The 73rd 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)

[3KEa]穀物; 畜産物，乳製品

Fri. Aug 28, 2026 9:00 AM - 11:30 AM JST
Fri. Aug 28, 2026 12:00 AM - 2:30 AM UTC
C201(Kawauchi Building C, 2nd Floor)
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9:00 AM - 9:15 AM JST(12:00 AM - 12:15 AM UTC)

[3KEa01]Effect of adding polysaccharides with hydrophobicsubstituents after hemicellulase treatment on the expansion properties of barley flour-blended bread

*Yasuo Nakatsuka1 (1. Bakery Henriette)
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9:15 AM - 9:30 AM JST(12:15 AM - 12:30 AM UTC)

[3KEa02]Effects of Low-Temperature-Fermented Sourdough Prepared with Latilactobacillus curvatus on the Breadmaking Properties, Taste-Related Components, and Aroma Compounds of Rye Bread

*Miyo Hiwatashi1, Goro Funakoshi2, Naoko Kudo2, Yuichiro Isokawa3, Tomoyuki Nakagawa3,4 (1. Nagoya Bunri University, 2. Aichi Center for Industry and Science Technology, 3. The United Graduate School of Agricultural Sciences, Gifu University, 4. Faculty of Applied Biological Sciences, Gifu University)
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9:30 AM - 9:45 AM JST(12:30 AM - 12:45 AM UTC)

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

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

[3KEa05]Investigation of heat-stable undenatured-myoglobin in the pinking of retort-sterilized beef meatballs

*Yumiko Inada1, Wataru Mizunoya2, Ryoichi Sakata2, Shiro Takeda2 (1. Toyo Institute of Food Technology, Food Processing, 2. Azabu University, Faculty of Veterinary Medicine)
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10:15 AM - 10:30 AM JST(1:15 AM - 1:30 AM UTC)

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

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

[3KEa08]The Factors for hardening of heated egg-white gel immersed in mayonnaise

*Saori Mizumoto1, Ayumi Furuta2, Takashi Okazaki1 (1. Sanyo Women's College, 2. Prefectural University of Hiroshima)
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11:00 AM - 11:15 AM JST(2:00 AM - 2:15 AM UTC)

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

[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)
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