Improving the Cooking Properties of Aged Rice Grains by Pressurization and Enzymatic Treatment(Food & Nutrition)
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概要
- 論文の詳細を見る
The application of both pressurization and enzymatic treatment to aged rice grains was investigated to improve their cooking properties. Pressurization at 100 MPa was favorable in improving the properties. For treatment of the grains with enzymes, actinase was more effective than cellulase and pectolyase. Neither lipase nor transglutaminase showed any imporving effect. Actinase-treated grains, when cooked, gave the most farvorable result in terms of the stickiness/hardness ratio, brightness, flavor, and texture.
- 社団法人日本農芸化学会の論文
- 1991-11-23
著者
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WATANABE Michiko
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Watanabe M
Faculty Of Agriculture Tokyo University Of Agriculture And Technology
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Arai Eiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Honma Kazuo
Research Institute of QP Corporation
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Watanabe M
Tokyo Univ. Agriculture And Technology Tokyo Jpn
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FUKE Shinya
Food Science Laboratory, Faculty of Education, Tokyo Gakugei University
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Fuke Shinya
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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Honma Kazuo
Department Of Food And Nutrition Japan Women's University
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Watanabe Michiko
Food Science Laboratory Faculty Of Education Tokyo Gakugei University
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