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J-GLOBAL ID：202102285399888575   Reference number：21A0328181

Comparison of Cooked Rice and Starch Paste Properties of Mutant Rice

変異体米の炊飯米およびデンプン糊液の性状比較
Author (4)：
MINEMURA Takao

About MINEMURA Takao

(Graduate School of Tokyo Univ. Agriculture)

About Graduate School of Tokyo Univ. Agriculture

, 
MINEMURA Takao

About MINEMURA Takao

(Chiba Prefectural Univ. Health Sci.)

About Chiba Prefectural Univ. Health Sci.

, 
MATSUMORI Shingo

About MATSUMORI Shingo

(Komazawa Woman’s Coll.)

About Komazawa Woman’s Coll.

, 
AKUZAWA Sayuri

About AKUZAWA Sayuri

(Tokyo Univ. Agriculture)

About Tokyo Univ. Agriculture


Material：
日本健康医学会雑誌  (Journal of Japan Health Medicine Association)

About 日本健康医学会雑誌


Volume： 29  Issue： 4  Page： 425-433  Publication year： Jan. 28, 2021 
JST Material Number： L4094A  ISSN： 1343-0025  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)
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*boiled rice

About boiled rice

,...
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SSI【酵素】

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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food quality 
(FJ01040F)

About Food quality

Reference (27)：
  • 1) Akuzawa S, Sawayama S, Kawabara A : Sensory attributes and palatability of different varieties of cooked rice. Profile of the new character’s rice. J Home Economic Jpn 42 : 441-450, 1991
  • 2) Tomita H, Sakamoto K, John H, Takemori T : Soaking time-related changes in microstructures and texture of cooked rice. J Cookery Sci Jpn 48 : 18-25, 2015
  • 3) Ministry of agriculture forestry and fisheries : Related materials about rice. p6, 2018, https://www.maff.go.jp/j/council/seisaku/syokuryo/180727/attach/re_data3.pdf (2020.10.3)
  • 4) Ogawa N : Factor of properties of cooked rice. Focusing on physical properties and taste. J Home Economic Jpn 68 : 243-251, 2017
  • 5) Horibata T, Nakamoto M, Fuwa H, Inouchi N : Structural and physicochemical characteristics of endosperm starches of rice cultivars recently bred in Japan. J App Gly 51 : 303-313, 2004
ｍore...
Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
変異体

About 変異体

, 
炊飯米

About 炊飯米

, 
デンプン糊

About デンプン糊

, 
性状

About 性状


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