Session Details
[2Dp]Food Analysis
Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room D 3F N324
Chair:Tatsuro Maeda
[2Dp-01]Comprehensive Analysis of Volatiles of Green Tea and Searching for Novel Compounds Using Non-targeting Omics
*Shuntaro ISOYA1, Takayoshi TANAKA2, Mari MAEDA-YAMAMOTO3, Tetsuya ARAKI2, Tatsurou MAEDA1 (1. Teikyo Heisei University, Graduate School of Helth and Dietetics, 2. The University of Tokyo, Graduate School of Global Aglicultral Sciences, 3. Institute of Food Research,NARO)
[2Dp-02]Changes in metabolic composition during dough fermentation with Levain
*Kenjiro SUGIYAMA1, Seiya NAKAMURA1, Takayoshi TANAKA2,3, Shuntaro ISOYA3, Kouji TAKEYA4, Tetsuya ARAKI2, Tatsuro MAEDA3, Yoko IIJIMA1 (1. Kogakuin University, School of Advanced Engineering, 2. The University of Tokyo, Graduate School of Global Agricultural Sciences, 3. Teikyo Heisei University, Graduate School of Health and Dietetics, 4. TUMUGI Bakery & Cafe)
[2Dp-03]Comprehensive Analysis of Flavor of Levain and Yeast Breads Using Non-targeting Omics
*Takayoshi TANAKA1,2, Kenjirou SUGIYAMA3, Shuntarou ISOYA2, Seiya NAKAMURA3, Yuto SASAKI3, Kouji TAKEYA4, Youko IIJIMA3, Tatsurou MAEDA2, Tetsuya ARAKI1 (1. The University of Tokyo, Graduate School of Global Agricultural Sciences, 2. Teikyo Heisei University, Graduate School of Health and Dietetics, 3. Kogakuin Unversity, School of Advanced Engineering, 4. TSUMUGI Bakery&Cafe)
[2Dp-04]Elucidation of the transfer maechanism of metabolic compounds in bread using nontargeting omics
*TATSURO MAEDA1, takayoshi tanaka2,1, Shuntarou Isoya1, Kenjirou Sugiyama3, Seiya Nakamura3, Kouji Takeya4, Tetuya Araki2 (1. Teikyo Heisei University Graduate School of Health and Dietetics, 2. The University of Tokyo Graduate School of Grobal agriculural Sciences, 3. Kogakuin Univercity, School of Advanced Engineering g., 4. TSUMUGI Bakery&Cafe)
[2Dp-05]Development of accelerated testing method for frozen bread dough
*Maho Fujimoto1, Aki Morita1 (1. Mitsubishi Corporation Life Sciences Limited)
[2Dp-06]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)
[2Dp-07]Evaluation of Bread as a Source of Sphingolipids
*Yuina Yamasaki1, Yuki Manabe1, Tatsuya Sugawara1 (1. Graduate School of Agriculture, Kyoto University)
[2Dp-08]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.)
[2Dp-09]Development of Novel Colorimetric Assay Kits for Sucrose and Lactose Using Enzymatic Method
*Keiko Shintate1, Hitoshi Kusakabe1 (1. ENZYME-SENSOR Co., Ltd.)
[2Dp-10]Development of a Novel Colorimetric Fructose Assay Kit Using Enzymatic Method
*Chihiro Amano1, Hitoshi Kusakabe1 (1. ENZYME SENSOR Co.,Ltd.)
[2Dp-11]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)
[2Dp-12]Investigation of Foreign Amylase Adulteration in Honey by Native-PAGE Activity Staining Method.
*Takaki Aoba1, Yushi Takahashi1, Yoshinari Hirakawa1, Sayaka Mori1, Tomomi Masuya1, Kazuhiro Fujita1 (1. Japan Food Research Laboratories)