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水分胁迫及复水对水稻冠层结构的补偿效应（Compensation Effects of Water Stress and Rewatering on the Structure of Rice Canopy）
水稻 水分胁迫 复水 冠层结构 补偿效应
2010/4/1
通过盆栽和测坑试验，研究了水分胁迫及复水对水稻冠层结构的补偿影响。结果表明：水分胁迫在抑制水稻茎秆、叶片、叶面积延伸生长的同时，能有效地诱导冠层结构，为旱后复水补偿效应的产生提供条件。旱后复水促进了后期穗节的伸长、延缓后期叶片衰老速率、苗后期胁迫使作物对再次受旱的适应能力增强。但补偿效应是有条件的，苗后期重旱和拔节初期轻旱补偿效应最佳，应避免两阶段连旱和拔节期重旱。 Research was ca...
Effects of Early Harvesting of Grains on Taste Characteristics of Cooked Rice
early harvesting cooked rice sweetness
2009/7/8
In order to clarify the effects of early harvesting of rice grains on the taste characteristics of cooked rice, especially on the taste items of “sweetness” and “deliciousness,” we compared “early-har...
Enzymatic Production of γ-Aminobutyric Acid Using Rice (Oryza sativa) Germ
γ-aminobutyric acid rice germ pyridoxal phosphate
2009/7/8
Production of γ-aminobutyric acid (GABA), which shows an antihypertensive effect, from glutamate was investigated using rice germ or bran as enzyme (glutamate decarboxylase; GAD) sources. GAD activity...
Development of Visualization Technique for Three-Dimensional Distribution of Protein and Starch in a Brown Rice Grain Using Sequentially Stained Sections
3D rice section
2009/7/8
A three-dimensional (3D) visualization technique was developed to visualize the distributions of protein and starch inside the whole body of a brown rice grain. The automatic precision microtome syste...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
Antioxidative Constituents from Fermented Sardine with Rice-Bran
Antioxidants antioxidative constituents sardine
2009/7/7
Information on antioxidative constituents from fermented sardine with rice-bran (FSR, “Iwashinukazuke”) was obtained by fractionating the hot water soluble fraction of fish meat in FSR. Antioxidative ...
Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy
japonica amylose near infrared transmittance
2009/7/7
The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, vari...
Synthesis of Monoacylglycerol Monoglucoside by Rice α-Glucosidase and Its Foaming Power
α-glucosidase transglucosylation monoacylglycerol
2009/7/7
The enzymatic transglycosylation to monoacylglycerol (MG) to synthesize a more hydrophilic emulsifier was investigated using various α-glucosidases. Among the α-glucosidases examined, rice α-glucosida...
Effect of Kurozu (Brewed Rice Vinegar) on Maintenance of Primary Culture of Rat Hepatocytes
kurozu vinegar rat
2009/7/7
Kurozu is a brewed rice vinegar prepared by a traditional method in Kagoshima prefecture, Japan, and is regarded as a healthful food. The effects of the non-volatile components obtained from Kurozu (t...
Free and bound phenolics in 21 japonica cultivars (Oryza sativa) of rice bran and polished rice were analyzed using 3D-HPLC. Although we observed high content variations among cultivars, the major fre...
Differences in Aromatic Components of Ten Brands of Rice according to Annual Production
aromatic components of rice carbonyl compound aromalizer
2009/6/18
The production of the high quality rice called brand rice is the increaseing year by year with about one hundred thirty five kinds is known by the name of the place it is produced. We analyzed using G...
Antioxidative Properties of Extracts from Ancient Rice Brans
ancient rice antioxidative activity SOD-like activity
2009/6/18
In this study, the superoxide dismutase (SOD)-like activity and the ROS (superoxide anion, hydroxyl radical, singlet oxygen, t-butylperoxyl radical) scavenging activities were evaluated for the extrac...
Effects of Harvesting Time on Sweetness of Cooked Rice and Activity of Starch-Degradation Enzymes of Rice Grains
early harvesting cooked rice sweetness
2009/6/18
The effects of harvesting time on sweetness of cooked rice and activity of starch-degradation enzymes of rice grains were examined. In both Koshihikari and Nakateshinsenbon, the content of free sugars...
The bread-making quality of rice flour was evaluated by conducting baking tests using strong wheat flours blended with various quantities of rice flour containing 15% gluten (rice flour). The dough pr...
Effect of Temperature Distribution on the Quality of Parboiled Rice Produced by Traditional Parboiling Process
traditional parboiling temperature distribution material temperature
2009/6/18
Laboratory scale studies were conducted to determine temperature distribution in the traditional parboiling process using a rice cooker. A sample holder with a wire-mesh bottom was used to keep the sa...