scholarly journals Improvement of Eating Quality and Preservability of Cooked Rice Obtained from Aged Rice Grains by Weak Electrolyzed Cathode Water.

2001 ◽  
Vol 48 (2) ◽  
pp. 112-118 ◽  
Author(s):  
Rieko ONISHI ◽  
Yasuo HARA ◽  
Eiko ARAI
Keyword(s):  
Eating Quality ◽  
Rice Grains ◽  
Cooked Rice

scholarly journals Luster and Fine Surface Structure of Cooked Rice Grains in Relation to the Eating Quality

1980 ◽  
Vol 30 (1) ◽  
pp. 58-64 ◽  
Author(s):  
Takeo SASAHARA ◽  
Sakae KATUYAMA ◽  
Shigesaburo TSUNODA
Keyword(s):  
Surface Structure ◽  
Eating Quality ◽  
Rice Grains ◽  
Cooked Rice ◽  
Fine Surface

Endosperm enzyme activity is responsible for texture and eating quality of cooked rice grains in Japanese cultivars

2018 ◽  
Vol 83 (3) ◽  
pp. 502-510 ◽  
Author(s):  
Ken Iijima ◽  
Keitaro Suzuki ◽  
Kiyosumi Hori ◽  
Kaworu Ebana ◽  
Keiichi Kimura ◽  
...  
Keyword(s):  
Enzyme Activity ◽  
Eating Quality ◽  
Rice Grains ◽  
Cooked Rice

Corrigendum to “The importance of amylose and amylopectin fine structures for starch digestibility in cooked rice grains” [Food Chem. 136 (2013) 742–749]

2014 ◽  
Vol 145 ◽  
pp. 617-618 ◽  
Author(s):  
Zainul A. Syahariza ◽  
Seila Sar ◽  
Frederick J. Warren ◽  
Wei Zou ◽  
Jovin Hasjim ◽  
...  
Keyword(s):  
Starch Digestibility ◽  
Rice Grains ◽  
Cooked Rice ◽  
Fine Structures

Multiple Measurements of Physical Properties of Individual Cooked Rice Grains with a Single Apparatus

1999 ◽  
Vol 76 (6) ◽  
pp. 855-860 ◽  
Author(s):  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Physical Properties ◽  
Rice Grains ◽  
Cooked Rice ◽  
Multiple Measurements

scholarly journals QTL Detection for Eating Quality Including Glossiness, Stickiness, Taste and Hardness of Cooked Rice

2007 ◽  
Vol 57 (3) ◽  
pp. 231-242 ◽  
Author(s):  
Yoshinobu Takeuchi ◽  
Yasunori Nonoue ◽  
Takeshi Ebitani ◽  
Keitaro Suzuki ◽  
Noriaki Aoki ◽  
...  
Keyword(s):  
Eating Quality ◽  
Qtl Detection ◽  
Cooked Rice

scholarly journals Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice

2013 ◽  
Vol 63 (2) ◽  
pp. 233-237 ◽  
Author(s):  
Kuniaki Nagano ◽  
Kunihiko Sasaki ◽  
Takashi Endo
Keyword(s):  
Rice Cultivar ◽  
Eating Quality ◽  
Cooked Rice

scholarly journals Evaluation of Staling of Cooked Rice by Spectrophotometric and Image Analyses of Squashed Cooked Rice Grains

2018 ◽  
Vol 65 (4) ◽  
pp. 170-182
Author(s):  
Miho Otahara ◽  
Mami Kitahara ◽  
Kyoko Ohishi ◽  
Midori Kasai
Keyword(s):  
Rice Grains ◽  
Cooked Rice ◽  
Image Analyses
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