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

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 …

Various fermented foods and beverages are considered as representations of the traditional
and cultural heritage of society. These fermented products have been enjoyed worldwide …

The chemical properties that serve as major determinants for the glycemic index (GI) of
starchy food and recommended low-GI, carbohydrate-based foods have remained …

This study investigates nutritional value, amino acid profile, and total anthocyanin in
pigmented rice as an antioxidant and anti-diabetic agent. Six rice varieties were extracted …

The present study aims to optimize the process variables for development of ready-to-eat
(RTE) iron-rich extruded snacks from locally available food grains (barnyard millet, defatted …

The present study has been undertaken to investigate the physico‐chemical, cooking
qualities followed by proximate composition, phytochemical, and antioxidant properties of …

Sustainable development of food production depends on dam** the environmental
impacts of agricultural production. The aim of this study was to investigate the environmental …

Introduction: Advanced glycation end products (AGEs) contribute to the pathogenesis of
chronic inflammation, diabetes, micro and macrovascular complications, and …

Black rice is useful as source of carbohydrate as well as to prevent some diseases. Breeding
on this rice is not as common as that of white rice. The objective of this research was to …