Zobrazeno 1 - 10 of 33 pro vyhledávání: '"Ushio Matsukura"'
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Dynamics of Radioactive Cesium (134Cs and 137Cs) during the Milling of Contaminated Japanese Wheat Cultivars and during the Cooking of Udon Noodles Made from Wheat Flour
Autor: Hiroshi Okadome, Setsuko Todoriki, Katsuo Tanji, Hiromi Kameya, Shinichi Kawamoto, Keitarou Kimura, Shoji Hagiwara, Daisuke Nei, Ushio Matsukura, Yoshiteru Kakihara
Publikováno v: Journal of Food Protection. 75:1823-1828
The fate of radioactive cesium ((134)Cs plus (137)Cs) during the milling of contaminated Japanese wheat cultivars harvested in FY2011, and during the cooking of Japanese udon noodles made from the wheat flour, was investigated. Grain samples containi
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6da0638879fd5c1daed36dc14acfc1c
https://doi.org/10.4315/0362-028x.jfp-12-166
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5
A rice mutant with enhanced amylose content in endosperm without affecting amylopectin structure
Autor: Yoshio Sano, Kazuo Ise, Hiroyuki Sato, Noriaki Aoki, Ushio Matsukura, Yasuhiro Suzuki
Publikováno v: Breeding Science. 58:209-215
The Wxb gene, one of the alleles at the rice waxy locus, responds to environmental temperatures during seed development and, as a result, the amylose content fluctuates and affects rice quality. Seeds of a low-amylose variety ‘Snow Pearl’ could b
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::212fbc113783af4b2c5f470295612f9b
https://doi.org/10.1270/jsbbs.58.209
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6
Genetic Analysis of Long Chain Synthesis in Rice Amylopectin
Autor: Takayuki Umemoto, Shinya Yoshida, Noriaki Aoki, Ushio Matsukura, Takashige Ishii, Osamu Kamijima, Naoyoshi Inouchi
Publikováno v: Euphytica. 151:225-234
The amount of long chains (LC) of amylopectin in high-amylose rice is thought to be one of the important determinants of its quality when cooked. A wide range of differences in LC content have been reported in rice varieties, which can be clearly div
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::fd72589a6f82e208f90c93e61dfe512e
https://doi.org/10.1007/s10681-006-9144-1
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7
Differences in Starch Characteristics of Rice Strains Having Different Sensitivities to Maturation Temperatures
Autor: T. Sasaki, Yoshio Sano, Yasuhiro Suzuki, Hiro-Yuki Hirano, T. Ishikawa, Ushio Matsukura
Publikováno v: Journal of Agronomy and Crop Science. 190:218-221
The amylose synthesis in rice with Wx b is affected by environmental temperature during seed development. We previously isolated a mutant candidate (coi) in which amylose synthesis is insensitive to a cool temperature. Here, the effects of maturation
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2f31a8deca92305033a57a7df2407e05
https://doi.org/10.1111/j.1439-037x.2004.00095.x
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10
A Method for Measuring Free Fatty Acid Content in a Rice Grain Using Fluorescent Labelling
Autor: Michiko Momma, Shigenobu Kaneko, Ushio Matsukura
Publikováno v: NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 51:633-636
(1) 白米一粒のアセトン抽出液に,脂肪酸の蛍光誘導体化試薬4-ブロモメチル-7-メトキシクマリンを反応させ,遊離脂肪酸を蛍光誘導体化した.セップパックC18を用いて,未反応の試薬と遊離脂
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d74ac1b896f664a1760a22d71f5f2867
https://doi.org/10.3136/nskkk.51.633
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