Rice is the staple food for nearly two-thirds of the world's population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration...

Results We have demonstrated that boiling decrease solubility and IgE reactivity of PBS-extracted rice and wheat proteins, but in SDS-extracts this reactivity was only slightly affected. The sera of patients highly positive on the IgE immunoblot, positive in basophil activation and skin prick test with boiled rice components were used for characterizing the IgE-binding proteins separated by 1-D...

To investigate the detection of rice exterior quality, a machine vision system was developed. The main characteristics of rice appearance including area, perimeter, roughness and minimum enclosing rectangle were calculated by image analysis. Least Squares Support Vector Machines, Naive Bayes Classifier and Back Propagation Artificial Neural Network were applied to achieve classification of head...

The Scientific Advisory Board reflects the same excitement as others associated with the RiceCAP program in preparing the path for the application of genomics to rice breeding, and especially toward two traits (milling yield and sheath blight resistance) important to the U.S. rice industry. We are impressed with the fact that the participants represent many of the best scientists in the field o...

CRISPR-S: an active interference element for a rapid and inexpensive selection of genome-edited, transgene-free rice plants Hai-Ping Lu, Song-Mei Liu, Shou-Ling Xu, Wu-Yang Chen, Xin Zhou, Yuan-Yuan Tan, Jian-Zhong Huang and Qing-Yao Shu* National Key Laboratory of Rice Biology and Zhejiang Provincial Key Laboratory of Crop Germplasm Resources, Institute of Crop Science, Zhejiang University, Ha...

The usual way of preparing rice is boiling, thermal process that gives it a lower digestibility as compared to instantiation, extrusion or expandation. Having in view this fact, the possibility to biotechnologically improve the boiled rice digestibility was investigated in a laboratory study. In this respect, boiled rice was solid state fermented using a strain of Saccharomycopsis fibuligera, a...

Use of soft clay soils in construction activities has faced many problems. Some improvement, stabilization, and reinforcement methods is required to use these soils in body of roads, sub-foundations and embankments. In this research, the effect of chitin nanofiber and rice husk ash as additives on the behavioral properties and bearing resistance of soft clay soils by considering the processing ...

Classification of various rice types and determination of its quality is a major issue in the scientific and commercial fields associated with modern agriculture. In recent years, various image processing techniques are used to identify different types of agricultural products. There are also various color and texture-based features in order to achieve the desired results in this area. In this ...