出版社：Japanese Society of Nutrition and Food Science
摘要：The change of chemical characteristics during storage was investigated in detail by using three kinds of polished rice, and it was found that to evaluate the change of the following chemical characteristics is the most suitable for predicting the storage deterioration in the flavor of polished rice; thiamine content, amylase activity, rate of both weight and volume increase during cooking, blue value and maximum viscosity of amylogram. The difference of the storage temperature is more influencing on the storage change of the chemical characteristics than the difference of the packaging material.
