Context Previous reviews have focused on evaluating the efficacy and effectiveness of rice
fortification, despite the need to also understand the outcomes of micronutrient retention …

Selection of rice variety for puffing is primarily dependent upon its amylose content which is
directly correlated with its expansion during puffing and its sensory preferences. However …

The large consumption and subsequent discarding of disposable plastic straws can cause
serious harm to the environment and pose a potential threat to human health. The aim of this …

Rice starch (RS) and blend of rice starch with 10% w/w of stabilized rice bran (SRB) were
subjected to extrusion process in a co‐rotating twin‐screw extruder. The effect of SRB …

Micronutrient fortification of rice by extrusion is an effective strategy to enhance micronutrient
levels within rice‐consuming individuals. The success of extrusion‐based fortification is …

Radiofrequency (RF) heating was explored to induce accelerated ageing in rice to reduce
the time of ageing. RF exposure time and moisture content of rice were set at five levels …

Abstract Background and Objectives Rice bran is enriched with bioactive compounds, which
makes it more competitive as a functional food raw material. The stabilization of rice bran …

Starch-rich foods, such as cereal sources (rice, maize, and barley), are commonly used raw
materials for extrusion cooking due to their excellent expansion characteristics. Other …

A vacuum impregnation (VI) assisted simultaneous micronutrient fortification and phytic acid
(PA) reduction strategy is developed to enhance micronutrient content and its bioavailability …

In order to increase flour recovery, resistant starch content and to lower the glycemic index
and glycemic load, the water chestnuts were subjected to pre-optimized conditions of pre …