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Accession number;00A0371185
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| Title;A Novel Method for the Determination of Freshness of Rice by Acidification Power Test. |
| Author;
SHINDO SHO
(Akita Res. Inst. Food & Brewing, JPN)
TAKAHASHI SAORI
(Akita Res. Inst. Food & Brewing, JPN)
KOBAYASHI MIKIHIKO
(Akita Res. Inst. Food & Brewing, JPN)
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Journal Title;Journal of the Japanese Society for Food Science and Technology
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Journal Code:F0895A
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ISSN:1341-027X
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VOL.47;NO.3;PAGE.260-263(2000)
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| Figure&Table&Reference;FIG.5, REF.12 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;A novel method for the determination of freshness of rice was developed. This method is based on the acidification power test for analyzing of metabolic activity of yeast cells. Acidification power was given as the difference of spontaneous pH change between determined after suspending rice in water and substrate-induced pH change after addition of glucose to the resulting suspension. The value of acidification power of fresh rice (Akitakomachi) was 1.6-fold higher as compared to that of old rice that was stored for one year at 15.DEG.C.. It was considered that the acidification power test was used for an indicator of freshness of rice. (author abst.) |
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