Various post-harvest processes of rice are commonly employed, especially during the off-
season, to ensure its consumption feasibility, which often affect the grain quality. Different …

Protein oxidation, a phenomenon that was not well recognized previously but now better
understood, is a complex chemical process occurring ubiquitously in food systems and can …

Microwave heating technology performs the characteristics of fast heating, high efficiency,
green energy saving and easy control, which makes it deeply penetrate into the food …

Rice short-term (less than 12 months) storage significantly affected starch structures and
physicochemical properties, and in turn, influenced rice functionalities. However, effects of …

Ageing is an intricate phenomenon that starts at pre-harvest and lasts until consumption; but
incompletely understood till date. During ageing, significant changes occur in the …

The genotype of rice variety is important factor that affect grain quality during storage. In this
study, japonica, indica, and indica–japonica hybrid rice were selected to reveal the changes …

Rice quality changes during storage, but there have been few studies of how rice proteins
changes during aging. The present study characterized the structural properties of protein in …

The aim of this study was conducted to determine the breadmaking potential of six long-
grain rice varieties (INIAP 14, INIAP 15, INIAP 16, INIAP 17, F09 and F50) and to identify any …

Variations in starch pasting properties, considered an alternative potential quality
classification parameter for rice starches, are directly controlled by the diverse starch …

Brown rice flour (BRF) and corresponding brown rice noodle (BRN) were prepared by
different methods and the mechanism of impact of extruded rice bran on cooking stability of …