A pot trial was conducted with 52 rice cultivars of different types collected from different origins. The results showed that there were great differences in Cd concentrations in straw, brown rice and grain chaff among the rice cultivars grown in a soil containing a Cd concentration of 100 mg kg−1; the Cd concentrations in brown rice ranged from 0.22 to 2.86 mg kg−1. The great genotypic differe...

The comparative effects of doenjang prepared from fermented soybean or brown rice on the body weight and lipid metabolism in C57BL/6N mice fed with high fat diet were investigated. The animals were randomly divided and given experimental diets for eight weeks: normal control diet, high fat diet, and high fat diet supplemented with soybean doenjang, brown rice doenjang, brown rice-rice bran doen...

bipolaris oryzae causes rice brown spot disease which reduces rice yield with substantial global impact. streptomycetes isolated from rice fields of guilan province, iran, showed antifungal activity against the tested pathogen. from five active streptomyces spp. isolates, isolate g showed high antagonistic activity. to determine its taxonomical identity, its colonies characterized morphological...

The effects of fermented paste made from soybean, brown rice, or brown rice in combination with rice bran or red ginseng marc on the glucose metabolism and antioxidative defense system in high fat-fed mice were investigated. The mice were given experimental diets for eight weeks: Normal control, high fat, and high fat supplemented with soybean fermented paste, brown rice fermented paste, brown ...

Breads were prepared with various combinations of maize, brown rice and wheat flours in the basic formulation of bread. The baking properties and chemical composition of bread were evaluated and analysed, respectively. The bread volume decreased, where as bread weight and moisture content increased with the increasing level of maize and brown rice flour. The crumb and crust colour of breads wer...

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commerc...

The objective of this study was to optimize the operating parameters of the International Rice Research Institute (IRRI) Test Tube rice mill. The goal was to minimize the milling duration required to attain a milling degree equivalent to a 12% brown rice kernel mass loss. Operating parameters including brown rice mass, milling duration, tube oscillation frequency, and test tube size were invest...

γ-Oryzanol, a natural mixture of ferulic acid esters of triterpene alcohols and sterols, are an important bioactive components present in rice bran oil. In light of the recent increase in the popularity of wild rice among consumers, and the possibility of a direct relationship between γ-oryzanol composition and its bioactivity, the oryzanol profile of major wild rice (Zizania palustris) grown i...

Cereal Chem. 87(5):403–408 This research studied developing quick cooking brown rice by investigating the effect of ultrasonic treatment at different temperatures on cooking time and quality. The medium grain brown rice was ultrasonically treated in water at temperatures of 25, 40, and 55°C for 30 min and then dried by air at 25°C to its initial moisture content (11.0 ± 0.6%, wb) before cooking...

The phylogenetic relationship for classification traits and eight mineral elements in brown rice (Oryza sativa L.) from Yunnan Province in China was carried out using microwave assisted digestion followed by inductively coupled plasma atomic emission spectroscopy, and the analytical procedures were carefully controlled and validated. In general, the results show that the mean levels of K, Ca, M...