The 71th Annual Meeting of JSFST
Advanced Search

Session Details

Oral presentationC 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[2Gp]Food grain

Fri. Aug 30, 2024 3:00 PM - 6:00 PM JST
Fri. Aug 30, 2024 6:00 AM - 9:00 AM UTC
Room G 3F N305
Chair:Toshihisa Ohno, Noriaki Aoki
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Gp-01]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 )
PDF DownloadDownload PDF
3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Gp-02]Properties of rice heated with various solutions

*Toshihisa Ohno1, Kazuma Kodama1, Takuya Kamimura2 (1. Fukui University of Technology, 2. Graduate School of Fukui University of Technology)
PDF DownloadDownload PDF
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Gp-03]Characteristic Evaluation of Texture of Gyuuhi Prepared from Short-Chain Rich Amylopectin Rice at Low Temperature

*Osamu Hasegawa1, Mizuki Fukiage1, Kei Yamada1, Eriko Ihara1 (1. Aichi Center for Industry and Science Technology, Food Research Center)
PDF DownloadDownload PDF
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Gp-04]Firming of non-gluten rice flour bread can be reduced by using rice mutants with shorter amylopectin chains

*Noriaki Aoki1, Takemure Minoru2, Hamasaki Syougo2, Matsuda Keigo2, Umemoto Takayuki1 (1. Institute of Food Research, NARO, 2. Kagoshima Prefectural Institute for Agricultural Development)
PDF DownloadDownload PDF
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Gp-05]Relations between brown rice appearance and several rice properties.

*Tomoya OKUNISHI1, Miho INARI2, Ryota MAEZAWA2 (1. NARO, NFRI, 2. Kett Electric Laboratory Co. Ltd.)
PDF DownloadDownload PDF
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Gp-06]Effects of addition of cereal grains on the color and the flavor compounds of cooked rice

*Noriko Kohyama1, Kanae Ashida1 (1. NARO NFRI)
PDF DownloadDownload PDF
4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

休憩

4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Gp-07]Optimal Addition of Lipase and Emulsifier in Bread

*JUNKI MORI1 (1. Obihiro University of Agriculture and Veterinary Medicine)
PDF DownloadDownload PDF
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Gp-08]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)
PDF DownloadDownload PDF
5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Gp-09]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)
PDF DownloadDownload PDF
5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Gp-10]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)
PDF DownloadDownload PDF
5:45 PM - 6:00 PM JST(8:45 AM - 9:00 AM UTC)

[2Gp-11]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)
PDF DownloadDownload PDF
Back to Category List