Brown rice

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

Fractionation and solubility of cadmium in paddy soils amended with porous hydrated calcium silicate

Abstract: Previous studies have shown that porous hydrated calcium silicate (PS) is very effective in decreasing cadmium (Cd) content in brown rice. However, it is unclear whether the PS influences cadmium transformation in soil. The present study examined the effect of PS on pH, cadmium transformation and cadmium solubility in Andosol and Alluvial soil, and also compared its effects with CaCO 3 , acidic porous hydrated calcium silicate (APS) and silica gel. Soil cadmium was operationally fractionationed into exchangeable (Exch), bound to carbonates (Carb), bound to iron and manganese oxides (FeMnO x ), bound to organic matters (OM) and residual (Res) fraction. Application of PS and CaCO 3 at hig rates enhanced soil pH, while APS and silica gel did not obviously change soil pH. PS and CaCO 3 also increased the FeMnO x -Cd in Andosol and Carb-Cd in Alluvial soil, thus reducing the Exch-Cd in the tested soils. However, PS was less effective than CaCO 3 at the same application rate. Cadmium fractions in the two soils were not changed by the treatments of APS and silica gel. There were no obvious differences in the solubility of cadmium in soils treated with PS, APS, silica gel and CaCO 3 except Andosol treated 2.0% CaCO 3 at the same pH of soil-CaCl 2 suspensions. These findings suggested that the decrease of cadmium availability in soil was mainly attributed to the increase of soil pH caused by PS.

Natural five-color glucose-reducing herbal cuisine porridge and preparing method thereof

Abstract: The invention provides natural five-color glucose-reducing herbal cuisine porridge and a preparing method thereof, which belong to the technical field of healthcare products processing. Natural five-color glucose-reducing tea is prepared by 36 of Chinese herbal medicines of gen-seng, radix codonopsitis, sealwort, radix astragali, gynostemma pentaphylla, liquorice, atractylodes macrocephaia, root of herbaceous peony, tuber of multiflower knotweed, rehmanniae, hawthorn, yam, dogwood, notoginseng, wild jujube, sea backthern, medlar, shizandra berry, cassia seed, glossy ganoderma, ebony, dark plum, tuckahoe, root of kudzu vine, lily, ophiopogon root, alisma orientale, honeysuckle, chrysanthemum, balsam pear, bitter leaves, potentilla discolor, ginkgo leaves, mulberry leaves, lotus leaves and green tea; and then natural gluecose-reducing herbal cuisine porridge is prepared by rice, millet, purple rice, corn grit, brown rice, oat, coix seed, grodon euryale seed, white lablab seed, red bean, pea, soybean, black soya bean, spiral seaweed, xylitol, the five-color bodybuilding tea and proper water regularly. The food therapy has the characteristics of clearing heat and expelling toxin, protecting the interval organs, tonifying qi and producing blood, balancing the acid-base, quenching thirst and reducing glucose, and improving immunization. The natural five-color glucose-reducing herbal cuisine porridge has double effects of food therapy and health protection.

Rice consumption and cancer incidence in US men and women

Abstract: While both the 2012 and 2014 Consumer Reports concerned arsenic levels in US rice, no previous study has evaluated long-term consumption of total rice, white rice and brown rice in relation to risk of developing cancers. We investigated this in the female Nurses' Health Study (1984-2010), and Nurses' Health Study II (1989-2009), and the male Health Professionals Follow-up Study (1986-2008), which included a total of 45,231 men and 160,408 women, free of cancer at baseline. Validated food frequency questionnaires were used to measure rice consumption at baseline and repeated almost every 4 years thereafter. We employed Cox proportional hazards regression model to estimate multivariable relative risks (RRs) and 95% confidence intervals (95% CIs). During up to 26 years of follow-up, we documented 31,655 incident cancer cases (10,833 in men and 20,822 in women). Age-adjusted results were similar to multivariable-adjusted results. Compared to participants with less than one serving per week, the multivariable RRs of overall cancer for individuals who ate at least five servings per week were 0.97 for total rice (95% CI: 0.85-1.07), 0.87 for white rice (95% CI: 0.75-1.01), and 1.17 for brown rice (95% CI: 0.90-1.26). Similar non-significant associations were observed for specific sites of cancers including prostate, breast, colon and rectum, melanoma, bladder, kidney, and lung. Additionally, the null associations were observed among European Americans and non-smokers, and were not modified by BMI. Long-term consumption of total rice, white rice or brown rice was not associated with risk of developing cancer in US men and women.

Impacts of degree of milling on the appearance and aroma characteristics of raw rice

Abstract: BACKGROUND Little has been reported about the sensory impact of degree of milling (DOM) on raw, uncooked rice. This study focuses on the effects of DOM, which was measured by surface lipid content (SLC), on appearance and aroma attributes of raw rice, as well as the appearance of cooked rice; greater DOM leads to lesser SLC levels. RESULTS Milled-rice samples with SLCs of 0.64, 0.59, 0.42 and 0.25%, as well as brown rice (2.27% total lipid content), were evaluated by trained panelists on three appearance- and five aroma-related attributes of raw rice, as well as four appearance-related attributes of the resultant cooked rice. All milled-rice samples, varying in SLC level from 0.64% to 0.25%, differed from brown rice with respect to raw-rice and cooked-rice appearance and aroma attributes. A significant sensory difference among the four raw-rice samples was present only in the degree of whiteness; however, such a difference was absent once the samples were cooked. When cooked, highly milled rice (0.25% SLC) was rated glossier than either lightly milled rice (0.64% SLC) or brown rice. CONCLUSION The present study demonstrated that sensory impacts of DOM on raw rice were present between brown rice and milled-rice samples, but not among the milled-rice samples varying in SLC level from 0.64% to 0.25%. The overall findings indicate that consumers may not detect appearance- or aroma-related differences among raw-rice samples ranging in SLC from 0.64% to 0.25%. © 2015 Society of Chemical Industry