Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls).

DOI 被引用文献5件 参考文献25件 オープンアクセス
  • NAGANO Hiroko
    Faculty of Education, Gifu University
  • SHOJI Zenya
    Faculty of Education and Human Studies, Akita University
  • TAMURA Asako
    Yonezawa Women's College of Yonezawa Prefacture
  • KATO Miyuki
    Faculty of Education, Kagawa University
  • OMORI Masashi
    Faculty of Home Economics, Otuma Women's University
  • TO Kim Anh
    lnstitute of Biological and Food Technology, Hanoi University of Technology
  • DANG Thi Thu
    lnstitute of Biological and Food Technology, Hanoi University of Technology
  • LE Van Nhuong
    lnstitute of Biological and Food Technology, Hanoi University of Technology

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説明

Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem, i.e., Vietnamese spring rolls. The amino acid content in the rice papers extracted with water was found to be 2 to 3 fold higher than that in cooked rice, showing that the protein was resolved by microbial enzymes during the rice paper processing. Among organic acids, Iactic acid is most common in rice papers, indicating that lactic bacteria is involved in the manufacturing. Many Gram-positive bacteria: Streptococcus constellatus, Streptococcus acidominimus, Staphylococcus capitis, Lactobacillus curvatus, Lactobacillus salivarius, and Gram-negative bacteria: Enterobacter cloacae, Klebsiella sp., Pseudomonas sp., along with wild type yeast were isolated from the milled-rice.

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参考文献 (25)*注記

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詳細情報 詳細情報について

  • CRID
    1390001204454352384
  • NII論文ID
    30039678352
    10013008122
  • NII書誌ID
    AA11320122
  • DOI
    10.3136/fstr.6.102
  • COI
    1:CAS:528:DC%2BD3cXmsVSgsr8%3D
  • ISSN
    18813984
    13446606
    http://id.crossref.org/issn/13446606
  • 本文言語コード
    en
  • データソース種別
    • JaLC
    • Crossref
    • CiNii Articles
    • OpenAIRE
  • 抄録ライセンスフラグ
    使用不可

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