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Development of a new rice beverage by improving the physical stability of rice slurry
http://hdl.handle.net/2241/00121473
http://hdl.handle.net/2241/00121473d971fe34-553e-40db-b338-d71524c00316
名前 / ファイル | ライセンス | アクション |
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JFE_131.pdf (532.6 kB)
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Item type | Journal Article(1) | |||||
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公開日 | 2014-06-12 | |||||
タイトル | ||||||
タイトル | Development of a new rice beverage by improving the physical stability of rice slurry | |||||
言語 | ||||||
言語 | eng | |||||
資源タイプ | ||||||
資源 | http://purl.org/coar/resource_type/c_6501 | |||||
タイプ | journal article | |||||
著者 |
Kitamura, Yutaka
× Kitamura, Yutaka× Koyama, Masaru |
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著者別名 |
北村, 豊
× 北村, 豊× 小山, 優 |
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抄録 | ||||||
内容記述タイプ | Abstract | |||||
内容記述 | “Rice slurry” made from brown rice with wet stone milling, which was developed as a new liquid food material. Raw brown rice is hard to be chewed and eaten unlike cooked rice. Therefore, “rice milk”, a beverage made from rice slurry, was developed to ingest raw brown rice. The rice particles in the rice slurry settled to the bottom when the slurry was allowed to remain for several hours. Two conditions, overly fine particles or an increase in the viscosity, suppress the sedimentation velocity of the particles. A separated milling method was established, which reduced the particle size to less than 20 μm. Moreover, the sedimentation velocity decreased exponentially with the viscosity and was steady at more 80 mPa s when the concentration of xanthan gum exceeded 0.1 wt%. A sensory evaluation indicated a favorable rate of 55.6% for the rice slurry containing 0.3 wt% xanthan gum. | |||||
書誌情報 |
Journal of food engineering 巻 131, p. 89-95, 発行日 2014-06 |
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ISSN | ||||||
収録物識別子タイプ | ISSN | |||||
収録物識別子 | 0260-8774 | |||||
書誌レコードID | ||||||
収録物識別子タイプ | NCID | |||||
収録物識別子 | AA10632753 | |||||
DOI | ||||||
識別子タイプ | DOI | |||||
関連識別子 | 10.1016/j.jfoodeng.2014.01.030 | |||||
権利 | ||||||
権利情報 | © 2014 Elsevier Ltd. | |||||
権利 | ||||||
権利情報 | NOTICE: this is the author’s version of a work that was accepted for publication in Journal of food engineering. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of food engineering, 131, 2014 DOI: 10.1016/j.jfoodeng.2014.01.030 | |||||
著者版フラグ | ||||||
値 | author | |||||
出版者 | ||||||
出版者 | Elsevier Ltd. |