Session information

Oral presentation

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

[3Ja] Processing, Manufacturing technology

Sat. Aug 31, 2024 9:00 AM - 11:30 AM Room J (2F N207)

Chair:Makoto Shimoyamada

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9:00 AM - 9:15 AM

[3Ja-01] Effect of data volume on prediction of the quality of sake in the fermentation process

*Satoru Shimofuji¹, Yoshirou Hoki¹, Tomotaka Doi¹, Hironori Moriyama¹, Makoto Myojin², Tomoyasu Yamawaki² (1. Kochi Prefectural Industrial Technology Center, 2. SUIGEI Brewing Co.,Ltd)

9:15 AM - 9:30 AM

[3Ja-02] Changes in Antioxidant Activity in the Miso Manufacturing Process

*Tomomi Kanno¹, Yuki Takagi¹, Miki Nishimura¹, Airi Shirai¹, Noriyuki Asai², Atsuhisa Nishimura² (1. Aichi Shukutoku University, 2. ICHIBIKI CO., LTD)

9:30 AM - 9:45 AM

[3Ja-03] Physicochemical Properties of Evaporated Low-fat and High-fat Soymilk

*Shinta Shilviani¹, Masayuki Matsuno², Kazuya Murakami¹, Makoto Shimoyamada¹ (1. Univ. Shizuoka, 2. Ind. Res. Inst. Shizuoka Pref.)

9:45 AM - 10:00 AM

[3Ja-04] Effect of lactic acid bacteria species and thermal processing on in vitro bioaccessibility of isoflavones in fermented soymilk

*An Kaku¹, Masayuki Matsuno², Makoto Shimoyamada¹, Kazuya Murakami¹ (1. University of Shizuoka, 2. Industrial Research Institute of Shizuoka Prefecture)

10:00 AM - 10:15 AM

[3Ja-05] Investigation of Powdered Bromelain, An Enzyme from Pineapple, by Spray Freeze Drying Process Method

*KOTA ASATANI¹, Kitamura Yutaka², Kokawa Mito² (1. Univ. of Tsukuba, Agro-bio sci and tech., 2. Univ. of Tsukuba, Life and env.)

10:15 AM - 10:30 AM

[3Ja-06] In vitro digestibility of bimodal O/W emulsions: Influences of droplet size and emulsifiers

*Takumi Umeda¹, Hiroyuki Kozu¹, Isao Kobayashi¹ (1. NARO)

10:30 AM - 10:45 AM

[3Ja-07] The effect of ethanol on gelling properties of dried egg white

*Rintaro Okawa¹, Aya Kubodera², Akihiro Handa² (1. Tokyo Denki Univ. Grad. Shc. of Science and Engineering, 2. Tokyo Denki Univ.)

10:45 AM - 11:00 AM

[3Ja-08] The effect of oleic acid addition timing on the gelation of dried egg white

*Aya Kubodera¹, Rintaro Okawa², Akihiro Handa¹ (1. Tokyo Denki Univ., 2. Tokyo Denki Univ. Grad. Shc. of Science and Engineering)

11:00 AM - 11:15 AM

[3Ja-09] Constituent proteins of the soluble aggregate fraction separated from dry-heat-induced denatured egg white protein

*Shota Koyama¹, Misato Horai², Riku Takizawa², Daisuke Kodama³, Akihiro Handa^4,5, Yoshimasa Tsujii¹ (1. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 2. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ., 5. Tokyo Univ. Agric.)

11:15 AM - 11:30 AM

[3Ja-10] Effect of egg white, eggshell membrane and pea peptide addition on the dry heat denaturation behavior of egg white protein

*Misato Horai¹, Shota Koyama², Daisuke Kodama³, Akihiro Handa^4,5, Yoshimasa Tsujii² (1. Dept. Agric. Chem., Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2. Dept. Agric. Chem., Fac. Appl. Biosci. Tokyo Univ. Agric., 3. Kewpie Co., 4. Tokyo Denki Univ., 5. Tokyo Univ. Agric.)