Differences in hollow volumes in cooked rice grains with various amylose contents as determined by NMR micro imaging
- Author
- HORIGANE, A. K1 ; ENGELAAR, W. M. H. G2 ; TOYOSHIMA, H1 ; ONO, H1 ; SAKAI, M2 ; OKUBO, A3 ; NAGATA, A. T4
[1] National Food Research Institute, 2-1-2 Kannondai, Tsukuba, Ibaraki 305-8642, Japan
[2] National Agriculture Research Center, 3-1-1 Kannondai, Tsukuba, Ibaraki 305-8666, Japan
[3] Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo 113-8657, Japan
[4] National Institute of Animal Industry, 2 Ikenodai, Kukizaki, Ibaraki 305-0901, Japan - Source
Journal of food science. 2000, Vol 65, Num 3, pp 408-412 ; ref : 20 ref
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Aliment cuit Amylose Composition chimique Cuisson Cultivar Etude comparative Gélatinisation Imagerie RMN Qualité Riz Température Trou Céréale Traitement thermique
- Keyword (en)
- Cooked food Amylose Chemical composition Cooking Cultivar Comparative study Gelatinization Nuclear magnetic resonance imaging Quality Rice Temperature Hole Cereal Heat treatment
- Keyword (es)
- Alimento cocido Amilosa Composición química Cocción Cultivar Estudio comparativo Gelatinización Imageria RMN Calidad Arroz Temperatura Hoyo Cereal Tratamiento térmico
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1415367
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1365-2621.2000.tb16017.x 
https://dx.doi.org/10.1111/j.1365-2621.2000.tb16017.x
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