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Application of Instrument-Based Multiple Texture Measurement of Cooked Milled- Rice Grains to Rice Quality Evaluation
amylose palatability protein quality
2009/9/9
The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Physico-ecological Studies on Quality Formation of Rice Kernel : III. Effects of ripening stage and some ripening conditions on free amino acids in milled rice kernel and in the exterior of cooked rice
Cooked rice Eating quality Free amino acids Milled rice
2009/8/6
Free amino acids (FAA) in the cooked rice exterior and in milled rice kernels (ground milled rice) were studied from the standpoint of taste. The amount and proportion of FAA in the exterior of cooked...
Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
Studies on Palatability of Rice Grown in Northern Kyushu:I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Environmental conditions Maximum viscosity Northern Kyushu
2009/8/6
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
Relation between Eating Quality and Chemical Components in Milled Rice and Amino Acid Contents in Cooked Rice
Amino acid content Amylose Eating quality Nitrogen Rice kernel
2009/8/5
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
Relationship between Physical Properties and Water Absorption Characteristics of Milled Rice
Grain hardness Milled percentage Milled rice Rice cooking Varietal difference Water absorption
2009/8/4
It is important to soak milled rice grain in water before boiling in order to achieve cooked rice of the best quality. The quantity of absorbed water may be influenced by the characteristics of milled...
Studies on Direct Sowing Culture of Rice in Northern Kyushu : III. Palatability and physicochemical properties of milled rice under direct sowing culture
Amylographic characteristics Amylose content Direct sowing culture Northern Kyushu Palatability
2009/7/22
We aimed to clarify the palatability and physicochemical properties of milled rice under direct sowing Culture in comparison with those under a transplanting culture which had mostly the same ripening...
Studies on Direct Sowing Culture of Rice in Northern Kyushu : Effects of seedling establishment density and sowing styles on the growth and palatability of milled rice
Direct sowing Lodging tolerance Palatability Protein content Rice Seeding
2009/7/22
The purpose of this study was to clarify the effects of seedling establishment density and sowing styles on the growth, palatability, and physicochemical properties of milled rice under direct sowing...