搜索结果: 1-15 共查到“作物种质资源学 Palatability”相关记录16条 . 查询时间(0.08 秒)
Varietal Difference in Palatability of Stored Rice
Amylographic characteristics Free fatty acid Palatability Rice of new crop Stored rice Varietal difference
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2009/8/6
Changes in the eating quality of nine cultivars of rice, including Koshihikari, Nipponbare, and some recently developed varieties, after storage for about one year at room temperature were studied. T...
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
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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
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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...
Studies on Palatability of Rice in Northern Kyushu:III. Effects of shading treatments during the mid-to late-ripening stages on palatability and physicochemical properties of rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
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2009/8/4
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Differences in Protein Content, Amylose Content and Palatability in Relation to Location of Grains within Rice Panicle
Amylose content Flowering order Grain weight Palatability Protein content Rice grain
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2009/7/30
The protein and amylose content of milled rice grains collected from the top and base rachis branches at different positions on the panicle were measured. The palatability of the grains on primary and...
Studies on Palatability of Rice in Northern Kyushu:VI. Effect of seedling characteristics under abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Character of seedling Maximum viscosity Palatability
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2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the effect of seedling characteristics on the palatability and physicochemical characteristics of rice were studi...
Studies on Palatability of Rice in Northern Kyushu:V. Influence of abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Maximum viscosity Palatability
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2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the influence of the abnormal weather on palatability and physicochemical characteristics of rice were studied. P...
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
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2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Studies on Palatability of Rice in Northern Kyushu:VIII. Nitrogen fertilizer and zeolite application fbr improving the eating-quality of rice produced on Andosol paddy field
Andosol Nitrogen fertilizer Palatability Protein content
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2009/7/22
This study was carried out to establish cultivation techniques that improve the eating-quality of rice grown in Andosol (AL) paddy fields by the modification of nitrogen fertilizer application and the...
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
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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...
Selection for High Palatability Lines by Amylose Content Adjusted by Heading Date for Rice Breeding
Amylose content Heading date Palatability Regression analysis
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2009/7/21
Rice palatability correlates with amylose content, which correlates with heading date, showing that indirect selection through low amylose content for high palatability usually results in predominan...
Influence of Low Air Temperature in 1993 and High Air Temperature in 1994 on Palatability and Physicochemical Characteristics of Rice Varieties in Fukushima Prefecture
Air temperature Amylose Breakdown Nitrogen of brown rice Palatability Ricevarieties
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2009/7/21
The influence of low air temperature in 1993 and high air temperature in 1994 on the palatability and physicochemical characteristics of rice varieties were examined.A low air temperture during the ri...
Effect of Harvest Time on the Quality and Palatability of Paddy Rice Cultivated by Aigamo Duck Farming System
Aigamo Aigamo duck Organic cultivation Palatability of rice
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2009/7/16
The effect of harvest time on the quality and protein content of paddy rice cultivated by using an Aigamo duck (crossbreed of wild and domestic ducks) farming system was examined. Prefect rice grain w...
Studies on the Palatability of Rice in Northern Kyushu:The relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice
Culm and ear length Palatability Physicochemical properties Tillering position
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2009/7/16
In this study we examined the relationship between the culm and ear length of productive tillers and the palatability and physicochemical properties of rice. The diameter of the stem, 1000 grain weig...
Studies on Palatability of Rice Grown in Tianjin District, China:Varietal difference
Amylose content Maximum viscosity Overall eating-quality Palatability Protein content
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2009/7/15
In order to raise highly palatable rice cultivars in the Huabei region, palatability characteristics were compared between 10 cultivars grown in Tianjin district(Tianjin cultivars)and 10 new and old J...