Session Details
[若手の会]若手の会
Thu. Aug 27, 2026 1:00 PM - 6:00 PM JST
Thu. Aug 27, 2026 4:00 AM - 9:00 AM UTC
Thu. Aug 27, 2026 4:00 AM - 9:00 AM UTC
Rounge1 (Aobayama Commons 1F)
[2KDp02w054]Texture Evaluation of Shiitake-Derived β-Glucan Jelly
*Ruka Toyoda1, Ikumi Yamashita1, Yoko Nitta2 (1. Humanities and Sciences, Graduate School, Ochanomizu University, 2. Natural Science Division, Ochanomizu University)
[2KDp04w055]Development of a Flavor Recommendation System using an LLM (Large Language Model): Part II – Latent User Needs via Knowledge Graph-Based Dialogue
Yu Takahashi1, Kensho Tachibana1, *Saki Kaneko1, Hiroyoshi Miwa1, Tatsuro Banba2, Ayako Tonegawa2, Satoshi Fujiwara2 (1. Kwansei Gakuin University, 2. T. HASEGAWA CO., LTD.)
[2KDp06w056]Texture Evaluation of Minced Foods: Comparison Between Meat and Plant-Based Meat Alternatives
*BEINING ZHANG1, JUN TOYOTANI1, SEIICHIRO ISOBE1, NAOKI KOBAYASHI1, FUKUOKA MIKI1 (1. Nihon University)
[2KDp07w057]The taste shows on your face
-Sensory Estimation from Mastication Behavior Using Machine Learning-
*Kazuma Shimura1, Makoto Takemasa1 (1. Graduate of Tokyo Denki University)
[2KDp10w058]The effect of salt and mineral content on the taste of low-sodium bread.
*Keita Hayashi1, Keisuke Yoshikawa1, Kanenori Takata1 (1. Obihiro University of Agriculture and Veterinary Medicine)
[3KDa06w059]Temporal Profile of Emotions during Beer Consumption Assessed by the Multi-sip TDE Method
*Kota Kunii1, Kazuki Maruyama1, Tomokazu Takaoka1, Soichi Sakashita1 (1. Sapporo Breweries LTD.)
[2AAp01w060]Pea protein isolate reduces adiposity and hepatic lipid accumulation in db/db mice
*Tsubasa Haraguchi1,2, Miu Okahara3, Mina Higuchi1, Bungo Shirouchi1,3 (1. Graduate School of Regional Design and Creation, University of Nagasaki, 2. International College of Arts and Sciences, Fukuoka Women’s University, 3. Faculty of Nursing and Nutrition, University of Nagasaki)
[2AAp03w061]Bile acid excretion-promoting effect of dried persimmon and analysis of its functional components
*Towa Tajima1, Mitsuhiro Sekiguti1, Kenji Matsumoto1 (1. Ishikawa Prefectural University)
[2AAp07w062]Identification of anti-obesity components in heat-sterilized cell of the intestinal bacteria Blautia hansenii.
*Ruka Ishii1, Masaki Sibata2, Hayato Maeda1,3 (1. Agriculture and Life Science Hirosaki Univ, 2. National Fisheries Univ, 3. Global Well-being Hirosaki Univ)
[3AAa07w063]The Effects of Black Soybean-Blended Rice Balls on Postprandial Glucose Responses and Hunger in Young Women
*AYANE ORITA1,2, TOMOYUKI OKI1,2 (1. Nakamura Gakuen University, Department of Nutritional Sciences, 2. Nakamura Gakuen University, Food & Health Innovation Center)
[3ACa03w064]Effects of Apple Procyanidin Intake on Cognitive Function and Tryptophan Metabolism in Senescence-Accelerated Mice
*Ayano Yamaichi1, Toshihiko Shoji2, Saeko Masumoto1 (1. Fukushima Univ., 2. NARO)
[3ACa05w065]Neuroprotective effects and suppressive effects on cognitive decline of exosome-like nanovesicles derived from Actinidia arguta fruits
*Kanami Sugimura1, Sana Tanaka1, Shigeru Katayama1 (1. Shinshu University, Graduate School, Faculty of Agriculture)
[3ABa01w066]Mechanistic study of Bone metabolism regulation by Lignans isolated from Piper cubeba
*Yoshiaki NAGASAWA1, Sana MURATA2, Takayuki YONEZAWA3, Sadako NAKAMURA1, Je-Tae WOO3, Akio WATANABE1,2 (1. Grad. Sch. Human Life Sci., Jumonji Univ., 2. Human Life Sci., Jumonji Univ., 3. Col. of Biosci. and Biotec.,Chubu Univ.)
[3ABa02w067]Analysis of the pathophysiological progression of medial arterial calcification formed in animal models and establishment of an organ culture system.
*Tomoko Sumi1, Yosuke Miura2, Mayo Higashihara2, Azuna Noda2, Tatsuya Moriyama1,2,3, Nobuhiro Zaima1,2,3 (1. Faculty of Agriculture, Kindai University, 2. Graduate School of Agriculture, Kindai University, 3. ATIRI)
[3ACp02w068]Elucidation of the Regulatory Mechanisms of Bone Metabolism by Supercritical Extracted Green Propolis and Its Cinnamic Acid Derivatives
*Tomoka Kimura1, Yoshiaki Nagasawa2, Terumi Hamada3, Masao Hashimoto3, Yousuke Kakuta3, Yusuke Deguchi4, Je-tae Woo4, Akio Watanabe1,2 (1. Jumonji University・Faculty of Human Life, 2. Jumonji University・Graduate School of Human Life Sciences, 3. Fujimi Beehouse Co.Ltd., 4. Chubu University・Graduate School of Bioscience and Biotechnology)
[3ABp06w069]Development of an effective method for identifying ferroptosis-inhibitory radical-trapping antioxidants using Sasa veitchii leaf extract as a model
*Yasushi Mori1, Naomi Abe-Kanoh1,2, Kiharu Igarashi2, Hideyo Sato3, Sho Kobayashi1,2 (1. United Grad. Sch. Agric. Sci., Iwate Univ. , 2. Fac., Agric., Yamagata Univ., 3. Fac. Med., Niigata Univ)
[2ABp01w070]Comparative Effects of Regular and Decaffeinated Coffee Beverages on Obesity and Hepatic Inflammation in a GAN Induced MASLD Mouse Model
*AYANE NAKAMURA1, MISAKI OMORI2, MAYUKA TAKAHASHI2, YOSHIKO YASUHARA3, KENICHI KOBAYASHI1,2,3 (1. Div. Foods & Human Nutr., Grad. Sch. Human Life Sci., Notre Dame Seishin Univ., 2. Div. Compr. Human Life Sci., Grad. Sch. Human Life Sci., Notre Dame Seishin Univ., 3. Dept. Foods and Human Nutr., Fac. Human Life Sci., Notre Dame Seishin Univ.,)
[2ABp02w071]Anti-inflammatory and Adipogenic Effects of West African Spice Extracts
*Iroha Kurimoto1, Hiroyuki Hattori1, Masako Toda1 (1. Tohoku University Graduate School of Agricultural Science)
[2ABp03w072]Analysis of the anti-inflammatory effects and mechanism of action of isothiocyanates derived from Nozawana.
*Saho Makino1, Sachi Tanaka2, Jun Watanabe1 (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Shinshu University)
[2ABp04w073]Analysis of the anti-inflammatory activity and active ingredients of the dehydrated solution obtained during agar production.
*Chiyo Higashigawa1, Megumi Hosokawa2, Satoshi Miyauchi1, Yoriko Okamatsu3, Yasutaka Shigemura1 (1. Department of Nutrition, Tokyo Kasei University, 2. Graduate School of Health and Nutrition, Tokyo Kasei University, 3. Ina Food Industry Co., Ltd.)
[2ABp06w074]Inhalation of β-caryophyllene has a restorative effect on nicotine-induced vascular degeneration
*Mayo Higashihara1, Haruna Kawano2, Yuria Washio2, Tomoko Sumi2, Tatsuya Moriyama1,2,3, Nobuhiro Zaima1,2,3 (1. Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 2. Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3. Agricultural Technology and Innovation Research Institute, Kindai University)
[3ACp03w075]Anti-inflammatory effects of Lindera umbellata residue extract after essential oil extraction.
*Natsumi Kobayashi1, Yoshiaki Nagasawa2, Aki Yamano3, Je-tae Woo3,4, Akio Watanabe1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Graduate School of Bioscience and Biotechnology, Chubu University)
[3ACp04w076]Functional evaluation of extracts from Casuarina equisetifolia L. and Coleus barbatus
*Chihiro Sakashita1, Yoshiaki Nagasawa2, Aki Yamano3, Je-tae Woo3,4, Akio Watanabe1,2 (1. Faculty of Human Life, Jumonji Universuty, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Faculty of Bioscience and Biotechnology, Chubu University)
[2ABp07w077]Identification and characterization of epidermal sensitizing allergens in rice bran protein, a novel dietary protein resource.
*Akane Inada1, Nana Tanahashi1, Shiho Kurusu2, Honoka Ishikawa2, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Graduate School of Agriculture, KINDAI University, 2. Faculty of Agriculture, KINDAI University, 3. ATIRI)
[2ABp08w078]Evaluation of percutaneous sensitization potential of nattokinase using a murine model
*Riko Matsuzaki1, Harada Yohei1, Furuta Sora1, Tsutui Yusei2, Zaima Nobuhiro1,2,3, Moriyama Tatsuya1,2,3 (1. Department of Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 2. Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3. ATIRI)
[2ABp09w079]Assessment of the Risk of Pollen-Food Allergy Syndrome (PFAS) in “Protein-Fortified Foods” Made from Soy Protein
*Yusei Sasayama1, Kensei Ueoka2, Erika Yano1,2, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Graduate School of Agriculture, Kindai University, 2. Department of Applied Biological Chemistry, Faculty of Agriculture, Kindai University, 3. Agricultural Technology and Innovation Research, Kindai University Institute)
[2ABp10w080]Suppressive Effects of Low-Molecular-Weight Chitin on Type I Allergy and Enhancement of Its Functional Properties
*ASUKA KASE1, ERIKO NAGASHIMA2, KAZUKI MOCHIZUKI2, KOUKI AIZAWA2, SHIGERU KATAYAMA1 (1. Shinshu university. Graduate School. Faculty of Agriculture, 2. YAIZU SUISANKAGAKU INDUSTRY CO.,LTD.)
[2ACp03w081]Effects of Sweet Potato ethanol extract on circadian rhythm regulation
*Hiroyuki Sasaki1, Hirofumi Masutomi1, Ryohei Sakuraoka1, Katsuyuki Ishihara1, Shigenobu Shibata2,3, Akiko Furutani2 (1. Calbee, Inc., 2. Aikoku Gakuen Junior College, 3. Waseda University)
[2ACp04w082]TGR5 and PPARγ Activation by Pinocembrin and Pinostrobin Isolated from Lindera sericea
*Ryo Miyata1, Masanobu Suzuki2, Yuka Okazaki2, Kento Iwai3,4, Nagatoshi Nishiwaki3, Yoshihiro Nakajima1 (1. National Institute of Advanced Industrial Science and Technology (AIST), 2. Kochi Prefectural Industrial Technology Center, 3. Kochi University of Technology, 4. Nara Women’s University)
[2ACp05w083]The effects of cricket (Acheta domesticus) powder on the prevention of dexamethasone-induced muscle atrophy
*Kyohei Kotera1, Yoko Yamashita1 (1. Graduate School of Agricultural Science, Kobe University)
[2ACp08w084]Dietary α-glucosyl rutin exerts an anti-fatigue effect by improving antioxidant capasity and energy metabolism
*Hika Yuruzume1, Kyoichi Osada1, Satoshi Handa2, Yushi Hashizume2, Tandia Mahamadou2 (1. Graduate School of Agricultural Chemistry, Meiji University, 2. Toyo Sugar Refining Co.,Ltd.)
[2ACp09w085]Effects of olive-derived maslinic acid on daily post-exercise fatigue in healthy adults: A randomized, double-blind, placebo-controlled crossover study
*Shiori Nakamura1, Ryotaro Hayashi1, Kazuhiko Aida1 (1. NIPPN CORPORATION)
[3ABa06w086]Possibility that Rice Proteins Contained in Miso Become Allergens Through Epicutaneous Sensitization
*Sora Furuta1, Riko Matsuzaki1, Keito Asano2, Erika Yano1, Nobuhiro Zaima1,2,3, Tatsuya Moriyama1,2,3 (1. Guraduate School of Kindai Univercity, 2. Kindai Univercity, 3. Agricultural Technology and Innovation Research Institute)
[3ABa07w087]Evaluation of Immunostimulatory Activities of Extracellular Products by Lactic Acid Bacteria Separated from Agricultural Resources
*Rena ITO1, Yoshiyuki MIYAZAKI2, Toshiro MATSUI2, Naoto HIROSE2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Graduate School of Kyushu University)
[3ABa10w088]Evaluation of bioactive properties and flavor characteristics of bread supplemented with microalgal protease hydrolysate
*Kentaro Nakamura1, Yuka Ito2, Masaharu Yamada2, Yoko Iijima2, Kenjiro Sugiyama2 (1. Kogakuin University・Graduate School of Engineering, 2. Kogakuin University・School of Advanced Engineering)
[3ABp08w089]Interactive Effects of Individual Polyphenols and Wine on the Inhibition of AGEs Formation
*Takaaki Tanabe1, Shinichi Sugiura2, Daisuke Teranishi1 (1. Mottox Inc., 2. Doshisha University Faculty of Life and Medical Sciences)
[3ABp09w090]The inhibitory effects of imidazole dipeptides and 2-oxocarnosine on glyceraldehyde-induced stress-induced intracellular protein glycation and neuronal cell death.
*Yasunari Yamada1, Koji Hashida1, Kohei Hayashi1, Kenji Yoshimochi1, Tsunehisa Hirose1, Motoshi Shimotsuma1, Yoshio Hamada2, Kenji Usui2, Naoki Yokoyama3, Toshiaki Hara3, Satoru Nishino3, Hideaki Kakeya4, Shozo Tomonaga5, Makoto Ozaki1 (1. Nacalai Tesque Inc., 2. Faculty of Frontiers of Innovative Research in Science and Technology, Konan University , 3. Hamari Chemicals Ltd., 4. Division of Medicinal Frontier Science, Graduate School of Pharmaceutical Sciences, Kyoto University, 5. e.Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University)
[3ACa10w091]The Role of Hyaluronic Acid in the Formation of Edema Induced by Cold Water Immersion
*Yokogawa Shiori1, Katayama Shunsuke1, Higashihara Mayo1, Sumi Tomoko1, Moriyama Tatsuya1,2, Zaima Nobuhiro1,2 (1. Major in Applied Biological Chemistry, Graduate School of Agriculture, Kindai University, 2. Agricultural Technology and Innovation Research Institute, Kindai University)
[3ACp01w092]Effects of Rosemary Residue Extract after Essential Oil Extraction on Skin Functions
*Kokoro Kakizaki1, Yoshiaki Nagasawa2, Aki Yamano3,4, Je-tae Woo3,4, Akio Watanabe1,2 (1. Faculty of Human Life, Jumonji University, 2. Graduate School of Human Life Sciences, Jumonji University, 3. Young Living Okinawa R&D Center, 4. Department of Biological Chemistry, Chubu University,)
[3ACp05w093]Evaluation of the Effects of Rumex japonicus Extract on Uric Acid Production in a Hyperuricemia Model
*Misaki Shimamura1, Yuna Mizushima1, Chihiro Sakashita1, Yoshiaki Nagasawa2, Sana Murata1, Takako Shibata2, Miyu Eto2, Aki Yamano3, Je-tae Woo3, Akio Watanabe1,2 (1. Faculty of Human Life, Jumonji Univ., 2. Grad. Sch. Human Life Sci., Jumonji Univ., 3. College of Biosci. and Biotech., Chubu Univ.)
[3ACp06w094]Anti-Hyperuricemic Effects of Seed and Peel Extracts from Fukumikan
*Yuna Mizushima1, Misaki Shimamura1, Chihiro Sakashita1, Yoshiaki Nagasawa2, Sana Murata1, Takako Shibata2, Kotoe Iijima2, Wataru Kobayashi3, Masumi Kamiyama1,2, Akio Watanabe1,2 (1. Jumonji Univ., Human Life., 2. Grad. Sch. Human Life Sci.,, 3. Komazawa Women’s Univ.,)
[3ACp07w095]Visualization of L-Theanine(LTE)-Induced Modulation of Brain Monoamine Metabolism by Derivatized Imaging Mass Spectrometry
*Minaho TAMAI1, Hitomi SHIKANO1, Aya ABE2, Makoto OZEKI2, Shu TAIRA1 (1. Department of Agricultural Sciences, Fukushima University, 2. Taiyo Chemical Co., Ltd.,)
[3ACp08w096]Evaluation of the Stress-Reducing Effect of L-Theanine (LTE) Intake Using Mouse Fur
*Ayumu MATSUMOTO1, Hitomi SIKANO1, Aya ABE2, Makoto OZEKI2, Shu TAIRA1 (1. Department of Agricultural Sciences, Fukushima University, 2. Taiyo Chemical Co.Ltd.)
[3ACp09w097]Hair Imaging Mass Spectrometry for the Longitudinal Monitoring of Stress-Related Biomarkers and the Assessment of Stress Responses to Diet
*Kotone YONEDA1, Hitomi SHIKANO1, Aya ABE2, Makoto OZEKI2, Shu TAIRA1 (1. The Graduate School of Agricultural Sciences, Fukushima University, 2. Taiyo Chemical Co., Ltd., Nutrition Division)
[3ACp10w098]Evaluation of the Preventive Effects of Vitamin Administration (A1, B1, B6) on Parkinson's Disease Symptoms
*Yuna NISHIMURA1, Hitomi SHIKANO1, Shu TAIRA1 (1. Department of Agricultural Sciences, Fukushima University)
[3ACp11w099]Elucidation of the Simultaneous Localization of Components in Pumpkins Grown in Volcanic Ash Soil
*RUI TIAN1, Hitomi SHIKANO1, Shu TAIRA1 (1. The Graduate School of Agricultural Sciences, Fukushima University)
[3AAa03w100]Discovery of the Blood–Brain Barrier Transport Pathway of the Cognitive Improving Dipeptide
*Yuka Ichiba1, Xixi Li1, Karin Komatsu1, Toshiro Matsui2 (1. Grad. Sch. of Biores. & Bioenviro. Sci., Kyushu Univ., 2. Fac. of Agric., Grad. Sch. of Kyushu Univ.)
[3AAa04w101]Discovery of Intestinal Transport Pathway for Oligopeptides - Anti-Muscle Atrophy Pentapeptide DGYMP
*Rinna Okamoto1, Fukuda Airi1, Ichiba Yuka1, Uchida Takayuki2, Nikawa Takeshi2, Matsui Toshiro3 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu university, 2. Department of Nutritional Physiology, Institute of Biomedical Sciences, Tokushima University Graduate School, 3. Faculty of Agriculture, Kyushu university)
[3AAp01w102]Effects of Dietary Resistant Protein Derived from Alaska Pollock Protein on the Intestinal Environment in Mice
*Manaka Arita1, Ryota Shirei1, Ryota Hosomi1, Kenji Fukunaga1 (1. Kansai University)
[3AAp04w103]Investigation of increased intestinal putrefaction products via higher protein intake and the suppressive effect of fermented food consumption
*Yukina Fukuda1, Tadashi Yoshimura1, Hirohito Ishikawa1 (1. Healthcare Systems Co., Ltd.)
[3AAp05w104]Verification of the effects of high-amylose wheat flour intake on improving the intestinal environment: A randomized, double-blind, placebo-controlled, parallel-group human trial
*Ryo Iwata1, Yuto Otomo1, Yasuyuki Nishitsuji1, Junichi Node1, Kazuki Toyota1, Tetsuya Hirose2, Shukuko Ebihara3, Yosuke Kikuchi1 (1. Nisshin Seifun Group Inc., 2. Nisshin Flour Milling Inc., 3. Chiyoda Paramedical Care Clinic)
[3AAp06w105]Processing strategies to enhance the effect of high-amylose wheat flour on the intestinal environment
*Yuto Otomo1,3, Ryo Iwata1, Mai Ikegami1, Yasuyuki Nishitsuji1, Yosuke Kikuchi1, Tetsuya Hirose2, Seiichiro Aoe3 (1. Nisshin Seifun Group Inc., 2. Nisshin Flour Milling Inc., 3. Otsuma Women’s University)
[3AAp07w106]Identification of gut bacteria contributing to short-chain fatty acid production from dietary fiber derived from high-amylose wheat flour and elucidation of interactions between bacterial species
*Kazuki Toyota1,2, Yuka Ikeda2, Daiki Watanabe2, Chiko Shimbori2, Yasuyuki Nishitsuji1, Tetsuya Hirose3, Yosuke Kikuchi1, Jun Kunisawa2 (1. Nisshin Seifun Group Inc., 2. National Institutes of Biomedical Innovation, Health and Nutrition, 3. Nisshin Flour Milling Inc.)
[3AAp08w107]Exploring the Relationship Between Gut Microbiota and Food Frequency: A Study Using Mykinso Explorer
*Kairi Baba1, Satoshi Watanabe1 (1. Cykinso, Inc.)
[2AAp09w108]The Blood Pressure-Lowering Effects of Kimuchi, Focusing on Chili Peppers
*Kanon Nakazato1, Taito Kobayashi1, Kei Kumakura1, Asaka Takahashi2, Shunsaku Sugiura3, Mituki Takarada3, Hiroki Matsuoka1 (1. Takasaki University of Health and Welfare , 2. Tohto University , 3. Tokai Pickling Co.,Ltd.)
[2AAp10w109]Docking simulation prediction of peptides with angiotensin II type-1 receptor (AT1R) antagonistic effect
*Megumi Ikeda1, Saya Nakamura2, Toshiro Matsui2 (1. Graduate School of Bioresource and Bioenvironmental Science, Kyushu University, 2. Faculty of Agriculture, Kyushu University)
[2KEp01w110]Effects of lactic acid addition on protease activity in wheat flour and the physical properties of wheat flour dough
*Haruto MOTOJIMA1, Machiko KAZAMI1, Haruko NOGUCHI1, Akiko TANIGUCHI YAMADA1 (1. Department of Agricultural Innovation for Sustainability, Graduate School of Agriculture, Graduate School of Tokyo University of Agriculture)
[2KEp06w111]Exploration of sensory attributes and physicochemical properties affecting the palatability of cooked rice
*Yoshino Tsubota1, Sayo Gomo1, Yuri Yoshida1, Hiroaki Kanouchi1, Shigeo Takenaka1, Chinami Ishibashi1 (1. Osaka Metropolitan University)
[3KEa03w112]Comparison of the ingredients of bread made with domestic wheat varieties "Haruyokoi" and "Yumechikara"
*Keisuke YOSHIKAWA1,2, Tomone KIMURA2, Mai MIYACHI2, SHIHO MIYATA2, Kazuhiro MURAKAMI2, Daiju YAMADA2, Kanenori TAKATA1 (1. Graduate School of Animal Science, Obihiro University of Agriculture and Veterinary Medicine, 2. Pasco Shikishima Corporation)
[3KEa04w113]The effect of secondary fermentation conditions on the flavor profile of white bread
*Aika Kudou1, Yamamoto Miu2, Tsuruhara Riri1, Terada Ritsu1, Nishizima Maho1, Mabuchi Ryota2 (1. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 2. Prefectural University of Hiroshima, Graduate School, Comprehensive Scientific Research)
[2KBp10w114]Characteristic Analysis of Edamame from the Noto Region Variety 'Ohama Soybean'
*KAKERU KITAO1, AYANO FUJIKI1, MITSUHIRO SEKIGUCHI1, YUJI HONDA1 (1. Ishikawa Prefectural University Graduate School)
[3KEp02w115]Time Evolution of Nanostructure of Ca during the Manufacturing Process of Gouda Cheese with Different State of Milk
*Yuko Nasuda1, Reo Nonomura1, Naoya Akamine1, Masato Ohnuma1, Isamu Kaneda1, Yohei Kawabata2, Takashi tochihara2 (1. Hokkaido Univ., 2. Rakuno Gakuen Univ.)
[3KEp11w116]Quantification of various metabolites in high protein soybean mutants
*RINA UMEHARA1, Nana Ashikaga2, Satoshi Kobayashi3, Naoya Yamaguchi2, Hayato Maeda1,4,5 (1. Graduate School of Sustainable Community Studies, Hiroaki University, 2. Tokachi Agricultural Experiment Station, HRO, 3. Kitami Agricultural Experiment Station, HRO, 4. Faculty of Agriculture and Life Science, Hiroaki University, 5. Global Well-being Research Institute, Hiroaki University)
[3KFp03w117]Growing Turnips for Pickling with a Focus on Functional Properties
*Mayu Koike1, Taito Kobayashi1, Kei Kumakura1, Asaka Takahashi2, Atsushi Yamasaki1, Hiroki Matsuoka1 (1. Takasaki University of Health and Welfare, 2. Tohto University)
[3KFp05w118]Analysis of the Functionality and Anti-Aging Effects of Coffee Cherries Producted in Miyako Island
*taisei ueda1, hidehiko kikuno2, kazami machiko1, taniguchi(yamada) akiko1, noguchi haruko1 (1. Tokyo University of Agriculuture・graduate School of Agriculture, 2. Tokyo University of Agriculuture・Departmentbof International Agricultural Development)
[3KEa06w119]Screening of Grade-Specific Aroma Compounds in Roasted Tosa Akaushi Beef Using Non-Targeted Analysis and OAV(Odor Activity Value)-Based Evaluation
*Himari Izumi1, Arata Bnno1, Yuki Otsuka1, Takehiro Kashiwagi1, Tomoko Shimamura1, Kazutsugu Matsukawa1 (1. kochi-University)
[3KEa07w120]The Relationship Between Sire Lineage and Taste Component Profile in Japanese Black Cattle
*Miu Yamamoto1, Manami Kono2, Eri Shibata3, Kazumi Imai3, Mizuho Yamane3, Ryota Mabuchi1,2 (1. Prefectural University of Hiroshima, Graduate School, Comprehensive Scientific Research, 2. Prefectural University of Hiroshima, Faculty of Bioresource Sciences, 3. Hiroshima Prefectural Technology Research Institute, Livestock Technology Center)
[3KEa09w121]Comparison of the heating characteristics of whey protein products
*Sho AKUTSU1, Tomu HAMATSUKA2, Tadanori YAMAKAWA3, Akihiro HANDA1,2 (1. Graduate School of Tokyo Denki University, 2. Tokyo Denki University, 3. Meiji Co., Ltd.)
[3KEa10w122]Effects of denaturing treatment and timing of oleic acid addition on the heat-Induced gelation of egg white
*Kyoka FUKAMACHI1, Akihiro HANDA1 (1. Graduate School of Tokyo Denki University)
[3KEp01w123]Effects of κ-CN dissociation from casein micelles and β-Lg binding to micelles on whey discharge during cheese production.
*Wataru Ono1, Minamo Hayashi2, Daiki Oka3, Tomohiro Noguchi1 (1. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric., 2. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 3. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric.)
[3KEp05w124]Investigating the optimal conditions for miniaturizing milk fat globules
*Reo Nonomura1, Masato Ohnuma1, Yuuko Nasuda1, Isamu Kaneda1, Yohei Kawabata2 (1. Hokkaido University Graduate School of Engineering, 2. Rakuno Gakuen University)
[3KFp09w125]Comparison of Carbohydrates in Various Types of Sake Lees
*Hinata IWASA1, Machiko KAZAMI1, Akiko TANIGUCHI YAMADA1, Haruko NOGUCHI1 (1. Department of Agricultural Innovation for Sustainability・Graduate School of Agriculture・Graduate School of Tokyo University of Agriculture)
[3KFp10w126]Screening for Bacillus subtilis subsp. natto in Commercial Honeys and Analysis of Their Component Characteristics
*Honoka Tashiro1, Naoki Narisawa1 (1. Nihon University)
[3KFp11w127]Subchronical Toxicity Assessment of Semi-Defatted Powder of the Black Soldier Fly Using Female Rats
*Yamato Sugiyama1, Leo Onishi1, Masaru Ochiai1, Shunji Kato2, Yurika Otoki2 (1. Kitasato University, 2. Tohoku University)
[2KGp01w128]Supercritical CO2 extraction of fucoxanthin from Akamoku(Sargassum horneri) powder using edible oils as co-solvents
*Kazuyoshi Teramukai1, Atsushi Ohashi1, Tatsuya Kotake1, Masaki Ota2 (1. Ebara Foods Industry, Inc., 2. Graduate School of Engineering, Tohoku University)
[2KGp03w129]Temperature-Dependent Changes in Low-Molecular-Weight Compound Profiles during Spray Drying of Food: A Metabolomic Analysis
*Yuta Ohtsu1, Kohei Ohnuma2, Keiichiro Suzuki2, Kota Takahashi1, Kanna Hatanaka1, Gentaro Nemoto3, Kazuhiro Morita4, Masaki Sazuka1 (1. Yamagata Prefectural Yonezawa University of Nutrition Sciences, 2. Drug Analysis Department Laboratory of Racing Chemistry, 3. OHKAWARA KAKOHKI CO., LTD., 4. Jissen Women's University)
[3KGa02w130]Food Texture Design for Mimicking Meat Cuts and Types through Multi-directional Fiber Orientation Control Using a Laser Food 3D Printer
*Miyazaki Kazuma1, Takemasa Makoto1 (1. Tokyo Denki University)
[3KGa03w131]3D Printing of Soy Protein Emulsion Gels Using Radio Frequency/Microwave Heating-Equipped 3D Printer
*Kanosa Oki1, Ibrahim Maamoun2, Shuntaro Tsubaki3,4, Noriyuki Igura2 (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu Univ., 2. Faculty of Agriculture, Kyushu Univ., 3. Faculty of Engineering, Kyushu Univ., 4. I²CNER, Kyushu Univ.)
[3KGa06w132]Interactions between dry-heated and non-heated egg white proteins during heat-induced gelation
*HINATA NAKAMURA1, ANNA KATO2, SHOTA KOYAMA2, TOMOHARU UTSU3, KAZUHIRO ISOBE3 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co.)
[3KGa07w133]Heat-induced denaturation, aggregation, and gelation behavior of dry-heated S-ovalbumin
*Shota Koyama1, Anna Kato1, Tomoharu Utsu2, Kazuhiro Isobe2, Yoshimasa Tsujii1 (1. Dept. Agric. Chem., Fac. Appl. Biosci, Tokyo Univ. Agric., 2. Kewpie Co.)
[3KGa08w134]The Effect of Adding Banana Peel Powder on the Dry-Heat Denaturation of Egg White Protein
*Manami Ichikawa1, Shota Koyama2, Atsushi Okubo2, Tomoharu Utsu3, Kazuhiro Isobe3, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Kewpie Corporation)
[3KGp03w135]Effect of Crystallinity of Rice Flour Obtained by Original Milling Method on the Tensile Properties of Rice Noodles
*Tomohiro YAJIMA1, Hiroko YANO1, Tomonori KODA1, Akihiro NISHIOKA1 (1. Yamagata graduate school)
[3KGp05w136]Effects of Hydrocolloids on the Bread Baking Qualities and Rheological Properties of Rice Dough
*Reimi SATO1, Hiroko YANO1, Tomonori KODA1, Akihiro NISHIOKA1 (1. Yamagata graduate school)
[3KGp06w137]Effect of vacuum cooling system on staling of white bread
*MAIKA TAGAWA1, SAORI OKADA2, TAKASHI FUJITA2, HITOSHI TAKAMURA3, KUMIKO SAITO3 (1. Graduate School of Nara Women's University , 2. Shinagawa Machinery Works Co., Ltd., 3. Nara Women's University)
[3KGp08w138]Relations between starch structure and retrogradation rate for rice cooked with added enzyme (Part 2)
*Yuka Oki1, Yoshinobu Hirata2, Hiroshi Nakagawa2, Hiroki Yamauchi2, Koji Kaneko2, Masato Hagihara2, Takumi Taguchi3, Teppei Imaizumi4,5, Takahisa Nishizu4,5 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. JAEA・Materials Sciences Research Center, 3. The United Graduate School of Agricultural Science, Gifu Univ., 4. Faculty of Applied Biological Sciences, Gifu Univ., 5. Preemptive Food Research Center, Gifu Univ.)
[3KGp12w139]Characterization of Dextrin Powders Prepared by Spray Drying and Spray Freeze Granulation Drying
*Chinen Shota1, Sinya Kwaguchi1, Yui Inagi1 (1. PRECI CO.,Ltd.)
[3KHp05w140]Improving the Texture of Plant-Based Yogurt Through the Addition of Polyphenols
*Natsumi Koshika1, Tagami Kiwako1, Oka Daiki2, Suzuki(Takanashi) Minoha3, Asada Kouhei3, Noguchi Tomohiro4 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric., 3. Milk Science Research Institute, MEGMILK SNOW BRAND Co., Ltd., 4. FPC, Fac. Appl. Biosci. Tokyo Univ. Agric.)
[3KHp07w141]The effect of phosphate species in leavening agents on the leavening properties of baked wheat products
*yuria hitomi1, Inui Masaya2, Hashimoto Asuka2, Nishizu Takahisa3,4, Imazumi Teppei3,4 (1. Graduate School of Natural Science and Technology, Gifu Univ., 2. Oriental Yeast Co., Ltd., 3. Faculty of Applied Biological Sciences, Gifu Univ., 4. Preemptive Food Research Center, Gifu Univ.)
[3KHp09w142]Effects of the characteristic breaking and pressing process of firm tofu production on curd properties
*Koh Taniura1, Riri Yamamoto2, Daiki Oka2, Shota Koyama2, Yoshimasa Tsujii2 (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci., Tokyo Univ. Agric.)
[3KHp10w143]Stabilization of Ascidian-Derived Plasmalogen Powder Using Enzymatically Crosslinked Gelatin and Evaluation of Whole-Blood Plasmalogen Kinetics after Human Oral Ingestion
*Junya Takahashi1, Kohei Saito1, Mitsuaki Akutsu1, Oki Higuchi2, Tsuyoshi Takara3, Taiki Miyazawa4,5, Teruo Miyazawa4 (1. Aobakasei Co., Ltd., 2. Biodynamic Plant Institute Co,. Ltd., 3. Takara Clinic, Medical Corporation Seishinkai, 4. New Industry Creation Hatchery Center (NICHe), Tohoku University, 5. Graduate School of Agricultural Science, Tohoku University)
[2KFp02w144]Metabolite changes during cocoa fermentation from different origins
*Hana KANNO1, Tomonari SUZUKI2, Kaho NOMURA2, Masataka UCHINO2 (1. Tokyo University of Agriculture Graduate School, 2. Tokyo University of Agriculture)
[2KFp03w145]Development of new coffee using Fukushima fermentation technology
*Takanori Saito1, Takashi Matsumoto1, Tamon Fujiwara2, Yoshitaka Mafune2 (1. Industrial Technology Institute Fukushima Prefectural Government, 2. Aizu Ferment Coffee Company, Ltd.)
[2KFp06w146]Effects of Rice Polishing Ratio and Yeast Strain on S-Adenosylmethionine (SAM) Levels in Sake and Sake Lees
*Haruka Oikawa1, Haruka Ogasawara2, Yoriko Okamatsu2, Satoshi Miyauchi3, Yasutaka Shigemura3 (1. Graduate School of Health and Nutrition, Tokyo Kasei University, 2. Ina Food Industry Co., Ltd., 3. Department of Nutrition, Tokyo Kasei University)
[2KFp08w147]Effect of Lactic Acid Bacteria Addition on the Quality Deterioration of Kimchi
*Tomoyo Nakamura1, Mahiro Takato1, Fumika Kusumoto1, Shunyo Shikanai1, Rikuta Shono2, Tomohiko Nishino1 (1. Tokyo University of Technology, School of Bioscience and Biotechnology, 2. MIYAMA CO.,LTD.)
[2KFp10w148]Enhancement of the Functional Properties of Cruciferous Vegetables through Metabolic Conversion in the Intestine Mediated by Lactic Acid Bacteria Derived from Yamahaimoto
*Hinano Ochiai1, Sugawara Masayuki2, Watanabe jyun2 (1. Obihiro University of Agriculture and Veterinary Medicine, 2. Obihiro University of Agriculture and Veterinary M)
[3KFa04w149]Cross-linking of Chicken Breast Muscle Proteins via Oxidoreductase Treatment and Identification of Cross-linking Sites
*Hiroki Ueshima1,2,3, Akane Takagi1,2,3, Shinichi Tokishita1,2,3, Yoshiyuki Kumazawa1,2,3 (1. TUPLS, 2. School of Life Sciences, 3. Food Science Laboratory)
[3KJp03w150]Production of Functional Post-Fermented Tea Using Food-Derived Lactic Acid Bacteria
*Seita Ito1, Takako Sibata2, Atushi Takahashi2, Tomoko Abe1 (1. Graduate school of Tokyo Denki University, 2. Saitama Tea Research Institute)
[3KJp05w151]Monitoring of Starter and Contaminant Bacteria During Sourdough Backslopping Using a Lateral Flow Immunochromatographic Assay
*Sanae Konami1, Kyoka Aiki1, Tatsuya Tominaga1,2 (1. JWU Grad. Sch., 2. JWU)
[3KJp08w152]Valorization of Rice Shochu Distillation Residue Extract as a Culture Medium for Microbial Cultivation
*MOEMI ANADA1, KAZUYA KOBAYASHI1, NORIAKI HASHIMOTO1, KAZUYA KODAIRA2, NANAKA SHIBAZAKI2 (1. Niigata Agricultural Research Institute, 2. HAKKAISAN BREWERY CO.,LTD.)
[3KJp09w153]Genetic Differences between Lactiplantibacillus pentosus and Lactiplantibacillus plantarum
*Kyoya Inoue1, Syuhei Narita1, Tomonori Suzuki2, Kaho Nomura2, Kouki Nishioka3, Masataka Uchino2 (1. Graduate School of Tokyo Univ of Agriculture, 2. Tokyo University of Agriculture, 3. Tokushima Prefectural Industrial Technology Center)
[3KJp10w154]Analysis of a transcription factor associated with isomaltose assimilation in wild yeast MC87-46
*Takuya Okura1, Takaaki Kojima1, Takeshi Akao2, Motoyuki Shimizu1, Masashi Kato1 (1. Grad. Schl. of Agriculture, Meijo University, 2. National Research Institute of Brewing)
[3KJp11w155]Identification and Functional Properties of Collagenase-Producing Bacteria Isolated from Funa Sushi
*ERI TOYODA1, TOMONORI SUZUKI2, KAHO NOMURA2, MASATAKA UTINO2 (1. Tokyo University of Agriculture Graduate School, 2. Tokyo University of Agriculture)
[2KIp02w156]Causal discovery between mechanical and acoustic features and fracture-related texture perception
*Yuichiro Kawasaki1, Hiroyuki Nakamoto1 (1. Kobe University)
[2KIp06w157]Quantitative analysis of foam microstructure to elucidate how egg yolk deteriorates egg white foam properties
*Kihiro Asaka1, Kazuhiro Isobe2, Kenta Arai2, Susumu Uchiyama1, Tetsuo Torisu1 (1. University of Osaka, 2. Kewpie.Co)
[2KIp07w158]The effect of starch polysaccharides on the condition and stability of whipped egg whites
*TAIYO KASEZAWA1, Yuya Shinagawa3, Takao Minemura2, Atsushi Kawano3, Sayuri Akuzawa2 (1. Grad. Sch. Nutri. Sci. & Food Safety, Tokyo Univ. Agric., 2. Dept. Nutri. Sci. & Food Safety, Tokyo Univ. Agric., 3. Showa Sangyo Co.,Ltd.)
[2KIp08w159]Analysis of molecular mobility distribution and quality changes in pound cake using TD-NMR
*Rinka Kowata1, Yuto Yamada2, Aki Morita2, Etsuko Katoh1 (1. Graduate School of Food and Nutritional Sciences, Toyo University, 2. Mitsubishi Corporation Life Sciences Limited)
[2KIp09w160]Study on the clouding of tamarind gum hydrogels in the presence of high concentrations of sugars or sugar alcohols
*Yu Matsumoto1, Yumeo Suzuki2, Kazuhiko Yamatoya2, Yoko Nitta3 (1. Humanities and Sciences, Graduate School, Ochanomizu University, 2. MP Gokyo Food & Chemical Co., Ltd., 3. Faculty of Core Research, Ochanomizu University)
[2KIp10w161]Effects of Pulsed Electric Fields on Agricultural Crops as a Novel Non-Thermal Food Processing
-Potato as a Model System-
*Haruki Ogami2, Ikuya Koura2, Sunao Katsuki1 (1. Kumamoto University, 2. Kumamoto University Graduate School)
[3KFa10w162]Can the soybean lacking major seed storage proteins be a valuable food ingredient?
*Kyogo Taguchi1, Kentaro Matsumiya2, Yasuki Matsumura3, Nobuhiko Oki4, Toya Ishii5 (1. Graduate school of Agriculture, Kagawa University, 2. Graduate School of Agriculture, Kyoto University, 3. RISH, Kyoto University, 4. NARO, 5. Faculty of Agriculture, Kagawa University)
[3KHa01w163]The Effect of Food Texture on Sweetness
*Endo Haruka1, Kobayashi Fu1, Ohkubo Takeshi1 (1. Sendai Shirayuri Womens College)
[3KHa03w164]Effect of Sugar-based Drying Protectants on the Survival Rate of Lactiplantibacillus plantarum
*Koji Takeda1 (1. National Institute of Technology, Nara college)
[3KHa05w165]Evaluation of the State of Water in Aqueous Sugar Solutions by Infrared/Far-Infrared Spectroscopy
*Bowen XIAO1, Saya Higashikata1, Jiamin Yang1, Daitaro Ishikawa1, Tomoyuki Fujii1 (1. Tohoku University)