Rice is one of the most widely consumed cereals in the world. The husks of harvested,
unprocessed rice are not digested by humans and need to be removed to obtain edible …

Rice is a staple food and energy source for half the world's population. Due to its quick
digestion and absorption in the gastrointestinal tract, rice is typically regarded as having a …

Many epidemiological and experimental studies have consistently reported the beneficial
effects of dietary proanthocyanidins (PAC) on improving gastrointestinal physiological …

This study investigates the effect of atmospheric pressure dielectric barrier pulsed discharge
plasma treatment on cooking quality and cellulose modification of brown rice. The results …

Saliva plays a crucial role in the oral processing of food, contributing to the structural
breakdown of the food and its sensory perceptions. Salivary α-amylase, one of the most …

Nowadays, a wide range of non-traditional gluten-free products can be purchased. Although
consumers identify all these as being similar, their nutritional composition can differ …

Background Rice is a staple food for billions worldwide and a rich source of health-
promoting phenolic compounds. The availability of phenolic compounds is a critical …

Spirulina plays an important role in the food industry due to its rich protein content and other
nutritional values. 2D-COS spectral analysis is widely used nowadays in understanding the …

Resistant starch (RS) consists of a glucose plant polymer that is extremely abundant in
nature and easily obtained through simple technological processes in the food industry. Its …

The global production of quinoa has been increasing in recent years. In plant-based foods,
ultrasound stress has received increasing attention, owing to its ability to enhance the …