As the staple food of over half the world's population, hot cooked rice high in resistant starch
(RS) is of particular interest, which will have greater impact in the dietary prevention of …

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 …

To understand the effect of nitrogen (N) fertilizer on rice (Oryza sativa L.) eating and cooking
quality (ECQ). Here, we investigated the ECQ attributes, physicochemical foundation of …

NERICA are interspecific rice varieties from crossing between the high-yielding Asian rice
(Oryza sativa spp. Japonica) with locally adapted African rice (Oryza glaberrima). In this …

The starch branching enzyme IIb mutant (be 2 b) in rice significantly increases the resistant
starch (RS) content and leads to reduced seed weight. However, the underlying metabolic …

Chinese. 本文介绍了稻米淀粉品质性状的含义和主要内容, 较全面地总结了直链淀粉含量,
糊化温度, 胶稠度, RVA 谱, 支链淀粉结构, 淀粉膨胀体积以及淀粉凝胶的质构和老化特性等性状 …

BACKGROUND Rice yield and grain quality are highly sensitive to soil salinity. Distinct rice
genotypes respond to salinity stress differently. To explore the variation in grain yield and …

The amylose content (AC) is the main determinate of the eating and cooking quality (ECQ) of
directly consumed rice grains. Since cooked rice grains with an excessively high AC have …

Six rice cultivars with similarly high amylose contents but significant differences in resistant
starch (RS) contents were employed to investigate factors affecting rice starch digestibility …

Increasing trends in the occurrence of diabetes underline the need to develop low glycemic
index (GI) rice with preferred grain quality. In the current study, a diverse set of 3 K sub-panel …