Výsledky vyhledávání - "Isao Aramaki"

Akademický článek

Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties

Autor: Masahiko Tamaki, Shingo Kurita, Miyuki Toyomaru, Tomio Itani, Takao Tsuchiya, Isao Aramaki, Masaki Okuda

Publikováno v: Plant Production Science, Vol 9, Iss 1, Pp 78-82 (2006)

This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with their starch properties. We used two rice cultivars

Externí odkaz: https://doaj.org/article/b22a552d26ac4371ae6b2425b16dcd94

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Akademický článek

Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in 'Hattan-Type Varieties' of Rice Suitable for Brewing Original Hiroshima Sake

Autor: Masahiko Tamaki, Rie Kihara, Tomio Itani, Zennosuke Katsuba, Takao Tsuchiya, Hideyuki Matsumoto, Kazuo Suenari, Isao Aramaki

Publikováno v: Plant Production Science, Vol 8, Iss 4, Pp 468-474 (2005)

By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. The varieties were improved inheriting the flavor of

Externí odkaz: https://doaj.org/article/877cbc57d26145b59d1b452f3e994b1e

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Akademický článek

Properties of Starch and Protein of 'Hattan-Type Varieties' of Rice Suitable for Brewing Original Hiroshima Sake

Autor: Masahiko Tamaki, Rie Kihara, Masaki Okuda, Isao Aramaki, Zennosuke Katsuba, Takao Tsuchiya

Publikováno v: Plant Production Science, Vol 8, Iss 5, Pp 586-591 (2005)

By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this study, the difference in the properties of st

Externí odkaz: https://doaj.org/article/5c7d5b69bd254f5d824b21d7fe34a635

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Influence of Starch Characteristics on Digestibility of Steamed Rice Grains under Sake-making Conditions,and Rapid Estimation Methods of Digestibility by Physical Analysis

Autor: Katsumi Hashizume, Nami Goto-Yamamoto, Masaki Okuda, Mineyo Numata, Midori Joyo, Shigeaki Mikami, Isao Aramaki

Publikováno v: Journal of Applied Glycoscience. 56:185-192

Retrogradation of starch in steamed rice grains under sake-making conditions was examined. The enthalpy change derived from retrogradation of amylopectin increased during the koji and sake mash processes. Ethanol in the sake mash accelerated retrogra

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8c181b1dd6ce00114d8eb9d1d2f33615
https://doi.org/10.5458/jag.56.185

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Effects of Milling Ratio on Properties of Endosperm Starches and Rice Flours from Milled Japanese Rice Grains

Autor: Kazutaka Kobayashi, Masaki Okuda, Katsumi Hashizume, Isao Aramaki, Tomio Itani

Publikováno v: Journal of Applied Glycoscience. 54:1-5

Flour and endosperm starch prepared from rice grains of three Japanese rice cultivars milled from 90 to 30% of their original weight were subjected to physicochemical/structural analysis in order to examine the relationship between milling ratio and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cfa88b2a994f2d2638efb98a9abe98e1
https://doi.org/10.5458/jag.54.1

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Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm

Autor: Isao Aramaki, Takuya Koseki, Toshihiro Kumamaru, Syohei Sakurao, Mineyo Numata, Hikaru Sato, Masaki Okuda, Katsumi Hashizume

Publikováno v: Journal of Bioscience and Bioengineering. 102:340-345

The digestion of proteins in steamed rice grains by sake koji enzymes under simulated sake mash conditions was analyzed by comparing the hydrolysis of steamed rice grains and heat-treated protein bodies (PBs) isolated from seven rice samples includin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb51866d69c91f148f61b42916a79c9c
https://doi.org/10.1263/jbb.102.340

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Structural and Retrogradation Properties of Rice Endosperm Starch Affect Enzyme Digestibility of Steamed Milled-Rice Grains Used in Sake Production

Autor: Masaki Okuda, Naoyoshi Inouchi, Takuya Koseki, Isao Aramaki, Katsumi Hashizume

Publikováno v: Cereal Chemistry Journal. 83:143-151

Structural and physicochemical characteristics of endosperm starch from milled rice grains of seven Japanese cultivars used in sake production were examined. Amylose content was 15.2–20.2%, number-average degree of polymerization (DPn) of amylose w

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::adb6267110cfc6f35069f1abf4f980e4
https://doi.org/10.1094/cc-83-0143

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Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties

Autor: Masaki Okuda, Shingo Kurita, Miyuki Toyomaru, Takao Tsuchiya, Masahiko Tamaki, Tomio Itani, Isao Aramaki

Publikováno v: Plant Production Science, Vol 9, Iss 1, Pp 78-82 (2006)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62561b3518d97450945563a3fd930fde
https://doaj.org/article/b22a552d26ac4371ae6b2425b16dcd94

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