This study reviews the importance of resistant starch (RS) as the polymer of choice for
biodegradable food packaging and highlights the RS types and modification methods for …

Drought stress during the grain filling stage severely affects the quality and quantity of starch
in rice grains. The enzymes such as ADP-glucose pyrophosphorylase (AGPase, EC 2.7 …

Rice is the main food for most countries in Asia and, about 90% of the global rice area,
production and consumption are concentrated on Asia. In Malaysia, the main varieties of rice …

Abstract Biomass-derived 5-(chloromethyl) furfural (CMF) recently has garnered increasing
attention over 5-hydroxymethylfurfural (HMF) as a significant platform molecule for a wide …

Gluten-free beer could be produced with rice, although the latter would primarily serve as
adjunct in combination with barley malt in today's brewing. However, the recent growing …

A stressing method was adopted to produce Trichoderma harzianum TI21 spores in a dual-
layer with an outer-layer spore free of media-residue by reconditioning the starch-based rice …

Reducible sugar solution has been produced from waste broken rice by a novel
saccharification process using a combination of bio-enzyme (bakhar) and commercial …

Traditional colored rice varieties in India are the source of carbohydrates, phytochemicals
and minerals. They facilitate the growth of probiotics in intestine and protect human from …

Rice has different varieties, with each variety possessing diverse physical and chemical
characteristics. The objective of this study was to analyze the physicochemical properties of …

Introduction Rice is a primary food source almost for more than 50% of the total world's
population. Glycemic index (GI) is high in most of the rice varieties, limiting their …