Art

J-GLOBAL ID：201902251179328699   Reference number：19A1749478

Mastication Characteristics of Cooked Rice Prepared from High-quality Cultivars

高品質品種から調製した米飯の咀嚼特性

Author (3)： KOHYAMA Kaoru (National Agriculture and Food Res. Organization, Ibaraki, JPN) ,  GOTO Hajime (Yamagata Integrated Agricultural Res. Center, Yamagata, JPN) ,  SUZUKI Keitaro (National Agriculture and Food Res. Organization, Ibaraki, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 25  Issue： 4  Page： 507-517  Publication year： Jul. 2019 
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： *chewiness ,...
Semi thesaurus term： Tsuyahime ,...

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JST classification (3)： General  (FJ04010T) ,  Food quality  (FJ01040F) ,  Biometry  (EL03020C)

Reference (40)：

• Bourne, M. (1978) Texture profile analysis. Food Technol., 32, 62-67, 68.
• Champagne, E. T., Bett-Garber, K. L., Fitzgerald, M. A., Grimm, C. C., Lea, J., Ohtsubo, K., Jongdee, S., Xie, L., Bassinello, P. Z., Resurreccion, A., Ahmad, R., Habibi, F., and Reinke, R. (2010). Important sensory properties differentiating premium rice varieties. Rice, 3, 270-281.
• Chen, J. (2009). Food oral processing- A review. Food Hydrocolloids, 23, 1-25.
• Chuba, M., Yuki, K, Sano, Y., Goto, H., Watanabe, K., Moriya, M., Sato, K., Mitobe, M., Saito, M., Abe, Y., Saito, H., Homma, T., Saito, K., Suzuki, T., and Watanabe, K. (2016). Breeding of a new rice cultivar “Yamagata112”. Bull. Yamagata Pref. Agric. Res., 8, 11-43 (in Japanese).
• Food Agency (now Food Industry Affairs Bureau in Ministry of Agriculture, Forestry and Fisheries), Japan. (1968). Operating guidelines of sensory evaluation of rice. Tokyo, Japan, pp. 1-27 (in Japanese).

Terms in the title (5)： 高品質 ,  品種 ,  調製 ,  米飯 ,  咀嚼