[2Jp] Processing, Manufacturing technology

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room J (2F N207)

Chair:Noriyuki Igura, Akihiro Nakamura

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3:00 PM - 3:15 PM

[2Jp-01] Reaction Flavors of Edible Crickets and Their Taste

*Kana Kogiso^1,2, Ayane Tomizawa¹, Shoji Kaneko³, Shinya Yamazaki³ (1. The Faculty of Health and Human Development, The University of Nagano, 2. Graduate School of Health and Nutrition Sciences, The University of Nagano, 3. Nagano Prefecture General Industrial Technology Center)

3:15 PM - 3:30 PM

[2Jp-02] Effect of encapsulation yield on flavor release behavior from spray-dried powder

*Shisei TAKASHIGE¹, Yoshiyuki WATANABE¹ (1. Osaka Metropolitan University)

3:30 PM - 3:45 PM

[2Jp-03] Steam distillation process for flavor enhancement of milk coffee: Effects of condensation temperature on volatile compounds and flavor characteristics

*Shinichiro Hatakeyama¹, Masayuki Akiyama¹, Takuya Yamaguchi¹, Daisho Yoshihara¹, Atsushige Fujita¹, Kana Takahashi¹, Miki Maruya¹, Mito Kokawa², Yutaka Kitamura² (1. Morinaga Milk Industry Co., Ltd. , 2. Graduate School of Science and Technology, University of Tsukuba)

3:45 PM - 4:00 PM

[2Jp-04] Material Properties of Films Produced under Nonaqueous Conditions Using Soybean Isolated Protein Powder and Dissolution Properties of Edible Soft Capsules Produced from the Films

*Aoi Yanagihara¹, Wataru Hirasawa¹ (1. Sunsho Pharmaceutical Co., Ltd.)

4:00 PM - 4:15 PM

[2Jp-05] Research on the development of meat alternatives using acid-precipitated soybean flour containing soybean protein

*Ryo Okuzono¹, Runa Yoshida¹, Kazunobu Tsumura¹, Akihiro Nakamura^1,2, Masahiko Samoto² (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)

4:15 PM - 4:30 PM

[2Jp-06] Preparation of a rich taste emulsion like cream using soybean protein and elucidation of protein components involved in the emulsification.

*Runa Yoshida¹, Ryo Okuzono¹, Kazunobu Tsumura¹, Masahiko Samoto², Akihiro Nakamura^1,2 (1. Graduate School of Agri., Ibaraki Univ., 2. Fuji Oil Holdings Inc.)

休憩 (4:30 PM - 4:45 PM)

4:45 PM - 5:00 PM

[2Jp-07] Functionality of water-soluble polysaccharides derived from peas for GDL-acidified milk

*Himari Ogura¹, Norihumi Adachi², Yuko Ashida³, Kazunobu Tsumura¹, Masahiko Samoto², Akihiro Nakamura^1,2 (1. Graduate School of Agri., Ibaraki Univ., 2. FUJI OIL HOLDINGS INC., 3. FUJI OIL CO., LTD.)

5:00 PM - 5:15 PM

[2Jp-08] Relationship between aggregate formation and molecular weight of soy protein in Milk-Free liquid soy formula

*Kiyofumi Nozawa¹, Yaichiro Watanabe¹, Masaki Ogushi¹ (1. ASAHI GROUP FOODS)

5:15 PM - 5:30 PM

[2Jp-09] Effect of gelation of the inner aqueous phase on the flow properties of concentrated W/O/W emulsions

*Makoto Mori¹, Nozomi Watanabe¹, IBRAHIM MAAMOUN², Shuntaro Tsubaki², Noriyuki Igura² (1. Graduated School of Bioresource and Bioenvironmental Sciences, Kyushu University, 2. Faculty of Agriculture, Kyushu University)

5:30 PM - 5:45 PM

[2Jp-10] Release of various volatiles from O/W emulsion prepared with polygalacturonase treated pectin

*SiYuan Wu¹, Ibrahim Maamoun², Shuntaro Tsubaki², Noriyuki Igura² (1. Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University , 2. Faculty of Agriculture, Kyushu University)

5:45 PM - 6:00 PM

[2Jp-11] Extraction and characterization of pectin from citrus under pressurized carbon dioxide conditions

*Alisa Pattarapisitporn¹, Seiji Noma^1,2 (1. Kagoshima University, 2. Saga University)

Session information