Advanced search
Publication Cover
Bioscience, Biotechnology, and Biochemistry Volume 80, 2016 - Issue 12
Journal homepage
1,562
Views
34
CrossRef citations to date
0
Altmetric
Regular Paper

Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

Sumiko NakamuraFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, Japan
,
Jing CuiDepartment of Agriculture, Resources, and Environment, Tianjin Agricultural University, Tianjin, People’s Republic of China
,
Xin ZhangDepartment of Agriculture, Resources, and Environment, Tianjin Agricultural University, Tianjin, People’s Republic of China
,
Fan YangDepartment of Agriculture, Resources, and Environment, Tianjin Agricultural University, Tianjin, People’s Republic of China
,
Ximing XuDepartment of Agriculture, Resources, and Environment, Tianjin Agricultural University, Tianjin, People’s Republic of China
,
Hua ShengDepartment of Agriculture, Resources, and Environment, Tianjin Agricultural University, Tianjin, People’s Republic of China
&
Ken’ichi OhtsuboFaculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences, Niigata, JapanCorrespondence[email protected] [email protected]
 show all
Pages 2437-2449 | Received 03 Jun 2016, Accepted 15 Jul 2016, Published online: 30 Aug 2016

Citations (34)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Sumiko Nakamura, Hiroki Yamaguchi, Yuu Benitani & Ken’Ichi Ohtsubo. (2020) Development of a novel formula for estimating the amylose content of starch using japonica milled rice flours based on the iodine absorption curve. Bioscience, Biotechnology, and Biochemistry 84:11, pages 2347-2359.
Read now
Sumiko Nakamura, Hisako Okumura, Masayoshi Sugawara, Wataru Noro, Noriyuki Homma & Ken’ichi Ohtsubo. (2017) Effects of different heat–moisture treatments on the physicochemical properties of brown rice flour. Bioscience, Biotechnology, and Biochemistry 81:12, pages 2370-2385.
Read now

Articles from other publishers (32)

Zhao‐hui Ma, Ming‐hui Gao, Hai‐tao Cheng, Wen‐wen Song, Lian‐ji Lu & Wen‐yan Lyu. (2023) Differences in rice component distribution across layers and their relationship with taste. Journal of the Science of Food and Agriculture.
Crossref
Yuyi Zhang, Shunan Zhang, Jinfei Zhang, Wei Wei, Tao Zhu, Hongye Qu, Ying Liu & Guohua Xu. (2023) Improving rice eating and cooking quality by enhancing endogenous expression of a nitrogen‐dependent floral regulator. Plant Biotechnology Journal 21:12, pages 2654-2670.
Crossref
Shijie Shi, Yingying Ma, Dan Zhao, Lina Li, Cougui Cao & Yang Jiang. (2023) The differences in metabolites, starch structure, and physicochemical properties of rice were related to the decrease in taste quality under high nitrogen fertilizer application. International Journal of Biological Macromolecules 253, pages 126546.
Crossref
Dongao Huo, Xue Xiao, Xiao Zhang, Xuefeng Hao, Zhanyang Hao & Enpeng Li. (2023) Exploration of unique starch physicochemical properties of novel buckwheat lines created by crossing Golden buckwheat and Tatary buckwheat. Food Chemistry: X 20, pages 100949.
Crossref
Jun Liu, Aili Mo, Juan Ni, Xinting Fan & Yuanyuan Jiang. (2023) Selenium Reduces Rice Plant Tissues Cadmium and Increases the Yield, Quality, and Edible Safety of Rice Grain, and May Affect the Taste of Cooked Rice. Journal of Soil Science and Plant Nutrition 23:3, pages 3461-3469.
Crossref
Jihui Zhu, Keyu Tao, Sangeeta Prakash, Changquan Zhang, Robert G. Gilbert & Qiaoquan Liu. (2023) Using starch structure to choose rices with an optimal combination of palatability and digestibility. Food Hydrocolloids 141, pages 108763.
Crossref
Shijie Shi, Dan Zhao, Keqiang Pan, Yingying Ma, Gaoyu Zhang, Lina Li, Cougui Cao & Yang Jiang. (2023) Combination of near-infrared spectroscopy and key wavelength-based screening algorithm for rapid determination of rice protein content. Journal of Food Composition and Analysis 118, pages 105216.
Crossref
Xin Ren, Sixuan Li, Min Zhang, Lina Guan & Wenxin Han. (2022) Geographical discrimination of fresh instant rice according to non‐destructive analysis of flavor profiles. Cereal Chemistry 100:2, pages 414-423.
Crossref
Bingqing Wang, Jialu Xu, Dandan Guo, Changzhi Long, Zhongxin Zhang, Ying Cheng, Huiying Huang, Peng Wen, Haohua He & Xiaopeng He. (2023) Research on the Relationship between the Amylopectin Structure and the Physicochemical Properties of Starch Extracted from Glutinous Rice. Foods 12:3, pages 460.
Crossref
Yuanhui Liu, Guang Chu, Erinne Stirling, Haoqing Zhang, Song Chen, Chunmei Xu, Xiufu Zhang, Tida Ge & Danying Wang. (2023) Nitrogen fertilization modulates rice seed endophytic microbiomes and grain quality. Science of The Total Environment 857, pages 159181.
Crossref
Shijie Shi, Gaoyu Zhang, Linlin Chen, Wenhui Zhang, Xiaodong Wang, Keqiang Pan, Lina Li, Jing Wang, Juan Liu, Cougui Cao & Yang Jiang. (2023) Different nitrogen fertilizer application in the field affects the morphology and structure of protein and starch in rice during cooking. Food Research International 163, pages 112193.
Crossref
Wenwen Yu & Cheng Li. 2023. Science of Rice Chemistry and Nutrition. Science of Rice Chemistry and Nutrition 3 22 .
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vítor Fonseca Feitoza, Victor Herbert de Alcântara Ribeiro, Virgínia Mirtes de Alcântara Silva, Maria José de Figueiredo, Celene Ataide Cordeiro Ribeiro, Cecília Elisa de Sousa Muniz, Raphael da Silva Eduardo, Josilene de Assis Cavalcante & Mércia Mélo de Almeida Mota. (2022) Influence of High Hydrostatic Pressure (HHP) on the Ordered Structure and on the Functional, Morphological, and Thermal Properties of Japonica Rice Starch. Starch - Stärke 75:1-2.
Crossref
Changfeng Li, Yi Ji & Enpeng Li. (2022) Understanding the Influences of Rice Starch Fine Structure and Protein Content on Cooked Rice Texture. Starch - Stärke 74:11-12.
Crossref
Qiyan Zhao, Jinzhong Xi, Dan Xu, Yamei Jin, Fengfeng Wu, Qunyi Tong, Yun Yin & Xueming Xu. (2022) A comparative HS-SPME/GC-MS-based metabolomics approach for discriminating selected japonica rice varieties from different regions of China in raw and cooked form. Food Chemistry 385, pages 132701.
Crossref
Hanling Liang, Baiyu Gu, Tianyu Wang, Liyan Rong, Wentao Sun & Zhaoxia Wu. (2022) Relationship between protein structure and eating quality of rice under different nitrogen application rate. Cereal Chemistry 99:3, pages 692-703.
Crossref
Sixuan Li, Xin Ren, Min Zhang, Sailimuhan Asimi, Qixin Lv, Zhenhua Wang, Shan Liang, Ziyuan Wang & Lingqi Meng. (2022) New perspective to guide rice breeding: Evaluating the eating quality of japonica rice. Cereal Chemistry 99:3, pages 603-614.
Crossref
Chuanling Zhang, Xiaofen Zhong, Dagen Lin, Kaixin Wu, Zhan Wu, Zhisheng Zhang & Xinxiang Peng. (2022) Grain Quality Affected by Introducing Photorespiratory Bypasses into Rice. Agronomy 12:3, pages 566.
Crossref
Wichian Sangwongchai, Kuakarun Krusong & Maysaya Thitisaksakul. (2021) Salt tolerance at vegetative stage is partially associated with changes in grain quality and starch physicochemical properties of rice exposed to salinity stress at reproductive stage. Journal of the Science of Food and Agriculture 102:1, pages 370-382.
Crossref
Sara Jarma Arroyo, Terry Siebenmorgen & Han-Seok Seo. (2022) Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples. Foods 11:2, pages 222.
Crossref
Sumiko Nakamura, Ayaka Satoh, Masaki Aizawa & Ken’ichi Ohtsubo. (2021) Characteristics of Physicochemical Properties of Chalky Grains of Japonica Rice Generated by High Temperature during Ripening. Foods 11:1, pages 97.
Crossref
Mustapha Sunusi, Zhongkang Wang, Yohannes Tsago, Jamal Adam Eshaq, Jialin Liu, Asadullah Khan, Ziyan Chen, Chunhai Shi & Xiaoli Jin. (2021) Fine mapping and candidate analysis of Osgl: a gene regulating grain shape and quality in japonica rice. Zemdirbyste-Agriculture 108:3, pages 263-270.
Crossref
Giuseppe Pezzotti, Wenliang Zhu, Haruna Chikaguchi, Elia Marin, Takehiro Masumura, Yo-ichiro Sato & Tetsuya Nakazaki. (2021) Raman spectroscopic analysis of polysaccharides in popular Japanese rice cultivars. Food Chemistry 354, pages 129434.
Crossref
Sumiko Nakamura, Junji Katsura, Yasuhiro Maruyama & Ken’ichi Ohtsubo. (2021) Evaluation of Hardness and Retrogradation of Cooked Rice Based on Its Pasting Properties Using a Novel RVA Testing. Foods 10:5, pages 987.
Crossref
Takayuki Kashiwagi. (2021) Effects of rice grain protein QTL, TGP12, on grain composition, yield components, and eating quality with different nitrogen applications. Field Crops Research 263, pages 108051.
Crossref
Qiuyuan Liu, Yu Tao, Shuang Cheng, Lei Zhou, Jinyu Tian, Zhipeng Xing, Guodong Liu, Haiyan Wei & Hongcheng Zhang. (2020) Relating amylose and protein contents to eating quality in 105 varieties of Japonica rice . Cereal Chemistry 97:6, pages 1303-1312.
Crossref
Diankai Gong, Ximing Xu, Li’an Wu, Guijin Dai, Wenjing Zheng & Zhengjin Xu. (2020) Effect of biochar on rice starch properties and starch-related gene expression and enzyme activities. Scientific Reports 10:1.
Crossref
Shuang-jie HUANG, Chun-fang ZHAO, Zhen ZHU, Li-hui ZHOU, Qing-huan ZHENG & Cai-lin WANG. (2020) Characterization of eating quality and starch properties of two Wx alleles japonica rice cultivars under different nitrogen treatments. Journal of Integrative Agriculture 19:4, pages 988-998.
Crossref
Keyu Tao, Wenwen Yu, Sangeeta Prakash & Robert G. Gilbert. (2019) High-amylose rice: Starch molecular structural features controlling cooked rice texture and preference. Carbohydrate Polymers 219, pages 251-260.
Crossref
Sumiko Nakamura, Junji Katsura, Yasuhiro Maruyama & Ken'ichi Ohtsubo. (2018) Relationship between fatty acid composition and starch properties of 30 japonica rice cultivars . Cereal Chemistry 96:2, pages 228-242.
Crossref
Xu Yanjie, Ying Yining, Ouyang Shuhong, Duan Xiaoliang, Sun Hui, Jiang Shukun, Sun Shichen & Bao Jinsong. (2018) Factors Affecting Sensory Quality of Cooked japonica Rice. Rice Science 25:6, pages 330-339.
Crossref
Eun-Hye Song, Jaesik Jeong, Clara Yongjoo Park, Han-Yong Kim, Eun-Hee Kim, Eunjung Bang & Young-Shick Hong. (2018) Metabotyping of rice (Oryza sativa L.) for understanding its intrinsic physiology and potential eating quality. Food Research International 111, pages 20-30.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.