Session information

口頭発表

口頭発表 » 食物 - 調理・加工

食物 - 調理・加工

Sun. May 28, 2023 2:45 PM - 3:30 PM L会場 (14号館145B)

座長：新田陽子（お茶の水女大）

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2:45 PM - 3:00 PM

[3L-06] Evaluation of deterioration of fried foods using a simplified peroxide values test kit and validation of the data generated with the kit

〇ARAI Emiko¹, DEGUCHI Tomohiro², OHTAKE Yoshito³ (1. The University of Shimane, 2. Shimane Institute for Industrial Technology, 3. Nagaoka University of Technology)

3:00 PM - 3:15 PM

[3L-07] Effects of cooking methods and quality of pork on palatability in school lunches

〇NOZAWA Hiroko¹, MURAMTSU Kanako¹, ABE Masako¹, WATANABE Yumi¹, AYABE Sonoko¹ (1. Takasaki University of Health and Welfare)

3:15 PM - 3:30 PM

[3L-08] Oil on the move over time of tempura Koromo prepared using wheat flour and barley flour

〇TANIGUCHI Asuka¹, ISHIKAWA Fuka¹, NOMURA Rina¹, KOBAYASHI Rie¹ (1. Tokyo Kasei University)

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