Session Details
[2Jp]Processing, Manufacturing technology
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 J 2F N207
Chair:Noriyuki Igura, Akihiro Nakamura
[2Jp-01]Reaction Flavors of Edible Crickets and Their Taste
*Kana Kogiso1,2, Ayane Tomizawa1, Shoji Kaneko3, Shinya Yamazaki3 (1. The Faculty of Health and Human Development, The University of Nagano, 2. Graduate School of Health and Nutrition Sciences, The University of Nagano, 3. Nagano Prefecture General Industrial Technology Center)
[2Jp-02]Effect of encapsulation yield on flavor release behavior from spray-dried powder
*Shisei TAKASHIGE1, Yoshiyuki WATANABE1 (1. Osaka Metropolitan University)
[2Jp-03]Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics
*Shinichiro Hatakeyama1, Masayuki Akiyama1, Takuya Yamaguchi1, Daisho Yoshihara1, Atsushige Fujita1, Kana Takahashi1, Miki Maruya1, Mito Kokawa2, Yutaka Kitamura2 (1. Morinaga Milk Industry Co., Ltd. , 2. Graduate School of Science and Technology, University of Tsukuba)
[2Jp-04]Material Properties of Films Produced under Nonaqueous Conditions Using Soybean Isolated Protein Powder and Dissolution Properties of Edible Soft Capsules Produced from the Films
*Aoi Yanagihara1, Wataru Hirasawa1 (1. Sunsho Pharmaceutical Co., Ltd.)
[2Jp-05]Research on the development of meat alternatives using acid-precipitated soybean flour containing soybean protein
*Ryo Okuzono1, Runa Yoshida1, Kazunobu Tsumura1, Akihiro Nakamura1,2, Masahiko Samoto2 (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)
[2Jp-06]Preparation of a rich taste emulsion like cream using soybean protein and elucidation of protein components involved in the emulsification.
*Runa Yoshida1, Ryo Okuzono1, Kazunobu Tsumura1, Masahiko Samoto2, Akihiro Nakamura1,2 (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)
休憩
[2Jp-07]Functionality of water-soluble polysaccharides derived from peas for GDL-acidified milk
*Himari Ogura1, Norihumi Adachi2, Yuko Ashida3, Kazunobu Tsumura1, Masahiko Samoto2, Akihiro Nakamura1,2 (1. Graduate School of Agri., Ibaraki Univ., 2. FUJI OIL HOLDINGS INC., 3. FUJI OIL CO., LTD.)
[2Jp-08]Relationship between aggregate formation and molecular weight of soy protein in Milk-Free liquid soy formula
*Kiyofumi Nozawa1, Yaichiro Watanabe1, Masaki Ogushi1 (1. ASAHI GROUP FOODS)
[2Jp-09]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)
[2Jp-10]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)
[2Jp-11]Extraction and characterization of pectin from citrus under pressurized carbon dioxide conditions
*Alisa Pattarapisitporn1, Seiji Noma1,2 (1. Kagoshima University, 2. Saga University)