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Volumn 77, Issue 4, 2000, Pages 512-517

Instrumental assessment of cooked rice texture characteristics: A method for breeders

Author keywords

[No Author keywords available]

Indexed keywords

LEAST SQUARES APPROXIMATIONS; QUALITY CONTROL; SENSORY ANALYSIS;

EID: 0033930487     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.2000.77.4.512     Document Type: Article
Times cited : (21)

References (18)
  • 2
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    • Civille, C. V., and Liska, I. H. 1975. Modification and applications to foods of the general foods sensory texture profile technique. J. Texture Stud. 6:19-32.
    • (1975) J. Texture Stud. , vol.6 , pp. 19-32
    • Civille, C.V.1    Liska, I.H.2
  • 3
    • 84981467446 scopus 로고
    • Guidelines to training a texture profile panel
    • Civille, C. V., and Szezesniak, A. S. 1973. Guidelines to training a texture profile panel. J. Texture Stud. 4:204-223.
    • (1973) J. Texture Stud. , vol.4 , pp. 204-223
    • Civille, C.V.1    Szezesniak, A.S.2
  • 5
    • 0001622583 scopus 로고
    • A simplified assay for milled rice amylose
    • Juliano, B. O. 1971. A simplified assay for milled rice amylose. Cereal Sci. Today 16:334-340, 360.
    • (1971) Cereal Sci. Today , vol.16 , pp. 334-340
    • Juliano, B.O.1
  • 8
    • 0001189774 scopus 로고
    • Differential effect of dilute alkali on 25 varieties of milled white rice
    • Little, R. R., Hilder, G. B., and Dawson, E. H. 1958. Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35:111-126.
    • (1958) Cereal Chem. , vol.35 , pp. 111-126
    • Little, R.R.1    Hilder, G.B.2    Dawson, E.H.3
  • 10
    • 0022675454 scopus 로고
    • Near-infrared reflectance determination of sensory quality of peas
    • Martens, M., and Martens, H. 1986. Near-infrared reflectance determination of sensory quality of peas. Appl. Spectroscopy 40:303-310.
    • (1986) Appl. Spectroscopy , vol.40 , pp. 303-310
    • Martens, M.1    Martens, H.2
  • 11
    • 0031686216 scopus 로고    scopus 로고
    • Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell
    • Meullenet, J.-F., Gross, J., Marks, B. P., and Daniels, M. 1998. Sensory profiling of cooked rice and its correlation to instrumental parameters using an extrusion cell. Cereal Chem. 75:714-720.
    • (1998) Cereal Chem. , vol.75 , pp. 714-720
    • Meullenet, J.-F.1    Gross, J.2    Marks, B.P.3    Daniels, M.4
  • 12
    • 84981389566 scopus 로고
    • Psychophysical measures of texture
    • Moskowitz, H. R., and Drake, B. 1972. Psychophysical measures of texture. J. Texture Stud. 3:135-145.
    • (1972) J. Texture Stud. , vol.3 , pp. 135-145
    • Moskowitz, H.R.1    Drake, B.2
  • 13
    • 84977708764 scopus 로고
    • Development and application of texture reference scales
    • Munoz, A. M. 1986. Development and application of texture reference scales. J. Sensory Stud. 1:55-83.
    • (1986) J. Sensory Stud. , vol.1 , pp. 55-83
    • Munoz, A.M.1
  • 14
    • 84981433057 scopus 로고
    • Texture measurement of cooked rice and its relationship to the eating quality
    • Okabe, M. 1979. Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud. 10:131-152.
    • (1979) J. Texture Stud. , vol.10 , pp. 131-152
    • Okabe, M.1
  • 15
    • 84986865426 scopus 로고
    • Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice
    • Rousset, S., Pons, B., and Pilandon, C. 1995. Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice. J. Texture Stud. 26:119-135.
    • (1995) J. Texture Stud. , vol.26 , pp. 119-135
    • Rousset, S.1    Pons, B.2    Pilandon, C.3
  • 16
    • 0002876528 scopus 로고
    • The texture profile method
    • H. Moskowitz, ed. CRC Press: Boca Raton, FL
    • Skinner, E. Z. 1988. The texture profile method. Pages 89-107 in: Applied Sensory Analysis of Foods. H. Moskowitz, ed. CRC Press: Boca Raton, FL.
    • (1988) Applied Sensory Analysis of Foods , pp. 89-107
    • Skinner, E.Z.1
  • 17
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    • Correlations between objective and sensory measurements
    • Szczesniak, A. S. 1968. Correlations between objective and sensory measurements. Food Technol. 22:50-54.
    • (1968) Food Technol. , vol.22 , pp. 50-54
    • Szczesniak, A.S.1
  • 18
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    • Criteria of rice quality in the United States
    • B. O. Juliano, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Webb, B. D. 1985. Criteria of rice quality in the United States. Pages 403-442 in: Rice Chemistry and Technology. B. O. Juliano, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1985) Rice Chemistry and Technology , pp. 403-442
    • Webb, B.D.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.