Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice-Reference-Cited by-同舟云学术

Effects of Soaking and High-Pressure Treatment on the Qualities of Cooked Rice

Published:2005 Issue:2 Volume:52 Page:85-93
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:
Short-container-title:J. Appl. Glycosci.

Author:

Yamakura Miho,Haraguchi Kazutomo,Okadome Hiroshi,Suzuki Keitaro,Tran Uyen Thi,Horigane Akemi K.,Yoshida Mitsuru,Homma Seiichi,Sasagawa Akihiko,Yamazaki Akira,Ohtsubo Ken'ichi

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

http://www.jstage.jst.go.jp/article/jag/52/2/52_2_85/_pdf

Reference39 articles.

1. 1) R. Hayashi: Progress of high pressure use. in High-Pressure Bioscience and Food Science, R. Hayashi ed., San-Ei Pub., Kyoto, pp. 1-17 (1993).

2. Development of Rice Food Products Processed by High Pressure Treatment.

3. Improving the Cooking Properties of Indica Rice Grains by Pressurization and Enzymatic Treatments.

4. Release of Allergenic Proteins from Rice Grains Induced by High Hydrostatic Pressure

5. Manufacture of Processed Brown Rice Enriched with GABA Accumulation Using High Pressure Treatment. Part I. Accumulation of GABA in Brown Rice by High Pressure Treatment.

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