Background Rice plays a significant role in providing basic energy and essential nutrients
for humans. Its quality is of great concern to the agricultural industries and consumers. Due …

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 …

The intricate relationship between resistant starch (RS) and the gut microbiome presents a
dynamic frontier in nutrition science. This review synthesizes current understandings of how …

Cooked high-amylose rices have slower digestibility, giving nutritional benefits, but inferior
eating qualities. Molecular structural mechanisms for this inferior eating quality are found …

The physicochemical, functional, and sensory attributes of indica rice gels is strongly
influenced by starch retrogradation. The objective of this study was to improve the cooking …

Two types of hydrothermal treated rice starches were prepared by annealing and heat-
moisture treatment (HMT). Annealing of starch slurry was conducted at 55° C for 24h and …

This study investigated the changes in the physicochemical properties of rice during storage
at different temperatures. Milled rice stored at high temperatures showed higher fat acidity …

Rice (Oryza sativa L.) is enjoyed by many people as a staple food because of its flavour and
texture. Some cultivars, like scented rice, are preferred over others due to their distinctive …

Postharvest operations, such as drying, storage, and milling, have been used to ameliorate
the aging of rice grains and to achieve and maintain desirable rice grain quality, and thus …

Cereal grains have represented the principal component of the human diet for thousands of
years. Their processing comprises an important part of the food production chain, but it is a …