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Properties and Components of the Floury and Sugary Mutant Rice Cultivars Developed in the Hokuriku Region
new characteristic rice floury mutant rice sugary mutant rice
2009/5/20
This paper describes the features of new characteristic rice cultivars developed in the Hokuriku region, especially Hokuriku 166 (floury mutant rice) and Hokuriku 169 (sugary mutant rice), in comparis...
Gelatinization Properties of Aged Rice and Improvement of Rice Texture by External Layer Removal
aged rice texture of cooked rice removal of external layer
2009/5/20
Textures of cooked rice prepared from aged rice and improvements in cooked rice through removal of its external layer were investigated. Cooked rice prepared from aged rice became hard and stickiness/...
Bitter-Tasting Sake Peptides Derived from the N-Terminus of the Rice Glutelin Acidic Subunit
bitter peptide sake rice glutelin
2009/5/20
Five bitter-tasting peptides were isolated from charcoal-untreated sake, following a Sepabeads resin separation, an initial reverse-phase chromatography (RP-HPLC), a gel permeation-chromatography, and...
Availability of Partially Milled Rice as a Daily Source of γ-Aminobutyric Acid
γ-aminobutyric acid HPLC with a fluorescence detector under-milled rice
2009/5/20
We investigated the use of a high-performance liquid chromatography (HPLC) with o-phthalaldehyde fluorescence detection to simultaneously quantify γ-Aminobutyric acid (GABA), glutamate and alanine. Us...
Physico-Chemical Characteristics, Cooking Quality and Sensory Attributes of Microwave Cooked Rice Varieties
amylose gel consistency length-width ratio
2009/5/20
Four varieties of rice were cooked in microwave oven and under pressure and examined for their physical characteristics, cooking quality and sensory attributes. The range of physical characteristics o...
Production of Bacteriocin by Staphylococcus sp. NPSI 38 in Koji Extract Medium with Rice Protein Hydrolyzate and Its Growth-inhibitory Activity against Hiochi-bacteria
bacteriocin hiochi-bacteria Lactobacillus hilgardii koji extract medium
2009/5/8
Enhanced production of bacteriocin by Staphylococcus sp. NPSI 38 (NPSI 38) using koji extract medium was investigated. The bacteriocin produced by NPSI 38 in MRS medium was found to be effective for i...
Near Infrared Spectroscopy for Determination of the Protein Composition of Rice Flour
Near infrared reflectance spectroscopy Rice flour Protein composition
2009/5/8
Protein content and protein composition are considered very important factors in influencing the cooking and processing characteristics of rice. In the present study, the possibility of using near inf...
Physicochemical Properties of Starches from Sri Lankan Rice Varieties
rice starch RVA pasting properties DSC thermal properties
2009/5/8
Physico-chemical properties; amylose content, swelling power, pasting properties by Rapid Visco Analyzer (RVA), thermal properties by Differential Scanning Calorimeter (DSC), and enzymatic digestibili...
Studies on Aspergillus oryzae Mutants for the Production of Single Cell Proteins from Deoiled Rice Bran
solid state fermentation mutants screening deoiled rice bran
2009/3/19
Ethyl methyl sulphonate was used to induce point mutation in Aspergillus oryzae (MTCC 1846). Incubation with ethyl methyl sulphonate for 1 h resulted in 98 % killing of spores. By screening the surviv...
Factors Affecting the Growth and Production of Milk-Clotting Enzyme by Amylomyces rouxii in Rice Liquid Medium
Amylomyces rouxii milk-clotting enzyme rice liquid culture
2009/3/16
Amylomyces rouxii is one of the main fungi usually coexisting with yeasts in Chinese yeast ball, the starter of chiu-niang, a traditional Chinese fermented product from rice. In the present study, gro...
Engineering rice based medium for production of lovastatin with Monascus species
medium engineering Monascus sp. angkak lovastatin
2014/3/7
Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondar...
High Fiber Diet Supplemented with Rice Bran Hemicellulose May Reduce Daidzein Absorption in Mice
rice bran hemicellulose daidzein equol
2010/3/5
Much attention has focused on the health benefits of isoflavone. Investigating the absorption and metabolism of isoflavonoids is essential for understanding their biological activity. We explored the ...
Sorption and thermal properties of rice, potato starch, and oat flakes
moisture content humidity water activity enthalpy evaporation heat bound water
2014/3/3
A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. W...
Changes in Nitrogenous Components and Bacterial Counts of Fermented Sardine with Rice-Bran Produced by Warmed Brewing
sardine Etrumeus micropus fermented sardine with rice-bran
2010/11/22
FSR, “Iwashinukazuke,” is a fermented fish product which takes over 6 months for ripening. The warmed brewing method is able to shorten the ripening period to 100 days. This study aims at obtaining fu...