Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment-Reference-Cited by-同舟云学术

Manufacturing Condition Effects on Dynamic Viscoelastic Properties of High-amylose Rice Gel by High-speed Shear Treatment

Published:2018 Issue:4 Volume:24 Page:739-746
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Shibata Mario¹,Sugiyama Junichi²,Fujita Kaori³,Kokawa Mito⁴,Hirano Yukari⁵,Matsuyama Shingo⁵,Trivittayasil Vipavee⁶,Araki Tetsuya⁵

Affiliation:

1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology

2. Graduate School of Engineering, Toyohashi University of Technology

3. Biological Resources and Post-harvest Division, Japan International Research Center for Agricultural Sciences

4. Faculty of Life and Environmental Sciences, University of Tsukuba

5. Graduate School of Agricultural and Life Sciences, The University of Tokyo

6. Food Research Institute, National Agriculture and Food Research Organization

Publisher

Japanese Society for Food Science and Technology

Subject

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

Link

https://www.jstage.jst.go.jp/article/fstr/24/4/24_739/_pdf

Reference21 articles.

1. Bryant, J.R., Kadan, S.R., Campagne, T. E., Vinyard, T.B., and Boykin, D. (2001). Functional and digestive characteristics of extruded rice flour. Cereal Chem., 78, 131-137.

2. Hibi, Y., Matsumoto, T., and Hagihara, S. (1993). Effect of high pressure on the crystalline structure of various starch granules. Cereal Chem., 70, 671-676.

3. Iwashita, K., Suzuki, K., Miyashita, K., and Okunishi, T. (2011). Effects of rice properties on bread made from cooked rice and wheat flour blend. Food Sci. Technol. Res., 17, 121-128.

4. Isaka, K., Shibata, M., Osawa, M., Sugiyama, J., and Hagiwara, T. (2008). Effect of retort treatment on physicochemical properties of high-amylose rice gel made by high-speed shear treatment. J. Cereal Sci., 79, 335-340.

5. Juliano, B.O. (1971). A simplified assay for milled-rice amylose. Cereal Sci. Today, 16, 334-340.

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