Characterization of endogenous enzymes of milled rice and its application to rice cooking

Food Research International

Volumn 42, Issue 1, 2009, Pages 157-164

  Mabashi, Yuka ^a   Ookura, Tetsuya ^b   Tominaga, Noriko ^a   Kasai, Midori ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Glucosidase; Amino acids; Endogenous enzyme; Glucose; Reducing sugars; Rice cooking; Soaking

Indexed keywords

AMINATION; AMINES; AMINO ACIDS; CARBOHYDRATES; CATALYSTS; ENZYMES; GELATION; GLUCOSE; ORGANIC ACIDS; PROTEINS; SUGAR (SUCROSE); SUGARS;

CHEMICAL COMPONENTS; COOKED RICE; COOKING CONDITIONS; CRUDE EXTRACTS; DSC ANALYSIS; ENDOGENOUS ENZYME; HYDROLYTIC ACTIVITIES; MILLED RICE; ONSET TEMPERATURES; PROTEOLYTIC ACTIVITIES; REDUCING SUGARS; RICE COOKING; RICE FLOURS; RICE GRAINS; SOAKING; SOLUBLE STARCHES;

GRAIN (AGRICULTURAL PRODUCT);

EID: 58149234805     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.09.012     Document Type: Article

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