This study aims to investigate the quality and cooking characteristics of eggs laid by hens of different lineages and ages, and to suggest their most effective use for consumers. Eggs laid by hens aged 30, 50, and 70 weeks and belonging to the White Leghorn and Boris Brown lineages were used as samples. The cooking characteristics of the eggs were evaluated by assessing the viscosity of raw yolk, foaming stability and foaming power of raw albumen, and by making some dishes and measuring their physical properties. Eggs laid by Boris Brown are suitable for raw consumption, as these have a high Haugh Unit and raw yolk viscosity. In addition, they are suitable to form foaming of raw albumen. Eggs of the White Leghorn lineage have small variations in the egg quality; thus, these can be used to make dishes with stable qualities. The results indicate that eggs laid by hens belonging to different lineages and ages differ in terms of quality and cooking characteristics.

  This study examined the antioxidant activity of the different parts of the Dokudami (Houttuynia cordata Thunb) plant and the effects of manufacturing processes on the color tone of its tea. Moreover, the effects of the manufacturing process on the total polyphenol content (TPC), antioxidant activities (by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and hydrophilic oxygen radical antioxidant capacity (H-ORAC) assay) of the Dokudami tea were elucidated. The values of the TPC and antioxidant activities of the different parts of the Dokudami plant decreased in the order of flower > leaf > petiole > stem. Furthermore, the manufacturing process had a greater impact on the a^* value of the Dokudami tea than the L^* and b^* values. TPC and antioxidant activity of the steam treated tea showed higher values than untreated and other-treated tea, while fermentation had the opposite effect. The drying method and roasting treatment were found to have a negligible effect.

  With soybean peroxidase (SPO) solution, the effects of pH on the decoloration of Orange II and Orange G solutions in the presence of the activator were examined. Decoloration rate constants of Orange II and Orange G were maximum at pH 9. The reactivity of the activators p-iodophenol and p- coumaric acid was compared in the decoloration reaction of Orange II and Orange G solutions. The better activator was p-coumaric acid because the decoloration rate was higher when p- coumaric acid was used as the activator.

  The decolorization reaction of Orange II using SPO immobilized PET proceeded even in the third repeated reaction, but almost no decolorization occurred in the case of Orange G. When the decolorization reaction of three kinds of mixed dye solutions using SPO immobilized PET was performed, it was clarified that dyes having different chemical structures and oxidation potentials could be decolorized simultaneously in the presence of p- coumaric acid.

  This study aimed to investigate the characteristics of cabbage cores and to explore ways to salvage this edible material in order to eliminate food waste. A head of cabbage was divided into its component parts, including leaves, whole core, upper core, vascular bundle, core center and peripheral leaves of the core. The cabbage parts were then weighed, and the nutrient composition, amino acid and sugar content and odor of organosulfur compounds were evaluated. Methods of suppressing the cabbage core odor were subsequently explored using ten different varieties of spices and seasonings. Four pleasant-tasting spices and seasonings were identified, including vinegar, white wine, bay leaves and miso. Dumplings were made using these spices and seasonings. The texture and water content of the ingredient mixtures were evaluated and a sensory assessment of three distinct Gyoza dumpling varieties was performed. Our findings revealed that the weight of the core was constant, with no seasonal variation. Furthermore, the core was sweeter than the cabbage leaves. It was concluded that the cabbage core is an underutilized resource that may be enjoyed with the appropriate use of seasonings, thereby eliminating nutrient loss and food waste.

  In this study, questionnaire surveys were used in order to understand the actual situation of school lunch guidance and the thoughts of teachers, and the relationships between teachers' thoughts and the implementation of school lunch instruction (SLI). In 2017, questionnaire surveys were conducted at four elementary schools in Saitama Prefecture. Responses were received from 106 teachers. More than 80％ of teachers provided SLI on cleaning up, feelings of gratitude, table manners, and overcoming food dislikes. A multiple linear regression was calculated to predict the SLI score based on students' interest in their school lunch, their SLI content comprehension, their actual condition recognition, and their school year (R＝0.623, p＜0.001). The SLI content comprehension score was a significant predictor for conducting SLI (p＜0.001). In the free-description section, there were many comments concerning instruction on overcoming food dislikes. Through the study, the need to analyze and develop ingenuity and teaching practices and advance a teaching theory for SLI became apparent. The need to build a system in which teachers can learn this theory through teacher training courses also became apparent.