Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Kazuyuki Okamoto"'
Publikováno v:
Plant Production Science, Vol 5, Iss 1, Pp 45-50 (2002)
We studied the varietal differences in the rice cake hardening rate, which is one of the important characters in waxy rice processing. Waxy upland rice cv. Kanto-mochil72 had fewer short chains (dp 7 to 10) of amylopectin and more intermediate-length
Externí odkaz:
https://doaj.org/article/a93f5be253c3474ca50ee8f3da110750
Publikováno v:
Journal of Cereal Science. 106:103479
Publikováno v:
SC30201707280001
The objective of this study was to investigate the starch characteristics of a novel waxy rice cultivar Hitachimochi 36 (H36) with an extremely slow hardening rate of waxy rice cake and the relationships between starch physicochemical properties and
Publikováno v:
Journal of Cereal Science. 61:105-110
Bread staling is a serious economic issue for the baking industry. Here, we found that shorter amylopectin chains caused by mutations play a role in maintaining the softer texture of rice bread. We used three rice cultivars that have a high proportio
Autor:
Kazuyuki Okamoto
Publikováno v:
Journal of The Japan Institute of Marine Engineering. 50:141-144
Autor:
Tomoko Sasaki, Fumiyo Hayakawa, Kaoru Kohyama, Yasuhiro Suzuki, Keitaro Suzuki, Kazuyuki Okamoto
Publikováno v:
Cereal Chemistry Journal. 90:101-106
The textural properties of cooked waxy rice cakes made from four waxy rice varieties including the unique varieties Kantomochi 172 (K172) and BC3 with the property of rapid hardening were analyzed by instrumental and sensory methods. For the instrume
Autor:
Hikaru Satoh, Haruka Fujii, Takayuki Umemoto, Tetsuji Yanagihara, Kazuyuki Okamoto, Noriaki Aoki, Aiko Nishi
Publikováno v:
Journal of Applied Glycoscience. 60:53-60
Publikováno v:
Journal of Applied Glycoscience. 59:111-117
Publikováno v:
Food Chemistry. 116:137-142
Starches were isolated from three waxy rice varieties: Koganemochi (Kog), Hakuchomochi (Hak), and Kantomochi 172 (K172). Forty percent starch gels were prepared and the extent of starch gel digestibility was determined by an in vitro method. The dist
Publikováno v:
Breeding Science. 59:179-186
Asian rice (Oryza sativa L.) cultivars were recently classified into L-type, S-type, and intermediate M-type (rich, poor and middle intermediate-chain) on the basis of the fine structure of amylopectin in their grains. We selected 4 cultivars with M-