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Journal of Food Processing and Preservation, ISSN 0145-8892, 06/2016, Volume 40, Issue 3, pp. 572 - 580
Wet‐milling is an industrial process used for the separation of the main components from different grains by means of physical, chemical, biochemical and... 
LACTIC-ACID | RICE FLOUR | PROTEIN | GRAIN-SORGHUM | WAXY RICE | LABORATORY-SCALE | FOOD SCIENCE & TECHNOLOGY | CORN | STARCH ISOLATION | WHEAT | BARLEY STARCH | Wheat industry | Corn industry | Barley | Separation | Cereals | Corn | Plants (organisms) | Foods | Wheat | Rice
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 05/2019, Volume 99, Issue 7, pp. 3434 - 3442
ABSTRACT BACKGROUND Rice is a staple diet for many people, however, it is not a good source of micronutrients. The process of parboiling induces several... 
ready‐to‐eat | colour | zinc fortification | texture | brown rice | ready-to-eat | FOOD SCIENCE & TECHNOLOGY | AGRICULTURE, MULTIDISCIPLINARY | IRON | CHEMISTRY, APPLIED | CHILDREN | Zinc in the body | Analysis | Rice | Organic chemistry | Micronutrients | Nutrient deficiency | Cooking | Amylose | Rehydration | Nutrient availability | Zinc | Parboiling
Journal Article
Journal of Experimental Botany, ISSN 0022-0957, 10/2019, Volume 70, Issue 19, pp. 5115 - 5130
Genetic regions in the rice genome are identified that affect the proportion of grains that remain intact after milling (the head rice yield) and the degree of... 
ENDOSPERM CHALKINESS | Genome-wide association studies | multi-locus GWAS | YIELDS | market survey | MODEL | QTLS | head rice yield | PLANT SCIENCES | KERNEL DEVELOPMENT | GRAINS | TEMPERATURE | grain chalkiness | whole-genome resequencing
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 120, Issue 1, pp. 278 - 281
Coloured rice, particularly black rice, has been shown to possess bioactive properties, and rice bran contains high levels of several antioxidant compounds.... 
Polyphenols | Tocotrienol | Antioxidant | Oryzanol | Tocopherol | Black rice | PHYTATE | FOOD SCIENCE & TECHNOLOGY | BRAN EXTRACTS | COMPONENTS | PHENOLIC-ACIDS | CEREALS | TOCOTRIENOLS | NUTRITION & DIETETICS | DIET | ANTHOCYANIN | TOCOPHEROLS | ABSORPTION | CHEMISTRY, APPLIED | Anthocyanin | Antioxidants | Phytic acid | Cultivars | Rice | Isoflavones
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 03/2018, Volume 66, Issue 11, pp. 2694 - 2703
A time-correlated mass spectrometry (MS)-based metabolic profiling was performed for rice koji made using the substrates with varying degrees of milling (DOM).... 
fermentation | mass spectrometry | degree of milling | enzyme activity | rice koji | STATE FUNGAL FERMENTATION | ANTIOXIDANT ACTIVITY | PROPERTY | FOOD SCIENCE & TECHNOLOGY | SOYBEAN KOJI | FATTY-ACIDS | ASPERGILLUS-ORYZAE | BIOSYNTHESIS | AGRICULTURE, MULTIDISCIPLINARY | GABA | BROWN RICE | CHEMISTRY, APPLIED | AMINO-ACID-COMPOSITION
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 100, Issue 4, pp. 1496 - 1503
Brown rice (long-grain variety Puntal) was abrasively milled (0–100 s) to various degrees of milling (DOM, 0–25%). The non-linear relationship between milling... 
Proteins | Starch | Milled rice | Minerals | Brown rice | Degree of milling | Colour | minerals | AMYLOSE | FOOD SCIENCE & TECHNOLOGY | COOKED RICE | FLOURS | brown rice | KERNELS | milled rice | colour | NUTRITION & DIETETICS | proteins | degree of milling | starch | CHEMISTRY, APPLIED
Journal Article