搜索结果: 1-4 共查到“农产品贮藏与加工 eating quality”相关记录4条 . 查询时间(0.556 秒)
Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
Amylopectin Amylose Cooked rice quality Near-isogenic line Rice (Oryza sativa L.) Starch properties Starch synthase
2009/7/23
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
Nodal Positions and Nodal Orders of Productive Tillers Suitable for Stable Production of High Quality Grain with Good Eating Quality in Rice Cultivar Akitakomachi Transplanted at 4th Leaf Stage
Nodal order of tiller Nodal position of tiller Protein content Rate of whole grain
2009/7/8
For stable production of rice with high grain quality and good eating quality, we investigated the weight of brown rice, the rate of whole grains and protein content of milled grains formed on the m...
Analysis of Iodine Absorption Curve of Starch by Chemometrics to Evaluate the Eating Quality of Rice
Amylose Amylopectin Auto-Analyzer Rice Consistency λmax
2009/7/7
The amylose content of milled rice is usually determined colorimetrically by the iodine test. An automatic analyzer was developed to obtain the iodine absorption spectrum ranging from 400 to 900 nm. T...
