Art

J-GLOBAL ID：201702244945624009   Reference number：17A0078478

Effects of Dynamic Temperature Changes on Main Quality Attributes of Paddy Rice with Different Moisture Contents

異なる水分含量における籾の品質変化に対する温度変動の影響を調べた。【JST・京大機械翻訳】

Author (7)： Cao Jun (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics) ,  Jiang Weixin (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics) ,  Liu Xin (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics) ,  Chen Wenruo (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics) ,  Dai Bingye (China Rural Technology Development Center) ,  Dong Wen (China Rural Technology Development Center) ,  Chen Yinji (Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics)
Material： Shipin Kexue  (Food Science)
Volume： 37  Issue： 17  Page： 76-83  Publication year： 2016 
JST Material Number： C2151A  ISSN： 1002-6630  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The objective of this study wa...

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Thesaurus term： senile change ,  *quality ,  low temperature ,  *water content ,  *moisture ,  coefficient of viscosity ,  medium temperature ,  viscosity ,  amylose ,  *quality change ,  high temperature ,  temperature condition ,  chromaticity
Semi thesaurus term： アミロース含量 ,  糊化特性 , 【Automatic Indexing@JST】

Author keywords (5)： high moisture ,  paddy rice ,  pasting properties ,  surface color ,  amylose

JST classification (1)： General  (FJ04010T)

Terms in the title (4)： 水分含量 ,  籾 ,  品質変化 ,  温度変動