Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice-Reference-Cited by-同舟云学术

Effects of Cultivar and Cultivation Region on Endosperm Enzyme Activity Involved in the Palatability of Cooked Rice

Published:2015 Issue:1 Volume:62 Page:34-40
ISSN:1341-027X
Container-title:Nippon Shokuhin Kagaku Kogaku Kaishi
language:en
Short-container-title:J. Food Sci. Technol. Res.

Author:

Tsujii Yoshimasa¹,Takano Katsumi¹

Affiliation:

1. Department of Applied Biology and Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Publisher

Japanese Society for Food Science and Technology

Subject

Food Science

Reference4 articles.

1. 6) Tsujii, Y., Uchino, M. and Takano, K., Purification and characterization of polygalacturonase from polished rice. Food Pres. Sci., 33, 189-198 (2007).

2. 9) Tsujii, Y., Nagahuku, N., Miyake, A., Uchino, M. and Katsumi, T., Various amylase activity effects of the leached sugars during cooking rice and the texture of cooked rice Food Science and Technology Research. Food Sci. Tec. Res., 19, 81-87 (2013).

3. 11) Oya, K. and Yoshida, T., Factors causing variation of rice quality change and their regional difference in tochigi prefecture-analysis of data from the regional trials for dozens of years (Agronomy). The Crop Science Society of Japan., 77, 133-141 (2008).

4. i) http://www.maff.go.jp/j/tokei/sokuhou/syukaku_suitou_09/ (2014. 5. 26)

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