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)

[2Ip]Seafood, Food system, Agricultural diversification, Other food products

Fri. Aug 30, 2024 3:00 PM - 5:45 PM JST
Fri. Aug 30, 2024 6:00 AM - 8:45 AM UTC
Room I 3F N302
Chair:Toshiki Enomoto, Teppei Imaizumi
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Ip-01]Study of long-term aging of caviar utilizing snow storage “yukimuro”

*Yasuaki Enoki1, Saki Shimamoto2,3, Shinobu Fujimura2 (1. Plant form Inc., 2. Fac. Agr., Niigata Univ., 3. Fac. Vet. Med., Kagoshima Univ.)
PDF DownloadDownload PDF
3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Ip-02]Removal of histamine contained in fish sauce using tannins

*Toshiki Enomoto1, Higashi Reina2, Takii Yuri2, Koyanagi Takashi2, Takino Masahiko3, Sasaki Tetsuya4, Michihata Toshihide4 (1. Hokurikugakuin University, 2. Ishikawa Prefectural University, 3. Agilent Technologies Japan, Ltd., 4. Industrial Research Institute of Ishikawa)
PDF DownloadDownload PDF
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Ip-03]Study on high quality katsuobushi production by suppressing orange colored meat

Akito Tokutomi1, Yusuke Sezaki2, *Momochika Kumagai1 (1. Kagoshima University Faculty of Fisheries, 2. Kaneshichi store Co.)
PDF DownloadDownload PDF
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Ip-04]Effect of heat treatment after vacuum packaging on changes in texture and protein properties of red seabream

*AYUMI FURUTA1, MITSUYO KUWADA1, SHOTA TANIMOTO1 (1. Prefectural University of Hiroshima)
PDF DownloadDownload PDF
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Ip-05]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)
PDF DownloadDownload PDF
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

休憩

4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Ip-06]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.)
PDF DownloadDownload PDF
4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Ip-07]Examination of flavored green tea focusing on antibacterial effects

*Kaoru Kamizono1, Sumire Mizuno1, Hitomi Watanuki2, Misaki Hamada2 (1. Shizuoka Professional University of Agriculture Faculty of Agricultural Production and Management, 2. Tokyo Kasei Gakuin University)
PDF DownloadDownload PDF
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

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

[2Ip-09]Effect of different preparation conditions on bread taste component profiles

*Ryota Mabuchi1, Maho Nishijima1, Ritsu Terada1, Riri Tsuruhara1 (1. Prefectural University of Hiroshima, Faculty of Bioresource Sciences)
PDF DownloadDownload PDF
5:30 PM - 5:45 PM JST(8:30 AM - 8:45 AM UTC)

[2Ip-10]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)
PDF DownloadDownload PDF
Back to Category List