[3Ea01-10] 栄養成分（タンパク質，炭水化物，脂質，ビタミン，ミネラル） | The 72th Annual Meeting of JSFST

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

[3Ea01-10]栄養成分（タンパク質，炭水化物，脂質，ビタミン，ミネラル）

Fri. Aug 29, 2025 9:00 AM - 11:30 AM JST
Fri. Aug 29, 2025 12:00 AM - 2:30 AM UTC

Room E(3F 131)

9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3Ea01]Preparation and Performance Study of Alginate Gel Beads Encapsulating Enzymes for Glucose Colorimetric Analysis

*Miyuki Egashira¹, Chisa Narita¹, Nobuaki Soh^1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)

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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3Ea02]Characterization and Chromogenic Behavior of Enzyme-Encapsulated Polysaccharide Gel Designed for Colorimetric Analysis

*Yumeka Yamanaka¹, Nobuaki Soh^1,2 (1. Faculty of Agriculture, Saga University, 2. The United Graduate School of Agricultural Sciences, Kagoshima University)

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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

[3Ea03]Comparative analysis of yield and properties of soy-derived emulsifying proteins isolated by different extraction methods

*Chau Thi Bao Bui^1,2, Shohei Nosaki¹, Mito Kokawa¹ (1. University of Tsukuba Institute of Life and Environmental Sciences, 2. Japan Society for the Promotion of Science)

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9:45 AM - 10:00 AM JST(12:45 AM - 1:00 AM UTC)

[3Ea04]Analysis of electrophoretic patterns of milk proteins

*Sena Ishikawa¹, Sana Komoto¹, Takaaki Jounishi², Hirohumi Akano³, Kazumi Kikuchi¹, Syunji Nakagawara¹ (1. Fuji Women's University, 2. Takushoku University Hokkaido College, 3. Mizkan Co,Ltd.)

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10:00 AM - 10:15 AM JST(1:00 AM - 1:15 AM UTC)

[3Ea05]Elucidation of the transfer mechanism for Isomerizedγ-Oryzanol into Hen eggs

*Haruka Oikawa¹, Ayaka Iga², Megumi Hosokawa², Satoshi Miyauchi¹, Yasutaka Shigemura¹ (1. Tokyo kasei university, 2. Graduate School of Tokyo Kasei University)

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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

[3Ea06]Principal Component Analysis of amino acids in Japanese Sake made from different rice polishing rates

*Yuga UEDA¹, Naoki NAGASAWA¹, Yasushi NUMATA² (1. Graduate School of Engineering, Nihon University, 2. College of Engineering, Nihon University)

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10:30 AM - 10:45 AM JST(1:30 AM - 1:45 AM UTC)

[3Ea07]Production of denatured form of carnosine by heat treatment

*Megumi Hosokawa¹, Mayu Ozawa³, Ryuichi Watanabe³, Masaaki Sato², Ryo Sawada², Yasunosuke Kawabata², Takuya Seko³, Kenji Ishihara³, Yu Iwasaki⁴, Yasutaka Shigemura⁴ (1. Department of Humanities and Life Sciences Tokyo Kasei University , 2. Kyokuyo Co.Ltd, 3. Japan Fisheries Research and Education Agency, 4. Department of Food and Nutritional Science Tokyo Kasei University)

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10:45 AM - 11:00 AM JST(1:45 AM - 2:00 AM UTC)

[3Ea08]Determination of choline compound content in foods indigenous to Japan

*Takeshi Ohkubo¹ (1. Sendai Shirayuri Womens College)

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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

[3Ea09]Role of chloride ion to salty taste in gustatory sensation

*Momo MURATA¹, Miku NAKAGAI², Yoichi KASAHARA³, Yoshikazu SAITO^3,4, Yukako HYASHI⁵, Tomiko ASAKURA^3,6, Masataka NARUKAWA^1,2 (1. Grad. KWU, 2. KWU, 3. UT, 4. TIFT, 5. KU, 6. OUJ)

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11:15 AM - 11:30 AM JST(2:15 AM - 2:30 AM UTC)

[3Ea10]Reasons to start taking supplements in university students.

*Masamichi Yamashita¹ (1. Nihon Univ.)

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