Art

J-GLOBAL ID：202002289681550991   Reference number：20A1528739

Evaluation of the palatability and biofunctionality of brown rice germinated in red onion solution

赤タマネギ溶液で発芽した玄米の嗜好性と生体機能の評価【JST・京大機械翻訳】

Author (4)： Nakamura Sumiko (Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan) ,  Kaneko Kentaro (Graduate School of Natural Sciences, Niigata University, Niigata, Japan) ,  Mitsui Toshiaki (Graduate School of Natural Sciences, Niigata University, Niigata, Japan) ,  Ohtsubo Ken'ichi (Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan)
Material： Cereal Chemistry  (Cereal Chem)
Volume： 97  Issue： 4  Page： 836-848  Publication year： 2020 
JST Material Number： B0245A  ISSN： 0009-0352  CODEN： CECHAF  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Abstract/Point： BACKGROUND AND OBJECTIVES: Bro...

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Thesaurus term： *Allium cepa ,  physical property ,  phytohormone ,  cooking (food) ,  *Germination ,  Nutritive Value ,  protein kinase ,  *brown rice ,  *preference (food stuff) ,  proteome ,  antioxidant capacity ,  purple-black rice ,  high quality ,  seed germination ,  aliphatic amine ,  aliphatic carboxylic acid ,  aminocarboxylic acid ,  primary amine

Author keywords (5)： germination ,  giant embryo rice ,  pigmented rice ,  red onion ,  γ-aminobutyric acid

JST classification (1)： General  (FJ04010T)

Substance index (1)： GABA

Terms in the title (8)： 赤 ,  タマネギ ,  溶液 ,  発芽 ,  玄米 ,  嗜好 ,  生体機能 ,  評価