Topic
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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TL;DR: Three types of Cd translocation and accumulation patterns demonstrated by NILs suggested that the accumulation ofCd in leaves and culms before heading, and translocation from them after heading are responsible for Cd accumulation in grain.
Abstract: Cadmium (Cd) translocation and accumulation in the grain and aerial plant parts of rice (Oryza sativa L.) is an important aspect of food safety and phytoextraction in areas with contaminated soil. Because control of Cd translocation and accumulation is likely to be determined by the plants genetics, the Cd contents of grain and the aerial parts of rice may be manipulated to improve food safety and for phytoextraction ability. This study studied Cd translocation and accumulation and their genetic control in aerial parts of rice to provide a starting point for improving food safety and phytoextraction in Cd-contaminated soils. In the japonica rice cultivar "Nipponbare", Cd accumulated in leaves and culms until heading, and in culms and ears after heading. Two quantitative trait loci (QTLs) from indica cv. "Kasalath", qcd4-1 and qcd4-2, affect Cd concentrations in upper plant parts just before heading. Three near-isogenic lines (NILs) with qcd4-1 and qcd4-2 were selected from the "Nipponbare" background, and were analyzed for the effects of each QTL, and for interactions between the two QTLs. From the results compared between "Nipponbare" and each NIL, neither QTL influenced total Cd accumulation in aerial parts at 5 days after heading, but the interaction between two QTLs increased Cd accumulation. At 35 days after heading, qcd4-2 had increased Cd accumulation in the aerial plant parts and decreased translocation from leaves other than flag leaf, but interaction between the two QTLs increased translocation from leaves. NILqcd4-1,2 accumulated higher concentrations of Cd in brown rice than "Nipponbare". Three types of Cd translocation and accumulation patterns demonstrated by NILs suggested that the accumulation of Cd in leaves and culms before heading, and translocation from them after heading are responsible for Cd accumulation in grain. Cd translocation from roots to culms and ears after heading may direct Cd to the aerial organs without influencing brown rice accumulation.
101 citations
TL;DR: R Rinse-free rice, which requires no washing before cooking because bran remaining on the surface of the rice was removed previously, yielded an effect similar to that of reducing As in rice by washing, while low-volume cooking and storing did not remove As.
101 citations
TL;DR: The lower accumulation of GABA in japonica rice could be remedied by adding exogenous L -Glu and GA 3, and providing acidic soaking conditions, which help to produceGABA enriched functional food.
101 citations
TL;DR: The authors evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma and found that the α-amylase activity and water uptake rate increased significantly when BR samples were inoculated with Bacillus cereus, Bacillus subtilis and Escherichia coli O157:H7.
Abstract: This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus , Bacillus subtilis , and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p
100 citations
TL;DR: In this article, three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied.
Abstract: Studies were conducted to develop gluten-free biscuits comparable in quality to wheat (W) biscuits and superior to those made from commercial gluten-free flour (Gf), suitable for coeliac sufferers. Three mixes of brown rice flour (R), corn starch (C), potato starch (P), soya flour (S), buckwheat flour (B) and millet flakes (M) were studied: RCPS in the percentage 70, 10, 10, 10, RPBM (50, 30, 10, 10) and RCPM (25, 25, 25, 25). Biscuits were tested for water activity, moisture, texture (snap test), diameter, thickness and colour (L* value), biscuit dough for hardness and stickiness. Various correlations >0.8 indicated for the three mixes, W and Gf that firm, non-sticky doughs yielded firm, thin, non-oval biscuits. Cluster analysis revealed that RCPS was most similar to W with regards to all parameters measured, and RCPS also showed best overall acceptability in sensory testing. Three fat powders were studied for use instead of palm oil: high and low fat dairy powder (HFP, LFP) and microencapsulated high fat powder based on vegetable fat (ME). HFP and ME yielded biscuits of comparable texture to palm oil, LFP resulted in much firmer biscuits, attributed to lower fat and higher protein and total sugar content.
100 citations