Physical Properties and Fine Structure of Grains of High-Pressure-Treated Rice after Cooking

Review of High Pressure Science and Technology/Koatsuryoku No Kagaku To Gijutsu

Volumn 5, Issue 3, 1996, Pages 168-178

  Yamazaki, Akira ^a   Kinefuchi, Miwako ^b   Yamamoto, Kazuhiro ^b   Yamada, Akifumi ^a  

^a NAGAOKA UNIVERSITY OF TECHNOLOGY   (Japan)

^b Echigo Seika Co Ltd   (Japan)

Author keywords

Conductivity; Cooked rice; High pressure treatment; SEM; Tensipresser

Indexed keywords

EID: 84881237314     PISSN: 0917639X     EISSN: 13481940     Source Type: Journal    
DOI: 10.4131/jshpreview.5.168     Document Type: Article

References (5)

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2. A. Yamazaki, K. Yamamoto and A. Yamada: “An Approach to the Evaluation of the Physical Quality of Rice Cakes.”
3. Y. Hibi, T. Matsumoto and S. Hagiwara: Cereal Chemistry, 70, 671–676 (1993), “Effect of High Pressure on the Crystalline Structure of Various Starch Granules.”
4. B. O. Juliano, T. Iwasaki and N. Sibuya: J. Texture Studies, 12, (1981).
5. H. Inaba, Y. Hatanaka, T. Adachi, Y. Matsumura and T. Mori: Ovo Toshitsu Kagaku, 41, 181–185 (1994), “Effects of Conditions of Gelatinization on the Retrogradation of Starches.”