Special Issue "Rice: From Staple Food to Innovative, Safe, Authentic and Healthy Foods"
Deadline for manuscript submissions: 30 November 2021.
Interests: rice; TRACE-Rice; food chemistry; food science; maize; viscoelasticity; food processing and engineering; food technology; food analysis; starch; genotyping
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 and Collections in MDPI journals
Rice is the primary staple food for about half of the world’s population and it provides 20% of the calories consumed worldwide. The relevance of rice has been increasing due to its fundamental role in modern and healthy diets, that has been accompanied of many research and innovations. Rice is endowed with a rich genetic diversity that covers a great range of varieties with different food applications, urges the need for authenticity tools to prevent fraudulent variety claims. Rice safety challenges are related to chemical and biological contaminants. The application of new technologies and blockchain approach for adding value to the grain and for the conversion of by-products in innovative ingredients will contribute to the development of healthy and tasteful rice-based foods.
Dr. Carla Brites
Prof. Dr. Cristina M. Rosell
Prof. Dr. Ken'ichi Ohtsubo
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All papers will be peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2000 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
- rice authenticity tools
- rice contaminants
- rice by-products
- rice based healthy ingredients and foods
- rice blockchain approach
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Title: DNA based tools for rice varieties authentication
Authors: M. Oliveira
Affiliation: ITQB-NOVA, Universidade Nova de Lisboa, Instituto de Tecnologia Química e Biológica António Xavier. Portugal
Title: Rice bioactive compounds with impact in diabetic control
Authors: Carla Moita Brites
Affiliation: INIAV, Instituto Nacional de Investigação Agrária e Veterinária, Portugal.
Title: Integrated mapping of existing solutions to prevent insect infestation, mycotoxin contamination and pathogen development
Authors: J. Oliveira
Affiliation: School of Engineering University College Cork, Ireland.
Title: Understanding the impact of ingredients interactions on rice based foods
Authors: Cristina M. Rosell
Affiliation: Institute of Agrochemistry and Food Technology (IATA-CSIC). Spain.
Title: Green Processing, Germinating and Wet Milling Brown Rice (Oryza sativa) for Beverages: Physicochemical Effects
Authors: John C. Beaulieu; Shawndrika S. Reed; Javier M. Obando-Ulloa; Stephen M. Boue; Marsha R. Cole
Affiliation: United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, 1100 Robert E. Lee Blvd., New Orleans, LA 70124
Abstract: Plant-based beverage consumption is increasing markedly. Value-added dehulled rice (Oryza sativa) germination was investigated to improve beverage qualities. Germinating brown rice has been shown to increase health-promoting compounds. Utilizing green processing, the wholesome constituents including bran, vitamins, minerals, oils, fiber and proteins should convey forward into germinated brown rice beverages. Rapid visco analyser data and trends established brown rice, preheated brown rice and germinated brown rice had higher pasting temperatures than white rice. As pasting temperature in similar samples may be related to gelatinzation, RVA helped guide the free-flowing processing protocol using temperatures slightly above previously reported Rondo gelatinization. Particle size analysis and viscometric evaluations indicate the developed sprouted brown rice beverage is on track to have properties close to commercial samples, even though the sprouted brown rice beverage developed has no additives, fortifications, added oils or salts. Phenolics and γ-aminobutyric acid increased slightly in germinated brown rice however, increases were not maintained throughout most stages of processing. Significantly lower inorganic arsenic levels (113 ng/g) were found in germinated brown rice, far below the U.S. threshold level of 200 ng/g, compared to the starting Rondo white and brown rice. This will become diluted further upon pilot plant scale-up and pasteurization.
Title: Modulate the glycemic index of rice by physical processing
Authors: ristina M. Rosell
Affiliation: Instituto de Agroquímica y Tecnología de Alimentos, IATA (CSIC)