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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
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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 the Texture of Cooked Rice:III. Varietal differences in the texture of cooked rice
Cultivar Cooked rice Eating quality Glutinous rice Nonglutinous rice Rice kernel Texture
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2009/8/6
Ninety seven rice cultivars including nonglutious and glutinous rice both of japonica and indica subspecies were investigated to clarify the varietal influence on the textural parameters of cooked ri...
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
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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...