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1. Effects of mass compaction on airflow resistance through paddy rice grains

Author:
Rocha, Jeferson Cunha da; Rocha, Jeferson C. da; Pohndorf, Ricardo S.; Meneghetti, Volnei L.; Oliveira, Maurício de; Elias, Moacir C.
Source:
Biosystems engineering 2020 v.194 pp. 28-39
ISSN:
1537-5110
Subject:
rice,   etc   ; aeration; air flow; models; safety factor;     Show all 5 Subjects
Abstract:
... The effects of compaction pressures at 50, 130, and 210 kPa on airflow resistance on different classes of paddy rice (long thin, long, and short) were evaluated. The pressure drop was analysed by fitting the Shedd, Ergun, and Hukill & Ives models to the experimental data. The results indicated that differences in the mass compaction percentages were due to the compaction pressure rather than the d ...
DOI:
10.1016/j.biosystemseng.2020.03.007

2. A Tropical Plant with Friends in Cold Places: The Formation of the UK Rice Research Community

Author:
Sadanandom, Ari; Murchie, Erik H.
Source:
Trends in plant science 2020 v.25 no.5 pp. 421-422
ISSN:
1360-1385
Subject:
rice,   etc   ; food security; tropical plants; United Kingdom;     Show all 4 Subjects
Abstract:
... The trend for translating fundamental plant science to applied solutions in agriculture has accelerated the formation of global networks and partnerships to achieve common global goals in food security. Here we highlight a thriving rice research community in the UK contributing to long-term approaches to understand rice biology. ...
DOI:
10.1016/j.tplants.2020.02.014

3. A paradigm of volatile aroma compounds in rice and their product with extraction and identification methods: A comprehensive review

Author:
Verma, Deepak Kumar; Srivastav, Prem Prakash
Source:
Food research international 2020 v.130 pp. 108924
ISSN:
0963-9969
Subject:
rice,   etc   ; Oryza sativa; cultivars; odor compounds; odors;     Show all 5 Subjects
Abstract:
... The aroma in rice and its products is one of the important quality characteristics. It is contributed by more than 500 different volatile compounds and the extraction and quantification of aroma compounds are equally essential, determining the threshold of aroma. Till date,a complete review of the aromatic consideration of rice is lacking in the literature. Therefore, thepresent paper is prepared ...
DOI:
10.1016/j.foodres.2019.108924

4. An open channel with an emergent vegetation patch: Predicting the longitudinal profiles of velocities based on exponential decay

Author:
Liu, Chao; Shan, Yuqi; Sun, Wei; Yan, Chunhao; Yang, Kejun
Source:
Journal of hydrology 2020 v.582 pp. 124429
ISSN:
0022-1694
Subject:
rice,   etc   ; Oryza sativa; hydrology; models; prediction; vegetation;     Show all 6 Subjects
Abstract:
... In an open channel, a vegetation patch increases local flow resistances, which impacts velocity fields inside and outside the patch. A series of experiments was performed to investigate the longitudinal evolution of velocities in a channel with an emergent vegetation patch. Near the upstream edge of a patch, lateral flow adjustments led to decreased velocity inside the patch and increased velocity ...
DOI:
10.1016/j.jhydrol.2019.124429

5. Arsenic in Argentinean polished rice: Situation overview and regulatory framework

Author:
Oteiza, Juan M.; Barril, Patricia A.; Quintero, César E.; Savio, Marianela; Befani, Romina; Cirelli, Alicia Fernandez; Echegaray, Natalia S.; Murad, Carolina; Buedo, Ariel
Source:
Food control 2020 v.109 pp. 106909
ISSN:
0956-7135
Subject:
rice,   etc   ; Codex Alimentarius; arsenic; cultivation area; Argentina;     Show all 5 Subjects
Abstract:
... The Codex Alimentarius has established a 200 μg kg−1 limit of iAs in polished rice grain, while the Argentine Food Code, in accordance with the Mercado Común del Sur (Mercosur), has set an advisory level of 300 μg kg−1 of total As. This study aimed to map the content of arsenic species in polished rice grains of different varieties and cultivation areas from Argentina. Mean concentrations of total ...
DOI:
10.1016/j.foodcont.2019.106909

6. Correction to: Isolation of the sperm and egg cells in wild rice (Oryza officinalis) as a mechanism for crop improvement

Author:
Deng, Wei; Cheng, Cheng; Luo, Chengke; Yang, Shu Juan
Source:
Plant reproduction 2020 v.33 no.1 pp. 41
ISSN:
2194-7953
Subject:
wild rice,   etc   ; Oryza officinalis; funding; ova; spermatozoa;     Show all 5 Subjects
Abstract:
... The funding section of the original publication gave a wrong funding number. ...
DOI:
10.1007/s00497-020-00384-y

7. Design, development, and evaluation of a motorized rice grader

Author:
Ojediran, John O.; Okonkwo, Clinton E.; Alake, Samuel A.; Alhassan, Elijah A.; Olayanju, Adeniyi T.
Source:
Journal of food process engineering 2020 v.43 no.2 pp. e13336
ISSN:
0145-8876
Subject:
rice,   etc   ; agitation; chaff; milling; water content;     Show all 5 Subjects
Abstract:
... The design and construction of a motorized rice grader were undertaken to classify rice grains into the head rice and broken rice. Three (3) screens of decreasing diameters were used inclined at angles ranging from 6, 8, and 16⁰ and driven by a 5 hp motor to cause agitation and a pneumatic mechanism for blowing light chaff material. The performance efficiency of the developed machine was evaluated ...
DOI:
10.1111/jfpe.13336

8. Microwave absorption on a bare biomass derived holey silica-hybridized carbon absorbent

Author:
Li, Qingsong; Zhu, Jingjing; Wang, Sini; Huang, Fei; Liu, Qiangchun; Kong, Xiangkai
Source:
Carbon 2020 v.161 pp. 639-646
ISSN:
0008-6223
Subject:
rice; rice hulls,   etc   ; absorbents; absorption; biomass; carbon; microwave radiation; processing technology; pyrolysis; silica;     Show all 10 Subjects
Abstract:
... Developing lightweight and inexpensive absorbents with strong and broadband absorbing performance toward microwave radiation is a challenging but pressing task. Here we report that rice husk-derived silica-hybridized holey carbon fabricated by combining pyrolysis and plasma processing methods is active for the microwave absorbing. The obtained metal-free product is barely prepared from wasted biom ...
DOI:
10.1016/j.carbon.2020.01.087

9. Crucial role of amylose in the rising of gluten- and additive-free rice bread

Author:
Aoki, Noriaki; Kataoka, Tomomori; Nishiba, Yoichi
Source:
Journal of cereal science 2020 v.92 pp. 102905
ISSN:
0733-5210
Subject:
rice; rice flour,   etc   ; additives; amylose; breads; dough; gluten; gluten-free foods; loaves; protein content; proteinases;     Show all 11 Subjects
Abstract:
... Gluten- and additive-free rice bread is suitable for consumption by individuals who are sensitive to gluten and prefer to avoid additives. Here, we prepared 100% rice bread, which is a gluten-free rice bread prepared in the absence of additives, using 19 rice flour samples containing amylose contents ranging from 9.6 to 22.3%. The amylose content was positively correlated with the specific volume ...
DOI:
10.1016/j.jcs.2019.102905

10. Thermal processing of rice grains affects the physical properties of their pregelatinised rice flours

Author:
Ma, Mengting; He, Meng; Xu, Yijuan; Li, Peng; Li, Zijun; Sui, Zhongquan; Corke, Harold
Source:
International journal of food science & technology 2020 v.55 no.3 pp. 1375-1385
ISSN:
0950-5423
Subject:
rice; rice flour,   etc   ; cooking; gels; hardness; heat treatment; hysteresis; pastes; temperature; texture;     Show all 10 Subjects
Abstract:
... Waxy, low‐ and high‐amylose rice were cooked at different temperatures (50, 70, 90 °C) for different times (15, 30, 45 min). The microscopic, rheological and gel textural properties of resultant flours were investigated. There was a coarser and discontinuous honeycomb‐like structure with formation of pores in rice flour with greater cooking degree. TGʹₘₐₓ was positively correlated with cooking tem ...
DOI:
10.1111/ijfs.14417

11. The alpha-amylase MrAMY1 is better than MrAMY2 in rice starch degradation, which promotes Monascus pigments production in Monascus ruber

Author:
Long, Chuannan; Cui, Jingjing; Xie, Shaobin; Zhang, Dongsheng; Liu, Mengmeng; Zhang, Zhe; Huang, Zhiwei; Zeng, Bin
Source:
3 Biotech 2020 v.10 no.2 pp. 45
ISSN:
2190-572X
Subject:
rice; rice starch,   etc   ; Aspergillus oryzae; Monascus ruber; alpha-amylase; glycosides; hydrolysis; introns; phylogeny; pigments; starch;     Show all 11 Subjects
Abstract:
... Previously, AoamyA, the alpha amylase-encoding gene from Aspergillus oryzae, was heterologously expressed in Monascus ruber CICC41233 to promote starch hydrolysis and increase the production of Monascus pigments. The target of this study is to screen the effective alpha-amylases from M. ruber for starch fast degradation and investigated for Monascus pigments production. The 13 types of predicted a ...
DOI:
10.1007/s13205-019-2026-8
PubMed:
31988839
PubMed Central:
PMC6954919

12. Increasing oxidative stability in corn oils through extraction of γ-oryzanol from heat treated rice bran

Author:
Yi, BoRa; Lee, JaeHwan; Kim, Mi-Ja
Source:
Journal of cereal science 2020 v.91 pp. 102880
ISSN:
0733-5210
Subject:
rice bran; rice bran oil,   etc   ; corn oil; heat treatment; oryzanol; oxidative stability;     Show all 6 Subjects
Abstract:
... Corn oil was mixed with heated rice bran with different extraction periods and ratios of rice bran to corn oil to extract γ-oryzanol from rice bran. Selected corn oils based on the content of γ-oryzanol were heated at 180 °C for 100 min or 60 °C for 16 days, and oxidative stability was evaluated. Corn oils recovered from the mixture of rice bran showed higher oxidative stability at both 60 and 180 ...
DOI:
10.1016/j.jcs.2019.102880

13. Cake of brown, black and red rice: Influence of transglutaminase on technological properties, in vitro starch digestibility and phenolic compounds

Author:
Lang, Gustavo Heinrich; Kringel, Dianini Hüttner; Acunha, Tanize dos Santos; Ferreira, Cristiano Dietrich; Dias, Álvaro Renato Guerra; Zavareze, Elessandra da Rosa; de Oliveira, Maurício
Source:
Food chemistry 2020 v.318 pp. 126480
ISSN:
0308-8146
Subject:
brown rice; red rice; rice cakes,   etc   ; baking; cakes; ferulic acid; firmness; glucose; gluten-free foods; in vitro digestion; p-coumaric acid; protein-glutamine gamma-glutamyltransferase;     Show all 12 Subjects
Abstract:
... This study aimed to evaluate the influence of transglutaminase addition on the technological properties and in vitro starch digestibility of gluten-free cakes of brown, black, and red rice, as well as the effect of baking on the content of phenolic compounds. Transglutaminase addition exerted significant effect in the technological properties only in the brown rice cake, resulting in a decrease in ...
DOI:
10.1016/j.foodchem.2020.126480

14. Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells

Author:
Gong, Er Sheng; Liu, Chengmei; Li, Bin; Zhou, Wei; Chen, Hongyu; Li, Tong; Wu, Jianyong; Zeng, Zicong; Wang, Yuehua; Si, Xu; Lang, Yuxi; Zhang, Ye; Zhang, Weijia; Zhang, Guowen; Luo, Shunjing; Liu, Rui Hai
Source:
Food chemistry 2020 v.318 pp. 126484
ISSN:
0308-8146
Subject:
black rice; brown rice; red rice,   etc   ; antioxidant activity; chemical constituents of plants; flavonoids; hepatoma; human cell lines; human diseases; oxidative stress; protocatechuic acid; tocopherols; tocotrienols; vanillic acid;     Show all 14 Subjects
Abstract:
... The phytochemical contents, peroxyl radical scavenging capacities (PSCs) and cellular antioxidant activities (CAAs) of free and bound fractions of rice were reported. Black rice had the highest total phenolic content and total flavonoid content in free and bound fractions, followed by red rice, brown rice, and polished rice. Black rice contained much more free phenolic compounds than other rice sa ...
DOI:
10.1016/j.foodchem.2020.126484

15. Characteristics of pasting properties and morphology changes of rice starch and flour under different heating modes

Author:
Zhu, Ling; Zhang, Yayuan; Wu, Gangcheng; Qi, Xiguang; Dag, Damla; Kong, Fanbin; Zhang, Hui
Source:
International journal of biological macromolecules 2020 v.149 pp. 246-255
ISSN:
0141-8130
Subject:
glutinous rice; rice flour; rice starch,   etc   ; amylose; chemical composition; cooking; cooking quality; crystal structure; heat; pasting properties; temperature; thermal properties; viscosity;     Show all 13 Subjects
Abstract:
... The pasting behavior of rice starch and its relationship with cooking properties of rice have been extensively studied. However, the viscosity changes of rice starch and flour under conventional cooking mode and high temperature and high pressure (HTHP) mode remain unknown. In this study, three typical rice starches and seven rice flours of different types and varieties were used to evaluate the e ...
DOI:
10.1016/j.ijbiomac.2020.01.161

16. Spraying silicon to decrease inorganic arsenic accumulation in rice grain from arsenic-contaminated paddy soil

Author:
Zhang, Shijie; Geng, Liping; Fan, Limin; Zhang, Min; Zhao, Quanli; Xue, Peiying; Liu, Wenju
Source:
The Science of the total environment 2020 v.704 pp. 135239
ISSN:
0048-9697
Subject:
rice; rice bran; rice hulls,   etc   ; Oryza sativa; arsenic; foliar application; paddy soils; polluted soils; roots; shoots; silicon; soil minerals; sorption; spraying; straw; tillering; tissues; transporters;     Show all 18 Subjects
Abstract:
... Addition of Si to soil can reduce As uptake and accumulation in rice, while also enhancing As release from soil particles via competing sorption sites in soil minerals with As. Foliar application of Si might be an alternative pathway to reduce As accumulation in rice. It is not clear which growing stage would be better for spraying different types of Si solution to reduce inorganic As in edible pa ...
DOI:
10.1016/j.scitotenv.2019.135239

17. Transport and transformation of Cd between biochar and soil under combined dry-wet and freeze-thaw aging

Author:
Meng, Zhuowen; Huang, Shuang; Xu, Ting; Deng, Yiyi; Lin, Zhongbing; Wang, Xiugui
Source:
Environmental pollution 2020 v.263 pp. 114449
ISSN:
0269-7491
Subject:
rice straw,   etc   ; biochar; cadmium; freeze-thaw cycles; polluted soils;     Show all 5 Subjects
Abstract:
... We quantified the transport and transformation of Cd in historically contaminated soil (OS) and artificially contaminated soil (NS), treated with 3% (w/w) rice straw biochar prepared at 400 °C (BC400) and 700 °C (BC700) under combined dry-wet and freeze-thaw cycles for 72 days simulating the natural aging process of 8 years. An improved three-layer mesh experiment was developed to simulate the nat ...
DOI:
10.1016/j.envpol.2020.114449

18. Changing cooking mode can slow the starch digestion of colored brown rice: A view of starch structural changes during cooking

Author:
Wang, Lili; Zhao, Siming; Kong, Jinxi; Li, Nannan; Qiao, Dongling; Zhang, Binjia; Xu, Yan; Jia, Caihua
Source:
International journal of biological macromolecules 2020 v.155 pp. 226-232
ISSN:
0141-8130
Subject:
brown rice,   etc   ; braising; catalytic activity; resistant starch; temperature;     Show all 5 Subjects
Abstract:
... Colored brown rice shows better health benefits than polished rice, and there is great interest in the design of demanded cooking manners for brown rice. This investigation concerns how the change of cooking mode can slow starch digestion of colored brown rice by inspecting mainly starch structural changes during cooking. Compared to cooking Mode 1, the soaking of Mode 2, at higher temperature, pr ...
DOI:
10.1016/j.ijbiomac.2020.03.203

19. Effects of starchy seed crystals on the retrogradation of rice starch

Author:
Wang, Yunyun; Hu, Bing; Zhan, Jinling; Xu, Rui; Tian, Yaoqi
Source:
Food chemistry 2020 v.318 pp. 126487
ISSN:
0308-8146
Subject:
rice starch,   etc   ; X-ray diffraction; cooling; crystallization; crystals; retrogradation; starch;     Show all 7 Subjects
Abstract:
... This study aimed at exploring the effects of exogenous seed crystals on the starch recrystallization. A-type and B-type seed crystals from rice starch were added to rice starch paste during cooling to analyze the changes in retrogradation process. DSC results indicated that B-type seed improved the uniformity of crystal size and the degree of crystal perfection; it also affected the nucleation mod ...
DOI:
10.1016/j.foodchem.2020.126487

20. Effect of increased pressure on the coated layer profile of steamed rice

Author:
Xu, Danping; Hong, Yan; Gu, Zhengbiao; Li, Zhaofeng; Cheng, Li; Li, Caiming
Source:
Food chemistry 2020 v.310 pp. 125971
ISSN:
0308-8146
Subject:
rice,   etc   ; adhesion; amylopectin; cell walls; histology; molecular weight; steam;     Show all 7 Subjects
Abstract:
... In this study, rice was cooked using high pressure steam (HPS) via the absorption method to form the coated layer. The relationship between the adhesiveness of HPS-cooked rice and the composition of leached materials or the histological structure of its coated layer was studied. We found that as HPS levels increased, degradation of the cell wall structure and adhesiveness of cooked rice increased; ...
DOI:
10.1016/j.foodchem.2019.125971