Art

J-GLOBAL ID：200902279511404823   Reference number：08A0005052

Texture of Cooked Rice Prepared from Aged Rice and Its Improvement by Reducing Agents

古米から調理した米飯のテクスチャおよび還元剤によるその改善

Author (4)： OHNO Toshihisa (Inst. for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Res. Center) ,  TOMATSU Makoto (Inst. for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Res. Center) ,  TOEDA Kazuki (Inst. for Food and Brewing, Akita Prefectural Agriculture, Forestry and Fisheries Res. Center) ,  OHISA Naganori (School of Food, Agricultural and Environmental Sciences, Miyagi Univ.)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 71  Issue： 12  Page： 2912-2920 (J-STAGE)  Publication year： 2007 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *rice ,...
Semi thesaurus term： old rice ,...

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JST classification (1)： General  (FJ04010T)

Substance index (2)： Cysteine ,  Dithiothreitol

Reference (25)：

• 1) Okabe, M., Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud., 10, 131–152 (1979).
• 2) Yasumatsu, K., Moritaka, S., and Kakinuma, T., Effect of the change during storage in lipid composition of rice on its amylogram. Agric. Biol. Chem., 28, 265–272 (1964).
• 3) Villareal, R. M., Resurreccion, A. P., Suzuki, L. B., and Juliano, B. O., Changes in physicochemical properties of rice during storage. Staerke, 28, 88–94 (1976).
• 4) Shibuya, N., and Iwasaki, T., Effect of the enzymatic removal of endosperm cell wall on the gelatinization properties of aged and unaged rice flours. Staerke/Starch, 34, 300–303 (1982).
• 5) Arai, E., Aoyama, K., and Watanabe, M., Enzymatic improvement of the cooking quality of aged rice: a main mode of protease action. Biosci. Biotechnol. Biochem., 57, 911–914 (1993).

Terms in the title (5)： 古米 ,  調理 ,  米飯 ,  テクスチャ ,  還元剤