Screening of rice cultivars for brewing high quality turbid rice wine

LWT ◽  
2014 ◽  
Vol 56 (1) ◽  
pp. 145-152 ◽  
Author(s):  
Qi Jun Wang ◽  
Da-Wen Sun ◽  
Seok-Tae Jeong ◽  
Soo-Hwan Yeo ◽  
Ji-Ho Choi ◽  
...  
Keyword(s):  
Rice Wine ◽  
Rice Cultivars ◽  
High Quality

The Qualities of Makgeolli (Korean Rice Wine) Made with Different Rice Cultivars, Milling Degrees of Rice, and Nuruks

2012 ◽  
Vol 41 (12) ◽  
pp. 1785-1791 ◽  
Author(s):  
Yoonji Lee ◽  
Haechang Yi ◽  
Keum Taek Hwang ◽  
Dong-Ho Kim ◽  
Hyun Jung Kim ◽  
...  
Keyword(s):  
Rice Wine ◽  
Rice Cultivars ◽  
Korean Rice

scholarly journals Comparative metabolomics analysis reveals the variations of eating quality among three high-quality rice cultivars

2020 ◽  
Vol 40 (12) ◽  
Author(s):  
Rong Gong ◽  
Daoqiang Huang ◽  
Yibo Chen ◽  
Hong Li ◽  
Zhidong Wang ◽  
...  
Keyword(s):  
Molecular Basis ◽  
Eating Quality ◽  
Rice Breeding ◽  
Rice Cultivars ◽  
High Quality ◽  
Forming Mechanism ◽  
Close Relationship ◽  
Comparative Metabolomics ◽  
Metabolomics Analysis ◽  
Desirable Trait

AbstractGood eating quality is a highly desirable trait of rice which determines its commercial value and market share. However, the molecular basis of this trait remains largely unknown. Here, three high-quality conventional rice cultivars, including two superior eating quality cultivars Meixiangzhan-2 (MXZ) and Xiangyaxiangzhan (XYXZ), and one ordinary eating quality cultivar Huanghuazhan (HHZ), were analyzed by comparative metabolomics to identify the inherent mechanism for the formation of superior eating quality. The results showed 58.8% of common differential substances between MXZ vs HHZ and XYXZ vs HHZ were enriched in MXZ and XYXZ, whereas 39.2% of them were prominently decreased compared with HHZ, mainly including amino acids, carbohydrates, lipids, phenolamides, and flavonoids, which may be the primary factors leading to the differences of taste and flavor among these three cultivars. We also found that lysine derivatives and fatty acids may have a close relationship with taste. These results above provide important insights into the taste-forming mechanism of rice and will be beneficial for superior eating quality rice breeding.

scholarly journals Selection and field evaluation to increase yield and quality of several black rice accessions

2018 ◽  
Author(s):  
E. S. Halimi ◽  
P. Haryadi ◽  
A. Kholiq ◽  
D. Saputra ◽  
A. F. Faradibta
Keyword(s):  
Agronomic Traits ◽  
Field Evaluation ◽  
Yield Potential ◽  
Rice Cultivars ◽  
Black Rice ◽  
High Quality ◽  
Quadrant Method ◽  
Yield And Quality ◽  
Productive Tiller

Yield and quality of some local black rice cultivars were low as the panicle in the same clump do not reach maturity at the same time. This research program utilized plants of three local black rice cultivars of “Mariana”, “Purwokerto”, and “Toraja”. The plants were planted in pots and placed under a plastic house. Some agronomic traits were measured, including number of productive tiller (NPT) and NPT with mature grains in the panicle>85% (NPT-85). Selected plants were determined by quadrant method of NPT-85 over NPT. After three selection cycles, the research reveals four potential accessions of Mariana-58.07.(10,17,21,28),Mariana-96.04 (11,15,23,33); Purwokerto-06.09(10,23,27), and Toraja-06.07(11,13,19). These four accessions called as Unsri P-1 to Unsri P-4, respectively. Field evaluation indicated, the accessions were able to produce high quality grain with NPT-85 over NPT ratio ranged from 87% to 95 %, and yield potential ranged from 6.16 to 8.81 dry un-hulled grain t/ha.

scholarly journals Screening of FunctionalRhizopus stoloniferfor Alcohol Fermentation and Production of High Quality Korean Traditional Rice Wine

Mycobiology ◽  
2010 ◽  
Vol 38 (2) ◽  
pp. 122 ◽  
Author(s):  
Jung-Hwa Song ◽  
Jae-Ho Kim ◽  
Byung-Hak Ahn ◽  
Jong-Soo Lee
Keyword(s):  
Rice Wine ◽  
Alcohol Fermentation ◽  
High Quality ◽  
Traditional Rice

High-quality Italian rice cultivars: Chemical indices of ageing and aroma quality

2015 ◽  
Vol 172 ◽  
pp. 305-313 ◽  
Author(s):  
Alessandra Griglione ◽  
Erica Liberto ◽  
Chiara Cordero ◽  
Davide Bressanello ◽  
Cecilia Cagliero ◽  
...  
Keyword(s):  
Rice Cultivars ◽  
High Quality

Some problems of objective-prism spectra classification

1966 ◽  
Vol 24 ◽  
pp. 51-52
Author(s):  
E. K. Kharadze ◽  
R. A. Bartaya
Keyword(s):  
Short Wave ◽  
High Quality ◽  
Stellar Spectra ◽  
Objective Prism

The unique 70-cm meniscus-type telescope of the Abastumani Astrophysical Observatory supplied with two objective prisms and the seeing conditions characteristic at Mount Kanobili (Abastumani) permit us to obtain stellar spectra of a high quality. No additional design to improve the “climate” immediately around the telescope itself is being applied. The dispersions and photographic magnitude limits are 160 and 660Å/mm, and 12–13, respectively. The short-wave end of spectra reaches 3500–3400Å.

A non-cyanide method of electropolishing silver

1978 ◽  
Vol 36 (1) ◽  
pp. 146-147
Author(s):  
R. L. Lyles ◽  
S. J. Rothman ◽  
W. Jäger
Keyword(s):  
Electron Microscopy ◽  
Sulphuric Acid ◽  
Methyl Alcohol ◽  
Health Hazards ◽  
Silver Alloy ◽  
High Quality ◽  
Silver Alloys ◽  
Free Sample ◽  
Specimen Quality ◽  
Standard Techniques

Standard techniques of electropolishing silver and silver alloys for electron microscopy in most instances have relied on various CN recipes. These methods have been characteristically unsatisfactory due to difficulties in obtaining large electron transparent areas, reproducible results, adequate solution lifetimes, and contamination free sample surfaces. In addition, there are the inherent health hazards associated with the use of CN solutions. Various attempts to develop noncyanic methods of electropolishing specimens for electron microscopy have not been successful in that the specimen quality problems encountered with the CN solutions have also existed in the previously proposed non-cyanic methods.The technique we describe allows us to jet polish high quality silver and silver alloy microscope specimens with consistant reproducibility and without the use of CN salts.The solution is similar to that suggested by Myschoyaev et al. It consists, in order of mixing, 115ml glacial actic acid (CH3CO2H, specific wt 1.04 g/ml), 43ml sulphuric acid (H2SO4, specific wt. g/ml), 350 ml anhydrous methyl alcohol, and 77 g thiourea (NH2CSNH2).

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