Effect of Pectin Contents and Polygalacturonase Activity on Cooked Rice Texture-Reference-Cited by-同舟云学术

Effect of Pectin Contents and Polygalacturonase Activity on Cooked Rice Texture

Published:2010 Issue:4 Volume:36 Page:177-182
ISSN:1344-1213
Container-title:Food Preservation Science
language:en
Short-container-title:Food Preserv. Sci.

Author:

TSUJII Yoshimasa¹,UWAYA Motoko²,UCHINO Masataka²,TAKANO Katsumi²

Affiliation:

1. Alpha Foods Co., Ltd.

2. Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japan Association of Food Preservation Scientists

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jafps/36/4/36_177/_pdf

Reference36 articles.

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2. 2) C_HIKUBU, S.: Science of rice (1 st ed.) (Asakura Publishing Co., Ltd., Tokyo) pp.9～137 (1995)

3. 3) S_HIBUYA, N. and I_WASAKI, T.: Effect of cell wall degrading enzymes on the cooking properties of milled rice and the texture of cooked rice, J. Jpn. Soc. Starch Sci., 31, 656～660 (1984)

4. 4) B_RUMMELL, D. A. and H_ARPSTER, M. H.: Cell wall metabolism in fruit softening and quality and its manipulation in transgenic plants, Plant Mol. Biol., 47, 311～340 (2001)

5. 5) S_ITRIT, Y. and B_ENNETT, A. B.: Regulation of tomato fruit polygalacturonase mRNA accumulation by ethylene: A Re～examination, Plant Physiol., 116, 1145～1150 (1998)

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