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Brown rice

About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.


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Journal ArticleDOI
TL;DR: The results of this study indicated that the red mud based passivator at 0.6 kg m-2 could be a recommendation for Cd-polluted acidic paddy soil stabilization, and it would be a suitable method for remediation of Cd

42 citations

Journal ArticleDOI
TL;DR: Rice can be an important dietary source of P, Zn, Mn, Cu, Mo and Se but does not significantly contribute to the daily dietary intake of Ca, Na and Fe, and data showed that rice can be regarded as a very safe food.

42 citations

Journal ArticleDOI
TL;DR: Physical properties of gastric chyme from cooked brown and white rice meals were determined over an 8-hour post-prandial period in the proximal and distal stomach regions of pigs.
Abstract: Physical properties of gastric chyme from cooked brown and white rice meals were determined over an 8 h postprandial period in the proximal and distal stomach regions of pigs. Rice gastric chyme behaved as a Herschel-Bulkely fluid; the shear stress values were significantly different as a result of rice type, stomach region, and digestion time (p < 0.001). Shear stress values were greater in brown rice compared to white rice, and consistently greater in the proximal region compared to the distal region. The gastric chyme behaved as a weak gel, with G’ greater than G”. Rice grain firmness and hardness showed significant differences as a result of rice type, stomach region, and digestion time (p < 0.001). Rice grains decreased in firmness and hardness over the 8 h postprandial period. The median particle diameter was significantly different between stomach regions; the distal region had a smaller median particle diameter compared to the proximal region for both rice types. Our results support the traditional functional description of the stomach, with the main location of breakdown being the distal region. However, our results also suggest that food is not only broken down and immediately emptied; there is a mixing that will occur between the proximal and distal regions, although the full extent of the meal mixing still needs to be quantified. These results help to better understand the physical breakdown processes that food undergoes during gastric digestion, allowing for future optimization of food properties to control their digestive characteristics.

42 citations

Journal ArticleDOI
TL;DR: The study revealed that LIBS combined with chemometrics is a convenient method to quantify concentrations of ash, potassium and magnesium and present the potential to classify different types of flours.

42 citations

Journal ArticleDOI
TL;DR: It is suggested that high whole grain food intake may be associated with lower breast cancer risk before menopause and Fiber in whole grain foods may mediate the association with whole grains.
Abstract: We evaluated individual grain-containing foods and whole and refined grain intake during adolescence, early adulthood, and premenopausal years in relation to breast cancer risk in the Nurses’ Health Study II. Grain-containing food intakes were reported on a baseline dietary questionnaire (1991) and every 4 years thereafter. Among 90,516 premenopausal women aged 27–44 years, we prospectively identified 3235 invasive breast cancer cases during follow-up to 2013. 44,263 women reported their diet during high school, and from 1998 to 2013, 1347 breast cancer cases were identified among these women. Cox proportional hazards regression was used to estimate relative risks (RR) and 95 % confidence intervals (95 % CI) of breast cancer for individual, whole and refined grain foods. After adjusting for known breast cancer risk factors, adult intake of whole grain foods was associated with lower premenopausal breast cancer risk (highest vs. lowest quintile: RR 0.82; 95 % CI 0.70–0.97; P trend = 0.03), but not postmenopausal breast cancer. This association was no longer significant after further adjustment for fiber intake. The average of adolescent and early adulthood whole grain food intake was suggestively associated with lower premenopausal breast cancer risk (highest vs lowest quintile: RR 0.74; 95 % CI 0.56–0.99; P trend = 0.09). Total refined grain food intake was not associated with risk of breast cancer. Most individual grain-containing foods were not associated with breast cancer risk. The exceptions were adult brown rice which was associated with lower risk of overall and premenopausal breast cancer (for each 2 servings/week: RR 0.94; 95 % CI 0.89–0.99 and RR 0.91; 95 % CI 0.85–0.99, respectively) and adult white bread intake which was associated with increased overall breast cancer risk (for each 2 servings/week: RR 1.02; 95 % CI 1.01–1.04), as well as breast cancer before and after menopause. Further, pasta intake was inversely associated with overall breast cancer risk. Our results suggest that high whole grain food intake may be associated with lower breast cancer risk before menopause. Fiber in whole grain foods may mediate the association with whole grains.

42 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023111
2022295
2021255
2020369
2019426
2018608