Cargando…

Impacts of Inherent Components and Nitrogen Fertilizer on Eating and Cooking Quality of Rice: A Review

With the continuous improvement of living standards, the preferences of consumers are shifting to rice varieties with high eating and cooking quality (ECQ). Milled rice is mainly composed of starch, protein, and oil, which constitute the physicochemical basis of rice taste quality. This review summa...

Descripción completa

Detalles Bibliográficos
Autores principales:	Guo, Xiaoqian, Wang, Luqi, Zhu, Guanglong, Xu, Yunji, Meng, Tianyao, Zhang, Weiyang, Li, Guohui, Zhou, Guisheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341271/ https://www.ncbi.nlm.nih.gov/pubmed/37444233 http://dx.doi.org/10.3390/foods12132495

Ejemplares similares

Nitrogen fertilizer application rate impacts eating and cooking quality of rice after storage
por: Liang, Hanling, et al.
Publicado: (2021)

Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice
por: Li, Cui, et al.
Publicado: (2023)

Combined Effect of Nitrogen Fertilizer Application and High Temperature on Grain Quality Properties of Cooked Rice
por: Xu, Yanqiu, et al.
Publicado: (2022)

Improving rice eating and cooking quality by enhancing endogenous expression of a nitrogen‐dependent floral regulator
por: Zhang, Yuyi, et al.
Publicado: (2023)

Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
por: Pang, Yunlong, et al.
Publicado: (2016)

Variation in cooking and eating quality traits in Japanese rice germplasm accessions
por: Hori, Kiyosumi, et al.
Publicado: (2016)

Review of functional markers for improving cooking, eating, and the nutritional qualities of rice
por: Lau, Wendy C. P., et al.
Publicado: (2015)

The Starch Physicochemical Properties between Superior and Inferior Grains of Japonica Rice under Panicle Nitrogen Fertilizer Determine the Difference in Eating Quality
por: Jiang, Yan, et al.
Publicado: (2022)

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
por: Park, Seul-Gi, et al.
Publicado: (2019)

Effects of Wx and Its Interaction With SSIII-2 on Rice Eating and Cooking Qualities
por: Yang, Bowen, et al.
Publicado: (2018)

Identification of volatile organic compounds related to the eating quality of cooked japonica rice
por: Lee, Yoon Kyung, et al.
Publicado: (2022)

Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice
por: Nagano, Kuniaki, et al.
Publicado: (2013)

Genome-wide and gene-based association mapping for rice eating and cooking characteristics and protein content
por: Wang, Xiaoqian, et al.
Publicado: (2017)

Mutations of OsPLDa1 Increase Lysophospholipid Content and Enhance Cooking and Eating Quality in Rice
por: Khan, Muhammad Saad Shoaib, et al.
Publicado: (2020)

A rare Waxy allele coordinately improves rice eating and cooking quality and grain transparency
por: Zhang, Changquan, et al.
Publicado: (2020)

Combined Effects of Different Alleles of FLO2, Wx and SSIIa on the Cooking and Eating Quality of Rice
por: Zhang, Yu, et al.
Publicado: (2022)

Genetic factors responsible for eating and cooking qualities of rice grains in a recombinant inbred population of an inter-subspecific cross
por: Hsu, Yu-Chia, et al.
Publicado: (2014)

Higher yields of hybrid rice do not depend on nitrogen fertilization under moderate to high soil fertility conditions
por: Huang, Min, et al.
Publicado: (2017)

Genome-wide association study of eating and cooking qualities in different subpopulations of rice (Oryza sativa L.)
por: Xu, Feifei, et al.
Publicado: (2016)

Effect of indica pedigree on eating and cooking quality in rice backcross inbred lines of indica and japonica crosses
por: Fan, Mingyu, et al.
Publicado: (2017)

Breeding of High Cooking and Eating Quality in Rice by Marker-Assisted Backcrossing (MABc) Using KASP Markers
por: Kim, Me-Sun, et al.
Publicado: (2021)

Effects of Wx Genotype, Nitrogen Fertilization, and Temperature on Rice Grain Quality
por: Xia, Duo, et al.
Publicado: (2022)

Relationship between Inherent Cooking Rate and Warner-Bratzler Shear Force of Pork Chops Cooked to Two Degrees of Doneness
por: Nethery, Taylor N., et al.
Publicado: (2022)

Sequencing and de novo assembly of the Koshihikari genome and identification of the genomic region related to the eating quality of cooked rice
por: Lee, Yoon Kyung, et al.
Publicado: (2022)

QTL Identification for Cooking and Eating Quality in indica Rice Using Multi-Parent Advanced Generation Intercross (MAGIC) Population
por: Ponce, Kimberly S., et al.
Publicado: (2018)

Genetic dissection of eating and cooking qualities in different subpopulations of cultivated rice (Oryza sativa L.) through association mapping
por: Zhao, Chunfang, et al.
Publicado: (2020)

Physiological Mechanisms Underlying the High-Grain Yield and High-Nitrogen Use Efficiency of Elite Rice Varieties under a Low Rate of Nitrogen Application in China
por: Wu, Lilian, et al.
Publicado: (2016)

Nitrogen sources affected the biosynthesis of 2-acetyl-1-pyrroline, cooked rice elongation and amylose content in rice
por: Potcho, Pouwedeou Mouloumdema, et al.
Publicado: (2021)

Effects of Biochar Amendment and Nitrogen Fertilizer on RVA Profile and Rice Grain Quality Attributes
por: Ali, Izhar, et al.
Publicado: (2022)

Comparison of Metabolites and Main Nutritional Components between Uncooked and Cooked Purple Rice
por: Gu, Wenfei, et al.
Publicado: (2023)

Seed Yield Components and Seed Quality of Oilseed Rape Are Impacted by Sulfur Fertilization and Its Interactions With Nitrogen Fertilization
por: Poisson, Emilie, et al.
Publicado: (2019)

The Influence of Nitrogen Application Level on Eating Quality of the Two Indica-Japonica Hybrid Rice Cultivars
por: Zhang, Xincheng, et al.
Publicado: (2020)

Effect of Pre-cooking Conditions on the Quality Characteristics of Ready-To-Eat Samgyetang
por: Triyannanto, Endy, et al.
Publicado: (2015)

Quality attributes and cooking properties of commercial Thai rice noodles
por: Kraithong, Supaluck, et al.
Publicado: (2021)

Tropical Legume Crop Rotation and Nitrogen Fertilizer Effects on Agronomic and Nitrogen Efficiency of Rice
por: Rahman, Motior M., et al.
Publicado: (2014)

Grain nitrogen content and productivity of rice and maize under variable doses of fertilizer nitrogen
por: Mondal, Surajit, et al.
Publicado: (2023)

Genetic Analysis for Cooking and Eating Quality of Super Rice and Fine Mapping of a Novel Locus qGC10 for Gel Consistency
por: Zhang, Anpeng, et al.
Publicado: (2020)

Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars
por: Hori, Kiyosumi, et al.
Publicado: (2021)

Nitrogen Fertilizer Deep Placement for Increased Grain Yield and Nitrogen Recovery Efficiency in Rice Grown in Subtropical China
por: Wu, Meng, et al.
Publicado: (2017)

Effects of Mixed Controlled Release Nitrogen Fertilizer with Rice Straw Biochar on Rice Yield and Nitrogen Balance in Northeast China
por: Zheng, Yu, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_spuon3j3qci6ichr6f7v0mhrm5