Session information

口頭発表

肉・魚介・卵・豆腐

C‐1,2,3

Sat. Sep 3, 2022 9:10 AM - 9:55 AM C (A310)

座長:石川伸一(宮城大)

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9:10 AM - 9:25 AM

[C-1, Y-5] Effects of adding rapeseed oil or milk fat cream to liquid hen egg on the lipid distribution and microstructure of omelet

*Tomoko T. Asai^1,2, Hitoshi Takamura¹, Sumi Sugiyama² (1. Nara Women's Univ., 2. Pref. Univ. of Hiroshima)

9:25 AM - 9:40 AM

[C-2, Y-3] Changes in solubility and antigenicity of egg white proteins in boiled egg during boiling times

*Michihiro Naito¹, Ai Ootsu¹, Kyoka Kurokawa¹, Yukiko Iwawaki¹, Toshihiko Tomioka¹, Komei Ito², Hidehiko Izumi¹ (1. Nagoya University of Arts and Sciences, 2. Aichi Children's Health and Medical Center)

9:40 AM - 9:55 AM

[C-3] Study of sensory evaluation method for eggs development using boiled egg

*Yukako Shimizu¹, Yasunori Shimano², Kentaro Kouzai², Asuka Taniguchi¹, Rie Kobayashi¹ (1. TK Univ., 2. ID Inc.)

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