Art

J-GLOBAL ID：200902246527257329   Reference number：04A0065283

Development of Processing Technology for Highly Functional Rice (Part 1)-The Effect of Soaking Conditions of Brown Rice on Formation of GABA Component-

高機能性米の調製加工技術の開発(第1報)-玄米の浸漬条件がGABA成分の生成等に及ぼす影響-

Author (5)： SATAKE TOSHIKO (サタケ) ,  FUKUMORI TAKESHI (サタケ) ,  LIU H (サタケ) ,  KAWANO MOTONOBU (サタケ) ,  SASAKI YASUHIRO (サタケ)
Material： 農業機械学会誌  (Journal of the Japanese Society of Agricultural Machinery)
Volume： 66  Issue： 1  Page： 115-121  Publication year： Jan. 01, 2004 
JST Material Number： G0975A  ISSN： 0285-2543  CODEN： NKIGA  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： dipping ,...

   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=04A0065283&from=J-GLOBAL&jstjournalNo=G0975A") }}

JST classification (1)： General  (FJ04010T)

Reference (11)：

• HORIE, N. Development of food materials 'farmer GABA' contained with GABA of high content. The Food Industry. 2003, 46, 4, 60-67
• KIMURA, T. Parboild Rice. Journal of JSAM. 1978, 40, 4, 603-609
• KAGAWA, Y. Standard tables of food composition in Japan. 2001, 36-37
• KAYAHARA, H. Analysis of functional properties of GABA and possibility of developing new rice foods by GABA. Japan Food Science. 2002, 1, 39-43
• NAKAYAMA, K. Physiology of Seed Germination. 1973, 3-4

Terms in the title (6)： 機能性 ,  調製 ,  開発 ,  玄米 ,  浸漬 ,  GABA