稻米食味品质的研究进展  

Research progress on rice eating quality

作　　者：林雪燕 王芳[1] 王汝华 李志彬 LIN Xue-yan;WANG Fang;WANG Ru-hua;LI Zhi-hin(College of Food Science and Engineering,Tianjin University of Scieece and Technology,Tianjin 300457,China;National Ceeter for Japonica Rice Engineering and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]国家粳稻工程技术研究中心,天津300457

出　　处：《粮食与油脂》2022年第5期4-6,11,共4页Cereals & Oils

基　　金：天津市水稻现代农业产业技术体系(ITTRRS2018008)。

摘　　要：分别对稻米的主要组成成分,包括淀粉、蛋白质、脂肪,与其食味品质的关系进行综述,为提高稻米食味品质提供理论依据。The relationship between the main components of rice,including starch,protein,fat,and its eating quality were reviewed to provide theoretical basis for improving eating quality of rice.

关 键 词：稻米 食味品质 淀粉 组成成分 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]