Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system

Food Chemistry

Volumn 88, Issue 4, 2004, Pages 557-566

  Uyen Tran, Thi ^a,b   Suzuki, Keitaro ^b   Okadome, Hiroshi ^b   Homma, Seiichi ^a   Ohtsubo, Ken'Ichi ^a,b  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Brown rice; Free amino acids; Free sugars; Milled rice; Milling yield; Physicochemical properties; Taste sensing system

Indexed keywords

ANALYTIC METHOD; ARTICLE; ELECTRIC POTENTIAL; LIPID MEMBRANE; MULTIPLE REGRESSION; PHYSICAL CHEMISTRY; RICE; SCORING SYSTEM; SENSOR; SENSORY EVALUATION; TASTE;

EID: 3242718832     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.02.007     Document Type: Article

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