The first stage in the preparation of rice for food is the threshing of the harvested crop to yield paddy rice. This consists of the rice berry (or grain) enclosed in a rough, fibrous and silicious husk. Further preparation consists of hulling to remove this husk, followed by milling which removes the outer bran layer of the berry. For some time before beriberi was shown to result from a defici...

Rice black-streaked dwarf virus (RBSDV) causes maize rough dwarf disease or rice black-streaked dwarf disease and can lead to severe yield losses in maize and rice. To analyse RBSDV evolution, codon usage bias and genetic structure were investigated in 111 maize and rice RBSDV isolates from eight geographic locations in 2013 and 2014. The linear dsRNA S7 is A+U rich, with overall codon usage bi...

for efficiency evaluation of some of the decision making units that have uncertain information, rough data envelopment analysis technique is used, which is derived from rough set theorem and data envelopment analysis (dea). in some situations rough data alter nonradially. to this end, this paper proposes additive rough–dea model and illustrates the proposed model by a numerical example.

Rice pudding is an uncommon and unpopular dessert to Thais due to its rough texture and strong taste of egg. It generally composes of milk or skim milk, rice grain or flour, sugar, egg, and salt. Jasmine rice flour containing unique fragrance is a preferable choice to improve this product. A substitution of egg with jasmine rice flour in a developed rice pudding was carried out which the qualit...

The constants of the drying kinetics models short-grain rough rice were determined under isothermal conditions between a temperature 40 °C and 100 °C. initial moisture content was 28.2% dry basis. results revealed that increasing duration decreased rice. lowest (15.58% basis) achieved at 6 h. Four well-known models, i.e., Page, Newton, Logarithmic, Henderson Pabis, evaluated. evaluated based on...

Defatted rice bran was treated with subcritical water between 120 and 240°C. The extraction temperature af fected the total carbohydrate and protein contents of the extracts. In the tested temperature range, the total carbohydrate and protein contents were the highest at 180°C and 210°C. The DPPH radical scavenging activity of the extracts increased with increasing extraction temperature up to ...

Prolamins, a group of rice (Oryza sativa) seed storage proteins, are synthesized on the rough endoplasmic reticulum (ER) and deposited in ER-derived type I protein bodies (PB-Is) in rice endosperm cells. The accumulation mechanism of prolamins, which do not possess the well-known ER retention signal, remains unclear. In order to elucidate whether the accumulation of prolamin in the ER requires ...

For the efficient selection of high-quality rice varieties, near-infrared spectroscopy (NIRS) technique has been widely applied to detect constituents in single kernels. Compared with other constituents, amylose content (AC) and fat (FC) are key parameters that can affect quality rice. Based on two modified AC FC trace detection methods, NIRS methods kernels were developed. Using proposed group...

  For efficiency evaluation of some of the Decision Making Units that have uncertain information, Rough Data Envelopment Analysis technique is used, which is derived from rough set theorem and Data Envelopment Analysis (DEA). In some situations rough data alter nonradially. To this end, this paper proposes additive rough–DEA model and illustrates the proposed model by a numerical example.

The conventional parboiling of rough rice is a lengthy process that takes 24-28 h to complete. It would be beneficial to the industry if the processing time could be reduced. The objective of this study was to develop an ultrasound based one-step protocol for soaking and gelatinization during rice parboiling. The gelatinization temperature was measured by alkali (KOH) degradation and found to b...