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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: Calculation of maximum tolerable daily intake (MTDI) for humans due to consumption of rice based on bioavailability data was higher than those calculated based on inorganic and organic As concentration in rice genotypes.

31 citations

Journal ArticleDOI
TL;DR: In this paper, the authors investigated the milling breakage susceptibility of parboiled brown rice on both bulk and kernel level and found that white bellies and fissured rice grains were more breakage susceptible.
Abstract: Parboiling, a hydrothermal treatment of paddy or brown rice, impacts both head rice yield and texture and nutritional characteristics of cooked rice. Here, milling breakage susceptibility of parboiled brown rice was investigated on both bulk and kernel level. Brown rice was parboiled by soaking at 40, 55 or 65 °C and steaming at 106, 120 or 130 °C. The breakage susceptibility and changes in starch and proteins of bulk samples were related to the properties of individual rice kernels. An increase in milling breakage susceptibility from 1% to 11% corresponded to a decrease in average bending force of individual kernels from 34.9 to 14.6 N. Furthermore, both white bellies and fissured parboiled rice grains were more breakage susceptible. Their average bending force was respectively 14.1 N and 17.6 N compared to an average of 39.6 N for intact parboiled rice grains. Whereas the level of proteins extractable with sodium dodecyl sulfate containing medium had no impact, the degree of starch gelatinization was critical in determining the presence of both white bellies and fissured parboiled rice grains. More in particular, complete starch gelatinization ensured the absence of white bellies and minimized fissuring in the parboiled end-product, thereby decreasing milling breakage susceptibility.

31 citations

01 Jan 2006
TL;DR: Voices of women entrepreneurs in Kenya is based on interviews and focus group discussions carried out in Nairobi, Mombassa, and Wote in November 2005 and March 2006 as mentioned in this paper.
Abstract: Voices of women entrepreneurs in Kenya is based on interviews and focus group discussions carried out in Nairobi, Mombassa, and Wote in November 2005 and March 2006. The Kenyan government recognizes that women have not been on an equal footing when it comes to their access to opportunities and assets. The study examines the reasons for these differences in performance of women entrepreneurs through a series of conversations with businesswomen. This report is designed to be used as an advocacy tool, together with the publication, Gender and Economic Growth Assessment in Kenya, which examines the legal, administrative, and regulatory barriers that are preventing women in Kenya from contributing fully to the economy, and which includes a matrix with specific recommendations for addressing the identified barriers. The report starts with an overview of the women's business community in Kenya. Mirroring Gender and Economic Growth Assessment in Kenya, this is followed by an analysis of women's access to property, land and finance. Chapters four, five, and six discuss women's access to justice, access to the formal sector, and the impact of international trade. The report concludes by looking at networking and advocacy as venues for taking the needed reforms forward.

31 citations

Journal ArticleDOI
TL;DR: It is suggested that PGBR may prevent CCl(4)-induced liver oxidative stress and injury through enhancement of the antioxidant capacities, which may be due to complex actions of various bioactive compounds, including phenolic acids, γ-oryzanol, tocotrienol, and GABA.
Abstract: Parboiled germinated brown rice (PGBR) of Khao Dawk Mali 105 variety was produced by steaming germinated paddy rice, which is well-known for its nutrients and bioactive compounds. In this study we determined the in vivo antioxidant and hepatoprotective effects of PGBR in carbon tetrachloride (CCl4)-induced oxidative stress in rats. Male Sprague-Dawley rats, (weight 200–250 g) were randomly divided into (1) control, (2) CCl4, (3) white rice (WR)+CCl4, (4) brown rice (BR)+CCl4, and (5) PGBR+CCl4 groups. PGBR, BR, and WR diets were produced by replacing corn starch in the AIN76A diet with cooked PGBR, BR, and WR powders, respectively. All rats except the control group were gavaged with 50% CCl4 in olive oil (v/v, 1 mL/kg) twice a week for 8 weeks. CCl4-treated rats exhibited significant liver injury, lipid peroxidation, protein oxidation, and DNA damage, as well as obvious changes to liver histopathology compared to control. In addition, CCl4 treatment decreased the activities of CYP2E1 and antioxid...

31 citations

Patent
17 Jun 2003
TL;DR: In this paper, a foam-holding agent for fizzy drinks which comprises a tea leaf extract obtained by preparing a tea (for example, black tea, green tea, oolong tea, Gyno stemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix Ma-yuen Roman tea, brown rice tea, Houttuyunia cordata tea, or the like) was presented.
Abstract: It is intended to provide a foam-holding agent which has sufficient foam-holding properties and is satisfactory in the safety, taste, smell, etc. required in foods, and fizzy drinks containing the foam-holding agent. More specifically, a foam-holding agent for fizzy drinks which comprises a tea leaf extract obtained by preparing a tea (for example, black tea, green tea, oolong tea, Gyno stemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix Ma-yuen Roman tea, brown rice tea, Houttuyunia cordata tea, or the like) in a conventional manner and extracting catechin-rich components therefrom with the use of water and/or a solvent such as ethanol; and fizzy drinks being excellent in foaming and foam-holding properties and having a high foam density and a dense foam texture, characterized by containing the above foam-holding agent.

31 citations


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