Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity
Author:
Affiliation:
1. Satake Corporation
2. Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/69/10/69_467/_pdf
Reference22 articles.
1. 1) Ohtsubo, K. (2014). Research on quality evaluation, cultivar differentiation, and processing of rice. Bulletin of Applied Glycoscience (Nihon Oyo Toshitsu Kagaku kaishi), 4, 93-102 (大坪研一. 米の品質評価, 品種判別および加工利用に関する研究, 日本応用糖質科学会誌).
2. 2) 大坪研一,中村澄子 (2014). 米の品質評価,品種判別および加工利用に関する研究,化学と生物, 52, 295-300.
3. 3) Yokoe, M. and Kawamura, S. (2009). Grain quality and eating quality of rice grown in hokkaido and in other prefectures of Japan. Japanese Journal of Crop Science (Nihon Sakumotsu Gakkai Kiji), 78, 180-188 (横江未央, 川村周三 (2009). 北海道米と府県米の品質と食味の評価, 日本作物学会紀事).
4. 4) Tsujii, Y., Kazama, M., Goto, H., Asanome, N., and Takano, K. (2015). Ripening temperature affects rice endosperm enzyme activity. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 62, 527-533 (辻井良政, 風見真千子, 後藤元, 浅野目謙之, 高野克己. 登熟温度が米胚乳酵素活性量に及ぼす影響, 日本食品科学工学会誌).
5. 5) Tsujii, Y. and Takano, K. (2015). Effects of cultivar and cultivation region on endosperm enzyme activity involved in the palatability of cooked rice. Journal of the Japanese Society for Food Science and Technology (Nippon Shokuhin Kagaku Kogaku Kaishi), 62, 34-40 (辻井良政, 高野克己. 米飯の食昧形成に関与する米陸乳酵素の活性量の品種および栽培地域による変動の解析, 日本食品科学工学会誌).
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