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Changes in Surface Color, Texture and Flavor of Rice during Cooking (Part 2) : Changes in Volatile Components and Volatile Carbonyls during Rice Cooking

机译：蒸煮过程中米饭的表面颜色，质地和风味的变化（第2部分）：蒸煮米饭中挥发性成分和挥发性羰基的变化

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作者
佐藤恵美子; 本間伸夫; 渋谷歌子; 石原和夫; Sato Emiko; Honma Nobuo; Shibuya Utako; Ishihara Kazuo;
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年度 1984
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原文格式 PDF
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入库时间 2022-08-20 20:05:26

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1. Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method. [J] . Zhi Zeng, Han Zhang, Tao Zhang, Journal of Food Composition and Analysis . 2009,第4期

机译：改进的顶空固相微萃取-气相色谱-质谱联用分析煮饭时糯米的香精挥发物。
2. Flavor volatiles in three rice cultivars with low levels of digestible protein during cooking [J] . Zeng Zhi, Zhang Han, Zhang Tao, Cereal Chemistry . 2008,第5期

机译：烹饪过程中三种易消化蛋白质含量低的水稻品种的风味挥发物
3. Flavor Volatiles of Rice During Cooking Analyzed by Modified Headspace SPME/GC-MS. [J] . Zeng Z., Zhang H., Chen J.Y., Cereal Chemistry . 2008,第2期

机译：改进顶空SPME / GC-MS分析大米的蒸煮风味。
4. Contribution of (factors) cooking water,raw rice,and traditional cooking method on cooked rice arsenic level [C] . D Chatterjee, U Mandal International Congress and Exhibition on Arsenic in the Environment . 2019

机译：烹饪水，生水稻和传统烹饪方法对熟稻砷水平的贡献
5. Characterization of novel rice germplasm from West Africa and genetic marker associations with rice cooking quality. [D] . Traore, Karim. 2005

机译：西非新型大米种质的表征以及与大米蒸煮品质的遗传标记关联。
6. Cooking Effect on the Bioactive Compounds Texture and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit [O] . Claudia Arribas, Blanca Cabellos, Carmen Cuadrado, 2020

机译：蒸煮对辅以完整角豆果的冷挤压大米/豆类意大利面的生物活性化合物质地和颜色特性的影响
7. Changes in Surface Color, Texture and Flavor of Rice during Cooking (Part 1) : Surface Color, Texture and Gelatinization Degree [O] . 本間伸夫, 佐藤恵美子, 渋谷歌子, 1983

机译：蒸煮过程中米饭的表面颜色，质地和风味的变化（第1部分）：表面颜色，质地和糊化度

Changes in Surface Color, Texture and Flavor of Rice during Cooking (Part 2) : Changes in Volatile Components and Volatile Carbonyls during Rice Cooking

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