Session Details
[P058-P106]Poster Presentation Awards / International Poster Award for Young Researcher
Thu. Aug 28, 2025 9:00 AM - 6:00 PM JST
Thu. Aug 28, 2025 12:00 AM - 9:00 AM UTC
Thu. Aug 28, 2025 12:00 AM - 9:00 AM UTC
Poster room 3F(3F)
8月28日（木）9:00～18:00 （17:30撤収）
8月28日（木）13:15～14:00 討論タイム（ポスター番号偶数番号）
8月28日（木）14:00～14:45 討論タイム（ポスター番号奇数番号）
8月28日（木）13:15～14:00 討論タイム（ポスター番号偶数番号）
8月28日（木）14:00～14:45 討論タイム（ポスター番号奇数番号）
[P058]How wild yeast contributes to delicious rice flour bread — Elucidation of wild yeast fermentation characteristics
*Ryunosuke Kawashima1, Yuki Yoshida1, Reini Mori1, Yuhei Kaneko2, Yukihiro Katayama3, Shimizu Motoyuki1, Masashi Kato1 (1. Graduate School of Agriculture, Faculty of Agriculture, Meijo University, 2. HANAKOBO factory, 3. Bakeshop SolSol)
[P059]Bread-Making Properties of Rice Flour Bread Partially Replaced with Whole Grain White Sorghum Flour
*AYANE ORITA1, YOKO MIYAHARA2,3, TOMOYUKI OKI1,3 (1. Nakamura Gakuen University, 2. Nakamura Gakuen University Junior College, 3. Nakamura Gakuen University Graduate School)
[P060]Change in physical properties of chicken meat by barley flour suspension
*Mayo Tanouchi1, Haruse Fukuda1, Itsuki Ota1, Shinichi Tokishita1, Yoshiyuki Kumazawa1 (1. Tokyo Univ. Pharm. &Life Sci.)
[P061]Pancreatic lipase inhibition and anti-glycation activity of amaranth and chia seeds
*Natsumi Sato1, Honoka Enomoto2, Chihiro Honda1, Keigo Kawate3, Sachio Wakayama3, Shigenori Kumazawa1 (1. University of Shizuoka Graduate School of Integrated Pharmaceutical and Nutritional Sciences, 2. University of Shizuoka School of Food and Nutritional Sciences, 3. LAIMU Corporation)
[P062]Research on the Development of a Vinegar Using Potatoes
*Rina Isamiyama1 (1. Hiroshima Kyoso High School)
[P063]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)
[P064]Coniferyl alcohol isolated from seed watermelon (Citrullus mucosospermus (Fursa)) facilitates linoleic acid-stimulated lipogenesis in SZ95 human sebocytes.
*Shingo Fujita1, Toshiharu Hashizume1, Shoki Inoue2, Takashi Fukuda3, Tomohiro Itoh2 (1. Hagihara Farm Co., Ltd., 2. Graduate School of Bioresources, Mie University, 3. Faculty of Agriculture, Kindai University)
[P065]Investigation of the mechanism of variation in quercetin and kaempferol content in underutilized radish leaves
*Yuta Yamanouchi1, Ando Akira1,2, Ueda HHiroshi1 (1. Institute of Vegetable and Floriculture Science, National Agriculture and Food Research Organization, 2. Department of Innovative Food Sciences, Faculty of Food and Health Sciences, Aichi Shukutoku University)
[P066]Changes in polyphenol contents and antioxidant activity in flower of wasabi during five stages in bud to after blooming
*China Minoshima1, Megumi Hosokawa2, Yuri Nakagawa3, Kenta Suzuki3, Yoshio Sato2, Yasutaka Shigemura1 (1. Tokyo Kasei University, 2. Graduate School of Tokyo Kasei University, 3. S&B FOODS INC.)
[P067]Development of a new type of Nukanishinn using halophilic lactic acid bacteria as a starter
*Yumeka TAKAHASHI1, Kanako MIKAMI1, Daisuke YASOKAWA2, Rina SATO2 (1. Central Fisheries Research Institute, Hokkaido Research Organization, 2. Bulletin of the Food Processing Research Center, Hokkaido Research Organization)
[P068]Effect of powdering process of skim milk powder on rennet-induced gelation and syneresis during cooking
*Wataru Ono1, Hiroki Ando2, Minamo Hayashi2, Daiki Oka3, Tomohiro Noguchi1 (1. FPC, Fac. Appl. Biosci., Tokyo Univ. Agric, 2. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)
[P069]Analysis of the coagulation process of skim milk using small-angle X-ray scattering
*Reo Nonomura1, Masato Ohnuma1, Tomoyuki Fujii2, Kenji Ohta2 (1. Hokkaido University, 2. MEGMILK SNOW BRAND Co., Ltd.)
[P070]The effect of ethanol on the heating behavior of egg white
*syo akutsu1, rintaro okawa2, akihiro handa1 (1. Tokyo Denki University, 2. Graduate School of Tokyo Denki University)
[P071]Changes in thermal responsiveness of egg whites by the treatment with a novel protease from actinomycetes
*Kyoka Fukamachi1, Aki Morita2, Akihiro Handa1 (1. Tokyo Denki University, 2. Mitsubishi Corporation Life Sciences Limited)
[P072]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)
[P073]Evaluation of the baking quality of gluten-free rice bread using rice flours from different countries
*Yukimi Kubo1, Shokei Morisaki1, Aoi Ozaki2, Yuna Fujiwara2, Yuji Honda2 (1. Ishikawa Prefectural University Graduate School, 2. Ishikawa Prefectural University)
[P074]Application of Rolling Method for Rice Noodle Containing Amorphous Rice Flour Obtained by Original Milling Method
*Tomohiro Yajima1, Hiroko Yano1, Tomonori Koda1, Akihiro Nishioka1 (1. Graduate School of Organic Materials Science, Yamagata University)
[P075]Effect of Composition of Amorphous Rice Flour Yudane on Bread Making Properties of Yudane Bread Dough
*Haruka Tanikawa1, Hiroko Yano1, Tomonori Koda1, Marin Abiko2, Masaru Fukui2, Akihiro Nishioka1 (1. Graduate School of Organic Materials Science, Yamagata University, 2. Alphatech, Co.)
[P076]Effect of Adding Cellulose Nanofiber Gel on the Bubble Structure and Texture of High-Hydration Bread Dough
*Akari Sato1, Hiroko Yano1, Tomonori Koda1, Akihiro Nishioka1 (1. Graduate School of Organic Materials Science, Yamagata University)
[P077]Flavor design based on food manufacturing using 3D printer~Enhancing taste beyond the actual Amount of ingredients~
*Kandai Yamaura1, Makoto Takemasa1 (1. Tokyo Denki University Graduate School Life Science and Technology)
[P078]Intermolecular Protein Interactions in Firm and Silken Tofu
*Koh Taniura1, Daiki Oka2, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)
[P079]Comparison between nanoseconds and microseconds pulses for pulsed electric field treatment of potatoes
*Haruki Ogami1, Shinpei Hagimoto1, Sunao Katsuki2 (1. Graduate School of Kumamoto University, 2. Kumamoto University)
[P080]Effect of salt-pickling temperature during Umeboshi processing on the quality and chemical composition of salted Ume fruit.
*takayoshi kitamura1, asako horinishi2, yoshihiko ozaki2 (1. Kindai University Graduate School of Biology-Oriented Science and Technology, 2. kindai University Faculty of Biology-Oriented Science and Technology)
[P081]Microwave Control of Physical Properties of Emulsion Gels and 3D Printing
*Kanosa Oki1, Ayane Ide1, Maamoun Ibrahim2, Syuntaro Tsubaki2, Noriyuki Igura2 (1. Graduate School of Bioresources and Environmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[P082]Improvement of palatability of milk protein-based ingredients by W/O/W emulsification
*Yuki Kimura1, Maamoun Ibrahim2, Shuntaro Tsubaki2, Hiroshi Echizen3, Noriyuki Igura2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University,, 3. Research Division, Meiji Corporation)
[P083]Non-thermal Extraction of Intracellular Molecules in Saccharomyces cerevisiae using 100 kV/cm Electrical Pulses
*Hiroto Hashisako1, Masamori Higuchi1, Hata Kazuma1, Sunao Katsuki2 (1. Graduate School of Science and Technology, Kumamoto University, 2. Institute of Industrial Nanomaterials, Kumamoto University)
[P084]Effect of NaCl addition on the dry-heat induced denaturation behavior of egg white proteins
*Misato Horai1, Shota Koyama2, Atsushi Okubo2, Manami Ichikawa2, Daisuke Kodama3, Akihiro Handa4,2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ.)
[P085]Viscous behavior of soy milk colloidal dispersion depending on its flocculation
*SHION YONEZAWA1, YUUKA NAKAJIMA1, DAITARO ISHIKAWA1, TOMOYUKI FUJII1 (1. Grad.Sch.Agric.Sci.)
[P086]Compression molding for powdered seasonings to improve handling and collapsibility
*Eri Kajitani1, Akane Suzuki1, Ko matsui1 (1. POWREX CORPORATION)
[P087]Establishment of a Testing Method for the Physical Properties of Heat-Processed Radish in Frozen Prepared Foods and Investigation of Methods to Suppress Degradation
*Moeka Maeda1, Syatari Nozomi2, Yoshida Masashi2, Tokuda Shinya2, Oka Daiki3, Noguti Tomohiro 4 (1. Agri.Chem., Grad.Sch.Appl., Tokyo Univ. Agric., 2. RCBC, Nisshin Seifun Group Inc., 3. Agri. Chem., Appl.Bio., Tokyo Univ. Agric. , 4. FPC, Tokyo Univ. Agric., FPC)
[P088]Synthesis of cellobiulose by isomerization using scallop shell powder
*Ryo Kono1, Yoshiyuki Watanabe1 (1. Osaka Metropolitan Univ.)
[P089]The effect of pH for heating gelation of mucuna bean acid whey protein (MAWP) forming hard heating gels
*Akari Ito1, Daiki Oka2, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
[P090]A Study on the Kasumigaura Icefish IV
Effect of long-term frozen storage on drip rate and k-value
*keita togawa1, Ichiro Ito2, Masashi Hanagata3, Hirotaka Seishi3, Shuya Suzuki3, Takashi Fukuda1, Teruhide Tanaka1, Masashi ando1 (1. kindai university, 2. NRRC, 3. Namegata city)
[P091]Evaluation of contact area ratio between strawberries and packaging film using a 3D scanner
*Shimon Yagi1, Minori Endou2, Takeshi Kuroyanagi1, Kazuo Soeno1 (1. Western Region Agricultural Research Center, NARO, 2. Okayama University)
[P092]Development of a new freezing storage method for sea urchin gonads: a study to suppress melting and to evaluate the effect on taste.
*Daisuke Niki1, Toshihiro Nagasaki1, Ai Kato1 (1. Tottori Institute of Industrial Technology)
[P093]Development of food production method using enzymatic reduction of oxalic acid, formic acid and hydrogen peroxide
*Naho Araya1, Yuto Kawamura1, Kyoko Iizaka (Morie)1, Junki Ogasawara1, Takashi Moriya1 (1. GODO SHUSEI Co., Ltd.)
[P094]Mycoprotein Production by Aspergillus oryzae Using Underutilized Food Resources from Shizuoka Prefecture
*Hayao Horiike1, Hideyuki Nagafusa1, Kanae Yamamoto1, Kana Ishibashi1, Daisuke Hagiwara2 (1. Industrial Research Institute of Shizuoka Prefecture, 2. University of Tsukuba・Faculty of Life and Environmental Sciences)
[P095]Changes in the properties of egg white proteins by laccase treatment
*Honami Koike1, Tadokoro Mihori1, Tokishita Shinichi1, Kumazawa Yoshiyuki1 (1. Tokyo Univ. Pharm. & Life Sci.)
[P096]Cross-linked Polymerization and Physical Properties of Chicken Breast Muscle Protein by Oxidoreductase Treatment
*Hiroki Ueshima1, Koike Honami1, Tokishima Shinichi1, Kumazawa Yoshiyuki1 (1. Tokyo Univ. Pharm. &Life Sci)
[P097]The influence of Maceration Conditions during Fermentation of Muscat Bailey A Hybrid Red Grapes on the Concentration of 4-Hydroxy-2,5-dimethyl-3(2H)-furanone
*Ryosuke MIYABARA1, Moeka AOKI1, Keisuke HIRATA1, Fumie WATANABE-SAITO1, Tohru OKUDA1, Masashi HISAMOTO1 (1. The Institute of Enology and Viticulture, University of Yamanashi)
[P098]Identification of Flavor-Contributing Components and Tenderizing Enzymes in Liquid Shio Koji
*Yui Toyama1, Eisaku Yamamoto1, Miho Suzuki2, Yuji Miyaguchi2 (1. Hanamaruki Foods Inc., 2. Ibaraki Univ.)
[P099]Development of functional chocolate using fermentative ability of basidiomycetes
*Shiori Fukuda1, Momoka Nakata1, Yuka Sameshima2, Naomi Takemoto3, Tokumitsu Matsui1,4 (1. Fac. of food sci. and Nut., Mukogawa Women’s Univ., 2. Dept. of Food and Nut., Fac. of Human Life Studies, Hagoromo Univ. of Int’l Studies., 3. Dept. of Health and Nut., Baika Women’s Univ., 4. Grad. School of food Sci. and Nut. Major, Mukogawa Women’s Univ.)
[P100]Development of a novel functional food via koji fermentation of eggshell membrane
*Ryoga Tsurigami1, Shota Kurimoto3, Miyu Ono3, Arisa Mifuji3, Daisuke Miyai3, Mao Nagasawa1, Kazunori Hashimoto2, Motoyuki Shimizu1, Masahiko Nakamura3, Masashi Kato1 (1. Meijo univ. faculty of agriculture, 2. Meijo univ. faculty of Pharmacy, 3. Kohsei Industry Co., Ltd.)
[P101]Dynamics of Microbial Control Factors in the Fermentation Process of Awa-Bancha
*Kaho Nomura1, Jai Ri2, Tomonori Suzuki1, Youichi Niimura1, Masataka Uchino1 (1. Tokyo University of Agriculture, 2. Graduate School of Life Sciences, Tokyo University of Agriculture)
[P102]Transition of Bacterial Flora and Compositional Changes during the Fermentation Process of Batabata Tea
*Ryo Suganuma1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
[P103]Development of a fermented type of kimchi with stable quality through lactic acid fermentation of yangnyeom
*Mizuki Kida1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
[P104]Inhibitory effect of Lactococcus lactis Nagasaki-SU6 isolated from algal beach cast on Listeria monocytogenes during and after fermentation of cow- and soymilk
*NANASE OKAMOTO1, Akitoshi Fujii 1, Ayaka Nakamura1, Takahashi Hajime1, Takashi Kuda1 (1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology)
[P105]Selection of materials and lactic acid bacteria candidates for the production of microbial fermented tea using various plants as raw materials
*Sakuya Takaoka1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Life Sciences, Tokyo University of agriculture, 2. Tokyo University of Agriculture)
[P106]Preparation of Lactiplantibacillus selection media
*Shiori Ono1 (1. Tokyo University of Agriculture)