Topic
Brown rice
About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.
Papers published on a yearly basis
Papers
More filters
Journal Article•
TL;DR: In this article, the physical properties of three rice varieties at three levels of processing, which name rough rice (paddy), brown rice (husked or hulled), and white rice (milled), were investigated.
Abstract: Basic physical properties of agricultural materials play important role for optimizing the design of equipment and fa- cilities for the harvesting, handling, conveying, separation, drying, storing, and processing. In this study, some physical properties of three rice varieties, namely Tarom Mahali, Fajr, and Neda, at three levels of processing, which name rough rice (paddy), brown rice (husked or hulled), and white rice (milled) were investigated. The thousand grains mass and porosity decreased significantly with the rice processing, but the bulk density increased. The rough rice of each variety showed the least value of true density. Unit mass and volume of rice grain decreased with the rice processing. Totally, the static coefficient of friction affected by cultivars, levels of pro- cessing, and frictional materials. By processing, the filling angle of repose for all cultivars decreased. The terminal velocity increase significantly for every variety. It was observed that the terminal velocity of the rice's hull and bran is lower than for the rough rice, brown rice, milled rice.
40 citations
TL;DR: Phytic acid content of the foods, but not neutral-detergent fiber content, appeared to be inversely related to RBAZ, more so among the cereals than with the legumes.
Abstract: The relative bioavailability of zinc (RBAZ) in corn, rice, wheat and legumes was determined by the ratio of net weight gains a 6 ppm of added zinc, a measure derived from sigmoidal curves for weight gain estimated by a non-linear, least-squares curve fitting computer program. Each food was prepared as for human consumption, incorporated into a semi-purified diet to provide varying levels of zinc and fed to weanling rats. Among cereals, whole corn and brown rice had low RBAZ (0.58 or less), while whole wheat flour and unleavened whole wheat bread had medium values (0.63-0.74). Refined cereal grains, such as white flour, leavened and unleavened white bread and white rice, had high RBAZ (0.89-1.08) as did leavened whole wheat bread (1.04). Of the legumes, lima beans had a high RBAZ (0.84) while white beans had a medium value (0.74). Phytic acid content of the foods, but not neutral-detergent fiber content, appeared to be inversely related to RBAZ, more so among the cereals than with the legumes.
40 citations
TL;DR: Brown rice lipids were analyzed from three japonica and two indica rices and the ratio of the trihydroxy sphingoid bases to dihydroxy ones showed a great difference between the subspecies.
Abstract: The brown rice lipids were analyzed from three japonica and two indica rices. They had substantially no difference in the ratio of NL, GL, and PL, the C16/C18 (16:0/the sum of 18:0, 18:1, 18:2, and 18:3) ratio in PL classes, and in the order of unsaturated index in each glycerolipid class among the five varieties. However, the chemical compositions of glyceroglycolipids and cerebroside were different in indica and japonica rices. The contents of 18:3 of MGDG and DGDG were higher in japonica than indica rices, but those of 16:0 were reversed. The ratio of C14-20/C21-26 of the hydroxy fatty acids in cerebroside was 1.18 in japonica and 0.62 in indica rices. Furthermore, the ratio of the trihydroxy sphingoid bases to dihydroxy ones showed a great difference between the subspecies. Unsaturated fatty acid contents in the TG and PL classes were largely different from each other among japonica rices harvested in separate districts.
40 citations
TL;DR: It is demonstrated that PEF-assisted extraction of brown rice enables not only enhanced yields of antioxidant compounds, such as γ-oryzanol, polyphenols and phenolic acids, and of saturated and unsaturated fatty acids, but also increased cytotoxic effects on cancer cells.
40 citations
TL;DR: Wang et al. as discussed by the authors investigated the effect of Si on As speciation and distribution in different rice tissues and showed that Si addition significantly increased As and Si concentrations in soil solution and Si concentration in iron plaque formed around rice root surface, whereas As in the iron plaque was significantly decreased.
40 citations