Journal ArticleDOI
Phospholipids in rice: significance in grain quality and health benefits: a review.
TLDR
Rice PLs may be influenced both by genetic (G) and environmental (E) factors, and resolving G×E interactions may allow future exploitation of PL composition and content, thus boosting rice eating quality and health benefits for consumers.About:
This article is published in Food Chemistry.The article was published on 2013-08-15. It has received 110 citations till now. The article focuses on the topics: Brown rice & Grain quality.read more
Citations
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Journal ArticleDOI
Designing climate-resilient rice with ideal grain quality suited for high-temperature stress
Nese Sreenivasulu,Vito M. Butardo,Gopal Misra,Rosa Paula Cuevas,Roslen Anacleto,Polavarpu B. Kavi Kishor +5 more
TL;DR: It is demonstrated here that the emerging field of systems genetics can help fast-track the identification of novel alleles and gene targets that can be pyramided for the development of environmentally robust rice varieties that possess improved grain quality.
Journal ArticleDOI
Progress and challenges in improving the nutritional quality of rice (Oryza sativa L.)
Deep Shikha Birla,Kapil Malik,Manish Sainger,Darshna Chaudhary,Ranjana Jaiwal,Pawan K. Jaiwal +5 more
TL;DR: The present review summarizes the progress and challenges of genetic engineering and/or metabolic engineering technologies to improve rice grain quality, and presents the future prospects in developing nutrient dense rice to save the everincreasing population, that depends solely on rice as the staple food, from widespread nutritional deficiencies.
Journal ArticleDOI
Improving phosphorus efficiency in cereal crops: Is breeding for reduced grain phosphorus concentration part of the solution?
TL;DR: The reasons why a low grain P trait has not been pursued are explored, and the potential benefits and drawbacks of such a trait in the context of breeding to improve the P efficiency of cropping systems are discussed.
Journal ArticleDOI
Formulation of food emulsions using natural emulsifiers: Utilization of quillaja saponin and soy lecithin to fabricate liquid coffee whiteners
TL;DR: In this paper, the ability of two natural small molecule surfactants, quillaja saponin and soy lecithin, to stabilize 10% oil-in-water emulsions was compared.
References
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Starch-composition, fine structure and architecture
TL;DR: In this paper, a review of the current state of knowledge about starch structure in perspective and integrating aspects of starch composition, interactions, architecture and functionality is presented, and the authors highlight the need to understand in more depth the structure of starch granules and how this complex organisation controls functionality.
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The molecular structures of starch components and their contribution to the architecture of starch granules: A comprehensive review
Serge Pérez,Eric Bertoft +1 more
TL;DR: The structure of the starch granule slowly unravels with new insight into key structural features as discussed by the authors, and the most recent findings for the structure of amylose and amylopectin are reported.
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Form and functionality of starch
TL;DR: In this paper, the authors describe the current understanding of starch structure that is relevant to its functionality in foods and nutrition, and describe how amylose influences packing of amylopectin into crystallites and the organization of the crystalline lamellae within granules, which is important for properties related to water uptake.
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Starch digestibility in food matrix: a review
TL;DR: In this article, a review of in vitro starch hydrolysis kinetics is presented with regard to the structural characteristics of starches, such as starch granule morphology, amylose to amylopectin ratio, molecular structure, degree of branching in terms of steric hindrance and consequently mass transfer resistance and their effects on the digestibility and absorption of digested carbohydrates have been examined.
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Amylose-inclusion complexes: Formation, identity and physico-chemical properties
TL;DR: In this paper, different ways of formation of amylose-inclusion complexes, with emphasis on amyloside-lipid complexes, are discussed and the influence of variables in the synthesis reactions on the physico-chemical characteristics of Amylose+lipid compounds is highlighted.