Cargando…

Dietary Fibre Impacts the Texture of Cooked Whole Grain Rice

Consumers’ general preference for white rice over whole grain rice stems from the hardness and low palatability of cooked whole grain rice; however, strong links have been found between consuming a large amount of white rice, leading a sedentary lifestyle, and acquiring type 2 diabetes. This led us...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wattanavanitchakorn, Siriluck, Wansuksri, Rungtiva, Chaichoompu, Ekawat, Kamolsukyeunyong, Wintai, Vanavichit, Apichart
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9957187/ https://www.ncbi.nlm.nih.gov/pubmed/36832977 http://dx.doi.org/10.3390/foods12040899

Ejemplares similares

Thai Hom Mali Rice: Origin and Breeding for Subsistence Rainfed Lowland Rice System
por: Vanavichit, Apichart, et al.
Publicado: (2018)

Identification of spontaneous mutation for broad-spectrum brown planthopper resistance in a large, long-term fast neutron mutagenized rice population
por: Kamolsukyeunyong, Wintai, et al.
Publicado: (2019)

Rice Sesquiterpene Plays Important Roles in Antixenosis against Brown Planthopper in Rice
por: Kamolsukyeunyong, Wintai, et al.
Publicado: (2021)

Pseudo-backcrossing design for rapidly pyramiding multiple traits into a preferential rice variety
por: Ruengphayak, Siriphat, et al.
Publicado: (2015)

Single-feature polymorphism mapping of isogenic rice lines identifies the influence of terpene synthase on brown planthopper feeding preferences
por: Kamolsukyunyong, Wintai, et al.
Publicado: (2013)

QTL-seq identifies cooked grain elongation QTLs near soluble starch synthase and starch branching enzymes in rice (Oryza sativa L.)
por: Arikit, Siwaret, et al.
Publicado: (2019)

Effect of Soy Protein Isolate on Textural Properties, Cooking Properties and Flavor of Whole-Grain Flat Rice Noodles
por: Cao, Zhongfu, et al.
Publicado: (2021)

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice
por: Chao, Sinh, et al.
Publicado: (2022)

Deciphering the Genetic Architecture of Cooked Rice Texture
por: Misra, Gopal, et al.
Publicado: (2018)

Comparison of textural properties and structure of gels prepared from cooked rice grain under different conditions
por: Sasaki, Tomoko, et al.
Publicado: (2019)

Mechanisms of Trichomes and Terpene Compounds in Indigenous and Commercial Thai Rice Varieties against Brown Planthopper
por: Khetnon, Phawini, et al.
Publicado: (2022)

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health
por: P., Nirmala Prasadi V., et al.
Publicado: (2020)

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
por: Thuengtung, Sukanya, et al.
Publicado: (2020)

Dietary fibre and whole grains in diabetes management: Systematic review and meta-analyses
por: Reynolds, Andrew N., et al.
Publicado: (2020)

RiceGeneThresher: a web-based application for mining genes underlying QTL in rice genome
por: Thongjuea, Supat, et al.
Publicado: (2009)

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

Mutual Relations between Texture and Aroma of Cooked Rice—A Pilot Study
por: Wang, Zihan, et al.
Publicado: (2022)

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties
por: Liu, Xia, et al.
Publicado: (2018)

Whole genome sequencing-based association study to unravel genetic architecture of cooked grain width and length traits in rice
por: Misra, Gopal, et al.
Publicado: (2017)

Cooking Effect on the Bioactive Compounds, Texture, and Color Properties of Cold-Extruded Rice/Bean-Based Pasta Supplemented with Whole Carob Fruit
por: Arribas, Claudia, et al.
Publicado: (2020)

Overview of the Composition of Whole Grains’ Phenolic Acids and Dietary Fibre and Their Effect on Chronic Non-Communicable Diseases
por: Khan, Jabir, et al.
Publicado: (2022)

Effects of Age Group, Gender, and Consumption Frequency on Texture Perception and Liking of Cooked Rice or Bread
por: Choi, Won-Seok, et al.
Publicado: (2023)

Structural changes of starch under different milling degrees affect the cooking and textural properties of rice
por: Zhang, Yu, et al.
Publicado: (2023)

Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches
por: Toae, Roselawatee, et al.
Publicado: (2019)

Descriptive Sensory Traits of Cooked Eggs Laid from Hens Fed Rice Grain
por: Sasaki, Keisuke, et al.
Publicado: (2019)

Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies
por: Aune, Dagfinn, et al.
Publicado: (2011)

Effect of Moisture Distribution Changes Induced by Different Cooking Temperature on Cooking Quality and Texture Properties of Noodles Made from Whole Tartary Buckwheat
por: Zou, Shuping, et al.
Publicado: (2021)

One Pot Cooking of Rice Grains for Preparation of Rice-Gel Samples Using a Small-Scale Viscosity Analyzer: Small-scale Rice-gel Preparation from Grains
por: Matsuki, Junko, et al.
Publicado: (2019)

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)

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef
por: Vaskoska, Rozita, et al.
Publicado: (2020)

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

Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality
por: Selvaraj, Ramchander, et al.
Publicado: (2021)

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

Genome-wide association study of cooking-caused grain expansion in rice (Oryza sativa L.)
por: Zheng, Yan, et al.
Publicado: (2023)

CCAAT-enhancer binding protein-α (C/EBPα) and hepatocyte nuclear factor 4α (HNF4α) regulate expression of the human fructose-1,6-bisphosphatase 1 (FBP1) gene in human hepatocellular carcinoma HepG2 cells
por: Wattanavanitchakorn, Siriluck, et al.
Publicado: (2018)

Easy sectioning of whole grain of rice using cryomicrotome
por: Chiou, Wan-Yi, et al.
Publicado: (2018)

Evaluation of Precision and Sensitivity of Back Extrusion Test for Measuring Textural Qualities of Cooked Germinated Brown Rice in Production Process
por: Kaewsorn, Kannapot, et al.
Publicado: (2023)

MutMapPlus identified novel mutant alleles of a rice starch branching enzyme IIb gene for fine‐tuning of cooked rice texture
por: Nakata, Masaru, et al.
Publicado: (2017)

Forward screening for seedling tolerance to Fe toxicity reveals a polymorphic mutation in ferric chelate reductase in rice
por: Ruengphayak, Siriphat, et al.
Publicado: (2015)

Effects of Thickness Fraction Process on Physicochemical Properties, Cooking Qualities, and Sensory Characteristics of Long-Grain Rice Samples †
por: Jarma Arroyo, Sara E., et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_l5pjjkhlig6bvjbjoca7hp0kja