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米制品研究现状 被引量：1

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摘要 本文主要针对国内外米制品加工中的高新技术应用,新型米制品的种类及生产加工技术的发展,原料综合利用以及米制品质量与检测技术等进行了阐述。
作者 袁美兰 赵利 苏伟 刘华
机构地区 江西科技师范学院生命科学学院
出处 《粮油加工》 北大核心 2010年第12期73-76,共4页 Cereals and Oils Processing
基金 江西科技师范学院博士科研启动基金
关键词 米制品 高新技术 综合利用 加工装备 产品检测 研究现状
分类号 TS213.3 [轻工技术与工程—粮食、油脂及植物蛋白工程]
  • 相关文献

参考文献13

  • 1Masako ITO, Takeo KATO, Tsukasa MATSUDA. Rice allergrnic proteins, 14-16kDa albumin and α-globulin, remain insoluble in rice grains recovered from rice miso (Rice-Containing fermented soybean paste)[J]. Biosci. Biotechnol. Biochem, 2005, 69 (60): 1137-1144.
  • 2Shigeaki Ueno, Toru Shigematsu, Mina Murakami, et al. Engineering studies on high-pressure induced transformation of rice [J]. High Pressure Bioscience and Bioteehnology, 2007, 1 (1): 308-314.
  • 3Sasagawa Akihio, Naiki Yumiko, Nagashima Seiichi, et al. Process for producing brown rice with increased accumulation of GABA using high-pressure treatment and properties of GABA- increased brown rice [J]. The Janpanese Society of Applied Glycoscicnce, 2006, 53 (1): 27-33.
  • 4H.E.Oh, D.N.Pinder, Y.Hemar, et al. Effect of high-pressure treatment on various starch-in-water suspensions [J]. Food Hydrocolloids, 2008, 22 (1): 150-155.
  • 5.Eistina Oh, Yacine Hemar, Skehe G.Anema, et al. Effect of high-pressure treatment on normal rice and waxy rice starch-in- water suspensions [J]. Carbohydrate Polymers, 2008, 73 (2): 332-343.
  • 6Rikimaru Hayashi. High-pressure food processing of rice life: scientific perspectives for the 21st century, 2004.
  • 7Jasim Ahmed, Hosahalli S. Ramaswamy, Anwer Ayad, et al. Effect of high-pressure treatment on rheological, thermal and structural Changes in Basmati rice flour slurry [J]. Journal of Cereal Science, 2007, 46 (2): 148-156.
  • 8Tumuluru Jaya Shankar, Shahab Sokhansanj, Sukumar Bandyopadhyay, et al. A case study on optimization of biomass flow during single .screw extrusion cooking using genetic algorithm (GA) and response surface method (RSM) [J] . Food Bioprocess Technol, 2010 (3): 498-510.
  • 9Singha N, Sodhia N S, KauraM, et al. Physico-chemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels [J]. Food Chemistry, 2003 (82) : 433-439.
  • 10于素平.仪器法检测大米外观品质指标的研究进展[J].粮食加工,2010,35(3):33-35. 被引量：3

二级参考文献24

共引文献26

同被引文献14

  • 1Lieve L., Els D. B.. Effect of milling on colour and nutritional properties of rice [J] . Food Chemistry, 2007 (100): 1496-1503.
  • 2Hallfrish J., Scholfield D. J., Behall K. M.. Blood pressure reduced by whole grain diet containing barley or whole wheat and brown rice in moderately hypereholesterolemic men [J] . Nutrition Research, 2003 (12): 1631-1642.
  • 3Zhang G., Malik V. S., Pan A., et al. Substituting brown rice for white rice to lower diabetes risk: A focus-group study in Chinese adults [J] . Journal of the American Dietetic Association, 2010 (8): 1216-1221.
  • 4Kataoka K., Kibe R., Kuwahara T., et al. Modifying effects of fermented brown rice on fecal microbiota in rats [J] . Anaerobe, 2007 (5-6): 220-227.
  • 5Cao Xiaohong, Wen Huanbin, Li Cuijuan, et al. Differences in functional properties and biochemical characteristics of congenetic rice proteins [J] . Journal of cereal science, 2009 (50): 184- 189.
  • 6Ohtsubo K., Suzuki K., Yasui Y., et al. Bio-functional components in the processed pre-germinated brown rice by a twin- screw extruder [J] . Journal of Food Composition and Analysis, 2005 (4): 303-316.
  • 7刘玉环,阮榕生.生物技术在糙米食品开发中的应用研究[J].食品科学,2008,29(8):640-642. 被引量：9
  • 8包永华,周晓红,陈林.糙米豆腐的制作工艺优化[J].安徽农业科学,2010,38(21):11474-11475. 被引量：7
  • 9汪阿虎,林亲录,吴跃,吴伟,肖华西.糙米的应用研究与发展前景[J].农产品加工（下）,2011(2):4-7. 被引量：13
  • 10于艳婷,李苏红,王新艳,姜忠丽.肠膜明串珠菌发酵糙米乳研究[J].粮食与油脂,2011,24(5):44-45. 被引量：3

引证文献1

二级引证文献8

粮油加工
2010年 第12期

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