Rice is a staple food and one of the most potent sources of protein among cereal grains.
Rice proteins have received considerable attention owing to their beneficial biological …

Rice protein is the most preferred protein among all other cereal proteins in terms of its
amino acid structure, and it contains the second highest content of lysine, the limiting amino …

The main factor limiting the preparation of high value-added rice proteins (RPs) is their low
solubility. In this experiment, whey protein isolates (WPIs), which are of high nutritional …

In this study, a total of 118 genotypes, including 90 wild accessions belonging to AA genome
(O. glaberrima, O. barthii, O. nivara, O. rufipogon, O. longistaminata, O. meridionalis, O …

Rice kernel hardness is an important characteristic to the rice industry because of the
greater economic value of whole kernels over brokens. Rice hardness may be weakened by …

A systematic study was conducted to explore the effect of grain surface proteins on the
physicochemical properties (pasting, retrogradation and textural quality) of rice. Milled rice …

De-oiled rice bran is a good source of high-quality protein; however, the current practice of
desolventization at high temperature (110–120° C) denatures the protein, making its …

Protein is one of the most important ingredients of the human diet and is considered crucial
for the growth development of all age groups. Studies have set the recommended dietary …

Cereals are flowering plants of the grass family (Poaceae) cultivated for their edible grains.
The word 'cereal'is derived from Ceres, the Roman goddess of agriculture. Cereals were …

Valorisation and reuse of food by-products is one of the major problems faced by food sector
for the sustainable development. Cereal by-products including bran are substantial and …