Effect of Maitake (<i>Grifola frondosa</i>) Mushroom on the Physical Properties and Protein Profile of Cooked Rice-Reference-Cited by-同舟云学术

Effect of Maitake (Grifola frondosa) Mushroom on the Physical Properties and Protein Profile of Cooked Rice

Published:2020-10-15 Issue:10 Volume:67 Page:360-367
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Ohishi Kyoko¹,Adachi Riho²,Yoneda Chie³,Otahara Miho⁴,Kasai Midori²

Affiliation:

1. Faculty of Human Ecology, Wayo Women’s University

2. Faculty of Human Life and Environmental Sciences, Ochanomizu University

3. Faculty of Education, Chiba University

4. Faculty of Health and Nutrition, Tokyo Seiei College

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Link

https://www.jstage.jst.go.jp/article/nskkk/67/10/67_360/_pdf

Reference18 articles.

1. 1) Yamazaki, T., Ito, N., Oshima, I., Iwamori, H., Hotta, Y., and Murayama, A. (2008). Tenderizing of meat by using Maitake (Grifola frondosa) extract with low temperature steam cooking. Journal of Cookery Science of Japan (Nihon Chourikagaku Kaishi), 41, 176-183.

2. 2) Seguchi, M., Morimoto, N., Abe, M., and Yoshino, Y. (2001). Effect of Maitake (Grifola frondosa) mushroom powder on bread properties. J. Food Sci., 66, 261-264.

3. 5) Nonaka, T., Ishikawa, H., Tsumuraya, Y., Hashimoto, Y., and Dohmae, N. (1995). Characterization of a thermostable lysine-specific metalloendopeptidase from the fruiting bodies of a basidiomycete. Grifola frondosa. J Biochem., 118, 1014-1020.

4. 6) Nishiwaki, T., Asano, S., and Ohyama, T. (2009). Properties and substrate specificities of proteolytic enzymes from the edible basidiomycete Grifola frondosa. J. Biosci. Bioeng., 107, 605-609.

5. 10) Arai, E., Aoyama, K., and Watanabe, M. (1993). Enzymatic improvement of the cooking quality of aged rice: A main mode of protease action. Biosci. Biotech. Biochem., 57, 911-914.