Art

J-GLOBAL ID：201802242650914174   Reference number：18A0115716

Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour

玄米粉の物理化学的性質に及ぼす種々の湿熱処理の影響

Author (7)： NAKAMURA Sumiko (Niigata Univ. Pharmacy and Applied Life Sci., Niigata, JPN) ,  OKUMURA Hisako (Nagaoka Coll., Nagaoka, JPN) ,  SUGAWARA Masayoshi (Nagaoka Coll., Nagaoka, JPN) ,  NORO Wataru (Niigata Univ. Pharmacy and Applied Life Sci., Niigata, JPN) ,  NORO Wataru (Niigata Agricultural Res. Inst., Kamo, JPN) ,  HOMMA Noriyuki (Niigata Agricultural Res. Inst., Kamo, JPN) ,  OHTSUBO Ken'ichi (Niigata Univ. Pharmacy and Applied Life Sci., Niigata, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 81  Issue： 12  Page： 2370-2385  Publication year： Dec. 2017 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *rice flour ,  brown rice ,  nutrition modified food ,  paddy rice ,  *heat treatment ,  enzyme activity ,  alpha-amylase ,  lipase ,  Starch ,  dietary fiber ,  chemical property ,  acidity (degree) ,  coefficient of viscosity ,  high amylose rice ,  *heat-moisture treatment ,  resistant starch ,  Physico-chemical property ,  coefficient ,  transport coefficient ,  degree
Semi thesaurus term： Koshiibuki

JST classification (2)： General  (FJ04010T) ,  Food heating  (FJ03030I)

Reference (82)：

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Terms in the title (3)： 玄米 ,  物理化学的性質 ,  湿熱処理