Quality assay of rice using traditional and novel tools

Cereal Foods World

Volumn 43, Issue 4, 1998, Pages 203-206

  Ohtsubo, K ^a   Toyoshima, H ^a   Okadome, H ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032395601     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Review

References (7)

1. Villareal, C. P., de la Cruz, N. M., and Juliano, B. O. Rice amylose analysis by near-infrared transmittance spectroscopy. Cereal Chem. 71:292, 1994.
2. Delwiche, S. R., McKenzie, K. S., and Webb, B. D. Quality characteristics in rice by near-infrared reflectance analysis of whole grain milled samples. Cereal Chem. 73:257, 1996.
3. Toyoshima, H., Okadome, H., Ohtsubo, K., Suto, M., Horisue, N., Inatsu, O., Narizuka, A., Aizaki, M., Okawa, T., Inouchi, N., and Fuwa, H. Cooperative test on the small-scale rapid method for the gelatinization properties test of rice flours with a rapid-visco-analyser (RVA). Nippon Shokuhin Kagaku Kogaku Kaishi 44:579, 1997.
4. Ohtsubo, K., Yanase, H., and Ishima, T. Colorimetric determination of fat acidity of rice. Rep. Natl. Food Res. Inst. 51:59, 1987.
5. Chikubu, S., Watanabe, S., Sugimoto, T., Manabe, N., Sakai, F., and Taniguchi, Y. Establishment of palatability estimation formula of rice by multiple regression analysis. Denpun Kagaku 32:51, 1985.
6. Yamagata, I., Ando, M., and Yanase, H. Results of tests of palatability testers of rice. Seimaikogyo 123:10, 1990.
7. Ohstubo, K., Fujii, T., Hashino, Y., Toyoshima, H., Okadome, H., Nakamura, S., and Kawasaki, S. Identification of domestic rice cultivars by RAPD method using milled rice grains as samples. Nippon Shokuhin Kagaku Kogaku Kaishi 44:386, 1997.