Rice ageing is a complicated process, which involves changes in physical and chemical properties of the rice grain. Starch, protein and lipids are the main rice grain components which affect cooking and eating quality. While the overall starch, protein and lipid contents in the rice grain remain essentially unchanged during storage, structural changes do occur. These changes affect the pasting ...

During rough rice storage, changes occur in physicochemical and functional properties of the rice kernel, a process often referred to as aging. This study was conducted to determine how storing rough rice at different moisture contents (MCs) and temperatures over a range of storage durations can impact the nutraceutical content of the rice kernel. Rough rice (‘Cypress’, ‘Cocodrie’, ‘XL6’, ‘XP10...

Rice is harvested in the Mid-South at moisture contents (MCs) typically ranging from 13% to 22% (wet basis). Because these MCs are greater than those safe for long-term storage, rice is dried within a fairly short period after harvest to 12% to 13% MC before being placed in storage. Once dried, “processing” of rough rice into milled rice takes place throughout the year and consists of several o...

Rice is harvested in the Mid-South at moisture contents (MCs) typically ranging from 13% to 22% (wet basis). Because these MCs are greater than those safe for long-term storage, rice is dried within a fairly short period after harvest to 12% to 13% MC before being placed in storage. Once dried, “processing” of rough rice into milled rice takes place throughout the year and consists of several o...

Rice seed storage proteins accumulate in two types of protein body (PB-I and PB-II) that are nutrient sources for animals. PB-I is indigestible and negatively affects rice protein quality. To improve the nutritional value of rice seeds we are aiming to engineer the composition and accumulation of endogenous seed storage proteins. In this study we generated transgenic rice plants in which 13 kD ...

Fortified rice holds great potential for bringing essential micronutrients to a large part of the world population. The present study quantified the losses of three different micronutrients (vitamin A, iron, zinc) in fortified rice that were produced using three different techniques (hot extrusion, cold extrusion, and coating) and stored at two different environments (25 ± 5 °C at a humidity of...

Detection of the irradiation dose and the vigour of irradiated rice based on the ultra-weak luminescent analysis is one of the promising analytical detection methods. Rough rice and head rice flour were used in this research for ultra-weak luminescent analysis. The bioluminescence intensity of the rough rice was different at varying irradiation doses and storage time. The trend of the differenc...