Three-dimensional lipid distribution of a brown rice kernel

Journal of Food Science

Volumn 67, Issue 7, 2002, Pages 2596-2599

  Ogawa, Y ^a,b   Kuensting, H ^d   Nakao, H ^a,c   Sugiyama, J ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b JAPAN SCIENCE AND TECHNOLOGY AGENCY   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER   (Japan)

^d CIBA GEIGY LTD   (Switzerland)

Author keywords

Computer visualization; Imaging; Lipid distribution; Staining; Three dimensional

Indexed keywords

ORYZA SATIVA;

EID: 0036751961     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb08783.x     Document Type: Article

References (20)

1. Coalson RE, 1981. Staining methods for cell types in endocrine glands. In: Clark G, editor. Staining procedures. 4th ed. Baltimore, MD: Williams & Wilkins. P 217-253.
2. Hemavathy J, Prabhakar JV. 1987. Lipid composition of rice (Oryza sativa L.) bran. JAOCS 64(7):1016-1019.
3. Irving DW, Jideani IA. 1997. Microstructure and composition of Digitaria exilis stapf (acha): A potential crop. Cereal Chem 74(3):224-228.
4. Ito S, Suzuki T, Fujino Y. 1983. Wax lipid in rice bran. Cereal Chem 60(3):252-253.
5. Juliano BO. 1972. The rice caryopsis anal its composition. In: Houston DF, editor. Rice, chemistry and technology. St. Paul, MN: American Association of Cereal Chemists. p 16-74.
6. Juliano BO. 1992. Structure, chemistry, and function of the rice grain and its fractions. Cereal Foods World 37(10):772-779.
7. Kennedy BM, Schelstraete M, Del Rosario AR. 1974. Chemical, physical, and nutritional properties of high-protein flours and residual kernel from the overmilling of uncoated milled rice. I. Milling procedure and protein, fat, ash, amylose, and starch content. Cereal Chem 51(4):435-448.
8. Kokubo M, Higuchi T, Kudoh K, Fukuda Y, Nanto H. 1999. The automatic thin sectioning and staining for light microscopy. The tests by 2 trial products. Acta Histochem Cytochem 32:223-228.
9. Ogawa Y, Sugiyama J, Kuensting H, Ohtani T, Hagiwara S, Kokubo M, Kudoh K, Higuchi T. 2000, Development of visualization technique for 3-dimensional distribution of protein and starch in a brown rice grain using sequential stained sections. Food Sci Technol Res 6(3):176-178.
10. Ogawa Y, Sugiyama J, Kuensting H, Ohtani T, Hagiwara S, Liu XQ, Kokubo M, Yamamoto A, Kudoh K, Higuchi T. 2001. Advanced technique for 3-dimensional visualization of compound distributions in a rice kernel. J Agric Food Chem 49(2):736-740.
11. Sowbhagya CM, Bhattacharya KR. 1976. Lipid autoxidation in rice. J Food Sci 41:1018-1023.
12. Taira H, Chang WL. 1986. Lipid content and fatty acid composition of Indica and Japonica types of non-glutinous brown rice. J Agric Food Chem 34(3):542-545.
13. Taira, H, Itani T. 1988. Lipid content and fatty acid composition of brown rice of cultivars of the United States. J Agric Food Chem 36(3):460-462.
14. Takeoka Y, Shimizu M, Wada T. 1993. Morphology and development of reproductive organs. In: Matsuo T, Hoshikawa K, editors. Science of the rice plant. Vol. 1. Morphology. Tokyo: Food and Agriculture Policy Research Center. P 339-412.
15. Watson CA, Dikeman E, Stermer RA. 1975. A note on surface lipid content and scanning electron microscopy of milled rice as related to degree of milling. Cereal Chem 52(5):742-747.
16. Weihrauch JL, Matthews RH. 1977. Lipid content of selected cereal grains and their milled and baked products. Cereal Chem 54(3):444-453.
17. Yasumatsu K, Moritaka S. 1964a. Fatty acid compositions of rice lipid and their changes during storage. Agr Biol Chem 28(5):257-264.
18. Yasumatsu K, Moritaka S, Kakinuma T. 1964b. Effect of the change during storage in lipid composition of rice on its amylogram. Agr Biol Chem 28(5):265-272.
19. Yasumatsu K, Moritaka S, Wada S. 1966a. Studies on cereals. Volatile carbonyl compounds of cooked rice. Agr Biol Chem 30(5):478-482.
20. Yasumatsu K, Moritaka S, Wada S. 1966b. Studies on cereals. Stale flavor of stored rice. Agr Biol Chem 30(5):483-486.