The 72th Annual Meeting of JSFST
Advanced Search

Session Details

Oral presentationA 食品成分，食品分析 （Food Ingredients, Food Analysis）

[2Fp01-10]その他の成分、感性評価、官能評価

Thu. Aug 28, 2025 3:00 PM - 5:30 PM JST
Thu. Aug 28, 2025 6:00 AM - 8:30 AM UTC
Room F(3F 133)
Chair:Motoko Ohhata
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[2Fp01]Study of the content of glycidol fatty acid esters in commercial fried confectionery

*Ryota UMEDA1, Yuko SHIMAMURA1, Shuichi MASUDA1 (1. School of Food and Nutritional Sciences, University of Shizuoka)
Comment()
3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Fp02]Anti-aging Effects of Polyphenols in Camellia sinensis TRFK306

*Akiyoshi Sawabe1,2, Nanako Teranishi2, Sawa Kobuna2, Ryuji Takeda3, Hiroshi Shimoda4, Kenji Kishimoto5 (1. Graduate School of Agriculture, Kindai University, 2. Faculty of Agriculture, Kindai University, 3. Faculty of Health and Welfare, Kansai University of Welfare Sciences, 4. Oryza Oil & Fat Chemical Co. Ltd., 5. Herbery Earth Story Inc., Ltd.)
Comment()
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[2Fp03]Characterization of the taste and functional components of by-products derived from the manufacturing of first-grade tencha and their hot water extracts

*Tomoyasu Toyoizumi1, Kenji Miyake1, Shotaro Sakai1, Taku Fujii1,2, Yoshihiro Kushima3, Tsuyoshi Katsuno1, Eiji Kobayashi1 (1. Shizuoka Tea Res. Center, 2. Shizuoka Prefectural Office, 3. ChaOI)
Comment()
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[2Fp04]Development of Alginate Gel Materials Utilizing Thixotropy for Application in Colorimetric Analysis of Food Components

*Chiori Tsujimoto1, Chisa Narita1, Nobuaki Soh1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)
Comment()
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[2Fp05]Gelation behavior and physicochemical properties of lentinan extracted from shiitake mushroom

*Ikumi Yamashita1, Taguchi Tomoe1, Kobayashi Yuiko1, Ito Hideyuki2, Komori Hirofumi3, Noda Kyoko4, Sato Yoko4, Nishinari Katsuyoshi5, Nitta Yoko4 (1. Ochanomizu Univ, 2. NIBN, 3. Kagawa Univ, 4. Ochanomizu Univ , 5. Hubei Univ Tech)
Comment()
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[2Fp06]Evaluation of the Emulsification State of Individual Oil Droplets Using Magnetophoresis

*Makoto Kawano1, Mina Fu1 (1. KawanoLab.,Inc.)
Comment()
4:30 PM - 4:45 PM JST(7:30 AM - 7:45 AM UTC)

[2Fp07]Effects of Crisp Sounds While Eating Salad on Emotion

*Tomomi Tanaka1, Michiko Chiyoda1, Hitomi Yuhara1, Katsunori Okajima2 (1. Kewpie Corporation, 2. Yokohama National University)
Comment()
4:45 PM - 5:00 PM JST(7:45 AM - 8:00 AM UTC)

[2Fp08]Analysis of the relationship between pleasantness/unpleasantness of texture and facial electromyographic activity during eating

*Sayaka Ishihara1, Masaya Kono1, Ken Horii1, Makoto Nakauma1, Takahiro Funami1, Wataru Sato2 (1. San-Ei Gen F. F. I., Inc., 2. RIKEN)
Comment()
5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[2Fp09]Identification of Factors Influencing the Deliciousness of 'Oikoji' Miso Soup Using AI Technology

*Kenji Takahashi1, Masaki Yamamoto2, Ayumi Yamato2, Masahiro Nagata2, Kohei Machida2, Satoshi Ishiguro2, Sayaka Nosho1, Eisaku Yamamoto1 (1. Hanamaruki Foods Inc., 2. GITC)
Comment()
5:15 PM - 5:30 PM JST(8:15 AM - 8:30 AM UTC)

[2Fp10]Visualization for Onomatopoeic Texture of Chiffon Cake : Application of a Two-Dimensional Texture Map

*Yuiko Suzuki1, Nakamura Takashi1 (1. Meiji University School of Agriculture)
Comment()
Back to Category List