Starch, protein and lipids are the main rice grain components that affect cooking and eating
quality. An analysis of the literature indicates that rice of good eating quality shows the …

Rice importance resides in its high consumption mainly in Asia and Africa and less in the
EU. Several cultivars, both GM and non-GM, have established themselves in various regions …

与稻谷中含量较多的淀粉和蛋白质相比, 脂类更容易促使稻谷陈化变质, 脂类的变化被认为是
导致陈化的最主要因素. 稻谷淀粉脂肪体中的脂肪酸对淀粉的糊化特性有很大的影响 …

The experiment was conducted to study grain quality characteristics of Azad Basmati and to
compare with other prominent Basmati rice varieties. The result of an experiment on various …

The petroleum ether extractable lipids (PEE-L) and aqueous propan-1-ol extractable lipids
(PWE-L) of three varieties of rice were determined gravimetrically and characterised by fatty …

The effects of the degree of milling (based on surface lipids content [SLC]) on cooked rice
physicochemical properties were investigated. Head rice yield (HRY), protein, and SLC …

Commercially grown rice (Oryza sativa), though not an indigenous crop, has become an
important staple in Ghana. But consumer preference is for imported rice. To promote the …

Searching rice cultivars or variety with good processing and high in important essential
nutrients are prime important in the present context of rice research. The north eastern hill …

To investigate the effect of low light (LL, 50% natural light) during grain filling (GF) stage on
rice transamination, amino acid (AA) accumulation, nutritional value, and cooking quality in …

Manipur, a northeastern state of India lying in the Indo-Burmese biodiversity hot-spot is
endowed with rich biodiversity of rice cultivars including those with medicinal values. The …