Session information

口頭発表

その他

C‐15,16,17,18

Sat. Sep 3, 2022 2:10 PM - 3:10 PM C (A310)

座長:白杉(片岡) 直子(元神戸大)

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2:10 PM - 2:25 PM

[C-15] Detecting patterns of texture characteristices from recipe sharing sites corresponding to Rheological charactesitics

*Hiroshi Uehara¹, Daichi Mochihashi² (1. Rissho university , 2. The Institute of Statistical Mathematics)

2:25 PM - 2:40 PM

[C-16] “Let's increase resistance to viral infection” , Attempt to develop new cooking recipes for cold prevention

*Kotaro Onishi¹, Misaki Sumiyoshi¹, Mana Yokota¹, Hirohisa Minagawa², Setsuko Kikuchi¹, Keiji Nishiyama¹, Nobuhiro Konno¹ (1. Koriyama Women's University, 2. Koriyama women's college)

2:40 PM - 2:55 PM

[C-17] Effect of heating process during fruit jam production on sugar composition and water activity

*Ayumu Kinoshita¹ (1. Hyogo Prefectural Technology Center for Agriculture, Forestry and Fisheries Hokubu Agricultural Technology Center)

2:55 PM - 3:10 PM

[C-18] Lethality of psychrophilic bacterial spores on low temperature cooking and inactivation way of their spores by pressure-germination

*Okazaki Takashi¹, Tokunaga Chiharu¹ (1. Sanyo Women's College)

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