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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: Applying LS or LSB as amendments combined with planting a low-Cd-accumulation rice cultivar is recommended for the remediation of Cd-contaminated paddy soil and the selection and breeding of low- cd- Accumulation Rice cultivars with high grain production requires further research.

66 citations

Journal ArticleDOI
TL;DR: In this paper, high-temperature fluidized-bed drying technique in combination with tempering step was tested to alleviate the above-mentioned problems, and the results showed that the cooking and eating properties of the fluidized bed dried brown rice, i.e., hardness, solid loss, volume expansion and elongation ratio, changed in a similar fashion to those of the conventionally aged brown rice.

65 citations

Journal ArticleDOI
TL;DR: In this article, the authors examined the properties of brown rice before and after hydrothermal treatments and found that annealing and heat-moisture treatment resulted in increased pasting viscosity and gelatinization temperatures.

65 citations

Journal Article
TL;DR: Overall, the proximate content and fatty acids of legume and rice varieties changed after germination and may be used as alternate resources for individuals with lifestyle diseases.
Abstract: Proximate content and fatty acid composition of germinated and non-germinated legumes (kidney, mung, soy bean and peanut) and rice varieties (red, black, Barrio, brown and milled) were evaluated. In germinated samples, moisture content increased significantly while carbohydrate, protein and fat were decreased significantly. Total dietary fibre was increased in germinated samples except germinated kidney and mung bean. Germination also increased saturated fatty acids (SFA) in legumes, black, red and brown rice. Monounsaturated fatty acids (MUFA) decreased in all samples except germinated kidney, soy and Barrio rice. Polyunsaturated fatty acids (PUFA) increased in some germinated samples (mung bean, peanut, red, brown, Barrio and white rice) but decreased in other legume and rice samples. Generally, palmitic acid increased while stearic, oleic and linoleic acids decreased after germination. Overall, the proximate content and fatty acids of legume and rice varieties changed after germination and may be used as alternate resources for individuals with lifestyle diseases.

65 citations

Journal ArticleDOI
TL;DR: Airtight storage of brown rice with a low moisture content was tested and evaluated as an alternative to refrigerated storage as mentioned in this paper, and it was suggested that low-moisture-content storage could be as effective as low-temperature storage.

65 citations


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