Session Details
[2Lp01~09]豆、イモ、その他食品
Thu. Aug 28, 2025 3:00 PM - 5:15 PM JST
Thu. Aug 28, 2025 6:00 AM - 8:15 AM UTC
Thu. Aug 28, 2025 6:00 AM - 8:15 AM UTC
Room L(5F 151)
[2Lp01]Study on pretreatment of potato dishes for enrichment γ-aminobutyric acid (GABA) in kitchen cooking.
*Hiroko Matsuda1, Asuka Fuse1, Nahoko Kitamura1, Kyohei Hayashi1, Yukina Sato1, Wakana Kato1, Asako Narai1 (1. Nippon Veterinary and Life-science Univ.)
[2Lp02]Research on the Development of a Vinegar Using Potatoes
*Rina Isamiyama1 (1. Hiroshima Kyoso High School)
[2Lp03]Effect of pH shifting on interaction between oil bodies and proteins in soymilk
*Makoto Shimoyamada1, Shinta Shilviani1, Murakami Kazuya1, Koyanagi Miku1, Matsuno Masayuki2 (1. Unversity of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)
[2Lp04]Effect of additives on the viscosity of evaporated soymilk
*Ayano Nakamura1, Murakami Kazuya1,3, Matsuno Masayuki2, Shimoyamada Makoto1,3 (1. University of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture, 3. University of Shizuoka Graduate School)
[2Lp05]Changes in Boiling Characteristics of Adzuki Bean by Pinhole Machine Treatment
*Jun KATO1, Yasunori NITTA2, Yoshiki KAMADA2 (1. HOKUREN Federation of Agricultural Cooperatives, 2. HASEBE Corporation)
[2Lp06]Emulsifying Properties of Common Bean (Phaseolus vulgaris L.) and its Application for Food
*Nobuko Egi1, Rieko Hirose1, Kazuko Hirao1, Kyoko Saio1 (1. Aikoku Gakuen Junior College)
[2Lp07]Development of Processing Conditions for Chickpea-Based Roasted Bean Tea and Improvement of Flavor by Enzymatic Treatment
*Miyo Hiwatashi1, Goro Funakoshi2 (1. Nagoya Bunri University, 2. Aichi Center for Industry and Science Technology)
[2Lp08]Research on the nutritional composition of domestic tiger nut (Cyperus esculentus L.) and their use in cooking
*Saki Gotoh1, Fuka Yamamoto1, Hironori Masui1 (1. Mukogawa Women's University)
[2Lp09]Effects of Microwave Roasting Power on the Volatile Compounds and Antioxidant Activity of Mandheling Lintong Coffee
*Nisa Vinka Nurul Hayati1, Teppei Imaizumi2, Nishizu Takahisa2 (1. Graduate School of Natural Science and Technology, Gifu University, 2. Faculty of Applied Biological Sciences)