Background Grains undergo significant structural changes during germination due to
amylolytic and proteolytic enzymes. These changes notably affect the starch content and its …

Dielectric barrier discharge cold plasma (DBD-CP) was applied to brown rice either in the
form of whole brown rice or in brown rice powder in order to inactivate peroxidase …

The textural qualities of cooked rice may be understood as a dominant property and
indicator of eating quality. In this study, we evaluated the precision and sensitivity of a back …

Reconstituted rice was prepared by extrusion with different feed moistures (30%, 33%, 36%,
39% and 42%), and the relationship between the crystalline structure, physicochemical …

Aiming at consumer acceptability of brown rice such as cooking difficulty and coarse taste,
the effects of defatting and hydrothermal treatment alone or in combination on the texture …

Salami is generally considered an unbalanced food due to its high fat content and lack of
bioactive compounds. This study evaluated the inclusion of cooked rice to develop nutritious …

In the present study, we investigated the effects of hydrogen‐rich water (HRW) on the
germination efficiency, chemical composition, biofunctional and volatile compounds, and …

Cereals are known for their outstanding source of macro‐and micro‐nutrients and
phytochemicals. However, their interactions within the food matrices result in complexes that …

If a non-destructive and rapid technique to determine the textural properties of cooked
germinated brown rice (GBR) was developed, it would hold immense potential for the …

Brown rice is superior to white rice in nutritional value and in the prevention of chronic
diseases. However, it is not the preference of consumers and the relative consumption of …