances cognitive function in ICR mice
*Nana ESAKI1, Momoka OTA2, Takanori TSUDA2, Toshiro MATSUI3 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Grad. Sch. of Biosci. & Biotech., Chubu Univ., 3. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[PA-62]A preliminary study on potential emulsifying ability of spices
*Thi Bao Chau Bui1, Tsunekawa Naoki1, Kitamura Yutaka1, Kokawa Mito1 (1. University of Tsukuba)
[PA-63]Physical Properties and Compositional Changes of Dioscorea japonica by Storage and Powder Processing
*Yuki Numano1, Keiji Okumura2, Nakako Katsuno3 (1. Gifu university ・Graduate School of Natural Science and Technology, 2. Okumura Ironworks, 3. Gifu university ・Faculty of Applied Biological Sciences)
[PA-64]Synbiotic effects of baker's yeast (Saccharomyces cerevisiae) cell walls and W.coagulans SANK 70258 -in vitro human stool culture system-
*Motonori Miyago1, Mutsuki Takahashi1, Misaki Hatanaka1, Motoyuki Tagashira1, Yuta Noda2, Akiko Sakamoto2, Ryoichi Yamada2 (1. ASAHI GROUP FOODS,LTD. , 2. Mitsubishi Chemical Corporation)
[PA-65]Polymerization of sodium caseinate by oxidoreductase treatment and its efect on gel properties
*Honami Koike1, Hiroto Hayashi1, Miyu Akagi1, Shinichi Tokishita1, Yoshiyuki Kumazawa1 (1. Tokyo Univ. Pharm. & Life Sci.)
[PA-66]Biofilm-related interspecies interactions of Stenotrophomonas maltophilia and enterohemorrhagic Escherichia coli, and the control of biofilm using bacteriophage
*Haomin Ye1, Yunzhi Lin1, Su Zar Chi Lwin1, Chen Wang1, Yoshimitsu Masuda2, Ken-ichi Honjoh2, Takahisa Miyamoto2 (1. Grad. School Bioresource Bioenvi. Sci., Kyushu Univ. , 2. Fac. Agr., Kyushu Univ. )
[PA-67]Pseudo-Rheology-Based Evaluation of Mechanical Characteristics of Food in Grinding Process
*Michiaki MATSUSHITA1, Akihide SHIBATA1, Sayaka ISHIHARA2, Akira IKEGAMI2, Makoto NAKAUMA2, Mitsuru HIGASHIMORI1 (1. OU, 2. San-Ei Gen F.F.I. Inc.)
[PA-68]Formation of volatile compounds by oxidation of squalene in shark liver oil
*Rira Wakayama1, Junya Ito1, Naoki Shimizu1, Naoto Tatewaki2, Hiroshi Nishida 2, Kiyotaka Nakagawa1 (1. Laboratory of Food Function Analysis, Graduate School of Agricultural Science, Tohoku University, 2. Nissei Institute of Health Sciences)
[PA-69]Inhibitory effects of burdock root tea on plasma ammonia level in mice fed with high-sucrose and low-fibre diet
*Mizuki Sato1, Takashi Kuda1, Mahiro Yamamoto1, Ayaka Nakamura1, Hajime Takahashi1, Junji Inoue2, Shu Takayanagi2 (1. TUMSAT, 2. AHJIKAN CO.,LTD.)
[PA-70]Research on immunostimulatory activity of hydrolysate from wet grinding bamboo
*mutsuki taniguchi1, Kiwamu Shiiba1, Shigenobu Tone1, Shigeru Hiramoto1, Tomoko Abe1 (1. Tokyo Denki Univ. Grad. Sch. of Science and Engineering)
[PA-71]Effect of dry-heat treatment of low-heat skim milk powder on rennet-induced gelation
*Wataru Ono1, Daiki Oka2, Tomohiro Noguchi1 (1. Food Processing Technology Center, Faculty of Applied Bioscience, Tokyo University of Agriculture, 2. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture)
[PA-72]Effect of insect damage and harvest time on the qualities of Japanese black tea
*Mao Shimomura1, Emiko Yanase2, Nakako Katuno2 (1. Gifu University・Graduate School of Natural Science and Technology, 2. Gifu University・Faculty of Applied Biological Sciences)
[PA-73]Anti-inflammatory and anti-allergic effects of Astragalus membranaceus leaf extract in immune cell lines
*Perleidulam Bunddulam1, Mizuki Nakamura1, Mikako Takasugi2, Yu Hinata3, Hirofumi Arai1 (1. Kitami Institute of Technology, 2. Kyushu Sangyo University, Faculty of Life Science, 3. Laboratory of Seeds Discovery and Development)
[PA-74]Effect of Cellulose Nanofiber Addition Method on Bread Baking Properties of Unmolded Rice Bread.
*Reimi Sato1, Hiroko Yano1, Tomonori Koda1, Yusuke Tada2, Akihiro Nishioka1 (1. Yamagata Graduate School, 2. Nippon Paper Industries)
[PA-75]Investigation of Starch Molecular Architecture Suitable for 100% Rice Noodle.
*Rui Kawana1, Hiroko Yano1, Tomonori Koda1, Akihiro Nishioka1 (1. Yamagata Graduate School)
[PA-76]Evaluation of flavor sensation in orange juice via QCM and applications of flavor emulsions as sustainable alternatives for orange juice
*Taiga TANAKA1, Yuya UEDA1, Hiromu SASAKURA1, Takahiro SAKAI1, Miyu TANAZAWA2, Izuru KAWAMURA2 (1. T.HASEGAWA CO.,LTD., 2. Graduate School of Engineering Science, Yokohama National University)
[PA-77]Relationship between lycopene content and sensory taste in heat-treatment out of spec tomatoes
*Yui Hasegawa1, Tsukino Konno1, Miwa Kondo1, Mariko Soya2, Michiko Kobayashi3 (1. Department of Food Science,Faculty of Human Life,Jumonji University , 2. Graduate School of Human Life Sciences,Jumonji University, 3. Institute of International Nutrition and Health, Jumonji University)
[PA-78]In vitro digestibility of bimodal O/W emulsions: Influences of droplet size and emulsifiers
*Takumi Umeda1, Hiroyuki Kozu1, Isao Kobayashi1 (1. NARO)
[PA-79]Inhibitory effect of maslinic acid from olive fruit on blood glucose level elevation in humans
*Shotaro Murata1, Ryotaro Hayashi1, Yuki Yamauchi1, Satoshi Fukumitsu1, Kazuhiko Aida1 (1. NIPPN CORPORATION)
[PA-81]Increase in free amino acids in edible crickets by pressure treatment
*Sayaka Nishi1, Hitoshi Iwahashi1, Takahisa Nishizu1,2, Teppei Imaizumi1,2 (1. Faculty of Applied Biological Sciences, Gifu Univ., 2. PFRC, Gifu Univ.)
[PA-82]Optimal Addition of Lipase and Emulsifier in Bread
*JUNKI MORI1 (1. Obihiro University of Agriculture and Veterinary Medicine)
[PA-83]Exploring Functionality of Wheat Bran for Noodle
*Momono Iwamoto1, Machiko Kazami1, Akiko Taniguchi(Yamada)1, Haruko Noguchi1 (1. Tokyo University of Agriculture Graduate School of Agriculture)
[PA-84]Evaluation and Improvement of Foaming Properties of Cooking Water (Aquafaba) from Various Legumes
*Yuka Takahashi1, Takashi Nakamura2, Kanon Sakane2 (1. Meiji University, 2. Meiji University )
[PA-85]Structural analysis of bread starch in aging by solid state NMR
*Yui Hikichi1, Aki Morita2, Etsuko Katoh1 (1. Toyo Univ., 2. Mitsubishi Corp. Life Sci. Limit.)
[PA-86]Development of a reduced protease activity for dairy applications in acid lactase
*Yuki Niikawa1, Kiyomi Miyauchi1, Shohei Aoki1, Kyoko Morie1, Atsuko Shinada1, Hirofumi Horiguchi1 (1. GODO SHUSEI Co., Ltd.)
[PA-87]The comparison study of protein and amino acid concentrations in plantlets of 6 Wasabi cultivars (Wasabia japonica)
*Megumi Hosokawa1, Kenta Suzuki2, Yuri Nakagawa2, Takehito Sagawa2, Yoshio Sato1, Yasutaka Shigemura1 (1. Department of Humanities and Life Sciences, Graduate school of Tokyo Kasei University, 2. S&B Foods Inc.)
[PA-88]Effects of drought stress on starch and tuber physicality in Solanum tuberosum L.
*Ryosuke Momiki1, Kenta Kawamoto1, Keiko Akutsu1, Junko Negishi1, Hirofumi Masutomi1, Katsuyuki Ishihara1 (1. Calbee, Inc.)
[PA-89]Effect of indigestible protein from walleye pollock on the growth of old Lactobacillus sp. in the intestine
*Ryota Shirei1, Rina Tabuchi1, Mei Nakamura2, Shino Yamasaki2, Hosomi Ryota1, Kenji Fukunaga1 (1. Laboratory of Food and Nutritional Chemistry, Graduate School of Kansai University, 2. Biochemical Engineering Laboratory, Graduate School of Kansai University)
[PA-90]The effect of ethanol on gelling properties of dried egg white
*Rintaro Okawa1, Aya Kubodera2, Akihiro Handa2 (1. Tokyo Denki Univ. Grad. Shc. of Science and Engineering, 2. Tokyo Denki Univ.)
[PA-91]The effect of oleic acid addition timing on the gelation of dried egg white
*Aya Kubodera1, Rintaro Okawa2, Akihiro Handa1 (1. Tokyo Denki Univ., 2. Tokyo Denki Univ. Grad. Shc. of Science and Engineering)
[PA-92]Fundamental Study on the Evaluation of Food Texture for Developing Non-Destructive Inspection Devices Utilizing Infrared Absorption
*Miho Sase1, Hiroki Okawa1, Takenobu Ogawa3, Mitsuru Tanaka4, Yukio Kawano2,1 (1. KISTEC, 2. Fac. Sci. & Engn., Chuo Univ., 3. Grad. Sch. Agr., Kyoto Univ., 4. Grad. Sch. Agr., Kyushu Univ.)
[PA-93]Effects of Lactic Acid Bacteria on the Formation of Casein Network Structure in Yogurt: Comparison of Exopolysaccharides (EPS)
*RIHITO HYODO1, TAKASHI NAKAMURA2 (1. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University)
[PA-94]Evaluation of fermentation suitability and functional components of rice koji prepared from high-hydrostatic pressure processed rice
*Nami Nakagawa1, Nagisa Kinjyo2, Ayumi Tsutsui1,2, Yuta Morishita3, Rie Murata4, Yohei Shiraishi4, Tomoyuki Fujita1,2 (1. Grad. Sch. Sci. and Technol., Shinshu Univ., 2. Fac. Agric., Shinshu Univ., 3. Takasaki Univ. Health and Welfare, 4. Bio'c Co.)
[PA-95]Development of novel post-fermented tea made from Sayama 2nd crop tea and bamboo leaves
*Daiki Shimura1, Takako Shibata2, Atsushi Takahashi2, Kiwamu Shiiba1, Tomoko Abe1 (1. Grad. Sch. of Science and Engineering, Tokyo Denki Univ., 2. Saitama Tea Research Institute)
[PA-96]Effect of Chinese cabbage harvesting area on quality deterioration of kimchi
*Ami Koido1, Shikanai Shunyo1, Sato Reima1, Kimijima Manami2, Narisawa Naoki2, Nakamura Tomoyo1, Nishino Tomohiko1 (1. Tokyo University of Technology Graduate School of Bionics, Computer and Media Science, 2. Nihon University Graduate School of Bioresource Sciences)
[PA-97]Serotonin-mediated excitation of submucosal neurons by luminal stimulation of geraniol in the mouse colon
*Ryuga Kudo1,3, Takuto Sugawara2, Atsukazu Kuwahara3, Takaharu Kozakai1,2,3 (1. Yamagata Univ. Graduate School of Science and Engineering, 2. Yamagata Univ. Faculty of Science, 3. Yamagata Univ. Faculty of Education, Art and Science)
[PA-98]Analysis of Surface Starch Gelatinization and Quantification of Smoothness in Chinese Noodles
*Kota Ogawa1, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
[PA-99]Effect of taurocholic acid on active ion transport and water secretion of the epithelial cell in ileum.
*RickiThomas Utsugi1, Akane Sato1, Ryuga Kudo2, Yuki Yokoi3, Kiminori Nakamura3, Ishizuka Satoshi4, Atsukazu Kuwahara5, Takaharu Kozakai1,2,5 (1. Yamagata Univ.Faculty of Science, 2. Yamagata Univ.Graduate School of Science and Engineering, 3. Hokkaido Univ.Faculty of Advanced Life Science, 4. Hokkaido Univ.Research Faculty of Agriculture , 5. Yamagata Univ.Faculty of Education,Art and Science)
[PA-101]Prediction of food texture change in chewing based on force and acceleration data
*Takahiro Aoki1, Nakamoto Hiroyuki1 (1. Kobe university)
[PA-102]Investigation of Powdered Bromelain, An Enzyme from Pineapple, by Spray Freeze Drying Process Method
*KOTA ASATANI1, Kitamura Yutaka2, Kokawa Mito2 (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Univ. of Tsukuba, Life and env.)
[PA-103]Investigation of the 3D printing potential of heat-treated rice and buckwheat flours and evaluation of their rheological properties.
*Izuki Ishikawa1, Takahiro Saito2, Masatsugu Tamura2 (1. Graduate school of Utsunomiya University, 2. Utsunomiya University)
[PA-104]Development of super-depth 3D imaging for food structure using artificial intelligence and optical clearing
*Shota Hirogaki1, Takenobu Ogawa1, Fumito Tani1 (1. Graduate School of Agriculture, Kyoto University)
[PA-105]Effects of caffeine and decaf coffee extract on flavor of beverages
*Kurumi Ogawa1, Tai Kaneshima1, Satoshi Nojima1, Takao Myoda1 (1. TUA)
[PA-106]The Impact of Pulverization on the 3D Shaping and Texture of Rice Flour Foods
*Tatsuki Kamata1, Daisuke Nei1 (1. NARO)
[PA-107]Changes in taste quality of bread by blending "Haruyokoi" flour streams
*Mai Miyachi1,2, Tomone Kimura2, Shiho Miyata2, Naoto Nishio2, Yousuke Nishizaki2, daijyu Yamada2, Tadashi Nakamura1, Kanenori Takata1 (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Pasco Shikishima Corporation)
[PA-108]Flowability analysis of calcium-enriched milk powder by powder rheometer
*Yuto Tsutsumi1 (1. MORINAGA MILK INDUSTRY CO., LTD.)
[PA-109]Flowability analysis of milk powder by powder rheometer FT-4
*Keisuke Murakami1 (1. MORINAGA MILK INDUSTRY CO., LTD.)
[PA-110]Food Texture Design of Clean-label and Plant-based Yogurt
-Evaluation for combinations of Soy milk and other plant milks-
*Akari Saito1, Takashi Nakamura2 (1. Grad. Sch. of Agri., Meiji Univ., 2. Sch. of Agri., Meiji Univ.)
[PA-111]Identification and taste evaluation of a new pungent compound in ginger
*yuki tokura1, han sato1, akira nakanishi1 (1. T.HASEGAWA CO.,LTD.)
[PA-112]Characterization of a novel bacteriophage VipHU21 infecting Vibrio parahaemolyticus
*Shogo Yamaki1, Koji Yamazaki1 (1. Faculty of Fisheries Sciences, Hokkaido University)
[PA-113]Texture and aroma of gluten free rice gel bread made with a variety of rice cultivars
*Ariya Ishida1, Yutaka Kitamura2, Mito Kokawa2 (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Univ. of Tsukuba, Life and env.)
[PA-114]Studise on bioactive compounds in unripe apple
*Rimachristy Muramatsu1, Moe Shigeta2, Chisato Yamada2, Asuka Nakayama2, Yasumasa Sugiyama2,1 (1. jissen women's university graduate school , 2. jissen women's university)
[PA-115]Ability of Wild Yeast MC87-46 to assimilate isomaltose
*takuya okura1, numanami rin1, sakai maya1, kojima takaaki1, akao takeshi2, simizu motoyuki1, kato masashi1 (1. Meijo University Faculty of Agriculture , 2. National Research Institute of Brewing)
[PA-116]Effect of lactic acid bacteria species and thermal processing on in vitro bioaccessibility of isoflavones in fermented soymilk
*An Kaku1, Masayuki Matsuno2, Makoto Shimoyamada1, Kazuya Murakami1 (1. University of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)
[PA-117]Application of a Trace Volatile Thiols Detection Method to Coffee Beans and Brewed Coffee
*Eri Hiraki1, Akihiro Kawaraya1, Yoshihiro Yaguchi1 (1. Corporate Research & Development Division, Takasago International Corporation)
[PA-118]Effect of antimicrobial application on bacterial flora and resistant bacteria in lettuce growing soil
*Masamichi Yasudome1, Akari Nakao1, Yuya Jitsumasa1, Yoshimitsu Masuda1, Ken-ichi Honjoh1, Nobuyuki Kijima3, Takaaki Ishii4, Takahisa Miyamoto2 (1. Grad.School Bioresource Bioenvi. Sci.,Kyushu Univ., 2. Fac.Agr.,Kyushu Univ., 3. Institute of Food Research, National Agriculture and Food Research Organization., 4. AGUAISSHU LLC.)
[PA-119]Exprolaion of possibility of using ZP glycoprotein ZPD, a constituent of chicken egg coat, as a new antibacterial substance
*Taiga ONDA1, Minoru UJITA2, Hiroki OKUMURA2, Akari YOSHIDA1 (1. Meijo University , 2. Meijo University)
[PA-120]Microbiota of traditional fermented rice drink “Miki” made in Amami Island and functions of dominant lactic acid bacteria
*Hikaru OGURA1, Nanase OKAMOTO1, Ayaka NAKAMURA1, Hajime TAKAHASHI1, Takashi KUDA1 (1. Tokyo University of Marine Science and Technology)
[PA-121]Texture evaluation of concentrated solid-liquid dispersion systems using dynamic viscoelasticity.
*Yuri Ebisawa1, Riona Miyamoto1, Daitaro Ishikawa1, Tomoyuki Fujii1 (1. Tohoku university)
[PA-122]Determination of Lactones in Biological Samples by Girard's-T Reagent Derivatization Method and Imaging Mass Spectrometry
*Hitomi Shikano1, Naoto Ishikawa1, Kazuaki Yoshinaga1, Shu Taira1 (1. Fukushima Univ.)
[PA-123]Effect of Surface Roughness of Heat Transfer Surface of Ice Making Section on Freeze Concentration of Low Concentration Aqueous Solution
*Yuma Hirabayashi1, Yasunori Matsumoto2 (1. Graduate School of Engineering, Kochi University of Technology, 2. Kochi University of Technology)
[PA-124]The modification of physical properties of egg white by protein phosphatase
*Ryuto Kamakura1, Akiha Kano1, Junki Ogasawara2, Kyoko Morie2, Takashi Moriya2, Akihiro Handa1 (1. Tokyo Denki University , 2. Godo Shusei Co., Ltd.)
[PA-125]Comparison of colorimetric methods for the analysis of total polyphenols in tea
*Kokoro Matsushita1, Chihiro Honda1, Yoriyuki Nakamura2, Shigenori Kumazawa1 (1. Graduate School of Integrated Pharmaceutical and Nutritional Science, University of Shizuoka, 2. Tea Science Center, University of Shizuoka)
[PA-126]Analysis of flavor changes mechanism in underwater-aged wines
*Mai OGAWA1, Chie SUZUKI2, Keisuke ITO1,2, Yuko TERADA1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)
[PA-127]Food texture mimicking muscle fibers of meat using laser food 3D printer
*Kazuma Miyazaki1, Kaei Furuya1, Makoto Takemasa1 (1. Tokyo Denki University)
[PA-128]Use of Change-point Regression Models to Analyze the Effects of Functional Foods
*Kosei Nishikawa1, Kohsuke Hayamizu2, Naotaka Yoshida2, Yuki Asahina1, Hirohito Ishikawa1, Yosuke Takimoto1, Hiroe Shinohara3, Masahiro Nakano3 (1. Healthcare Systems Co., Ltd.,, 2. Lab. Food Chem., Yokohama Univ. Pharm., 3. Shin-Oyama City Hosp., Prev. Med. Ctr.)
[PA-129]Effect of administration of isomaltose, which is contained in amazake, on the intestinal environment
*Sorato Iwai1, Yota Taguchi1, Ryo Nomura1, Takaaki Kojima1, Motoyuki Shimizu1, Masashi Kato1 (1. Grad. Sch. Agric., Meijo Univ.)
[PA-130]Automatic Optimization of Gradient Conditions by AI Algorithm
~Application to LC Method Development for Simultaneous Analysis of Functional Components in Foods~
*SUZUNE IKEDA1, SHINICHI FUJISAKI1, HIDETOSHI TERADA1, KEIKO MATSUMOTO1 (1. Shimadzu Corporation)
[PA-131]Food ink development for a wide range of textures achievable in 3D printed foods
*Haruya Oda1, Makoto Takemasa1 (1. Tokyo Denki University)
[PA-132]Research on centrifugal separators aimed at suppressing the melting of ice particles in slurry ice.
*Taisei Fujioka1, Yasunori Matsumoto2 (1. Graduate School of Engineering , Kochi University of Technology , 2. Kochi University of Technology )
[PA-133]Identification of substances causing browning of yam ‘Kitanebari’
*Kodai Yamamura1, Yozo Nakawzawa2 (1. Tokyo University of Agiriculture, Graduate School of Bioindustry, Food, Aroma and Cosmetic Chemistry, 2. Tokyo University of Agiriculture, Faculty of Bioindustry, Department of Food, Aroma and Cosmetic Chemistry)
[PA-134]Antibacterial Properties of Koji mold (Aspergillus oryzae) for Alternative Protein
*Suhyun Jeon1, Daisuke Hagiwara2, Yutaka Kitamura2, Mito Kokawa2 (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Univ. of Tsukuba, Life and env.)
[PA-135]Changes in antioxidant activity of coriander with cooking manipulation
*Rika Ohara1, Nozomi Tokuoka1, Naho Tsumura1, Hiroyuki Onda2, Tsuyosi Ikeda3, Hiroe Kikuzaki1 (1. Food Science and Nutrition, Nara Women's University, 2. S&B FOODS INC., 3. Pharmaceutical Sciences, Sojo University)
[PA-136]The effect of dried egg whites on gelling properties of heat-induced gels from white croaker
*Daichi Otsu1, Akihiro Handa1 (1. Tokyo Denki Univ.)
[PA-137]Evaluation of starch digestibility and total polyphenol contents of Job’s Tears cooked with water addition ratio
*Naoki Kurihara1, Takahiro Saito2, Masatsugu Tamura2 (1. Graduate School of Utsunomiya University, 2. Utsunomiya University)
[PA-138]Interaction analysis of soy protein and hexanal for the development of off-flavor suppression technology for meat substitutes
*Mio YAMAUCHI1, Miyu MASUDA2, Yuko TERADA1,2, Keisuke ITO1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)
[PA-139]The effect of temperature of cooked rice on texture and molding properties
*Wataru Mukaimine1, Hiroshi Okadome1, Tomoya Okunishi1 (1. Institute of Food Research, NARO)
[PA-140]Analysis of Drying Process of Low Moisture Content Flour Products
*Yuzuka Ito1, Kanna Yamada1, Jiamin Yang1, Masafumi Hidaka1, Daitaro Ishikawa1, Tomoyuki Fujii1 (1. Tohoku University Graduate School of Agricultural Science)
[PA-141]Investigation of herbal plants properties with both anti-glycation and antioxidation
*Natsuki Sugiura1, Shigeki Koseko2, Atsuhisa Nishimura3, Takashi Mishima1 (1. Mie University, Graduate School of Bioresources, 2. ITOH KANPO PHARMACEUTICAL Co., Ltd., 3. ICHIBIKI Co.,Ltd.)
[PA-142]Control of phage resistant Escherichia coli based on the phenotypic characterization
*Satoshi Takayama1, Yoshimitsu Masuda2, Ken-ichi Honjoh2, Takahisa Miyamoto2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[PA-143]Ingredient profiling of bonito stock by food metabolomics
*Tomoya Matsuda1, Kei Zaitsu1, Tomomi Asano2 (1. Kindai University, 2. Kinjo Gakuin University)
[PA-144]Examination of structural factors related to drip reduction in frozen carrots
*Ichinobe Aika1, Inaoka Tomokazu1, Murai Takuya1 (1. Sakamoto Yakuhin Kogyo Co., Ltd.)
[PA-145]Effect of Various Alkaline Agents on the quality of Noodles
*Asako Sekiguchi1, Haruna Uno1, Akinobu Kimoto2, Naohumi Nishi2, Ryoko Kajino1 (1. Jumonji University, 2. N.C.Corporation)
[PA-146]Components in moringa bread by region against swelling and antioxidant
*Yuria Kurosu1, Takako Koriyama1, Takahiro Hosoya1 (1. Toyo University )
[PA-147]Antioxidants differences depending on the cooking method of pea seedlings (Pisum sativum L.)
*Yuki Tsuruoka1, Takahiro hosoya1 (1. Toyo University )
[PA-148]Comparison between the overrun and microstructure of ice cream produced by tabletop and practical machines
*Airi Takayama1, Naoki Kojima2, Takayuki Fujiwara1,2 (1. Chubu university・Graduate School of Bioscience and Biotechnology, 2. Chubu university・College of Bioscience and Biotechnology)
[PA-149]Visualization of the palatable food texture of scrambled eggs~Comparison between egg products and plant based products~
*Mayu Goda1, Takayuki Yokoyama2, Takashi Nakamura1 (1. Department of Agricultural Chemistry, Faculty School of Agriculture, Meiji University, 2. Department of Agricultural Chemistry, Graduate School of Agriculture, Meiji University)
[PA-150]Non-destructive Functional Molecular Extraction from Yeast using Ultra-high Electrical Pulses
*Hiroto Hashisako1, Masamori Higuchi1, Sunao Katsuki1 (1. Graduate school of Kumamoto University)
[PA-151]Effect of egg white, eggshell membrane and pea peptide addition on the dry heat denaturation behavior of egg white protein
*Misato Horai1, Shota Koyama2, Daisuke Kodama3, Akihiro Handa4,5, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ., 5. Tokyo Univ. Agric.)
[PA-152]Relationship between the amount of κ-Casein dissociated from casein micelles and poor coagulation
*Minamo Hayashi1, Ono Wataru2, Asada Yuta1, Oka Daiki3, Noguchi Tomohiro2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)
[PA-153]Development of functional bran pickles using low-temperature fermentative lactic acid bacteria.
*Itsuki Suda1, Taito Kobayasi1, Kei Kumakura1, Asaka Takahasi2, Sanae Okada1, Hiroki Matuoka1 (1. Takasaki University of Health and Welfare, 2. Tohto University)
[PA-154]Prediction of bitterness sensory profile with instrumental analysis
*Kaho Yamaki1, Hitoshi Tamura1, Tomohiko Ito1, Robin Dando2, Yusuke Murakami1 (1. San-Ei Gen F.F.I., Inc., 2. Department of Food Science, Cornell University)
[PA-155]Evaluation of the influence of Malic Acid on the Activity of S. Thermophilus in MRS Broth by an Isothermal Calorimetry
*Nanami Yoshioka1, Aoi Matsuo1, Masaharu Ohba2, Masahiro Maebayashi1 (1. Facult. Agricult. Meijo Univ., 2. Meijo Univ.)
[PA-156]Mastication behavior is affected by salt content of foods
*Kazuma Shimura1, Kenta Murakami1, Makoto Takemasa1 (1. Tokyo Denki University)
[PA-157]Food texture analysis of noodles using machine learning.
*Ryo Sugihara1, Ryo Ono1, Makoto Takemasa1 (1. Tokyo Denki University )
[PA-158]Analysis of aroma components of Komatsuna with dairy products with different milk fat contents from GC/MS
*Moe Araki1, Chino Fujii1, Nanami Wada1, Asuka Taniguchi1, Yasutaka Shigemura1, Rie Kobayashi1, Yoshio Sato1 (1. Tokyo Kasei University)
[PA-159]The influences of biofilm formation on apple peel extraction
*Kazuma Sano1, Miwa Osaki1, Maho Kondo1, Maiyu Sakai1, Kaori Kitakoshi1 (1. Shigakkan University)
[PA-160]Effect of culture and processing conditions on protease activity and production of free amino acids in Koji fungi.
*Jun Takayama1, Urayama Shunichi2, Daisuke Hagiwara2, Yutaka Kitamura2, Mito Kokawa2 (1. University of Tsukuba, 2. Life and Environ., Univ. Tsukuba)
[PA-161]Preparation and quality evaluation of low-sodium fish sauce using pressurized CO2
*RUNA IOHARA1, ZYOMA TAGAWA1, YOSITAKA TAURA1, SEIJI NOMA1 (1. Saga University)
[PA-162]Intestinal Microbiota Fluctuations and Improvement of Cognitive Function by Intake of Polyphenols with Different Absorbability
*yuzuki saito1, mai ito1, toshihiko shoji2, saeko masumoto1 (1. fukushima university, 2. NARO)
[PA-163]Effects of ingestion of polyphenols with different bioavailability on cognitive function and metabolome
*Mai Ito1, Yuzuki Saito1, Toshihiko Shoji2, Saeko Masumoto1,3 (1. Fukushima University Graduate School, 2. NARO, 3. Fukushima University)
[PA-164]Relationship Between Sensory Properties and Aromatic Components in Dairy Products with CATA method
*Masaya Komatsu1, Sadaki Asakuma1, Yasuko Ueda1, Yuka Shinoda1 (1. Hokkaido Agricultural Research Center, NARO)
[PA-165]Study of Equipment for Converting Sports Drinks into Slurry Ice
*Hiroshi Arita1, Yasunori Matsumoto2, Hironori Moriyama3 (1. Graduate School of Engineering ,Kochi university of technology , 2. Kochi university of technology, 3. Kochi Prefectural Industrial Technology Center)
[PA-167]Extraction and characterization of pectin from citrus under pressurized carbon dioxide conditions
*Alisa Pattarapisitporn1, Seiji Noma1,2 (1. Kagoshima University, 2. Saga University)
[PA-168]Desorption and elution behavior of rice proteins in reducing agent solutions
*takuya kamimura1, kodama kazuma2, komatu setuko2, ohno toshihisa2 (1. Fukui University of Technology Master course, 2. Fukui University of Technology )
[PA-169]Hepatoprotective effects of lactic acid bacteria in alcoholic liver disease
*chohee Kim1 (1. Sungkyunkwan University, Food Science and Biotechnology)
[PA-170]Study on detoxification of benzo[a]pyrene by lactic acid bacteria
*DOYI KIM1 (1. SUNGKYUNKWAN UNIVERSITY・Graduate school・Food Science and Biotechnology)
[PA-171]Investigation of Binding Agentsin alternative meat using yeast
*Sento Nakajima1, Daisuke Hagiwara2, Yutaka Kitamura2, Mito Kokawa2 (1. University of Tsukuba, 2. Institute of Life and Environmental Sciences, University of Tsukuba)
[PA-172]Evaluation of Ice Film Thermal Conductivity by Aqueous Solution of Sucrose and NaCl as Solute
*Rino Shiomi1, Yasunori Matsumoto2 (1. Graduate School of Engineering, Kochi University of Technology, 2. Kochi University of Technology)
[PA-173]Influence of Water Content and Temperature on the Water Activity of Concentrated Sugar Aqueous Solutions
*Chihiro Ikai1, Masaharu Ohba2, Masahiro Maebayashi1 (1. Facult. Agricult. Meijo Univ., 2. Meijo Univ.)
[PA-174]Effects of cactus-derived components in baker’s yeast fermentation
Hiromi Hamamoto1, *Kasumi Kato1, Chiko Suzuki1, Issei Kato1, Yusuke Nakamura1 (1. Faculty of Agriculture, Meijo University)
[PA-175]Synthesis of hydroquinone monoethers via oxidation of hydroxybenzoic esters
*Sae Matsumoto1, Mayu Fukuoka1, Chihiro Suzuki1, Hiromi Hamamoto1 (1. Faculty of Agriculture, Meijo University)
[PA-176]Characterization of rice flour with controlled gelatinization and its relationship with the physical properties of dough
*Kazuki Kato1, Wataru Noro2, Shuji Chino2, Makoto Takahashi2, Satomi Tsutsuura1, Tadayuki Nisiumi1 (1. Niigata University, 2. Food Research Center, Niigata Agricultural Research Institute )
[PA-177]Effect of the acetic acid soaking process on the chemical and physical properties of Robusta coffee beans.
*CHIHIRO SHIGEMOTO1, KOKAWA MITO2, KITAMURA YUTAKA2 (1. University of Tsukuba, 2. University Of Tsukuba)
[PA-178]Effect of triglyceride composition and morphology of high-melting fats on their oleogel formability
*NAOKI MAEKOBA1, Noritaka Oishi1, Haruhiko Koizumi2, Satoru Ueno2 (1. MIYOSHI OIL & FAT CO.,LTD., 2. Graduate School of Integrated Sciences for Life, Hiroshima Univ.)
[PA-179]Release of various volatiles from O/W emulsion prepared with polygalacturonase treated pectin
*SiYuan Wu1, Ibrahim Maamoun2, Shuntaro Tsubaki2, Noriyuki Igura2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University , 2. Faculty of Agriculture, Kyushu University)
[PA-180]Effect of gelation of the inner aqueous phase on the flow properties of concentrated W/O/W emulsions
*Makoto Mori1, Nozomi Watanabe1, IBRAHIM MAAMOUN2, Shuntaro Tsubaki2, Noriyuki Igura2 (1. Graduated School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)