Art

J-GLOBAL ID：201102227738409765   Reference number：11A0295098

Studies on Germination Conditions of Germinated Brown Rice to Improve the Palatability

発芽玄米のおいしさを改善する発芽条件に関する研究

Author (3)： TAKEUCHI Wakako (Fac. of Human Life and Environmental Sci., Nagoya Women’s Univ.) ,  MITSUNAGA Shin-ichiro (Fac. of Education, Joetsu Univ. of Education) ,  MASUI Hironori (School of Human Environmental Sci., Mukogawa Women’s Univ.)
Material： Journal of Applied Glycoscience  (応用糖質科学)
Volume： 58  Issue： 1  Page： 27-30 (J-STAGE)  Publication year： 2010 
JST Material Number： F0614A  ISSN： 1344-7882  CODEN： JAGLFX  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *brown rice ,  *processed rice product ,  sense ,  Germination ,  component ,  food ingredient ,  treatment ,  alpha-glucosidase ,  hexose ,  aldose ,  plant component ,  *pre-germinated brown rice ,  good taste
Semi thesaurus term： palatability ,  chilling treatment

JST classification (2)： Plant biochemistry  (EH01050J) ,  General  (FJ04010T)

Substance index (1)： Glucose

Reference (13)：

• MORIYAMA, N. Development of the processing rice which added new functionality. Nippon Nogeikagaku Kaishi. 2002, 76, 614-621
• SAIKUSA, T. Accumulation of γ-aminobuthyric acid (Gaba) in the rice germ during water soaking. Biosci. Biotechol. Biochem. 1994, 58, 2291-2292
• SUZUKI, K. Development of a novel food material using germinated brown rice by two-screw extrusion. Nippon Shokuhin Kagaku Kogaku Kaishi. 2003, 50, 474-482
• SASAGAWA, A. Process for producing brown rice with increased accumulation of GABA using high-pressure treatment and properties of GABA-increased brown rice. J. Appl. Glycosci. 2006, 53, 27-33
• SAIKUSA, T. Japan Patent 2590423. 1996, 12-19

Terms in the title (4)： 発芽玄米 ,  おいしさ ,  発芽 ,  研究