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Influence of heat on protein degradation, ultrastructure and eating quality indicators of pork
Jinhua pork temperature eating quality protein degradation ultrastructure
2012/8/14
BACKGROUND: Heating temperature is an important factor affecting meat palatability. This study aimed to evaluate the influence of heating temperature on some eating quality indicators, protein degrada...
Effect of the Calcium and Sodium in Rice Cooking Water on the Properties of Cooked Rice (Part 1)Effects on the Physical Properties and Eating Quality of Cooked Rice
cooked rice calcium lactate sodium chloride physical property degree of gelatinization sensory evaluation
2009/8/27
The results of the sensory evaluation show that the stickiness, hardness, and elasticity of the Ca rice were greater than those for the Ca/Na rice. These significant distinctions are in agreement with...
Yield and Eating Quality of Rice Cultivar Kinuhikari in Early Season Culture in Warmer Area
Amylographic characteristics Amylose content Eating quality Method of fertilizer application
2009/8/5
The effects of the transplanting times and the methods of feritilizer application on the yield and eating quality of rice cultivar Kinuhikari were investigated. The transplantings were made on March 2...
Relation between Eating Quality and Chemical Components in Milled Rice and Amino Acid Contents in Cooked Rice
Amino acid content Amylose Eating quality Nitrogen Rice kernel
2009/8/5
To clarify the relation between the eating quality and inorganic chemical components in rice kernels or amino acid content in cooked rice, the authors collected 18 cultivars from inside and outside Ja...
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...
Lowering of Eating Quality Induced by Sterility due to Cool Weather Damage in Hokkaido Rice Varieties
Amylose content Cool damage due to floral impotency Eating quality Protein content Rice plant
2009/8/4
Sterility was induced by low temperature at the booting stage in early maturing varieties in 1986, and in medium and late varieties in 1987, particularly in the varieties without cool tolerance at Hok...
A New Evaluation System for Profiling Rice Eating Quality and Its Suitability
Eating quality Incomplete block design New characteristic rice Quality profile Rice Sensory evaluation Simple lattice
2009/7/31
To evaluate the eating quality of a new variety of rice bred in the project named "New Characteristic Rice", a new scoring system was developed, which was comprised of the following seven terms profil...
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 ...
Studies on Palatability of Rice in Northern Kyushu:VIII. Nitrogen fertilizer and zeolite application fbr improving the eating-quality of rice produced on Andosol paddy field
Andosol Nitrogen fertilizer Palatability Protein content
2009/7/22
This study was carried out to establish cultivation techniques that improve the eating-quality of rice grown in Andosol (AL) paddy fields by the modification of nitrogen fertilizer application and the...
Differences in Growth, Flower Color, and Eating Quality between Mogami Safflower and American Safflower (CW88-0L)
American safflower (CW88-0L) Cultivation in planter Difference in growth Difference in flower colors Ingredient Mogami safflower
2009/7/10
In this study we planted Mogami safflower in a planter and compared its growth with the growth of American safflower (CW88-0L) ; some differences were found as follows : (1) The growth rate of Mogami...
Variations in Eating Quality, Flavor and Pod color of green soybeans from Vegetable-type and Grain-type plants stored at various Temperatures(Quality and Processing)
Eating quality Edamame Flavor Pod color
2009/7/10
Eating quality, flavor and pod color of immature soybean (Glycine max (L.) Merr.) seeds (edamame) were examined using 7 vegetable-type and 2 grain-type soybean cultivars. The edamame was sampled at th...
Nodal Positions and Nodal Orders of Productive Tillers Suitable for Stable Production of High Quality Grain with Good Eating Quality in Rice Cultivar Akitakomachi Transplanted at 4th Leaf Stage
Nodal order of tiller Nodal position of tiller Protein content Rate of whole grain
2009/7/8
For stable production of rice with high grain quality and good eating quality, we investigated the weight of brown rice, the rate of whole grains and protein content of milled grains formed on the m...
Evaluation of Rice Cake Hardness and Eating Quality of Rice Cake for Breeding Selection of Glutinous Rice Varieties
Eating quality Hardness Near-infrared Analyzer Pasting temperature Peak temperature Protein content
2009/7/8
Glutinous rice is often processed into rice cakes and rice crackers, and its eating quality and processing suitability are important breeding. Rice cake hardness is a quality factor for to shorten th...
Grouping of Rice Breeding Lines According to Coefficient of Parentage and their Correlation with Susceptibility to Leaf Blast and Eating Quality
Breeding Lines Cluster Analysis Coefficient of Parentage Eating Quality Genetic Background Leaf Blast
2009/7/8
The genetic background of the 229 ‘Kanto’ lines developed by National Institute of Crop Science was studied. Cluster analysis based on coefficients of parentage among the ‘Kanto’ lines revealed the p...
Analysis of the Accuracy of Eating Quality Test for Breeding Highly Palatable Rice Variety
Analysis of variance Eating quality Sensory test of eating quality
2009/7/8
The precision of the eating quality test was analyzed for breeding the highly palatable rice variety. Varietal differences in overall eating quality, appearance, taste, stickiness and hardness were ...