Changes in Physicochemical Properties of Rice during Storage
Changes in Physicochemical Properties of Rice during Storage
复制标题
大米贮藏过程中理化性质的变化
DOI：
10.1002/star.19760280304
复制
发表时间：
1976
期刊：
影响因子：
2.3
通讯作者：
B. Juliano
中科院分区：
文献类型：
--
作者：
R. M. Villareal;A. Resurreccion;L. B. Suzuki;B. Juliano
研究了不同直链淀粉含量的大米在2℃和29℃下以糙米、精米、脱脂精米和淀粉的形式贮藏时理化性质的变化。讨论了储存过程中硬度指数、吸水性、粘性、粘度、盐溶蛋白、游离脂肪酸和羰基化合物的变化。
The changes in the physicochemical properties of rices which had different amylose contents were studied when the rice was stored at 2°C and 29°C as rough rice, milled rice, defatted milled rice, and as starch. Changes in hardness index, water absorption, stickiness, viscosity, salt-soluble protein, free fatty acids, and carbonyl compounds during storage are discussed.