Session information

口頭発表

調理方法

B‐19,20,21

Sat. Sep 3, 2022 3:20 PM - 4:05 PM B (A407)

座長:杉山寿美(県立広島大)

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3:20 PM - 3:35 PM

[B-19] A antioxidant properties, physical measurements and sensory properties of bread with the addition of black rice powder

*Atsuko Yamamoto¹, Toshiko Kumazaki¹, Yukino Omori¹, Michie Moriyama² (1. Aichi Gakusen College, 2. Aichigakusen University)

3:35 PM - 3:50 PM

[B-20] Effects of water quality on color of the black tea brewed with cold water

*Kasumi Tsukidate¹, Sayaka Abe¹, Shiori Yanai² (1. Kawamura Woman's Univ., 2. Showa Gakuin Junior College)

3:50 PM - 4:05 PM

[B-21] Visual Control on Cooking of Fried Dumplings using Infrared Heater and Transparent Frying Pan

*Kimitoshi Sato¹ (1. Kokushikan Univ.)

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