でんぷん質食品の老化に関する研究　Ｉ　　米飯の老化について

DOI 被引用文献2件

書誌事項

タイトル別名
  • Studies on the Retrogradation of Starchy Foods (Part 1)
  • 米飯の老化について

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説明

Retrogradation of cooked rice, stored under various conditions, was studied by the β-amylasepullulanase method. Due to the higher sensitivity of the new method among raw, gelatinized and retrograded starches than the conventional methods, we were able to follow the changes of retrogradation during the storages of starch paste and cooked rice. Five percent corn starch paste retrograded more rapidly than that of rice starch, during low temperature storage (5°C). Retrogradation of cooked rice was also determined. It was suggested that the deep freezing storage was the best condition to keep cooked rice from retrograding among the conditions examined.

収録刊行物

  • 家政学雑誌

    家政学雑誌 32 (9), 653-659, 1981

    一般社団法人 日本家政学会

被引用文献 (2)*注記

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詳細情報 詳細情報について

  • CRID
    1390001206330284672
  • NII論文ID
    130003717075
  • DOI
    10.11428/jhej1951.32.653
  • COI
    1:CAS:528:DyaL38XmslCktA%3D%3D
  • ISSN
    18847870
    04499069
  • 本文言語コード
    ja
  • データソース種別
    • JaLC
    • CiNii Articles
    • Crossref
  • 抄録ライセンスフラグ
    使用不可

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