Naofumi Morita

TL;DR: In this article, two anthocyanins (cyanidin-3-O-β-glucoside and peonidin 3-Oβ-d -glucose) and other phenolic (ferulic acid) were, respectively, isolated from black and pigmented brown rices (Oryza sativa L. japonica) and their complete structures were determined by spectroscopic analyses (H NMR, C NMR and MALDI MASS).

TL;DR: In this paper, the authors focus on recent advances in the studies of the characteristics of waxy and high-amylose wheat flours and starches and their application for food processing.

TL;DR: In this paper, the modified starches such as esterified, etherified and/or cross-linked starches have been widely used for various prepared foods such as snack foods, breads and cakes to improve their quality.

TL;DR: The properties and baking qualities of a novel high-amylose wheat flour (HAWF) and a waxy wheat flour (WWF) were investigated by comparing them with common wheat flours as discussed by the authors.

TL;DR: In this paper, the large and small wheat starch granules were characterized and used for hydroxypropylation and cross-linking, and the results showed that the A-type granules contained higher amylose content and exhibited lower gelatinization temperature and higher transition enthalpy as compared with the B type granules.