The 72th Annual Meeting of JSFST
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Session Details

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

[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
Room L(5F 151)
Chair:Haruko NOGUCHI, Makoto Shimoyamada
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[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.)
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3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[2Lp02]Research on the Development of a Vinegar Using Potatoes

*Rina Isamiyama1 (1. Hiroshima Kyoso High School)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[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)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[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)
Comment()
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[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)
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4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

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

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

[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)
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5:00 PM - 5:15 PM JST(8:00 AM - 8:15 AM UTC)

[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)
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