Art

J-GLOBAL ID：201902217933772111   Reference number：19A0665395

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

胚乳酵素活性は日本の栽培品種における調理米粒のテクスチャと食感品質をもたらす

Author (7)： IIJIMA Ken (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  SUZUKI Keitaro (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  HORI Kiyosumi (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  EBANA Kaworu (National Agriculture and Food Res. Organization (NARO), Ibaraki, JPN) ,  KIMURA Keiichi (Tokyo Univ. Agriculture, Tokyo, JPN) ,  TSUJII Yoshimasa (Tokyo Univ. Agriculture, Tokyo, JPN) ,  TAKANO Katsumi (Tokyo Univ. Agriculture, Tokyo, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 83  Issue： 3  Page： 502-510  Publication year： Mar. 2019 
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： *enzyme activity ,...
Semi thesaurus term： Adhesiveness ,...

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JST classification (3)： General  (FJ04010T) ,  Enzyme in general  (EB09010D) ,  Food quality  (FJ01040F)

Reference (46)：

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• Kobayashi A, Hori K, Yamamoto T, et al. Koshihikari: a premium short-grain rice cultivar - its expansion and breeding in Japan. Rice. 2018;11:15.

Terms in the title (7)： 胚乳 ,  酵素活性 ,  日本 ,  栽培品種 ,  調理 ,  テクスチャ ,  食感品質