Session Details
[3Fp01-08]食品物性、発酵、酵素利用
Fri. Aug 29, 2025 2:15 PM - 4:15 PM JST
Fri. Aug 29, 2025 5:15 AM - 7:15 AM UTC
Fri. Aug 29, 2025 5:15 AM - 7:15 AM UTC
Room F(3F 133)
[3Fp01]“Texture control based on internal temperature distribution design in 3d-printed foods”
*KOUTA KADOWAKI1, TERUMASA KOMAI1, YUUKI SHIMADA2, MAKOTO TAKEMASA1,2 (1. Tokyo Denki University Science And Engineering Life Science, 2. Tokyo Denki University Graduate School Life Science and Technology)
[3Fp02]Texture design of Laser 3D Printed Foods based on internal structure and material properties of food ink
*Miyazaki Kazuma1, Takemasa Makoto1 (1. Tokyo Denki University Graduate School Life Science and Technology)
[3Fp03]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)
[3Fp04]Development of inverse design method of food texture based on machine learning and 3D printing technology for collecing big data of structure-foodtexture relation
*RYUSEI KANEKO1, TAKEMASA MAKOTO1 (1. Graduate school of Science and Engineering, Tokyo Denki University)
[3Fp05]Preparation of Lactiplantibacillus selection media
*Shiori Ono1, Kaho Nomura2, Tomonori Suzuki2, Youichi Niimura2, Masataka Uchino2 (1. Graduate School of Tokyo University of Agriculture, 2. Tokyo University of Agriculture)
[3Fp06]Study of instant rice bran pickles with high GABA content using various seasonings and lactic acid bacteria fermentation
*Yasushi Ogasawara1, Nozomi Seki1, Joto Yoshimoto1, Mikiya Kishi1, Sho Hatayama2, Tsutomu Fukuwatari2 (1. Mizkan Holdings Co.,LTD., 2. The University of Shiga Prefecture)
[3Fp07]Exopolysaccharide produced by Lactilactobacillus sakei K6-1 isolated from kimchi
*Takehisa Kumagai1,2, Ito Riona2, Sakuma Masanori1, Ogata Makoto1,2 (1. Fukushima Univ., 2. Fukushima Univ.)
[3Fp08]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)