Session information

Oral presentation

C 農畜水産物とその加工品 (Agricultural product, Livestock product, Seafood, and their processed products)

[3Gp] Bean, Potato

Sat. Aug 31, 2024 2:15 PM - 4:30 PM Room G (3F N305)

Chair:Yuji Honda

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2:15 PM - 2:30 PM

[3Gp-01] Effect of Nitrogen Fertilizer Application on β-amylase Activity and Maltose Production of Green Soybean

*Yuichiro Takai¹, Kazuma Hayashi¹, Yuko Jinno¹, Akira Yunotani², Tsugumi Niina¹ (1. RIEAFO, 2. Osaka Prefectual Government)

2:30 PM - 2:45 PM

[3Gp-02] Quantitative evaluation of environmental burden reduction in the life cycle of soy sauce

*Ayuka Hoshino¹, Shoji Koide², Takahiro Orikasa² (1. Graduate School of Arts and Sciences, Iwate University, 2. Faculity of Agriculture, Iwate University)

2:45 PM - 3:00 PM

[3Gp-03] Evaluation and Improvement of Foaming Properties of Cooking Water (Aquafaba) from Various Legumes

*Yuka Takahashi¹, Takashi Nakamura², Kanon Sakane² (1. Meiji University, 2. Meiji University )

3:00 PM - 3:15 PM

[3Gp-04] Manufacturing technology for red bean paste with excellent color tone

*Mika Kawahara¹ (1. Tokachi Foundation)

休憩 (3:15 PM - 3:30 PM)

3:30 PM - 3:45 PM

[3Gp-05] Starch properties of "Annou-imo" and "Kenroku” sweet potato cultivars

*Mami Hamazaki¹, Tomoaki Sakamoto², Tomoko Onishi³, Mio Hayashi³, Yuji Honda² (1. Graduate School of Ishikawa Prefectural University, 2. Ishikawa Prefectural University, 3. Ishikawa Agriculture and Forestry Research Center)

3:45 PM - 4:00 PM

[3Gp-06] Effects of drought stress on tuber starch and textural properties in potato (Solanum tuberosum L.)

*Ryosuke Momiki¹, Kenta Kawamoto¹, Keiko Akutsu¹, Junko Negishi¹, Hirofumi Masutomi¹, Katsuyuki Ishihara¹ (1. Calbee, Inc.)

4:00 PM - 4:15 PM

[3Gp-07] Physical Properties and Compositional Changes of Dioscorea japonica by Storage and Powder Processing

*Yuki Numano¹, Keiji Okumura², Nakako Katsuno³ (1. Gifu university ・Graduate School of Natural Science and Technology, 2. Okumura Ironworks, 3. Gifu university ・Faculty of Applied Biological Sciences)

4:15 PM - 4:30 PM

[3Gp-08] Identification of substances causing browning of yam ‘Kitanebari’

*Kodai Yamamura¹, Yozo Nakawzawa² (1. Tokyo University of Agiriculture, Graduate School of Bioindustry, Food, Aroma and Cosmetic Chemistry, 2. Tokyo University of Agiriculture, Faculty of Bioindustry, Department of Food, Aroma and Cosmetic Chemistry)