Brown rice (BR) is a traditional health food being rich in various active substances, which
have effective preventive and therapeutic effects on many diseases. In this review, we …

Brown rice is rich in dietary fiber and polyphenols, which have unique health benefits. Rice
is usually eaten after cooking, and the change of physicochemical and functional properties …

Germination can alter the physicochemical, nutritional, and nutraceutical value of brown rice.
This study aimed to evaluate some characteristic changes from five Indonesian brown rice …

Germination of brown rice can be completed by full soaking and partial soaking methods.
This study aimed to analyse the influence of germination methods on the bioactive …

The purpose of this study was to compare the characteristics of flakes rice made pigmented
and non-pigmented glutinous rice grain on chemical composition, fatty acid, amino acid …

Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's
population. Rice has several distinct breeds classified as traditional and ancient grains. The …

The pretreatment process of various foods has been reported to improve their nutritional
properties. The soaking of brown rice improves the texture and nutrients, which are crucial …

Research background. Rice germination is a natural approach to enhance the physical and
functional properties of brown rice. Thus, the aim of this study is to investigate the influence …

Abstract Effects of milling, germination temperature and time on nutrients, bioactive
compounds and pasting properties of FARO 44 brown rice (UBR) were evaluated …

White, red and black glutinous rice are common rice cultivars used as raw materials for food
products in West Sumatera, Indonesia. The characteristics of these three cultivars are …