Art

J-GLOBAL ID：201402246122726429   Reference number：14A0419189

Production of Maltose in Various Cultivars of Soybean Vegetable, Glycine max (L.) Merr. after Boiling

煮沸後の大豆植物Glycine max(L.)Merrの種々の栽培品種におけるマルトース生産

Author (6)： NOMURA Satomi (Kyoto Prefectural Univ., Kyoto, JPN) ,  FURUTANI Noriyuki (Kyoto Prefectural Agriculture, Forestry and Fisheries Technol. Center, Kyoto, JPN) ,  OHTANI Kimiko (Kyoto Prefectural Univ., Kyoto, JPN) ,  MURAMOTO Yukari (Kyoto Prefectural Univ., Kyoto, JPN) ,  SHIBATA Mitsuru (Kio Univ., Nara, JPN) ,  MATSUI Motoko (Kyoto Prefectural Univ., Kyoto, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 20  Issue： 2  Page： 401-407  Publication year： Mar. 2014 
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： *pulse(bean) ,  cultivar ,  *boiling(heating) ,  gelation ,  starch ,  beta-amylase ,  *food ingredient ,  food analysis ,  preference(food stuff) ,  breed specificity ,  disaccharide ,  pyranoside ,  glucoside ,  reducing sugar
Semi thesaurus term： *Glycine max (L.) Merr. ,  legume starch

JST classification (3)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J) ,  Crop varieties(=cultivars)  (FC02020V)

Substance index (1)： Maltose

Reference (27)：

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Terms in the title (7)： 煮沸 ,  大豆 ,  植物 ,  Glycine ,  Max ,  栽培品種 ,  マルトース