Foods high in resistant starch (RS) are beneficial to prevent various diseases including
diabetes, colon cancers, diarrhea and chronic renal or hepatic diseases. Elevated RS in rice …

Climate warming affects rice growth at different phenological stages, thereby increasing rice
chalkiness and protein content and reducing eating and cooking quality (ECQ). The …

The enzyme starch synthase IIa (SSIIa) in cereals has catalytic and regulatory roles during
the synthesis of amylopectin that influences the functional properties of the grain. Rice …

Rice (Oryza sativa L.) eating and cooking quality is mainly influenced by its starch
properties. Mapping quantitative trait loci (QTL) for starch properties not only helps us …

Starch is the major constituent of rice grains determining eating, cooking, and processing
properties. While rice endosperm mutants with modified starch characteristics have provided …

Drought stress is the most devastating abiotic stress which severely affects starch
biosynthesis, thus altering the glycemic index (GI) of rice grains. It shortens the period of …

Among cereal grains, rice is the world's leading source of caloric energy in the human diet.
About 90% of a milled rice kernel is starch (dry weight basis), thus justifying the need to …

Reliably generating rice varieties with low glycaemic index (GI) is an important nutritional
intervention given the high rates of Type II diabetes incidences in Asia where rice is staple …

Physicochemical properties of storage starch largely determine rice grain quality and food
characteristics. Therefore, modification of starch property is effective to fine‐tune cooked rice …

In rice, the Waxy (Wx) gene encoding GBSSI (granule-bound starch synthase I) controls
amylose synthesis in endosperm and is the primary factor influencing grain eating and …