Metabolomics is widely employed to monitor the cellular metabolic state and assess the quality of plant-derived foodstuffs because it can be used to manage datasets that include a wide range of metabolites in their analytical samples. In this review, we discuss metabolomics research on rice in order to elucidate the overall regulation of the metabolism as it is related to the growth and mechani...

Rice is the only cereal consumed as staple food mainly as whole grains by more than 50 percent people of the world. The overall cooking and eating quality of such a significant crop determines its widespread preference, acceptance and consumption. The varieties, hybrids, landraces of rice are immense in diversity not only in morphological traits but also in end-use qualities. Hence, the choice ...

rice cultivated areas and yield information is indispensable for sustainable management and economic policy making for this strategic food crop. introduction of high spectral and special resolution satellite data has enabled production of such information in a timely and accurate manner. knowledge of the spectral reflectance of various land covers is a prerequisite for their identification and ...

Rice is an important staple crop throughout the world, but environmental stress like low-light conditions can negatively impact crop yield and quality. Using pot experiments and field experiments, we studied the effects of shading on starch pasting viscosity and starch content with six rice varieties for three years, using the Rapid Visco Analyser to measure starch pasting viscosity. Shading at...

Iron is an essential micronutrient for human nutrition and polished rice contains very low amount of iron. Rice with high iron content in seed endosperm has been developed by insertion of soybean ferritin gene under the control of the endosperm specific glutelin promoter into the genome of indica rice line IR68144. The nutritional composition of the brown and milled rice grain has been compared...

Rice (Oryza sativa L.) can produce black grains as well as white. In black rice, the pericarp of the grain accumulates anthocyanin, which has antioxidant activity and is beneficial to human health. We developed a black rice introgression line in the genetic background of Oryza sativa L. 'Koshihikari', which is a leading variety in Japan. We used Oryza sativa L. 'Hong Xie Nuo' as the donor paren...

The cooking quality of rice is associated with the starch gelatinization temperature (GT). Rice genotypes with low GT have probably been selected for their cooking quality by humans during domestication. We now report polymorphisms in starch synthase IIa (SSIIa) that explain the variation in rice starch GT. Sequence analysis of the eight exons of SSIIa identified significant polymorphism in onl...

Using a wide range of techniques, including differential scanning calorimetry, X-ray diffraction, Rapid Visco Analyser and Fourier Transform Infera Red Spectroscopy, some physicochemical properties of the starch fraction of six Iranian rice cultivars (Tarom, Tarome Hashemi, Neda, Ramezani, Fajr and Kamfirouzi) [1]were studied and compared. DSC data showed that starch granules of different rice ...

Rice bran, a by-product of rice milling industry is rich in micronutrients like oryzanols, tocopherols, tocotrienols, phytosterols and dietary fibers. The high nutritional profile of rice bran has not been utilized due to problems associated with lipase enzyme, which reduces the quality of rice bran and makes it unfit for human consumption. After the stabilization of lipase enzyme, it is possib...

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30°C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein sol...