A5071525948- Food composition and properties
- Proteins in Food Systems
- Polysaccharides Composition and Applications
- Food Quality and Safety Studies
- Microbial Metabolites in Food Biotechnology
- Biochemical effects in animals
- Protein Hydrolysis and Bioactive Peptides
- Phytoestrogen effects and research
- Microbial Inactivation Methods
- Polysaccharides and Plant Cell Walls
- GABA and Rice Research
- Protein Structure and Dynamics
- Seed and Plant Biochemistry
- Meat and Animal Product Quality
- Enzyme Structure and Function
- Probiotics and Fermented Foods
- Insect Utilization and Effects
- Enzyme Production and Characterization
- Pickering emulsions and particle stabilization
- Magnetic and Electromagnetic Effects
- Food Chemistry and Fat Analysis
- Electrohydrodynamics and Fluid Dynamics
- Freezing and Crystallization Processes
- Aerosol Filtration and Electrostatic Precipitation
- biodegradable polymer synthesis and properties
Japan International Research Center for Agricultural Sciences
2008-2018
Kyoto Prefectural University
2016
Ministry of Agriculture, Forestry and Fisheries
2003-2015
China Agricultural University
2002-2006
Kyoto University
1994-1999
Nihon University
1998
Kyoto Bunkyo University
1996-1998
Summary The effects of fermentation whole polished rice grains on the physical properties flour and rheological characteristics noodles were investigated. Natural had little effect crystalline structure starch, as measured by X‐ray diffraction, but ratio to amorphous regions increased. thermal flours determined using differential scanning calorimetry a rapid viscosity analyser (RVA). gelatinization temperature, T p , RVA peak decreased, while enthalpy, Δ H increased after fermentation. FTIR...
Abstract Summary The influence of fermentation whole milled rice granules on the physico-chemical characteristics starch and rheological properties noodles was investigated. granule samples were fermented at 35 °C for 27 h. results indicated that did not have a significant effect amylose content granules. Protein, lipid ash decreased whereas free fatty acid increased during fermentation. made from had lower maximum stress, 54 kPa, higher strain, 10.8%, white, transparent appearance...
Considering the effect of natural fermentation on textural improvement fermented rice noodles in China and South Asia, given lack reports concerning microbial populations structure process, this study aims to determine number viable micro-organisms identify species isolated from local factories, assess their potential use as a starter culture enzymatic profiles.Fourteen samples three factories were analysed for presence micro-organisms. A total 170 lactic acid bacteria (LAB) 96 yeasts...