Much is known about factors affecting rice texture, but the underlying molecular reasons for
the observations are less well understood. Cooked rice displays multiple textural attributes …

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

The effects of germination and high hydrostatic pressure (HHP) processing on the in vitro
bioaccessibility of mineral elements, amino acids (AAs), antioxidants and starch in brown …

This study was proposed to improve the taste of ready-to-eat rice by suitable organic acid
addition with brown rice as the raw material and to investigate the effects of multiple …

Pulsed electric field (PEF) is promising in food industry in modifying properties of materials.
The influences of PEF pretreatment on hydrolysis, texture, multi-scale and semi-crystalline …

The development of rice active compounds is conducive to improving the added value of
rice. This paper focused on the types and effects of active compounds in rice. Furthermore, it …

The effects of different high pressure steam (HPS) levels (0.05, 0.10 and 0.18 MPa) on the
color, textural, and the flavor profiles of cooked rice were investigated. Pressure cooking rice …

Rice is a globally important staple consumed by billions of people, and recently there has
been considerable interest in promoting the consumption of wholegrain brown rice (WBR) …

Foxtail millet is one of the few crops that can thrive under relatively few agricultural inputs
and have valuable amount of nutritional components. Therefore, processing of foxtail millet …

The effects of continuous or 2-cycle high hydrostatic pressure (HHP) treatments (200 and
600 MPa) on the microstructure and digestibility of rice starches were investigated. The …