Research Progress on the Nutritional Value and Processing Technology of Brown Rice
Compared with white rice, brown rice retains the nutritional value of rice better. Hower, due to the phytate, cellulose and other substances contained in the bran layer of brown rice, it has a rough taste and poor cooking, which restricts the development of brown rice food. Some studies have shown t...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2020-11-01
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| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200620?st=article_issue |
| _version_ | 1797809636655497216 |
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| author | LV Cheng-yu YUE Yu-lan WANG Zheng LI Zhuo-lin LI Tie-zhu HU Ji-mei |
| author_facet | LV Cheng-yu YUE Yu-lan WANG Zheng LI Zhuo-lin LI Tie-zhu HU Ji-mei |
| author_sort | LV Cheng-yu |
| collection | DOAJ |
| description | Compared with white rice, brown rice retains the nutritional value of rice better. Hower, due to the phytate, cellulose and other substances contained in the bran layer of brown rice, it has a rough taste and poor cooking, which restricts the development of brown rice food. Some studies have shown that modern food processing technology can not only effectively improve the rough taste and poor cooking of brown rice, but also improve the nutritional value of its products and promote human digestion and absorption. This article summarizes the research progress on the nutritional value of brown rice and processing technology, in order to provide a certain reference for the comprehensive utilization of brown rice. |
| first_indexed | 2024-03-13T06:55:38Z |
| format | Article |
| id | doaj.art-3321cbdc3956494dae488e4ecc1a19d6 |
| institution | Directory Open Access Journal |
| issn | 1007-7561 |
| language | English |
| last_indexed | 2024-03-13T06:55:38Z |
| publishDate | 2020-11-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj.art-3321cbdc3956494dae488e4ecc1a19d62023-06-07T07:39:05ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612020-11-0128614014410.16210/j.cnki.1007-7561.2020.06.018Research Progress on the Nutritional Value and Processing Technology of Brown RiceLV Cheng-yu0YUE Yu-lan1WANG Zheng2LI Zhuo-lin3LI Tie-zhu4HU Ji-mei5Institute of Agro-food Technology, Jilin Academy of Agricultural Sciences,Changchun, Jilin 130033, ChinaInstitute of Agro-food Technology, Jilin Academy of Agricultural Sciences,Changchun, Jilin 130033, ChinaInstitute of Agro-food Technology, Jilin Academy of Agricultural Sciences,Changchun, Jilin 130033, ChinaInstitute of Agro-food Technology, Jilin Academy of Agricultural Sciences,Changchun, Jilin 130033, ChinaInstitute of Agro-food Technology, Jilin Academy of Agricultural Sciences,Changchun, Jilin 130033, ChinaChina International Engineering Consulting Corporation,Petrochemical Textile Business Department, Beijing 100048, ChinaCompared with white rice, brown rice retains the nutritional value of rice better. Hower, due to the phytate, cellulose and other substances contained in the bran layer of brown rice, it has a rough taste and poor cooking, which restricts the development of brown rice food. Some studies have shown that modern food processing technology can not only effectively improve the rough taste and poor cooking of brown rice, but also improve the nutritional value of its products and promote human digestion and absorption. This article summarizes the research progress on the nutritional value of brown rice and processing technology, in order to provide a certain reference for the comprehensive utilization of brown rice.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200620?st=article_issuebrown ricenutritive valueprocessing technology |
| spellingShingle | LV Cheng-yu YUE Yu-lan WANG Zheng LI Zhuo-lin LI Tie-zhu HU Ji-mei Research Progress on the Nutritional Value and Processing Technology of Brown Rice Liang you shipin ke-ji brown rice nutritive value processing technology |
| title | Research Progress on the Nutritional Value and Processing Technology of Brown Rice |
| title_full | Research Progress on the Nutritional Value and Processing Technology of Brown Rice |
| title_fullStr | Research Progress on the Nutritional Value and Processing Technology of Brown Rice |
| title_full_unstemmed | Research Progress on the Nutritional Value and Processing Technology of Brown Rice |
| title_short | Research Progress on the Nutritional Value and Processing Technology of Brown Rice |
| title_sort | research progress on the nutritional value and processing technology of brown rice |
| topic | brown rice nutritive value processing technology |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200620?st=article_issue |
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