Improved palatability and bio-functionality of super-hard rice by soaking in a barley-koji miso suspension

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 12, 2013, Pages 2419-2429

  Nakamura, Sumiko ^a   Nakano, Yohei ^a   Satoh, Hikaru ^b   Ohtsubo, Ken'Ichi ^a  

^a NIIGATA UNIVERSITY   (Japan)

^b KYUSHU UNIVERSITY   (Japan)

Author keywords

Amylose extender mutants of rice; Dietary fiber; Isoflavone; Soaking in barley miso

Indexed keywords

AMYLOSE EXTENDER MUTANTS OF RICE; CHEMICAL COMPONENT; DIETARY FIBERS; ISOFLAVONES; RESISTANT STARCH; RICE CULTIVARS; RICE GRAINS; SOAKING IN BARLEY MISO;

FLAVONOIDS;

GRAIN (AGRICULTURAL PRODUCT);

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2-DIPHENYL-1-PICRYLHYDRAZYL; AMYLASE; AMYLOSE; BIPHENYL DERIVATIVE; GLUCOSE; GLUTAMIC ACID; PICRIC ACID; POLYPHENOL; STARCH;

ARTICLE; CHEMISTRY; DIETARY FIBER; FLOUR; FOOD HANDLING; GENETICS; GLYCEMIC INDEX; HORDEUM; IMMERSION; MECHANICS; METHODOLOGY; MUTATION; RICE; SOYBEAN; SUSPENSION; TASTE;

ALPHA-AMYLASES; AMYLOSE; BIPHENYL COMPOUNDS; DIETARY FIBER; FLOUR; FOOD HANDLING; GLUCOSE; GLUTAMIC ACID; GLYCEMIC INDEX; HORDEUM; IMMERSION; MECHANICAL PROCESSES; MUTATION; ORYZA SATIVA; PICRATES; POLYPHENOLS; SOY FOODS; STARCH; SUSPENSIONS; TASTE;

EID: 84892183892     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.130528     Document Type: Article

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