The 72th Annual Meeting of JSFST
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Oral presentationC 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Hp01-08]穀物

Fri. Aug 29, 2025 2:15 PM - 4:15 PM JST
Fri. Aug 29, 2025 5:15 AM - 7:15 AM UTC
Room H(3F 137)
2:15 PM - 2:30 PM JST(5:15 AM - 5:30 AM UTC)

[3Hp01]Characteristics of rice heated with sodium dodecyl sulfate solution

*Toshihisa Ohno1 (1. Fukui University of Technology)
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2:30 PM - 2:45 PM JST(5:30 AM - 5:45 AM UTC)

[3Hp02]Cooked rice properties in re-heating with microwave

*Tomoya OKUNISHI1, Mikiko ANDO2, Norihisa SUWA2 (1. NARO, NFRI, 2. ITOCHU Food Sales and Marketing Co., Ltd.)
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2:45 PM - 3:00 PM JST(5:45 AM - 6:00 AM UTC)

[3Hp03]Relationship between the eating quality of cooked barley and organic acid

*Noriko Kohyama1, Nagamine Takashi2, Takahashi Asuka3, Ito Miwako4, Taira Masato5, Maejima Hidekazu6, Kumekawa Terunobu7, Hara Takahiko8, Mochizuki Tetsuya9, Uemura Shigeru10, Handa Masakazu11 (1. IFR, NARO, 2. CRARC, NARO, 3. ICS, NARO, 4. WRARC, NARO, 5. KOARC, NARO, 6. Nagano Pref, 7. Tochigi Pref, 8. Hakubaku, 9. Nagakura Seibaku, 10. Abe Seibaku, 11. Ishibashi Kogyo)
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3:00 PM - 3:15 PM JST(6:00 AM - 6:15 AM UTC)

[3Hp04]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.)
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3:15 PM - 3:30 PM JST(6:15 AM - 6:30 AM UTC)

[3Hp05]Effects of High-ash Stream Flour in Flavor Components of Noodles

*Hideo Nakajima1, Tomoyuki Narisawa1, Tomonori Sekimoto2, Masato Ebara2 (1. Saitama Industrial Technology Center Northern Lab., 2. Hoshino Bussan)
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3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Hp06]Differentiation of Noodle Products Using High-Ash Stream Flour

*Tomoyuki Narisawa1, Hiroyuki Yakita1, Karen Maruhashi2, Tomonori Sekimoto2, Masaaki Kaneko2, Masato Ebara2, Hideo Nakajima1 (1. SAITEC NL, 2. Hoshino Bussan)
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3:45 PM - 4:00 PM JST(6:45 AM - 7:00 AM UTC)

[3Hp07]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)
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4:00 PM - 4:15 PM JST(7:00 AM - 7:15 AM UTC)

[3Hp08]Detection of allergens in processed wheat products using Acid-PAGE method

*Yuri Kuroki1, Yuki Hirakawa2, Keiko Momma2, Hiroshi Narita2, Chikako Yamada1 (1. NUAS, 2. KWU)
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