Art

J-GLOBAL ID：201302288146301590   Reference number：13A0412714

Presence and Activity of Various Amylases in Rice: Effect on Texture and Leached Sugar Composition during Cooking

コメにおける各種アミラーゼの存在と活性:テクスチャー及び調理中に浸出する糖分に対する効果

Author (5)： TSUJII Yoshimasa (Alpha Foods Co., Ltd., Shimane Prefecture, JPN) ,  NAGAFUKU Nanako (Tokyo Univ. Agriculture, Tokyo, JPN) ,  MIYAKE Akira (Tokyo Univ. Agriculture, Tokyo, JPN) ,  UCHINO Masataka (Tokyo Univ. Agriculture, Tokyo, JPN) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 19  Issue： 1  Page： 81-87  Publication year： Jan. 2013 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： leaching ,  *rice ,  *amylase ,  *enzyme activity ,  *food texture ,  cooking (food) ,  isozyme ,  boiled rice ,  O-(S-)glycosidase ,  rice cooking ,  nonglutinous rice ,  good taste ,  zymogram ,  soluble sugar ,  Isoamylase ,  *food property
Semi thesaurus term： palatability ,  zymography ,  soluble sugar ,  *enzymatic activity ,  debranching enzyme ,  eating quality

JST classification (2)： General  (FJ04010T) ,  Food quality  (FJ01040F)

Reference (40)：

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Terms in the title (5)： コメ ,  アミラーゼ ,  活性 ,  調理 ,  浸出