[3KFa] 加工、製造技術; 発酵，酵素利用; 食品物性 | The 73rd Annual Meeting of JSFST

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Oral presentationD 食品工学、加工、保蔵、バイオテクノロジー (Food Engineering, Process, Storage, and Biotechnology)

[3KFa]加工、製造技術; 発酵，酵素利用; 食品物性

Fri. Aug 28, 2026 9:00 AM - 11:30 AM JST
Fri. Aug 28, 2026 12:00 AM - 2:30 AM UTC

C202(Kawauchi Building C, 2nd Floor)

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

[3KFa01]Production Method for Milled Rice with Palatability Labeling Aimed at Enhancing Consumer Satisfaction

*Keiji Saika^1,2, Hideyuki Suzuki³, Tetsuo Sakamoto², Tetsuya Tamiya² (1. Tokyo University of Agriculture, 2. Toyo Rice Corporation , 3. Rice Taste Appraiser Association)

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

[3KFa02]Breeding of Saccharomyces cerevisiae for High-Aroma Bread Production.

*Yoshiki Asai¹, Hiroaki Negoro¹, Tatsuru Katoh², Hidejiro Tazawa², Takayoshi Tsukahara², Takahiro Noguchi², Hideto Muramatsu², Syuusuke Takahashi², Yuuichi Inoue², Hiroki Ishida¹ (1. Gekkeikan Sake Co., Ltd., 2. Nakamuraya Co.,Ltd.)

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

[3KFa03]Improving the quality of steamed dough using a strain that produces high levels of isoamyl acetate.

*Tatsuru Katoh¹, Hidejiro Tazawa¹, Takayoshi Tsukahara¹, Takahiro Noguchi¹, Hideto Muramatsu¹, Shuusuke Takahashi¹, Yuuiti Inoue¹, Yoshiki Asai², Hiroaki Negoro², Hiroki Ishida² (1. nakamuraya, 2. gekkeikan)

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

[3KFa04w149]Cross-linking of Chicken Breast Muscle Proteins via Oxidoreductase Treatment and Identification of Cross-linking Sites

*Hiroki Ueshima^1,2,3, Akane Takagi^1,2,3, Shinichi Tokishita^1,2,3, Yoshiyuki Kumazawa^1,2,3 (1. TUPLS, 2. School of Life Sciences, 3. Food Science Laboratory)

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

[3KFa05]Improving the Flavor of Whey Using L-Amino Acid Oxidase

*Hiroshi Oyama¹, Takuya Yasuda¹, Yoshie Ueno², Hideyuki Aoki³ (1. Setsunan University, 2. Kyoto Women's University, 3. Ikeda Food Research Co., Ltd.)

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

[3KFa06]Chlorella sorokiniana Enhances Fermentation in Lactic Acid Bacteria–Yeast Co-cultures: Prospects for Fermented Food Production

*Takayoshi Minagawa¹, Naoto Noguchi¹, Akifumi Toguchi¹, Yuya Nakashima¹, Toshihiro Kanno¹ (1. Chlorella Industry Co., Ltd.)

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

[3KFa07]The effect of Enzymatic Soaking of Raw Rice on Rice Digestibility in Sake Production

*Masamichi Sugawara¹, Jumpei Tanaka¹, Takashi Kuribayashi¹, Keigo Sato¹, Yoshihito Nabekura¹, Toshio Aoki¹ (1. Niigata Prefectural Sake Research Institute)

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

[3KFa08]Development of "doburoku"-like brewed alcoholic beverages using pumpkins from Okhotsk - Increased alcohol content through sugar addition -

*Yozo Nakazawa¹, Rinto Haza¹ (1. Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture)

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

[3KFa09]Construction of a Fermentation Product Library from Underutilized Resources and Exploration of Functional Ingredients

*Yuji Shinohara¹, Satoshi Tokunaga¹, Katsuyuki Oki¹, Toshikazu Sugimoto¹, Yoshiaki Ito² (1. Fermenstation Co., Ltd., 2. Faculty of Agriculture, Iwate University)

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

[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)

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