Parboiled rice is recognized for its greater milling yield and reduced rice breakage
compared to raw rice during processing. Additionally, parboiled rice has better glycemic …

Food technology seeks ways to preserve products while maintaining high bioactive
properties. Therefore, an attempt was made to assess the effect of the process of …

Fortifying rice using parboiling has been shown to have a higher retention rate of nutrients
and acceptable sensory characteristics. However, the conventional soaking step employs …

Soaking is an important process in Chinese rice wine brewing. In this study, the influence of
vacuum soaking on Chinese rice wine production was investigated. Rice subjected to a 1-h …

Contamination of cereals with tebuconazole (TEB) can affect the dietary risk assessment.
This study investigates, for the first time, how mechanical, thermal, physical–chemical, and …

Selenium acts as a chemo preventive agent for specific cancers, which can be useful as
protective agent against stress. The objective of this study was to breed healthy selenium …

Soaking is an essential step in the processing of various rice products. In this study, the
influences of vacuum soaking on hydration, steaming, and physiochemical properties of rice …

The conventional prolonged parboiling process results in high operation cost and grain
darkening, which may limit consumption. Moreover, residue generation by rice industries is …

Glutinous rice is an important crop in Southeast Asia. Pineapple had numerous potential to
turn into added value. This research evaluated the impact of pineapple extract on …

Selenium acts as a chemo preventive agent for specific cancers, which can be useful as
protective agent against stress. The objective of this study was to breed healthy selenium …