Quality Assay, Processing and Bio-Function of Rice Products
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 August 2021) | Viewed by 33376
Special Issue Editors
Interests: cereal science and processing; quality assay and processing of rice grains; bio-functional rice bread; rice noodles; rice cake; PCR technology of rice authentications
Special Issues, Collections and Topics in MDPI journals
2. GREEN-IT Bioresources for Sustainability, ITQB NOVA, Av. da República, 2780-157 Oeiras, Portugal
Interests: rice; TRACE-rice; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
Special Issues, Collections and Topics in MDPI journals
Interests: enzyme activity; food and nutrition; enzymes; proteins; food technology; food processing and engineering; food analysis; biochemistry; food processing; food chemistry
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Rice is one of the most important cereals in the world with wheat and corn. It is pointed out that more than half of world population live on rice grains, and consumers request more palatable rice grains.
Quality evaluations of rice are performed by sensory testing and physico-chemical measurements. The former is a basic method that requires large amounts of samples and several panelists. The latter is an indirect method that estimates the eating quality based on the chemical composition, cooking quality, gelatinization properties, and physical properties of cooked rice. Novel method to evaluate the quality of the cooked rice is necessary to breed high-quality rice cultivars and to select the suitable rice for each consumer and each purpose.
Rice is mainly consumed as table rice, but it can be processed to various products, such as bread, noodle, cake, etc. In addition to the traditional rice products, novel rice products have been developed and introduced by the use of various new processing technologies.
Cereal grains are indispensable for the people all over the world. Intake of calories, 1st functions, satisfaction of sensory preference, 2nd functions, and the maintenance and promotion of health, 3rd functions, could be attained by the intake of rice grains.
Scientific reports on the bio-functional effects by the functional substances are increasing year by year. Bioactive components of grains are very useful to maintain our long and healthy life through the dietary habits.
Prof. Dr. Ken'ichi Ohtsubo
Guest Editor
Manuscript Submission Information
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Keywords
- Rice
- Functional Foods
- Quality Evaluation
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