[P-021] Comparison of the nutritional components of Okayama coriander and coriander from other prefectures

Maruta Hitomi¹, 〇Yamashita Hiromi^1,2, Konda Sakura², Kuwata Nanaho² (1. Okayama prefectural university, 2. Graduate school of Okayama Prefectural University)

[P-025] Inhibition of inflammation in amyloid-β-induced neurons by lettuce seed extract

〇OKADA Yoshinori^1,2, OKADA Mizue^2,3 (1. Junior College, Nagoya Bunri University, 2. Yms Laboratory, Nutrition Section, Ageing and Nutrition Research, 3. Department of Nutrition, Faculty of Home Economics, Aichi Gakusen University)

[P-027] The effect of various conjugated fatty acids for cholesterol metabolism in HepG2 cells

〇HONMA Taro¹, HAGA Tadashi¹, KITA Kayoko¹, SUZUKI Toshihide¹ (1. Teikyo University)

[P-029] Evaluation of antioxidant properties of leaf lettuce cultivated by aquaponics with different varieties and growing seasons

〇YAMAGUCHI Tomoko¹, ASAKURA Runa¹, OHTAKE Norikuni¹, MIKAME Keigo¹, TSUTSUURA Satomi ¹, ENOKI Yasuaki ², SAITO Taito² (1. Niigata University, 2. Plant form Inc.)

[P-031] Effect of sodium bicarbonate on Staphylococcus aureus during cold storage after high hydrostatic pressure treatment

〇TSUTSUURA Satomi¹, KOBAYASHI Chisa¹, KITAGAWA Yu¹, MINEZAKI Shigetaka¹, MURATA Masatsune², NISHIUMI Tadayuki¹ (1. Niigata University, 2. Tokyo University of Agriculture)

[P-033] The study on the preparation of calcium-supplemented low-salt bread for the elderly and introduction to facilities

〇YAMADA Mitsuho¹, KOIZUMI Akiko², SHIDARA Hiroyuki³, MINEKI Machiko² (1. Natural Bread School Brezel, 2. Tokyo Kasei University, 3. Kewpie Corporation)

[P-035] Practical activities in registered dietitian training education through industry-academia collaboration.

Educational effects obtained from the development and sale of dishes using processed onions.

〇OTOMI Akiko¹, INO Mutsumi¹, KARUUMI Retsu², SAITO Tomokatsu² (1. Tokyo Kasei Gakuin University, 2. AGEKKE Corporation)

[P-037] Cooking properties of fried chicken by the electric field frying cooker

〇FUKASAWA Miyu¹, KOYAMA Taisei¹, KORIYAMA Takako¹ (1. Toyo University)

[P-039] Characteristics of junior high school students who have increased the frequency of cooking during the COVID-19 pandemic

〇TESHIMA Yoko¹, KONISHI Fumiko¹ (1. Kagawa Nutrition University)

[P-041] Properties of paste prepared with different production methods of pregelatinized brown rice flour and barley flour.

〇YAMAGISHI Azumi¹, KUWABARA Misato¹, TAMURA Asako¹ (1. University of Niigata Prefecture)

[P-043] Investigation of methods for observing the localization of food components

〇ASHIDA Hiroko¹, SATO Ryotaro¹ (1. Fuji Oil Co.,LTD)

[P-045] Effect of milling method on puffing of buckwheat flour choux

〇HASHIZUME Nanase¹, SHIBUYA Hitomi², TANIGUCHI Asuka², KOBAYASHI Rie² (1. Utsunomiya Junior College, 2. Tokyo Kasei University)

[P-047] Damaged starch contained in buckwheat flour milled by different milling methods

HAYASHIZAKI Mayu¹, TANIGUCHI Asuka¹, 〇KOBAYASHI Rie¹ (1. Tokyo Kasei University)

[P-049] Proposal of modern style tableware and cooking and table coordination using tableware

〇KOIDE Atsumi Koide¹, MAMIYA Kiyoko¹, BANNO Tomoko² (1. Nagoya Women’s University, 2. College of Nagoya Women's University)

[P-051] Food culture and its inheritance of Oyaki dumpling, a local cuisine of Nagano Prefecture

〇NAKAZAWA Hiroko¹, KOGISO Kana¹, OZEKI Aya ¹, OGAWA Akiko², SUGIYAMA Eiko¹ (1. The University of Nagano, 2. former The University of Nagano)

[P-053] Cooking using taro during Japan's late Taisho and early Showa periods

〇MIYAKE Noriko¹, TERADA Ayaka¹ (1. Tokyo Kasei Gakuin University)

[P-055] Impression of matcha in young generation and relationship with tea ceremony

〇YAMASHITA Mayumi¹, OKAMOTO Yuki², OMORI Masashi³ (1. Saiki Nutrition College, 2. Wayo Woman’s University, 3. Otsuma Women's University O-Cha College)

[P-057] Effects and issues of dietary education activities in early childhood

Focusing on changes in mothers' awareness through H-kindergarten's Pakupaku-Bento project

KAIKIRI Hiroko¹, 〇IMAKAWA Shinji² (1. Hiroshima Bunka Gakuen Two-Year College, 2. Hiroshima University)

[P-059] Efforts to change awareness of risk assessment among university students

Focusing on food additives

〇KUBO Mukai Kaori¹, NISHIDA Tatsuma¹ (1. Shiga University)

[P-061] Influences of a pot size and how to add seasonings and number of tastings on the use of seasonings when cooking stewed dishes

〇ARIIZUMI Mizuho¹, SAWADA Takako¹, SETO Yoshie² (1. Kansai University of Welfare Sciences, 2. Kyoritsu Women’s University)

Session information

食物