Background The starchy crops which normally form the staple diet of people are rich in
carbohydrates. People leading a sedentary lifestyle and consuming high amounts of …

Improving the nutritional quality of rice grains through modulation of bioactive compounds
and micronutrients represents an efficient means of addressing nutritional security in …

As a green, nonthermal, and innovative technology, ultrasonication generates acoustic
cavitation in an aqueous medium, develo** physical forces that affect the starch chemistry …

Background The current incidence of obesity and type 2 diabetes is at global epidemic
levels. To mitigate their impact, there is a need to develop starch-containing foods that give …

Background The global shift in food consumption patterns accompanied by a sedentary
lifestyle has been driving the upsurge of non-communicable diseases, projected to remain …

Rice grain as the staple food for more than half the global population provides 20% of global
human calorie requirements. Starch digestion rate is an important consideration for rice …

Background In recent years, germination is used as a tool that improves nutritional quality of
cereals by increasing digestibility and concentration of bioactive compounds, and thereby …

Rice protein is a major non-starch component that may affect rice starch digestibility.
Removal of protein from rice grain causes increased rice starch digestibility, however, the …

Reliably generating rice varieties with low glycaemic index (GI) is an important nutritional
intervention given the high rates of Type II diabetes incidences in Asia where rice is staple …

Over the last 30 years, thousands of articles have appeared examining the effects of soaking
and germinating brown rice (BR). Variable germination conditions and methods have been …