[Review] Breeding and Property Elucidation of a Sweetpotato Variety “Konamizuki" Having Low Gelatinization-temperature Starch, and Technological Developments of the Starch Production and the Starch Application to Food-Reference-Cited by-同舟云学术

[Review] Breeding and Property Elucidation of a Sweetpotato Variety “Konamizuki" Having Low Gelatinization-temperature Starch, and Technological Developments of the Starch Production and the Starch Application to Food

Published:2018-02-20 Issue:1 Volume:8 Page:56-62
ISSN:2185-6427
Container-title:Bulletin of Applied Glycoscience
language:en
Short-container-title:Bull Appl Glycosci

Author:

Katayama Kenji¹,Kobayashi Akira²,Tokimura Kanae³,Katano Toyohiko⁴,Yokoyama Masakazu⁵,Kitahara Kanefumi⁶

Affiliation:

1. Institute of Crop Science, NARO

2. Kyushu Okinawa Agricultural Research Center, NARO

3. Kagoshima Prefectural Osumi Food Technology Development Center

4. SUNUS CO., LTD.

5. Matsutani Chemical Industry Co., Ltd.

6. Faculty of Agriculture, Kagoshima University

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/bag/8/1/8_56/_pdf

Reference31 articles.

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2. 2) 政策統括官地域作物課:かんしょの生産等.平成28年度いも・でん粉に関する資料,農林水産省,pp. 7 (2017).http://www.maff.go.jp/j/seisan/tokusan/imo/28shiryou.html

3. 3) 政策統括官地域作物課:「平成26～28年度国内産いもでん粉需給の見通し.でん粉の需給見通しについて」,農林水産省,(2017).http://www.maff.go.jp/j/seisan/tokusan/kansho/denpun.html

4. 4) Y. Takeda, N. Tokunaga, C. Takeda, and S. Hizukuri: Physicochemical properties of sweet potato starches. Starch, 38, 345-350 (1986).

5. 5) 貝沼圭二:澱粉の化学反応性と化工澱粉.食品工業,11(6下),13-19 (1968).