Texture of cooked rice prepared from aged rice and its improvement by reducing agents

Bioscience, Biotechnology and Biochemistry

Volumn 71, Issue 12, 2007, Pages 2912-2920

  Ohno, Toshihisa ^a   Tomatsu, Makoto ^a   Toeda, Kazuki ^a   Ohisa, Naganori ^b  

^a Forestry and Fisheries Research Center   (Japan)

^b MIYAGI UNIVERSITY   (Japan)

Author keywords

Aged rice; Extractable solid; Oxidation of proteins; Reducing agent; Texture

Indexed keywords

CHEMICAL BONDS; ELECTROPHORESIS; OXIDATION; REDUCING AGENTS; SULFUR COMPOUNDS;

AGED RICE; DISULFIDE BONDS; EXTRACTABLE SOLID; SULFHYDRYL GROUPS;

GRAIN (AGRICULTURAL PRODUCT);

CYSTEINE; DITHIOTHREITOL; REDUCING AGENT; SODIUM SULFITE; SULFITE;

ARTICLE; CHEMISTRY; COOKING; RICE;

COOKERY; CYSTEINE; DITHIOTHREITOL; ORYZA SATIVA; REDUCING AGENTS; SULFITES;

EID: 37649022032     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.70279     Document Type: Article

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