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8.Safe Storage of Rice Grain.
Lecture 8 Safe storage of rice grain and post-harvest technology by HUANG Dahui
Safe storage rice grain post-harvest technology HUANG Dahui
2023/6/6
Lecture 8 Safe storage of rice grain and post-harvest technology by HUANG Dahui.
Application of Instrument-Based Multiple Texture Measurement of Cooked Milled- Rice Grains to Rice Quality Evaluation
amylose palatability protein quality
2009/9/9
The subject of this study was to examine a method of multiple texture measurement of cooked milledrice grains and to develop techniques for quality evaluation on the basis of the method. The low-and h...
Area Dependency of 2-Acetyl-1-Pyrroline Content in an Aromatic Rice Variety,Khao Dawk Mali 105
Thailand drought stress Tungkularonghai
2009/9/9
It has been stated that the quality of the aromatic rice variety, Khao Dawk Mali 105 is influenced by the environment of the production area or cultivation method. In this study, 2-acetyl-1-pyrroline ...
Characteristics of Dry Matter Production Process in High Yielding Rice Varieties:V. Model simulation of canopy photosynthesis
Canopy photosynthesis Canopy structure Crop growth rate Dry matter production High yielding rice variety
2009/8/4
Canopy photosynthesis was simulated by using the modified Horie's model (1981) on the basis of measured canopy structure (Fig. 1), light intercepting characteristics (Fig. 2, 3, 4, Table 1) and leaf p...
Physico-ecological Studies on Quality Formation of Rice Kernel:IV. Effect of storage on eating quality of rice
Eating quality Fat-by-hydrolysis Glutamic acid Rice Storage Taste Texture
2009/8/4
We examined the effects of short and long-term storage on the eating quality of rice. The texture of cooked rice became harder and less sticky after being stored at higher temperatures and moisture c...
An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice
Free fatty acids Old rice Paddy rice Palatability Stability-testing chamber Texture characteristics
2009/7/29
This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice st...
Properties of Starch and Protein of “Hattan-Type Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Amylose content Gelatinization property Hattan-type varieties of rice Pasting property Protein body
2009/7/27
By successive crossing using Hattan-type varieties originating from “Hattanso” as a parent, “Hattan-type varieties” of rice suitable for brewing the original Hiroshima sake have been bred. In this stu...
Varietal Difference of Polishing Characteristics and Suitability for Sake Brewing in "Hattan-Type Varieties" of Rice Suitable for Brewing Original Hiroshima Sake
Brewer's rice Hattan-type varieties of rice Polishing Suitability for sake brewing White-core grain
2009/7/24
By successive crossing using Hattan-type varieties originating from "Hattanso" as a parent, "Hattan-type varieties" of rice suitable for brewing the original Hiroshima sake have been bred. The varieti...
Grain Protein Content of Interspecific Progenies Derived from the Cross of African Rice (Oryza glaberrima Steud.) and Asian Rice (Oryza sativa L.)
African rice Interspecific hybridization Oryza glaberrima Steud. Oryza sativa L. Protein content West Africa
2009/7/24
The protein contents of the grain of 50 interspecific progenies developed from the cross between WAB56-104, an Oryza sativa variety, and CG 14, an Oryza glaberrima line, were investigated. In contrast...
Difference in the Physical Properties of White-Core and Non-White-Core Kernels of the Rice Varieties for Sake Brewing is Unrelated to Starch Properties
Brewer's rice Hardness Non-white-core kernel Starch White-core kernel
2009/7/24
This study was designed to determine whether or not the difference in the physical properties between white-core and non-white-core kernels of the rice varieties for sake brewing is associated with th...
Hardness Distribution and Endosperm Structure on Polishing Characteristics of Brewer’s Rice Kernels
Brewer’s rice Endosperm structure Hardness distribution Polishing characteristics SEM
2009/7/23
This study was designed to determine the effects of the hardness distribution and the endosperm structure on the polishing characteristics of brewer’s rice kernels. We used four brewer’s rice cultivar...
Relationship between Dry Weight at Heading and the Number of Spikelets on Individual Rice Tillers
Dry weight Gibberellic acid Number of spikelets Rice Spikelet degeneration Spikelet differentiation
2009/7/23
The objectives of this study were to identify the growth parameters involved in determining the number of spikelets on an individual tiller (ST) and to elucidate how ST is determined in rice (Oryza sa...
Effects of Variations in Starch Synthase on Starch Properties and Eating Quality of Rice
Amylopectin Amylose Cooked rice quality Near-isogenic line Rice (Oryza sativa L.) Starch properties Starch synthase
2009/7/23
We evaluated the effects of functional variation in three starch synthases in rice (Oryza sativa L.)-granule-bound starch synthase I (GBSSI, wx), starch synthase I (SSI, SSI), and starch synthase IIa ...
Varietal Differences in Endosperm Structure Related to High-degree Polishing Properties of “Hattan Varieties” of Rice Suitable for Brewing Original Hiroshima Sake
Brewers’ rice Endosperm structure Hattan varieties High-degree polishing properties
2009/7/23
This study was conducted to clarify the effect of varietal differences in the endosperm structure on the high-degree polishing properties of Hattan varieties of rice suitable for brewing original Hiro...