Rice is consumed as staple food by more than half of the world's population. However, it has
high glycemic index because of high starch content and is associated with the development …

The determination of rice grain quality (RGQ) parameters is important because it is the
benchmark of rice breeding success to meet up the consumers' demand. RGQ includes …

The objective of this study was to evaluate the modification of red rice starch by a
combination of hydrothermal pretreatments and α-amylase hydrolysis. In vitro digestibility …

The sensory properties of cooked rice, especially the flavor quality, directly affect the
palatability of cooked rice and the acceptability of consumers. As a complex system, the …

High-moisture rice (HMR) has good processing and eating quality, but it is difficult to store
for a long time. In this study, HMR was treated with a low dose (0, 1, 2, 3, and 4 kGy) of …

Application of essential oils to mitigate aflatoxin B 1 (AFB 1) contamination in food is a
current research hotspot; however, their direct incorporation may cause toxic effects, and …

Brown rice is a staple whole grain worldwide. Hence, the effects of cooking on the nutritional
properties of brown rice are important considerations in the field of public health. Soaking is …

This study investigated leachate and morphological properties of electric-cooked rice (ECR),
electric pressure-cooked rice (EPCR), and instant cooked rice (ICR) to explore the effects of …

The aim of this study was to scientifically investigate the impact of optimal-water boiling
cooking on the volatile profile of 26 japonica rice varieties. A modified direct solvent …

Abstract Rice (Oryza sativa L.), as the main refined grain in China, has attracted much
attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly …