Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 6
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- Pages.690-701
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Characteristics of Sprout Rice Grain in Japan
- Y., Fusino (Dept. of Nutrition and Food, Hyogo College) ;
- J., Kuwata (Dept. of Red Cross Blood Center) ;
- Han, Jae-Sook (Uiduk University, Gyeongju)
- Published : 2006.12.28
Abstract
Rice grain has several styles, brown rice, white one, semi-white one, sprout one, etc. All of them are utilized as gohan(=boiled grain) in the dietary life. Among them, the sprout rice, recently developed on the industrial level, has been found to be so conspicuous for general functions in food science and for healthy functions in dietary life that would be worth to characteristically be called 'super rice'. Thus, the super rice should widely be promoted for production and consumption in the world.