Effects of Storage with a Deoxygenating Agent and a Nitrogen-atmosphere Package on the Quality, Especially Flavor, of Cooked Stored Rice

Author:

KOBAYASHI Fumiyuki,NARAHARA Yumiko,OHMORI Kunihiko,IKEURA Hiromi,HAYATA Yasuyoshi,ITANI Tomio

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference12 articles.

1. Aisaka, H. (1977). Flavor of cooked rice. Eiyo to shokuryou, 30, 421-424 (in Japanese with English abstract).

2. Changes in the Aroma of Fresh and Stored Cooked Rice during Warm-Keeping.

3. Kainuma, Y. (2008). Freezing as a method to maintain the quality of polished rice. Nippon Shokuhin Kagaku Kogaku Kaishi, 55, 487-493 (in Japanese with English abstract).

4. Kamezaki, H., Sasaki, Y., Ohashi, K., and Takafuji, A. (2005). Lethal effects of two types of oxygen absorbers on three house dust mites, Dermatophagoides farinae, D. pteronyssinus and Tyrophagus putrescentiae. J. Acarol. Soc. Japan, 14, 127-133 (in Japanese with English abstract).

5. Kohama, K., Miura, T., and Wakui, T. (2005). Effect of germinated rice of packaging with deoxidant, and quality evaluation by chemiluminescence. Nippon Shokuhin Kagaku Kogaku Kaishi, 52, 532-534 (in Japanese with English abstract).

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