Background Quality is a powerful engine in rice value chain upgrading. However, there is no
consensus on how “rice quality” should be defined and measured in the rice sector. Scope …

Rice is a staple food for more than 3 billion people in more than 100 countries of the world
but ironically it is deficient in many bioavailable vitamins, minerals, essential amino-and fatty …

Starch from a given botanical source can vary considerably in terms of physicochemical
properties in its native and hydrolyzed forms. The current study investigated the structural …

In rice (Oryza sativa), amylose content (AC) is the major factor that determines eating and
cooking quality (ECQ). The diversity in AC is largely attributed to natural allelic variation at …

Sweet potato starch products possess unacceptable hardness and poor transparency that in-
turn reduces consumer acceptability. To expand the sweet potato starch utility with user …

Corn starch was selected to produce a product that undergoes slow retrogradation after
enzymatic modification using the 1, 4-α-glucan branching enzyme (GBE) isolated from …

Background Protein, starch, amylose and total soluble sugars are basic metabolites of seed
that influence the eating, cooking and nutritional qualities of rice. Chlorophyll is responsible …

This study aimed to investigate the physicochemical properties of the rice porous starch
(HSS-ES) prepared by high-speed shear combined with double-enzymatic (α-amylase and …

The eating quality of cooked rice is important and determines its market price and consumer
acceptance. To comprehensively describe the variation of eating quality in 183 rice …

Background In this study we carried out a genome-wide association analysis for plant and
grain morphology and root architecture in a unique panel of temperate rice accessions …