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Varietal Difference in Palatability of Stored Rice
Amylographic characteristics Free fatty acid Palatability Rice of new crop Stored rice Varietal difference
2009/8/6
Changes in the eating quality of nine cultivars of rice, including Koshihikari, Nipponbare, and some recently developed varieties, after storage for about one year at room temperature were studied. T...
Studies on Palatability of Rice Grown in Northern Kyushu : II. Effects of harvest time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/6
This study was undertaken to study the effect of harvest time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyushu. (1) The palatabilit...
Studies on Palatability of Rice Grown in Northern Kyushu:I. Effects of transplanting time and lodging time on palatability and physicochemical properties of milled rice
Amylose content Breakdown Environmental conditions Maximum viscosity Northern Kyushu
2009/8/6
This study was undertaken to find the effects of transplanting time and lodging time on palatability, protein content, amylose content and amylographic characteristics of milled rice in northern Kyus...
Studies on Palatability of Rice in Northern Kyushu:IV. Stability of palatability in rice varieties and cropping locations
Finlay-Wilkinson's method Location Palatability Performance tests for recommended varieties
2009/8/5
The stability of rice varieties as regards palatability values was studied by analysis of variance and Finlay-Wilkinson's method, using 9 varieties grown in Northern Kyushu. Variance between years for...
Studies on Palatability of Rice in Northern Kyushu:III. Effects of shading treatments during the mid-to late-ripening stages on palatability and physicochemical properties of rice
Amylose content Breakdown Maximum viscosity Northern Kyushu Palatability Protein content Rice
2009/8/4
This study was undertaken to determine the effects of shading during mid- to late-ripening stages on the palatability of cooked rice. The changes in protein content, amylose content, and amylographic...
Differences in Protein Content, Amylose Content and Palatability in Relation to Location of Grains within Rice Panicle
Amylose content Flowering order Grain weight Palatability Protein content Rice grain
2009/7/30
The protein and amylose content of milled rice grains collected from the top and base rachis branches at different positions on the panicle were measured. The palatability of the grains on primary and...
Studies on Palatability of Rice in Northern Kyushu:VI. Effect of seedling characteristics under abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Character of seedling Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the effect of seedling characteristics on the palatability and physicochemical characteristics of rice were studi...
Studies on Palatability of Rice in Northern Kyushu:V. Influence of abnormal weather in 1993 on the palatability and physicochemical characteristics of rice
Abnormal weather Amylose content Breakdown Maximum viscosity Palatability
2009/7/29
Under the low air temperature and the insufficient solar radiation conditions in 1993, the influence of the abnormal weather on palatability and physicochemical characteristics of rice were studied. P...
An Efficient Method for Evaluating the Palatability Deterioration During Storage in Rice
Free fatty acids Old rice Paddy rice Palatability Stability-testing chamber Texture characteristics
2009/7/29
This study was conducted to establish an efficient selection method for breeding highly palatable rice cultivars with less deterioration in palatability during storage. The palatability of the rice st...
Genotype x Environment Interaction of Palatability in Rice
Annual variation cropping season Genotype x environment interaction Palatability Rice Sensory test
2009/7/28
To develop cultivars with high and stable values of palatability in any growth environment, genotype x environment interaction of palatability in rice was statistically estimated from the replicated s...
Studies on Palatability of Rice in Northern Kyushu:VII. Locational differences in palatability of rice and its related factors
Amylographic characteristics Amylose content Andosol Location Palatability Protein content Rice Soil types
2009/7/27
The palatability and physiochemical properties of milled rice produced on different types of soils and latitudes were studied in order to improve the culture technique to produce good eating quality r...
Genotype×Environment Interaction for Early-maturing Rice Cultivars with High Palatability in Northern Kyushu:II. Heading date and culm length
Breeding Culm length Finlay-Wilkinson's method Genotype×environment interaction Heading date
2009/7/23
Genotype×environment interactions of heading date and culm length in rice were estimated for cultivars with high palatability. Genotype×year, genotype×location, genotype×amount of fertilizer and genot...
Genotype×Environment Interaction for Early-maturing Rice cultivars with High Palatability in Northern Kyushu:I. Yield
Adaptability Breeding Finlay-Wilkinson's method Genotype×environment interaction Palatability
2009/7/23
Genotype×environment interactions of grain yield in rice were estimated for early-maturing cultivars with high palatability. Genotype×year and genotype×location interaction of yield were significant....
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality
Amylographic characteristics Cooking quality Evaluation of palatability Rice
2009/7/23
Evaluation of Palatability of Rice by Amylographic Characteristics and Cooking Quality.
Studies on Direct Sowing Culture of Rice in Northern Kyushu : III. Palatability and physicochemical properties of milled rice under direct sowing culture
Amylographic characteristics Amylose content Direct sowing culture Northern Kyushu Palatability
2009/7/22
We aimed to clarify the palatability and physicochemical properties of milled rice under direct sowing Culture in comparison with those under a transplanting culture which had mostly the same ripening...