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3B1p02
2024/03/26 14:01
B1
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Differences between muscle stem cells for producing cultured meat and broiler chicken from the perspective of transcriptomics
¡ûÅļ ÎÑ»Ò1¡¢Ãôß· Îç1¡¢ÍÁÀРͺ°ì2¡¢À¶¿å ãÌé3¡¢¸Þ½½·¯ ðп®4
¡ûTomoko TAMURA1, Ryo Bunazawa1, Yuichi Koshiishi2, Tatsuya Shimizu3, Shizunobu Igimi4
1ÅìÇÀÂ硦±þÀ¸Êª¡¢2ÅìÇÀÂ硦¥²¥Î¥à²òÀÏ¥»¡¢3Åì½÷°å¡¦ÀèüÀ¸Ì¿°å¸¦¡¢4ÅìÇÀÂ硦¿©ÉÊ°ÂÁ´¸¦µæ¥»
1Appl. Biosci., Tokyo Agric. Univ., 2NODAI Genome Res. Center, 3Advanced Biomed. Engineering Sci., Tokyo Women's Med. Univ., 4FSRC, Tokyo Agric. Univ.
3B1p03
2024/03/26 14:12
B1
¹âÅÙ¦Á²½¾®ÇþÊ´¤Îź²Ã¤Ë¤è¤ë¾®ÇþÊ´Æ󼡲ù©ÉʤιŲ½ÍÞÀ©¤È¤½¤Îµ¡½ø²òÀÏ
Hardening prevention of secondary processed wheat products by blending high-degree pre-gelatinized flour and its analyzed mechanism
¡û´ÝÅÄ ÁðÂÀ1¡¢ÌÚ¸µ ³¨Íü1¡¢ÆîÉô Í¥»Ò1¡¢Ã« »Ë¿Í1¡¢º´Æ£ ³«2¡¢¾¾Â¼ ¹¯À¸3¡¢¾¾µÜ ·òÂÀϺ1
¡ûSota MARUTA1, Eri KIMOTO1, Yuko NANBU1, Fumito Tani1, Hiraku SATO2, Yasuki MATSUMURA3, Kentaro MATSUMIYA1
1µþÂ籡ÇÀ¡¢2¡Ê³ô¡ËÆüÀ¶À½Ê´¥°¥ë¡¼¥×Ëܼҡ¦´ðÁø¦µæ½ê¡¢3µþÂçÀ¸Â¸¸¦
1Grad. Sch. of Agric., Kyoto Univ., 2Research Center for Basic Science, Nisshin Seifun Group Inc., 3RISH, Kyoto Univ.
3B1p04
2024/03/26 14:23
B1
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Analysis of physicochemical factors determining the dough strength of a Japanese strong wheat cultivar ¡ÈNatsukogane¡É
¡ûÀÐÄÍ µ®Âç1¡¢¾¾µÜ ·òÂÀϺ1¡¢ÃÓ±Ê ¹¬»Ò2¡¢ÆîÉô Í¥»Ò1¡¢Ãæ¼ ½Ó¼ù2¡¢¾¾Â¼ ¹¯À¸3
¡ûTakahiro ISHIZUKA1, Kentaro MATSUMIYA1, Sachiko IKENAGA2, Yuko NANBU1, Toshiki NAKAMURA2, Yasuki MATSUMURA3
1µþÂ籡ÇÀ¡¢2ÅìËÌÇÀ¸¦¡¢3µþÂçÀ¸Â¸¸¦
1Grad. Sch. of Agric., Kyoto Univ., 2Tohoku Agricultural Research Center, NARO, 3RISH, Kyoto Univ.
3B1p05
2024/03/26 14:34
B1
Alkaline treatment of soy protein isolate improves foaming capacity of egg-free cakes via increased starch gelatinization
¡ûVARISARA VARANURANGSEE1, HIROYUKI KANATANI2, YUKO NANBU1, YOSHIHIKO SAITO2, FUMITO TANI1, KENTARO MATSUMIYA1
1Grad. Sch. of Agric., Kyoto Univ., 2Fuji Oil Co., Ltd.
3B1p06
2024/03/26 14:53
B1
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Development of 3D designed beverage based on the technique of liquid drawing
¡û°æÇ·¾å °ìÊ¿1¡¢²Öºê °ïͺ2
¡ûIppei Inoue1, Itsuo Hanasaki2
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1Suntory Global Innovation Center, 2Tokyo Univ. Agriculture and Tech.
3B1p07
2024/03/26 15:04
B1
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Enhancement of dephosphorylation of phytic acid to inositol in brown rice amazake by utilizing rice-koji varieties
¡û´Ý°æ ½ß°ìϯ1¡¢ÇòÀÐ ÍÎÊ¿2¡¢Ãݱº ߺ2¡¢¥·¥ê¥Ê¥ó ¥·¥ç¥ó¥×¡¼¥»¥ó3¡¢¥Ñ¥Æ¥£¥Ê¥ó ¥ï¥ê¥Á¥ã¥Ê¥ó3¡¢¥µ¥¤¥Ó¥»¥ó ¥Ö¥í¥à4
¡ûJunichiro MARUI1, Yohei SHIRAISHI2, Mio TAKEURA2, Sirinan SHOMPOOSANG3, Patthinan VARICHANAN3, Sayvisene BOULOM4
1¹ñºÝÇÀ¸¦¡¢2¥Ó¥ª¥Ã¥¯¡¢3¥«¥»¥µ¡¼¥ÈÂç¿©Éʸ¦¡¢4¥é¥ª¥¹ÂçÇÀ
1JIRCAS, 2Bioc, 3IFRPD, 4FAG-NUoL
3B1p08
2024/03/26 15:15
B1
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Verification of a novel technique that modulates the taste of food using transcutaneous electrical stimulation.
¡û¾¾ËÜ Î¿1¡¢Á¥¿å Âó¼Â1¡¢Æ£ËÜ ÅµÂç1¡¢¿ûÌî µþ»Ò1¡¢ÎÓ Ï´²1¡¢°ËÃÏÃÎ Àé¿¥1¡¢¾®Ìî ¿®ÏÂ1¡¢ÎñËÜ ½ã°ì2¡¢Ãæ¼ ͵Èþ2
¡ûRyo MATSUMOTO1, Takumi FUNAMIZU1, Norihiro FUJIMOTO1, Kyoko KANNO1, Kazuhiro HAYASHI1, Chiori IJICHI1, Nobukazu ONO1, Junichi REKIMOTO2, Hiromi NAKAMURA2
1Ì£¤ÎÁdzô¼°²ñ¼Ò¡¢2ÅìµþÂç³ØÂç³Ø±¡ ¾ðÊó³Ø´Ä¡¦³ØºÝ¾ðÊó³ØÉÜ
1AJINOMOTO CO., INC., 2The University of Tokyo III / GSII
3B1p09
2024/03/26 15:26
B1
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Hard water can be softened by atomization
¡ûµ×ÊÝ Ï¹°1¡¢½Õ¸« ¿¿Í®1¡¢»³²¼ µ®ÉÒ2
¡ûKazuhiro KUBO1, Mayu KASUMI1, Takatoshi YAMADSHITA2
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1Gifu Univ., 2TKS Co., Ltd.
3B1p10
2024/03/26 15:37
B1
Æý»À¶Ý¤òÍѤ¤¤¿¥¸¥«¥¦¥¤¥ë¥¹¤ËÂФ¹¤ë·Ð¸ýÇ´Ëì¥ï¥¯¥Á¥ó³«È¯¤Î¸¡Æ¤
Development of an Oral Mucosal Vaccine against Zika Virus using Lactic Acid Bacteria
¡ûÀîùõ ½ßÌð1¡¢À¾Ç¸ ºÚÄŵª2¡¢ºå¾å ¿Îðó1¡¢ÀµÌÚ ½¨¹¬1,2¡¢°²ÅÄ µ×1,2
¡ûJunya Kawasaki1, Natsuki Nishino2, Masanobu Sakaue1, Hideyuki Masaki1,2, Hisashi Ashida1,2
1¶áÂ籡À¸ÊªÍý¹©¡¢2¶áÂçÀ¸ÊªÍý¹©
1Grad. Sch. B.O.S.T., Kindai Univ., 2Faculty. B.O.S.T., Kindai Univ.
3B1p11
2024/03/26 15:56
B1
¿åÁÇ/½Å¿åÁǸò´¹¼ÁÎÌʬÀϤˤè¤ë¥Ò¥È·ìÀ¶¥¢¥ë¥Ö¥ß¥ó¤ÎË¢Ë÷ɽÌ̤Ǥι½Â¤²òÀÏ
Structural analysis of human serum albumin at a foam surface by hydrogen/deuterium exchange mass spectrometry
¡ûÄ»Áã ůÀ¸¡¢±ÝËÜ ´ºÂÀ¡¢¿å¸ý ½áºÈ¡¢ÅÄÇ·¾å οͤ¡¢Æ⻳ ¿Ê
¡ûTetsuo TORISU, Kanta ENOMOTO, Junya MIZUGUCHI, Ryosuke TANOUE, Susumu UCHIYAMA
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Osaka University
3B1p12
2024/03/26 16:07
B1
ÍñÇò¥¢¥ë¥Ö¥ß¥ó¤È¥ê¥¾¥Á¡¼¥à¤ÎÁê¸ßºîÍѤª¤è¤Ó¹½Â¤¤ÈË¢Ë÷ÆÃÀ­¤Î²òÀÏ
Analysis of interaction and structure of egg white albumin and lysozyme with foam properties
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Tetsuo TORISU, ¡ûJunya MIZUGUCHI
ÂçºåÂç³Ø¹©³Ø¸¦µæ²Ê
The Univ of Osaka
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