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Cooking, morphological, mechanical and digestion properties of cooked rice with suppression of starch branching enzymes
Cooked rice In situ gelatinization Pasting properties Rheological properties Starch branching enzyme Textural properties
2023/8/9
Kernel components and some physicochemical properties of cooked rice were investigated and compared between a popular japonica rice Wu-xiang 9915 (WX) and its transgenic line (WX-SBEI/IIb-) with suppr...
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice
Total Solids Iodine Colorimetry Cooking Quality of Rice
2009/7/22
Relationship between Total Solids and Iodine Colorimetry in Cooking Quality of Rice.
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice
Amylographic characteristcs Cooking quality Milling rate Rice
2009/7/21
The Relation between Milling Rate and Cooking Quality or Amylographic Characteristics in Rice.
Relation between Mean Air Temperature during Ripening Period of Rice and Amylographic Characteristics or Cooking Quality
Amylographic characteristics Cooking quality Mean air temperature Specific gravity Water temperature
2009/7/16
Studies on the relationship between mean air temperature during the ripening period and amylographic characteristics or cooking quality of rice were examined. There was a highly positive correlation b...
Time-Course Changes of the Fine Structure of Rice Starch Grains during Cooking Process by Scanning Electron Microscopy
Amyloplast Cooking Gelatinization process Mesh-likes tructure Milled rice Scanning electron microscopy
2009/7/14
Fine structural changes accompanied with the gelatinization of starch granules in milled rice grain during cooking were observed with a scanning electron microscope using three rice cultivars, Koshihi...
Evaluation of Cooking Suitability of Processing Tomato Cultivars for ‘Cooking Tomato’
Tomato Cultivars Cooking Evaluation
2009/7/13
Most of tomatoes produced in Japan have been consumed for fresh eat. Accordingly, processing tomato cultivars suitable for cooking are not popular at all in the Japanese markets. The study to evaluate...
EFFECT OF INTENSITY OF THE CULTIVATION TECHNOLOGY ON YIELD AND ON SEED PLUMPNESS AND COOKING TIME OF CHOSEN FIELD PEA（PISUM SATIVUM L.）CULTIVARS
fiefield pea intensity of cultivation technology seed plumpness seed cooking time ld pea
2009/3/31
A strict 2-factor field experiment was carried out over 2005-2007 at the Mochełek Experiment Station (53o13’ N; 17o51’ E) of the University of Technology and Life Sciences in Bydgoszcz. Four cult...
Organic Acid Pulping of Rice Straw. I：Cooking
Rice straw formic acid pulping acetic acid pulping peroxy acid alkaline extraction pentosan
2009/1/12
Acetic acid or formic acid treatment of rice straw with the variation of reaction variables, namely acid concentration, catalyst (HCl or H2SO4) concentration, reaction time, temperature and liquor ra...
Relationship Between Variation in Activities of Key Enzymes Related to Starch Synthesis During Grain Filling Period and Quality of Eating and Cooking in Rice
japonica rice grain filling starch synthesis enzymes cooking quality eating quality
2009/1/7
Four japonica rice varieties with significant differences in quality of eating and cooking were used in the experiment. The varieties showed differences in amylose and amylopectin contents at differen...
Identification of QTLs for Cooking and Eating Quality of Rice Grain
rice quality quantitative trait locus molecular marker chromosome segment substitution lines
2009/1/7
The BIL (backcross inbred line) population derived from the cross between Koshihikari (good eating and cooking quality, japonica) and Kasalath (poor quality, indica) was used to analyze the QTLs for a...
Changes in Cooking and Nutrition Qualities of Grains at Different Positions in a Rice Panicle under Different Nitrogen Levels
rice grain position cooking quality nutrition quality
2008/12/11
Cooking and nutrition qualities of grain are two of the most important aspects of rice quality. To understand the difference in cooking and nutrition qualities among the grains at different positions ...