Processing of brown rice by incubation 培養処理による玄米の加工
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著者
書誌事項
- タイトル
-
Processing of brown rice by incubation
- タイトル別名
-
培養処理による玄米の加工
- 著者名
-
Agad, Marcial D
- 著者別名
-
アガド, マルシアル
- 学位授与大学
-
筑波大学
- 取得学位
-
博士 (農学)
- 学位授与番号
-
甲第2032号
- 学位授与年月日
-
1999-03-25
注記・抄録
博士論文
Thesis (Ph. D. in Agriculture)--University of Tsukuba, (A), no. 2032, 1999.3.25
目次
- Table of Contents / p1 (0003.jp2)
- List of Symbols / p4 (0006.jp2)
- List of Figures / p6 (0008.jp2)
- List of Tables / p9 (0011.jp2)
- Chapter1 Introduction / p1 (0003.jp2)
- 1.1 Rationale of the research / p1 (0012.jp2)
- 1.2 Objectives / p2 (0013.jp2)
- 1.3 Thesis structure / p3 (0014.jp2)
- Chapter2 Review of Literature / p5 (0016.jp2)
- 2.1 Physical properties of rice kernel / p5 (0016.jp2)
- 2.2 Factors affecting germination / p7 (0018.jp2)
- 2.3 Biochemical changes during germination / p9 (0020.jp2)
- 2.4 Gelatinization of starch / p15 (0026.jp2)
- 2.5 Parboiling of rice / p20 (0031.jp2)
- Chapter3 Gelatinization Properties of the Milled Rice Flour of Incubated Brown Rice / p22 (0033.jp2)
- 3.1 Introduction / p22 (0033.jp2)
- 3.2 Materials and methods / p23 (0034.jp2)
- 3.3 Results and discussion / p27 (0038.jp2)
- 3.4 Summary / p43 (0054.jp2)
- Chapter4 Production of Free Amino Acids by Incubation of Brown Rice / p45 (0056.jp2)
- 4.1 Introduction / p45 (0056.jp2)
- 4.2 Materials and methods / p46 (0057.jp2)
- 4.3 Results and discussion / p48 (0059.jp2)
- 4.4 Summary / p63 (0074.jp2)
- Chapter5 Effect of Parboiling in the Whitening Characteristics of Incubated Brown Rice / p64 (0075.jp2)
- 5.1 Introduction / p64 (0075.jp2)
- 5.2 Materials and methods / p65 (0076.jp2)
- 5.3 Results and discussion / p67 (0078.jp2)
- 5.4 Summary / p84 (0095.jp2)
- Chapter6 Conclusions and Recommendations / p86 (0097.jp2)
- 6.1 Conclusions / p86 (0097.jp2)
- 6.2 Recommendations / p89 (0100.jp2)
- References / p91 (0102.jp2)
- Acknowledgments / p104 (0115.jp2)