Grain germination is a process involving numerous factors that influence the biochemical
processes inside the plant cells. This review covered the abiotic factors that lead to the …

The material properties like glass transition temperature, diffusion, microstructures of rice
kernels and gelatinisation and retrogradation of the rice starch are reviewed to understand …

Background Vitamins play a vital function in human health by ensuring the metabolic and
physiological well-being of individuals. Failure to meet the daily dietary requirements of …

The effects of pre-gelatinization, mild and severe parboiling processes on paddy rice and
the utilization of the corresponding flours (PGF, MPF, and SPF) for gluten-free (GF) pasta …

Rice flour is a promising ingredient for the development of gluten-free products due to its
natural characteristics such as hypoallergenic nature, mild flavor, gel stability while freezing …

In order to improve functional properties and palatability of germinated red rice, this study
investigated differences in phytochemicals and physicochemical properties of germinated …

Drying is the most energy-intensive operation in instant brown rice production. The effects of
stepwise microwave heating on energy consumption and product qualities were …

Paddy rice samples were parboiled by soaking at 65° C for 180 min and steaming at 96° C
for 2–10 min, and then dried to achieve the final moisture content of 11%±1%. The degree of …

The effect of open steaming (HS) and pressure (PP) parboiling on the physicochemical
characteristics and glycemic index (GI) of five different Indian rice varieties with varying …

Grape seed extract (GSE) is a known natural antioxidant, but the inhibitory effect and
mechanism of GSE on benzo (a) pyrene (BaP) in cured meats have not been investigated …