| 大米陈化过程中的组织学变化研究 |
| |
| 引用本文： | 钱海峰,姚惠源.大米陈化过程中的组织学变化研究[J].粮食储藏,2001,30(1):41-45. |
| |
| 作者姓名： | 钱海峰 姚惠源 |
| |
| 作者单位： | 无锡轻工业大学食品学院 |
| |
| 摘 要： | 运用组织切片的方法，对大米陈人过程中的胚乳细胞变化进行了观察及分析，指出了大米陈化过程中的组织学变化是导致大米食用品质下降的直接原因，运用酶处理是改变陈米组织结构，提高米饭食用品质的直接和有效的途径。
|
| 关 键 词： | 大米 组织学 胚乳 陈化 食用品质 |
THE STUDY OF HISTOLOGICAL CHANGING OF RICE DURING AGING |
| |
| Qian Haifeng,Yao Huiyuan.THE STUDY OF HISTOLOGICAL CHANGING OF RICE DURING AGING[J].Grain Storage,2001,30(1):41-45. |
| |
| Authors: | Qian Haifeng Yao Huiyuan |
| |
| Abstract: | The changing of rice endosperm cell during aging was inspected and analyzed by tissue section method,the eating quality descending of aged rice was considered related to the histological changing during rice aging.The enzymatic handling was considerde as a direct and effective method of improving the eating quality of aged rice by means of changing aged rice histological structure. |
| |
| Keywords: | rice histology endosperem aging |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
