Sushi rice is a ready-to-eat traditional Japanese dish seasoned with vinegar, sugar and salt
that has gained popularity worldwide. There are many rice cultivars grown in the world …

This study, examined th suitability of different types of rice (Vietnamese, Italian, and
Australian) in making sushi rice. The chemical composition, texture, and how the qulaity of …

Eight rice cultivars were tested to identify changes in chemical properties (amylose, protein
and lipid content), physicochemical properties (grain hardness, peak viscosity, final …

Abstract Background and Objective Texture is critical in determining the eating quality of
cooked rice and is dependent on physiochemical properties of rice grains. In this study …

The difference between superior grains (SG) and inferior grains (IG) is an important factor
that directly determines rice yield and quality. In this study, four varieties with different …

In this study, we compared the physicochemical properties and starch structures of hybrid
rice varieties with similar apparent amylose content but different taste values. In addition to …

Background Commercially available convenience rice such as retorted, quick cooking or
frozen rice suffers from sensory deficiencies compared to home cooked rice. The …

Although great progress has been made in the development of hybrid rice with increased
yield, challenges for the improvement of grain quality still remain. In this study, the textural …

A total of 787 non-waxy rice lines–116 hybrids and 671 inbreds–were used to study the
apparent amylose content (AAC), gelatinization temperature (GT), and rapid visco analyzer …

Consumers may choose from a broad variety of rice varieties with different shapes, sizes,
and tastes based on their cooking quality and physicochemical properties. We assessed …