Special Issue "Exploiting the Rice Germplasm for Health-Promoting and Value-Added Foods"
Deadline for manuscript submissions: 30 September 2022 | Viewed by 2671
Interests: rice; amino acids; protein; phenolics; functional beverages; green technology; microgreens; value-added
Interests: rice grain quality; phytochemicals; resistant starch
Interests: rice; cereal chemistry; high-protein rice; mutational breeding; biotechnology
Interests: phytochemicals; regulation of crop growth (cereals, legume grains and grapevine); induced resistance to biotic and abiotic stresses; integrated disease management; sustainable use of agricultural chemicals and biologicals; sustainable agriculture practices
Rice feeds approximately half the world’s population and is the main food crop in developing nations. However, the majority of rice consumed is white rice, which is not nutritionally dense and considered a starchy food source. Whole grain brown, red, purple, and black rice is superior to white rice since most nutrients such as oils, fatty acids, proteins, vitamins, micronutrients, and antioxidants are retained in the germ and bran. These constituents deliver numerous health-promoting nutritional benefits to the consumer. Rice bran also contains high amounts of fiber and bioactive phytochemicals, such as tocopherols, tocotrienols, oryzanols, vitamin B complex, phytosterols, carotenoids, and phenolic compounds. Oryza sativa was the first crop plant to be fully sequenced; it has over 3000 re-sequenced varieties and the largest single-species publicly available germplasm collection in the world. This immense genetic diversity lends to numerous varieties with different morphological, physical, and physichochemical characteristics and associated value-added food applications. Other rice types (e.g., Oryza glaberrima) also have unique and underutilized bran components worthy of value-added development. Within this Special Issue, the goal is to highlight genetic approaches and/or value-added mechanisms currently being explored, including agricultural practices, climate change considerations, and processing, to open up the possibility for exploiting the endogenous health-beneficial characteristics of the tremendously important and underutilized whole brown, red, purple, and black rice crops.
Dr. John C Beaulieu
Dr. Ming Hsuan Chen
Dr. Ida Wenefrida
Dr. Piebiep Goufo
Manuscript Submission Information
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- cereal chemistry
- functional beverages
- functional beverages