Palatability and Bio-Functionality of Chalky Grains Generated by High-Temperature Ripening and Development of Formulae for Estimating the Degree of Damage Using a Rapid Visco Analyzer of Japonica Unpolished Rice

Global warming inhibits grain filling in rice and leads to chalky grains, which are damaged in physical and cooking qualities. In the present paper, we evaluated 54 Japonica unpolished rice grains harvested in Japan in 2020, and these samples (original grains) were divided to two groups (whole grain...

Descripción completa

Detalles Bibliográficos
Autores principales: Nakamura, Sumiko, Hasegawa, Moeka, Kobayashi, Yuta, Komata, Chikashi, Katsura, Junji, Maruyama, Yasuhiro, Ohtsubo, Ken’ichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658192/
https://www.ncbi.nlm.nih.gov/pubmed/36360035
http://dx.doi.org/10.3390/foods11213422

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9658192/
https://www.ncbi.nlm.nih.gov/pubmed/36360035
http://dx.doi.org/10.3390/foods11213422

Ejemplares similares