Ken'ichi Ohtsubo

TL;DR: Chinese rice varieties are characterized by a high protein and the grain texture after cooking has high hardness and low stickiness, according to a novel formulae developed based on the iodine absorption curve obtained using milled rice.

TL;DR: Super-hard rice bread blended with black rice bran shows promise for inhibiting not only amyloid β production, but also abrupt increases in postprandial BGLs.

TL;DR: In this article, the authors compared the pasting properties of various rice samples using three different heating and cooling programs (maximum temperatures were 93, 120, and 140 °C, respectively) in a newly developed high-temperature-type Rapid Visco Analyzer (RVA, RVA 4800).

TL;DR: HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products and useful for long-term storage and export of rice flour.

TL;DR: Ohtsubo et al. as discussed by the authors used high pressure treatment (HPT) after soaking in unsalted rice koji miso to prevent abrupt increases in post-prandial blood glucose level (BGL) by feeding Sprague-Dawley (SD) rats with Hoku243 (produced by HPT).