»á̾:ÄÔ°æÎÉÀ¯ ¤Î¸¡º÷·ë²Ì / 1 1 - 7 / 7 <<< 1 >>> / 1 1 - 7 / 7 <<< 1 >>> 2D07-02 2021/03/19 13:30 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à D ´¥Ç®½èÍýæ»éÊ´Æý¤Î»À¥²¥ë²½Ç½¤Ë¤Ä¤¤¤Æ Acid induced gelation of dry heat treatment on skimmed milk powder ¡û¾®Ìî ¹Ò1¡¢²¬ Âçµ®2¡¢ÄÔ°æ ÎÉÀ¯2¡¢Ìî¸ý ÃÒ¹°1¡¢üâÌî ¹î¸Ê2 ¡ûWataru Ono1, Daiki Oka2, Yoshimasa Tujii2, Tomohiro Noguchi1, Katsumi Takano2 1ÅìµþÇÀÂç±þÀ¸¡¦¿©²Ãµ»¥»¡¢2ÅìµþÇÀÂç±þÀ¸¡¦ÇÀ²½ 1Tokyo Univ. of Agric, FPC, 2Tokyo Univ. of Agric, Agric. Chemi. 2E05-10 2021/03/19 11:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ¥ª¥Ü¥¢¥ë¥Ö¥ß¥ó¤ª¤è¤Ó¤½¤Î¾ÍñÇò¥¿¥ó¥Ñ¥¯¼Á¤Î²ÃÇ®¥²¥ë·ÁÀ®¤Ø¤Î´óÍ¿ Contribution of ovalbumin and other proteins on the gelation of egg white ¡û¾®»³ æÆÂç1,2¡¢ÄÔ°æ ÎÉÀ¯2,3¡¢¹âÌî ¹î¸Ê3¡¢È¾ÅÄ ÌÀ¹°2,4 ¡ûShota KOYAMA1,2, Yoshimasa TSUJII2,3, Katsumi TAKANO3, Akihiro HANDA2,4 1ÅìµþÇÀÂ籡±þÀ¸¡¢2ÅìµþÇÀÂ祥桼¥Ô¡¼¥¨¥Ã¥°¥¤¥Î¥Ù¡¼¥·¥ç¥ó¡¢3ÅìµþÇÀÂç±þÀ¸ÇÀ²½¡¢4¥¥æ¡¼¥Ô¡¼¡Ê³ô¡Ë 1Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2Kewpie Res. Div. Egg Innov., Tokyo Univ. Agric., 3Fac. Appl. Biosci., Tokyo Univ. Agric., 4Kewpie Corp. 2E05-11 2021/03/19 11:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ÂçƦ´¥Á祹¥È¥ì¥¹¥¿¥ó¥Ñ¥¯¼Á¡¦¥Ç¥Ï¥¤¥É¥ê¥ó¤¬Æ¦É奫¡¼¥É·ÁÀ®Ç½¤ËµÚ¤Ü¤¹±Æ¶Á Effect of soybean drying stress protein dehydrin on 'tofu' curd formability ¡ûÀ¥ºê ¿¿Í³1¡¢²¬ Âçµ®2¡¢¹âÌî ¹î¸Ê2¡¢ÄÔ°æ ÎÉÀ¯2 ¡ûMayu SEZAKI1, Daiki OKA2, Katsumi TAKANO2, Yoshimasa TSUJII2 1ÅìµþÇÀÂ籡±þÀ¸¡¢2ÅìµþÇÀÂç±þÀ¸ÇÀ²½ 1Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2Fac. Appl. Biosci., Tokyo Univ. Agric. 2E06-10 2021/03/19 13:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ²ÃÇ®»¦¶Ý¤Ë¤è¤ëÍñÇòµ¯Ë¢ÀÄã²¼¸¶°ø¤Îõº÷ Decreasing factors in egg white foaming capacity by pasteurization ¡ûÃ溬 ϲÄÆà1,2¡¢¾®»³ æÆÂÀ1,2¡¢ÄÔ°æ ÎÉÀ¯2,3¡¢¹âÌî ¹î¸Ê3¡¢È¾ÅÄ ÌÀ¹°2,4 ¡ûWAKANA NAKANE1,2, SHOTA KOYAMA1,2, YOSHIMASA TSUJII2,3, KATSUMI TAKANO3, AKIHIRO HANDA2,4 1ÅìµþÇÀÂ籡±þÀ¸¡¢2ÅìµþÇÀÂ祥桼¥Ô¡¼¥¨¥Ã¥°¥¤¥Î¥Ù¡¼¥·¥ç¥ó¡¢3ÅìµþÇÀÂç±þÀ¸ÇÀ²½¡¢4¥¥æ¡¼¥Ô¡¼¡Ê³ô¡Ë 1Grad. Sch. Appl. Biosci., Tokyo Univ. Agric., 2Kewpie Res. Div. Egg Innov., Tokyo Univ. Agric., 3Fac. Appl. Biosci., Tokyo Univ. Agric., 4Kewpie Corp. 2E06-13 2021/03/19 13:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ¥²¥ëßɲá¹â®±ÕÂÎ¥¯¥í¥Þ¥È¥°¥é¥Õ¥£¡¼¤Ë¤è¤ë¥¯¥Á¥Ê¥·ÀÄ¿§ÁǤÎʬ»ÒÎ̬ÄêË¡¤Î¸¡Æ¤ Examination of molecular weight measurement method of the gardenia blue pigment by gel filtration high performance liquid chromatography ¡ûÊÆ»³ ÌïÌé»Ò1¡¢ÄÔ°æ ÎÉÀ¯2¡¢¹âÌî ¹î¸Ê2 ¡ûYayako YONEYAMA1, Yoshimasa TSUJII2, Katsumi TAKANO2 1ÅìµþÇÀÂ籡¡¦ÇÀ²½¡¢2ÅìµþÇÀÂç±þÀ¸¡¦ÇÀ²½ 1Tokyo University Graduate School of Agriculture, 2Tokyo University of Agriculture 2E06-18 2021/03/19 13:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à E ¥³¥·¥Ò¥«¥ê¸ò»¨ÂÎ91·ÏÅý¤ÎÊÆÈÓʪÀÆÃÀ¤Î¸¡Æ¤ Examination of the physical properties of cooked rice of 91 Koshihikari hybrids ¡ûÁáÀî ̺ÂÀ1¡¢ËÙ À¶½ã2¡¢üâÌî ¹î¸Ê3¡¢ÄÔ°æ ÎÉÀ¯3 ¡ûRyota HAYAKAWA1, Kiyosumi HORI2, Katsumi TAKANO3, Yoshimasa TSUJII3 1ÅìµþÇÀÂ籡±þÀ¸¡¢2ÇÀ¸¦µ¡¹½¡¢3ÅìµþÇÀÂç±þÀ¸ÇÀ²½ 1Grad. Sch. Appl. Biosci. Tokyo Univ. Agric., 2NARO, 3Fac. Appl. Biosci. Tokyo Univ. Agric. 4I01-14 2021/03/21 09:00 ¥ß¡¼¥Æ¥£¥ó¥°¥ë¡¼¥à I esp2ÆÍÁ³ÊÑ°Û¤òƳÆþ¤·¤¿¿å°ð·ÏÅý¤Ë¤ª¤±¤ëÊÆÊ´ÆÃÀ¤È¼ï»ÒÃù¢À®Ê¬¤È°äÅÁ»Òȯ¸½¤ÎÊѲ½ Rice flour characteristics, grain compounds and gene expression analysis of the seed storage protein mutation esp2 in different genetic backgrounds. ¡ûËÙ À¶½ã1¡¢ÈÓÅç ·ò1¡¢¼ë ¹È²Ã1¡¢¾®»³ æÆÂç2¡¢¾®ß· ²ÂÍ´2¡¢ÄÔ°æ ÎÉÀ¯2¡¢»³ËÜ ÉÒ±û1,3¡¢·§´Ý ÉÒÇî4¡¢±üÀ¾ ÃÒºÈ5 ¡ûKiyosumi HORI1, Ken IIJIMA1, Koka SHU1, Shota KOYAMA2, Keisuke OZAWA2, Yoshimasa TSUJII2, Toshio YAMAMOTO1,3, Toshihiro KUMAMARU4, Tomoya OKUNISHI5 1ÇÀ¸¦µ¡¹½¡¦ºîʪ³«È¯¥»¡¢2ÅìµþÇÀÂç±þÀ¸¡¦ÇÀ²½¡¢3²¬»³Â硦¿¢Êª¡¢4¶å½£Â硦±¡ÇÀ¡¢5ÇÀ¸¦µ¡¹½¡¦¿©Éʸ¦ 1NICS, NARO, 2Tokyo Agr. Univ., 3Okayama Univ., 4Kyushu Univ., 5NFRI, NARO / 1 1 - 7 / 7 <<< 1 >>> / 1 1 - 7 / 7 <<< 1 >>>