The 72th Annual Meeting of JSFST
Advanced Search

Session Details

Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3Bp01-09]Processing Manufacturing technology

Fri. Aug 29, 2025 2:15 PM - 4:30 PM JST
Fri. Aug 29, 2025 5:15 AM - 7:30 AM UTC
Room B(2F 122)
2:15 PM - 2:30 PM JST(5:15 AM - 5:30 AM UTC)

[3Bp01]Effect of pectinase and calcium carbonate treatment on water-soluble substances in grape juice

*ayaka toda1,2, Tatsuki Ogura2 (1. Yamagata Integrated Agricultural Research Center, 2. Institute for Advanced Biosciences, Keio University)
Comment()
2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Bp02]Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions

*Kiyota Sakai1, Keita Okuda1, Masamichi Okada1, Shotaro Yamaguchi1 (1. Amano Enzyme Inc.)
Comment()
2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Bp03]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.)
Comment()
3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[3Bp04]Functionality of water-soluble polysaccharides derived from peas during fermentation

*Himari Ogura1, Norifumi ADACHI2, Nanae FUJII2, Masayuki SHIBATA2, Sayuri SAKURADA2, Akihiro NAKAMURA1 (1. Graduate School of Agri., Ibaraki Univ., 2. FUJI OIL CO., LTD.)
Comment()
3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Bp05]Elucidation of the properties of oil-in-water emulsions prepared with water-soluble lupin bean polysaccharide as an emulsifier

*Juri Nemoto1, Norifumi ADACHI2, Nanae FUJII2, Masayuki SHIBATA2, Sayuri SAKURADA2, Akihiro NAKAMURA1 (1. GRADUATE SCHOOL OF AGURI., IBARAKI UNIV., 2. FUJI OIL. CO., LTD.)
Comment()
3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Bp06]A Study on Changes in Physical Properties and Quality Improvement of Bread by Addition of Soy Milk Ingredients

*Riko Sato1, Norifumi ADACHI2, Masanobu YANAGISAWA2, Masayuki SHIBATA2, Sayuri SAKURADA2, Akihiro NAKAMURA1 (1. GRADUATE SCHOOL OF AGRI., IBARAKI UNIV., 2. FUJI OIL CO., LTD.)
Comment()
3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3Bp07]Study of the effects of fermentation conditions on the components in cacao bean and the flavor of chocolate

*Miyu Hyugaji1, Sayuri SAKURADA2, Chiaki MIYAZAKI2, Setsuko NISHIYAMA2, Hirohisa SAGA2, Masayuki SHIBATA2, Nur Akbar Arofatullah3, Donny Widianto3, Tatsuo SATO1, Akihiro NAKAMURA1 (1. GRADUATE SCHOOL OF AGURI., IBARAKI UNIV., 2. FUJI OIL CO., LTD., 3. Gadjah Mada University)
Comment()
4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[3Bp08]Direct observation of the crystallization process and microstructure of cocoa butter using a transmission electron microscope (TEM)

*Rito Nakamura1, Haruhiko Koizumi1, Tomoya Yamazaki2, Yuki Kimura2, Satoru Ueno1 (1. Graduate School of Integrated Science for Life, Hiroshima Univ., 2. ILTS, Hokkaido Univ.)
Comment()
4:15 PM - 4:30 PM JST(7:15 AM - 7:30 AM UTC)

[3Bp09]Effect of composition on crystallization behavior of cocoa butter substitute(CBS)

*Maho Sato1, Haruhiko Koizumi1, Soichi Michikawa2, Saya Otsuka2, Satoru Ueno1 (1. Graduate School of Integrated Sciences for Life, Hiroshima Univ., 2. Tokyo food Co,. Ltd)
Comment()
Back to Category List