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Rice bran, a byproduct of rice milling, holds immense potential for sustainable resource management and product innovation across various industries. This review article provides a comprehensive overview of rice bran's chemical composition, extraction methods, and potential applications, highlighting its material science aspects. We delve into the extraction and characterization of key components like oil, protein, and fiber, outlining their functional properties and industrial applications. This includes exploring the use of rice bran in biofuels, bio-composites, adsorbents, food additives, and medicinal applications. Furthermore, we examine the economic viability of rice bran utilization, emphasizing its role in sustainable solutions and the growing market demand for rice bran-derived products. While knowledge gaps remain regarding the full potential of rice bran, ongoing research promises to unlock further innovative uses and applications. Rice bran, a byproduct of rice milling, holds immense potential for value-added materials due to its rich chemical composition and diverse functional properties. This review article delves into the extraction and characterization of rice bran components, exploring their potential applications across various industries, including food, pharmaceuticals, agriculture, and material science. The review highlights the chemistry and material science aspects of rice bran, emphasizing its untapped potential as a sustainable resource. The document covers various aspects of rice bran, including its composition, extraction methods, and characterization techniques. It examines the applications of rice bran in different sectors, such as biochar production, water treatment, air purification, biofuel production, bioactive compound extraction, bio composites, food additives, and medicinal applications. The review also analyses the cost-effectiveness and market demand for rice bran-derived products, highlighting their potential for economic impact across various industries. Finally, the document identifies knowledge gaps and discusses the promising future of rice bran as a sustainable and valuable resource. [ABSTRACT FROM AUTHOR]

Background Results Conclusion Given the composition of rice and its lack of gluten proteins, rice flour fails to form a cohesive and elastic dough when mixed directly with water. Consequently, many rice products rely on rice sheets (RS) made by rolling cooked rice dough. Limited research exists on how the rolling process impacts the properties and structure of cooked indica rice dough.This study investigated the effect of the number of rolling passes on the eating quality, starch structure, and water distribution of cooked fermented indica RS formed by dough. When the number of rolling passes reached six, the RS (RP‐6) that was obtained exhibited the lowest cooking loss, the highest hardness, adhesiveness, and chewiness, and optimal stretchability. It also demonstrated the lowest water loss after freezing. Dense microstructures were observed on both the surface and cross‐section of RP‐6. More ordered starch crystal structures and double helix structures were formed. The relative peak area of tightly bound water significantly increased in RP‐6, indicating a stronger bonding status between the starch and water molecules. However, excessive rolling passes (more than six) led to a partial disruption of the internal RS structure, resulting in a decline in eating quality.The study demonstrated the importance of the rolling process in improving the performance of RS. It was found that a moderate number of rolling passes was conducive to producing excellent RS, providing a theoretical basis for the production of high‐quality rice‐based products such as rice noodles, dumplings, and cakes. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This study investigated the application of agricultural waste rice straw as fibre or filler in asphalt mixtures. Initially, the physical, chemical, mineralogical and morphological characterisation of rice straw products were analysed. Subsequently, the performance of stone matrix asphalt (SMA) mixtures containing rice straw fibre was evaluated in terms of rutting, crack resistance and moisture susceptibility, compared to cellulose fibre. Additionally, the properties of asphalt concrete (AC) mixtures incorporating rice straw filler to replace conventional mineral filler partially were examined. The findings revealed that rice straw products exhibited similar characteristics to cellulose fibre or mineral filler, indicating their suitability for use in asphalt mixtures. The appropriate addition of rice straw fibre or filler demonstrated enhancement in the high-temperature performance, low-temperature crack resistance and moisture stability of asphalt mixtures. Through experimental tests, the optimum content of rice straw fibre in SMA-13 mixtures was determined to be 0.4%, while for the rice straw filler in AC-13 mixtures, it was 20%. The mechanisms of rice straw fibre and filler added in asphalt mixtures to strengthen their road performance were binder adsorption and reinforcement effect through scanning electron microscope (SEM) images. Furthermore, rice straw filler also contributed to void filling within asphalt mixtures. [ABSTRACT FROM AUTHOR]

Prolamins in wheat, barley, and rye cause celiac disease (CD), non‐celiac gluten sensitivity (NCGS), and wheat allergies (WA). Although rice can be a suitable alternative, gluten‐free rice flour products are less technologically advanced. However, coconut flour and xanthan gum could enhance product quality, fiber content, and functional properties. This study employed a response surface D‐optimal mixture design to investigate the impact of substituting Sadri Hashemi rice flour (RF) (15.60%–31.19%) with low‐fat desiccated coconut flour (CF) (0%–15.59%) and xanthan gum (XG) (0%–0.31%) in 17 runs based on batter weight. Eleven responses were analyzed and exhibited significant and valid models (p < 0.0001), with satisfactory coefficient of determination (R2 > 0.85) values and non‐significant lack of fit (p > 0.1). Substitution at all levels significantly increased batter viscosity (R2 = 0.990) and specific weight (R2 = 0.995). Differences in cake crumb color (ΔE) decreased when RF was substituted with CF, while maximum ΔE elevation was observed with 0.31% XG due to synergistic effects with 5.09% CF (R2 = 0.974). Increasing the RF/XG ratio (0% CF) resulted in decreased water activity (aw), while increasing CF increased aw synergistically (R2 = 0.986). Moisture and texture hardness increased significantly with RF substitution up to 7.518% CF and 0.170% XG and 8.944% CF and 0.285% XG, respectively (R2 = 0.976 and 0.993). The volume index decreased with CF and XG (R2 = 0.989). Sensory acceptances were reduced by increasing XG while improved with optimal CF levels, predicted at 6.415% (R2 = 0.997), 6.784% (R2 = 0.999), 9.001% (R2 = 0.999), and 5.924% (R2 = 0.999) for color, taste, texture, and overall acceptance, respectively. Two‐sided prediction interval confirmation runs with 95% confidence (p ≤ 0.05) validated the models' accuracy and prediction of optimized combinations. The optimized gluten‐free cake formula (23.395% RF, 7.795% CF, 0% XG) achieved an 88.0% desirability score. Developing valid regression models facilitates a comprehensive investigation of cake quality and sensory properties, ensuring a viable gluten‐free product for individuals with gluten‐related disorders. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice flour (RF), a common rice product, has become an increasingly sought out ingredient for its blend flavor and gluten-free nature. However, the high concentration of native starch (> 80%) represents a technological challenge for its incorporation into food formulations, especially due to its low solubility, which may limit its food industry applications. This study shows the enzymatic hydrolysis of rice flour starch followed by optimized spray drying using protein-rich drying carriers (rice protein concentrate RPC, soy protein isolate SPI) to produce a novel, enhanced hydrolyzed rice-derived ingredient (HRI). For this, white RF suspension (25% w/v) was treated with α-amylase (70 °C, 30 min) and amyloglucosidase (50 °C, 30 min) to produce a hydrolyzed solution that was spray dried using a 33 Box-Behnken design to maximize solids recovery (%) and sugars recovery (%). Optimal conditions (10°Bx, 13.4% w/v carrier addition and 35.5:64.5% SPI:RPC) led to high solids (63.4%) and sugar recoveries (82.6%), indicative of an efficient spray drying process. Spray dried HRI showed low water activity (0.187 ± 0.001) and enhanced functional properties compared to unprocessed RF, including increased solubility (54.07 ± 0.85%), higher flowability and emulsifying attributes. Overall, we show a successful production protocol using industrially friendly techniques to obtain a novel rice-derived ingredient for food applications. These advancements pave the way for developing high-performance, stable rice starch-derived ingredients, driving innovation and expanding opportunities in food formulation and processing. [ABSTRACT FROM AUTHOR]

Purpose: This study presents three contrasting applications using calculation tools for greenhouse gas (GHG) emissions and carbon footprints (C-footprint) that were specifically developed for rice production. This includes a new digital information system for labeling, tracking, and optional auditing of product-specific C-footprints that complements calculation tools developed to quantify GHG emissions and C-footprints. Collectively, these tools are used in different contexts to show their versatility for a variation of purposes. Methods: The digital system requires product-specific information on the rice value chain encompassing cultivation, harvest, and post-harvest processes. The tool provides comprehensive GHG data for tracking C-footprints along the value chain and generates a QR code that can be printed as a product label for marketing purposes. The 2nd and 3rd applications are based on calculation tools with coherent equations as the digital system but with different output formats and scopes. While this C-footprint data in the 2nd application encompasses the entire rice value chain, our 3rd application illustrates the intricacies of quantifying the climate change impacts of technological mitigation options in rice cultivation depending on different GHG metrics and time horizons. Results and discussion: The digital information system comprises a two-pronged approach for private sector applications: (i) GHG tracking along the rice value chain and (ii) product labeling for communicating information on product-specific C-footprints to end users. The principal distinction of GHG emission versus C-footprints was elucidated through (i) a sequential assessment of both parameters along the individual stages of the value chain and (ii) a comparative assessment of different yield levels showing that the reduction in C-footprints does not necessarily equal overall mitigation of GHG emissions in case of higher resource inputs. The juxtaposition of global warming potential (GWP), global temperature potential (GTP), and GWP* highlighted the pivotal role of the short-lived GHG CH4 in assessing potential mitigation impacts. Conclusions: The digital system opens up a pathway to marketing low-carbon rice products that could incentivize investments in improved technologies. The impact assessment underlines the significance of selecting the most appropriate GHG metrics for mitigation planning–especially for GHG sources like rice that are dominated by CH4 emissions. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Agroindustrial Technology / Jurnal Teknologi Industri Pertanian is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Instant dry rice noodles have a broad market prospect due to their advantages of long shelf life, convenient transportation, and convenient eating, but there are still quality problems such as long rehydration times and poor eating quality. In order to improve the quality of instant dry rice noodles, the effects of konjac glucomannan (KGM) on the gelatinization characteristics, pasting properties, and rheological properties of Indica rice flour and the structure, food quality, and starch digestibility of instant dry rice noodles made of Indica rice flour were studied. The results showed that the starch gelatinization conclusion temperature and endothermic enthalpy of Indica rice flour were reduced by adding ≤ 3% KGM, the peak viscosity, valley viscosity, final viscosity, and setback value of Indica rice flour in the pasting process decreased with the increase in the KGM addition amount, and the pseudoplasticity, viscosity, and elasticity of Indica rice flour paste were reduced by adding > 1% KGM. When the KGM addition amount was 2%, the endothermic enthalpy, final viscosity, and setback value of Indica rice flour were 2.74 J/g, 2379.5 cp, and 961.5 cp, respectively. The instant dry rice noodles made of Indica rice flour had a looser microstructure after adding KGM, and its short-range ordered structure and double helix content were reduced by adding 1~3% KGM. When the KGM addition amount was 2%, the rehydration time of instant dry rice noodles was 290 s, which was shortened by 14.7%, while the texture and sensory quality remained unchanged, and the SDS content was reduced by 16.4% while the RS content was increased by 28.8%. Therefore, the physicochemical properties of Indica rice flour and the quality of its instant dry rice noodles can be improved by adding an appropriate amount of KGM. This study can promote the application of KGM in improving the quality of rice products. [ABSTRACT FROM AUTHOR]

Rice (Oryza sativa L.) is the extensively consumed primary food with a main source of energy, vitamins, minerals, fiber, and biomolecules. It is not only a dietary cornerstone but also has an array of bioactive compounds with significant health benefits. The use of rice ingredients in dietary supplements, culinary additives, pharmacological adjuvants, and nutritional products is growing. Therefore, this review article summarized the rice biomolecules, its utilization in various diets and food products, and therapeutic properties of rice. The article concluded that rice grain emerges as a potential source of phytochemicals like oryzanol, phenolics, anthocyanins, flavonoids, carotenoids, Saponins, vitamin E, and other components with multiple health effects. The article gives information on the application of rice in various food products including bread, cake, vermicelli, pasta, noodles, probiotic beverages, and many more, which are considered to be beneficial for health. Moreover, rice and its bioactive compounds have numerous health benefits like hepatoprotective, anti-inflammatory, neuroprotective, hypolipidemic, hypocholestrolemic, metabolic regulatory effects, protection from cardiovascular diseases, and obesity. Also, the utilization of rice in food and pharmaceutical industry will be increase due to its role in healthy product development, and disease prevention. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Rice is commonly utilized as a wheat bread substitute due to its low allergenicity. However, rice bread faces challenges in processing efficiency and the formation of a cohesive gel network structure, resulting in suboptimal taste Hence, this study compared four improvers—trypsin, whey protein (WPC), hydroxypropyl methyl cellulose (HPMC), and molecularly distilled monoglycerides (GMSs). The impacts of the four improvers on the processing attributes of rice dough were comprehensively assessed across fermentation, moisture content analysis, rheology, heat stability, and pasting characteristics. The findings indicated that the incorporation of trypsin, HPMC, and WPC resulted in 107%, 61%, and 1% increases in gas production of fermented rice dough, respectively, while reducing the regrowth values to 564.00 ± 7.21, 176.67 ± 0.58, and 611.00 ± 3.61 cP. Notably, the air‐holding capacity of HPMC‐fermented rice dough exhibited a 7% enhancement. All four types of improvers raised the enthalpy of melting (ΔH) and the difference in melting point (ΔT) of fermented rice doughs, with trypsin enhancing ΔH by 44% and ΔT by 40%. GMS, HPMC, and WPC increased the degree of water incorporation in fermented doughs. This study could serve as a benchmark for enhancing the fermentation attributes of rice dough and establish a groundwork for the future advancement of gluten‐free dietary options. Practical Application: The thorough analysis conducted in this experiment provides a theoretical framework for rice dough preparation during the fermentation process, addressing the dietary needs of individuals with coeliac disease and those following a gluten‐free diet. This study also paves the way for the development of improved gluten‐free rice products in future research pursuits. [ABSTRACT FROM AUTHOR]

The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was studied. Results showed that the addition of PS at concentrations of 0.25, 0.50, and 1.0% affected the physicochemical properties of RS. The onset gelatinization temperature of RS increased and the gelatinization enthalpy decreased with increasing the concentration of PS. PS caused a decrease in peak viscosity, breakdown, and setback but increase in pasting temperature. For the textural properties, PS at the concentration of 0.25, 0.50, and 1.0% reduced changes in RS gels hardness after 5 freeze-thaw cycles by 20.76, 35.91, and 47.57%, respectively, compared to the sample without PS. The syneresis of RS gels during freeze-thaw process was also reduced by the addition of PS especially at 1.0%. It is related with the results of ice crystal size when the addition of PS. Ice crystal image showed a dramatically reduced ice crystal size and modified ice shape influenced by PS. Retrogradation measurement, microstructure, and crystallinity of RS gels after repeated freeze-thaw cycles indicated the minimizing of starch retrogradation caused by PS. These results suggested that PS was effective in preserving quality in frozen rice starch-based products. [ABSTRACT FROM AUTHOR]

This research explores the process of generating artificial training data for the detection and classification of defective areas in X-ray computed tomography (XCT) scans in the agricultural domain using AI techniques. It aims to determine the minimum detectability limit for such defects through analyses regarding the Probability of Detection based on analytic XCT simulations. For this purpose, the presented methodology introduces randomized shape variations in surface models used as descriptors for specimens in XCT simulations for generating virtual XCT data. Specifically, the agricultural sector is targeted in this work in terms of analyzing common degradation or defective areas in rice products. This is of special interest due to the huge biological genotypic and phenotypic variations occurring in nature. The proposed method is demonstrated on the application of analyzing rice grains for common defects (chalky and pore areas). [ABSTRACT FROM AUTHOR]

• Total mercury and methylmercury were analyzed in different types of commercially available cereal-based foods in China. • Rice was the main source of mercury and methylmercury in cereal foods. • Mercury intake through rice-based snack food as supplementary cannot be ignored. Mercury (Hg), especially methylmercury (MeHg), accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals. In addition to being a food staple, rice is widely used as a raw material to produce a vast variety of processed food products. Little is known about Hg levels in snacking rice-food products and potential Hg exposure from consumption of them, besides previous studies on infant rice cereals. Aiming to provide complementary information for a more complete assessment on Hg exposure risk originated from Hg-containing rice, this study determined total Hg (THg) and MeHg levels in 195 rice-containing and rice-free processed food products covering all major types of snack foods marketed in China and the estimated daily intake (EDI) of dietary Hg from the consumption of these foods. The results clearly showed THg and MeHg contents in rice-containing foods were significantly higher than rice-free products, suggesting the transfer of Hg and MeHg from the rice to the end products, even after manufacturing processes. Moreover, significant positive correlations were observed between THg, MeHg, or MeHg/THg ratio and rice content for samples containing multiple grains as ingredients, further indicating the deciding role of rice for Hg levels in the end food products. Although the EDI of THg and MeHg via rice-based food products were relatively low compared to the reference dose, it should be considered these snacking food products would contribute additive Hg intake outside of the daily regular meals. [Display omitted] [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Packaging & Food Machinery is the property of Packaging & Food Machinery Magazine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The degree of gelatinization (DG) of rice starch during paddy parboiling is associated with its physicochemical, water absorption, and cooking properties. The selection of rice with a proper DG that fulfills consumer preferences and matches the quality requirements of rice-based product industries can be guided by empirical models. This study aims to establish the empirical correlation explaining the impact of varying DG on rice properties. Paddy was open-parboiled to varying DG (5–65%), studied for its physicochemical, water absorption, and cooking properties, and empirically modeled for its changes with varying DG. In addition, the water absorption properties of rice with varying DG and the respective changes in hardness and cooking time were also studied and modeled. The empirical relationships developed from the experimental findings relate to rice's physicochemical, water absorption, and cooking properties for varying DGs. The changes in hardness, apparent amylose content, cooking properties, and whiteness index with increasing DG followed polynomial and power law equations. The moisture gained during the soaking of milled rice with varying DG followed the Weibull and Peleg model. With the increase in soaking time, the rice's hardness and cooking time decreased, following the first-order kinetics. The results suggest that the established empirical models can be used to forecast the physicochemical, soaking, and cooking attributes of rice with varying DGs that significantly impact rice and rice-based product development. [ABSTRACT FROM AUTHOR]

Most articles on the exposure to arsenic (As) associated with rice and rice products come from Asia where these products are consumed in the largest quantities; relatively few of the articles have focused on European consumers. Since rice products can represent a significant contribution to overall arsenic exposure, the aim of the study was to determine the total arsenic content (tAs) in rice and the most commonly-consumed rice products available on the Polish market. The tAs determination was performed by hydride generation coupled to inductively-coupled plasma optical emission spectrometry (HG-ICP-OES). Because an inorganic form of As (iAs) is mutagenic and carcinogenic and about 100-fold more toxic than the organic form, an additional aim of the study was to assess the risk of its ingestion, assuming that it constitutes 67.7%, 72.7%, or 90% of tAs. In all products tested, the calculated iAs content was below the maximum permissible levels, and no threat was found for any of the analyzed Polish consumers, based on the mean rice consumption in Poland and the mean calculated iAs content. However, a potential health risk was noted among infants and young children, assuming maximum iAs levels and threefold higher consumption (16.2 g d−1). To avoid a risk of developing cancer, infants up to one year of age should consume no more than 32.2 g of the studied products per week, children under three years of age up to 68.7 g, and adults 243 g. Consumers should strive to include a variety of cereals in their daily diet and choose products shown to have low arsenic contamination levels based on testing and inspection rankings. [ABSTRACT FROM AUTHOR]

Improving the taste quality of rice porridge in a scientific way is essential to guiding residential and commercial production. This study aimed to determine the impact of konjac glucomannan (KGM) on the taste quality of rice porridge. The obtained results showed that the optimal concentration of KGM added to rice porridge is 1%. This was primarily observed via the reduction in water absorption, swelling power, and iodine blue value, thus increasing the hardness of rice porridge. At the same time, KGM also reduced the free water content and improved the water-holding capacity of rice porridge. Nevertheless, the pasting properties showed that the high viscosity of KGM raised the pasting viscosity of rice flour, thereby enhancing the stickiness of rice porridge with the increase in the KGM concentration. In addition, KGM gave the rice porridge a stronger aroma. Sensory evaluations further confirmed significant improvements in the color, odor, palatability, and overall acceptability of KGM-supplemented rice porridge (p < 0.05). To summarize, adding an appropriate amount of KGM was beneficial in forming a richer flavor and improving the taste quality of rice porridge. The findings offer valuable insights into the scientific processing of rice porridge products. [ABSTRACT FROM AUTHOR]

In recent years, the demand for rice in Africa has been growing rapidly, and in order to meet this demand, the rice cultivation area is also expanding rapidly, thus it is of great significance to monitor the rice cultivation in Africa. The spatial and temporal distribution of rice cultivation in Africa is complex, making it difficult to use a climate-based rice identification method, and the existing rice distribution products are all grid based statistical data with low resolution, unable to obtain accurate rice field location and available labels. To address these two difficulties, based on time-series optical and dual-polarisation SAR data, this study proposes a sample set construction method by fast coarse positioning assisted visual interpretation, and a feature importance guided supervised classification combining multiple temporal optical and SAR features to reduce the impact of rice diversity in Africa. Firstly, we use the time-series statistical features of VH data for fast coarse positioning and screening of possible rice areas, and combine multiple auxiliary data for visual interpretation to make sample set; secondly, based on the complementary information in SAR data and optical data, the 20 meter Africa rice distribution map of 2023 was completed by combining the object-oriented segmentation results of temporal optical images and the pixel based classification results of temporal SAR data features after feature selection. The average classification accuracy of the proposed method on the validation set is more than 85 %, and the R2 of the linear fit to various existing statistical data is more than 0.9, which proves that the proposed method can achieve the spatial distribution mapping of rice under the complex climatic conditions in a large region, providing crucial data support for rice monitoring and agricultural policy development. The dataset is available at https://doi.org/10.5281/zenodo.13729353 (Jiang, Zhang et al. 2024). [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study used a combination method of ultrafine grinding and pregelatinization to modify rice starch (RS) to delay its retrogradation and provide a rationale for prolonging rice product shelf life. The structure and physicochemical properties of the pregelatinized ultrafine grinding rice starch (PURS) were compared with those of RS, ultrafine grinding rice starch (URS), and pregelatinized rice starch (PRS). The microstructure, molecular weight, branched starch length distribution, short‐range order, crystal structure, and physical properties of RS, URS, PRS, and PURS were analyzed, respectively. Results showed that RS, URS, PRS, and PURS granules exhibited similar spherical or polygonal shapes, and the content of amylose and short‐branched starch in PURS increased compared with RS, URS, and PRS. Furthermore, the cross‐polarization of PRS and PURS disappeared. Long‐chain amylopectin and average molecular weight of PURS decreased significantly after ultrafine grinding. Our study suggested reduced breakdown value and setback value and improved gel stability, and PURS was beneficial for delaying retrogradation compared to RS, URS, and PRS. The ultrafine grinding method improved the water swelling capacity (WSC), solubility, pasting properties, and gelation properties of PRS. The hardness of PURS was reduced by ultrafine grinding. These suggest that the combination of ultrafine grinding and pregelatinization could improve the properties of RS. Pearson's correlation analysis showed that the structure of PURS significantly influenced the physicochemical properties. The present study was helpful in better understanding the importance of ultrafine grinding in improving the anti‐retrogradation of PURS and provided new insights into extending the shelf life of rice products by ultrafine grinding and pregelatinization. [ABSTRACT FROM AUTHOR]

Timely and accurate mapping of rice distribution is crucial to estimate yield, optimize agriculture spatial patterns, and ensure global food security. Feature selection (FS) methods have significantly improved computational efficiency by reducing redundancy in spectral and temporal feature sets, playing a vital role in identifying and mapping paddy rice. However, the optimal feature sets selected by existing methods suffer from issues such as information redundancy or local optimality, limiting their accuracy in rice identification. Moreover, the effects of these FS methods on rice recognition in various machine learning classifiers and regions with different climatic conditions and planting structures is still unclear. To overcome these limitations, we conducted a comprehensive evaluation of the potential applications of major FS methods, including the wrapper method, embedded method, and filter method for rice mapping. A novel hierarchical lustering sequential forward selection (HCSFS) method for precisely extracting the optimal feature set for rice identification is proposed. The accuracy of the HCSFS and other FS methods for rice identification was tested with nine common machine learning classifiers. The results indicated that, among the three FS methods, the wrapper method achieved the best rice mapping performance, followed by the embedded method, and lastly, the filter method. The new HCSFS significantly reduced redundant features compared with eleven typical FS methods, demonstrating higher precision and stability, with user accuracy and producer accuracy exceeding 0.9548 and 0.9487, respectively. Additionally, the spatial distribution of rice maps generated using the optimal feature set selected by HCSFS closely aligned with actual planting patterns, markedly outperforming existing rice products. This research confirms the effectiveness and transferability of the HCSFS method for rice mapping across different climates and cultivation structures, suggesting its enormous potential for classifying other crops using time-series remote sensing images. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The effect of supplementary food spray on the fall armyworm (Spodoptera frugiperda) and beneficial insects (predominantly predatory insects) was studied in commercial maize field experiments from 2020 to 2022. The food spray formulation was developed from local ingredients in Vietnam, both with and without neem extract. The sugar-based rice dough product attracted and sustained beneficial insects, significantly reducing fall armyworm populations. Compared to conventional insecticide treatments, the net margin achieved in plots treated with food spray was higher ($3,467) to $3,394 in the conventional insecticide-treated plots demonstrating its economic viability (1 AUD=17.28 VND). Our study observed an average predator-to-prey ratio of 9.2:1 per plant in the food-spray-treated plots, and that was effective in managing the fall armyworm throughout the season. We propose that this ratio can serve as a valuable parameter and decisionmaking tool in food spray-based Integrated Pest Management (IPM) programs against fall armyworm in maize fields. Therefore, we suggest that food sprays can be incorporated into IPM strategies to successfully manage fall armyworm infestation in maize crop. [ABSTRACT FROM AUTHOR]

Weizmannia coagulans is increasingly employed in food processing owing to its health benefits. Our previous research developed Oolong tea-fortified rice noodles with unique flavor and potent antioxidant activity; however, their texture still requires improvement. In this study, Oolong tea-fortified rice noodles were fermented using W. coagulans PR06 at inoculation amounts of 1%, 3%, and 5% (v/v), and assessed for cooking quality, texture, and starch digestibility. The results indicated that fermentation with 3% and 5% W. coagulans PR06 altered the amylopectin length distribution in the rice noodles and increased the degree of starch short-range order. Furthermore, the fermentation process increased the storage modulus (G′) and loss modulus (G″) values, decreased the tan δ value, and strengthened the interactions among tea polyphenols, proteins, and starch in the rice flour gel. Consequently, this process increased the hardness and chewiness of the rice noodles, decreased their broken strip rate and cooking loss, and significantly reduced their in vitro starch digestibility. Overall, fermentation with W. coagulans PR06 markedly improved the texture and cooking quality of Oolong tea-fortified rice noodles while effectively delaying starch digestion. This study highlights the potential application of W. coagulans PR06 in developing diverse and functional rice noodle products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Rice wine (RW) fermentation is limited by its long fermentation time, weak taste and unpleasant flavors such as oil and odor. In this study, a novel ultrasound technology of Saccharomyces cerevisiae was used with the aim of improving fermentation efficiency and volatile flavor quality of RW. RESULTS: The results showed that fixed‐frequency ultrasonic treatment (28 kHz, 45 W L−1, 20 min) of S. cerevisiae seed culture at its logarithmic metaphase significantly increased the biomass and alcohol yield by 31.58% and 26.45%, respectively, and reduced fermentation time by nearly 2 days. Flavor analysis indicated that the flavor compounds in RW, specifically the esters and alcohols, were also increased in quantity after the ultrasonic treatment of S. cerevisiae seed liquid. Isobutyl acetate, ethyl butyrate, ethyl hexanoate and phenethyl acetate contents were increased by 78.92%, 129.19%, 7.79% and 97.84%, respectively, as compared to the control. CONCLUSION: Ultrasonic treatment of S. cerevisiae reduced fermentation time and enhanced the flavor profile of RW. This study could provide a theoretical and/or technological basis for the research and development of RW. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

In this research, the rice grains are soaked in different alkalizing agents (Na2CO3, K2CO3, and NaOH) with a pH of 12 to investigate the influence of traditional alkali processing methods on the physicochemical and processing characteristics of the resultant rice flour. Further, the microstructure, crystalline structure, molecular structure, pasting properties, thermal properties, and rheological properties of the rice flour are analyzed. Soaking the rice in Na2CO3 solution and K2CO3 solution elevates the apparent amylose content in the rice flour, increases relative crystallinity, promotes the degradation of starch molecular chain, and enhances the rice flour's ability to endure stress and heat. The gelatinization enthalpy of Na2CO3‐treated rice flour and K2CO3‐treated rice flour increases, while the viscosity indices of paste gel decrease. The use of alkaline salts during steeping helps mitigate short‐term retrogradation in rice products. However, in comparison to these alkaline salts, NaOH solution with the same pH has minimal impact on the surface and longitudinal section morphology structure of starch–protein in rice grain, pasting properties, thermal properties, and rheological properties of rice flour due to its lower Na+ concentration. This indicates that NaOH solution with the same pH value cannot replace alkaline salt solutions in traditional alkali processing techniques. [ABSTRACT FROM AUTHOR]

AbstractPseudomonas cocovenenans subsp. farinofermentans is a pathogenic bacterium that causes the poisoning of fermented rice products. Its isomeric products, bongkrekic acid (BA) and isobongkrekic acid (IBA), have become popular research topics. In this study, we developed a heterologous-coating strategy for high-sensitivity indirect competitive enzyme-linked immunoassay (icELISA) for BA and IBA using monoclonal antibodies (mAbs). The optimized procedure exhibited an IC50 of 5.49 ng/mL, a limit of detection of 0.99 ng/mL, and a linear range from 2.12 to 14.21 ng/mL. Notably, this method exhibited negligible cross-reactivity to other small toxins, and the recoveries of the samples, including rice noodles, Auricularia auricula, and flat rice noodles, ranged from 92.0%–111.9%, 105.6%–115.0%, and 83.2%–109.0%, respectively, with coefficients of variation below 12%. A comparison of the recoveries of high-performance liquid chromatography-mass spectrometry (HPLC-MS) and icELISA demonstrated that the developed approach provides good accuracy and reliability. Overall, the simple preparation of IBA combined with the suitability of icELISA for high-throughput analysis is efficient and cost-effective, making it suitable for routine screening of food. [ABSTRACT FROM AUTHOR]

The influence of organic solvents such as methanol and acetonitrile on the results of butachlor immunoassay in samples of rice and rice products was studied. The schemes of enzyme immunoassay using: (a) native antiserum containing specific antibodies to butachlor and antispecies antibodies labeled with horseradish peroxidase, and (b) biotinylated specific antibodies and streptavidin labeled with peroxidase are considered. The close values of IC10 (0.77 and 0.68 ng/mL, respectively) and working range (2.6–165 and 2.4–192 ng/mL, respectively) were established for the two schemes, when analyzing in a mixture of phosphate buffer and methanol in a percentage ratio of 85 : 15, respectively. For the second scheme, the detection of butachlor in butachlor in rice-containing products is shown at 80-132% of the added analyte. A comparison of sample preparation methods allows us to recommend: (a) extraction of butachlor with hexane and re-dissolution of the dry residue in a buffer with 15% methanol or (b) preparation of a methanol extract followed by 6-fold dilution with a buffer solution. [ABSTRACT FROM AUTHOR]

This study aims to elucidate the detailed metabolic implications of varying monacolin K levels and sterilization methods on Monascus‐fermented rice products (MFRPs), acclaimed for their health benefits and monacolin K content. Advanced metabolite profiling of various MFRP variants was conducted using ultrahigh‐performance liquid chromatography coupled with tandem time‐of‐flight mass spectrometry (UHPLC‐Q‐TOF MS). Statistical analysis encompassed t‐tests, ANOVA, and multivariate techniques including PCA, PLS‐DA, and OPLS‐DA. Notable variations in metabolites were observed across MFRPs with differing monacolin K levels, particularly in variants such as MR1‐S, MR1.5‐S, MR2‐S, and MR3‐S. Among the 524 identified metabolites, significant shifts were noted in organic acids, derivatives, lipids, nucleosides, and organic oxygen compounds. The study also uncovered distinct metabolic changes resulting from different sterilization methods and the use of highland barley as a fermentation substitute for rice. Pathway analysis shed light on affected metabolic pathways, including those involved in longevity regulation, cGMP‐PKG signaling, and the biosynthesis of unsaturated fatty acids. The research provides critical insights into the complex metabolic networks of MFRPs, underscoring the impact of fermentation substrates and conditions on monacolin K levels and their health implications. This study not only guides the nutritional optimization of MFRPs but also emphasizes the strategic importance of substrate choice and sterilization techniques in enhancing the nutritional and medicinal value of these functional foods. [ABSTRACT FROM AUTHOR]

Chula Faculty of Allied Health Sciences has developed a low-calorie, flourless rice substitute made from egg whites called "eggyday." This product is high in protein, calcium, and dietary fiber, and is gluten-free. It is suitable for individuals who are health-conscious, trying to control their weight, elderly, or have diabetes. The egg white rice is designed to mimic the appearance, texture, and taste of actual rice while maintaining the nutritional value of egg whites. It can be stored for up to 18 months without refrigeration and is convenient to eat and carry around. [Extracted from the article]

Summary: Chestnut rice wine, also called banli mijiu (BLMJ), uses Chinese chestnut (Castanea mollissima Blume) in the fermentation of traditional glutinous rice wine. This study characterised the microbial communities and volatile compounds in BLMJ and explored their correlations. Headspace solid‐phase microextraction‐gas chromatography–mass spectrometry (HS‐SPME‐GC–MS) revealed that the major volatile compounds during BLMJ fermentation include eighteen important volatile compounds (OAV > 1). High‐throughput sequencing (HTS) demonstrated that the abundance and diversity of bacteria were significantly greater than those of fungi during the fermentation process. Among them, Kropensteria and Saccharomyces were the most abundant bacteria and fungi at the genus level during the fermentation of BLMJ. Spearman's correlation analysis revealed that eighteen important volatile compounds were significantly positively correlated with seven microbial genera (|r| > 0.9, P < 0.01), including six bacterial genera (Rhodococcus, Lactococcus, Pseudomonas, Janthinobacterium, Unclassified_f_Bacillaceae and Burkholderia‐Caballeronia‐Paraburkholderia) and one fungal genus (Saccharomyces). Therefore, these bacterias and fungi may be core functional microorganisms during BLMJ fermentation. The findings may provide important reference for mediating the microbial community during fermentation to improve the flavour of BLMJ. [ABSTRACT FROM AUTHOR]

[Display omitted] Accurate and detailed spatial information on rice cultivation is essential to developing agricultural policy and reducing the negative impacts of agriculture. However, the dependence of most traditional methods on samples severely limits the feasibility of large-scale rice cultivation mapping. This study proposes a robust large-scale sample-free monitoring method for single-season rice in northern China. A new rice phenology index, quantifying dynamic phenological features of rice (i.e., the occurrence of flooding during transplanting and the growth of rice after transplanting), was generated to highlight rice. Subsequently, a constrained cyclic threshold classification strategy was designed to obtain plausible rice maps using statistical data. Innovatively combining rice mapping with statistical data, the most detailed (10 m) single-season rice map in northern China to date was created. Compared with three other high-precision rice map products, the resulting rice map has high accuracy and good local details. The results indicate that the rice phenology index has excellent and robust performance in identifying rice cultivation locations in northern China. Moreover, the proposed mapping method exhibits clear advantages in the tracking of large-scale and historical rice cultivation. As a whole, this study provides a paradigm of using statistical data instead of samples for crop mapping. [ABSTRACT FROM AUTHOR]

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Rice continues to be the staple food for most Indonesians. Because Indonesians have such ingrained consumption patterns, switching to other food sources besides rice can be difficult, contributing to the country's high rice consumption. Indonesia has plenty of local food resources that can be used as a carbohydrate source and staple food. However, a lack of understanding about the foods' potential use and nutritional content has caused many of them to grow wildly in nature, neglected, and underutilized. Most recently, there has been an increase in studies examining the potential of underutilized carbohydrate sources, including their nutritionally rich compounds, following the 2018 agriculture policy in promoting agriculture and food diversification. Taro beneng (Xanthosoma undipes K. Koch), sago (from the genus Metroxylon), sweet potato (Ipomea batatas L.), and sorghum (Sorghum bicolor L.) are the local sources of carbohydrates and have the potential to be utilized as a healthy alternative to white rice, gluten-free product, or as an ingredient of supplementary or complementary foods. To find out if underutilized foods in Indonesia have the potential to substitute rice and glutenfree products and also to assist with food diversification initiatives, a comparison of their nutritional compositions was conducted using a literature review. Taro beneng, sago, sweet potatoes, and sorghum can be used as healthy alternatives for substituting rice and glutenfree products. This underutilized food offers diverse nutrients and many possibilities for product diversification, such as analog rice, symbiotic yogurt, gluten-free biscuits, and noodles. [ABSTRACT FROM AUTHOR]

The objective of this study was to investigate granule size and distribution and deformability of granules and their effect on the rheological properties of waxy starch gels. Native (granular) waxy rice gels (10%) were prepared, and their response in oscillatory shear was investigated in the linear and non-linear viscoelastic regime. The results show the gels were mainly composed of aggregated and deformed swollen granules. Significance of granule size and its distribution, deformability of granules, and the molecular characteristics of amylopectin (AP) on storage modulus of those gels was demonstrated. A low degree of deformability of granules, typical for small granules with a broad size distribution and small molecular size of AP with short external chains, resulted in rigid and brittle gels. Highly deformed granules and high AP leachates, however, yielded soft gels. It was found that the transition of elastic to plastic behavior in the non-linear regime (LAOS) was gradual when AP had long external chains, but an abrupt transition was observed with the gel with short exterior chains of AP. Differences in rheological properties of cohesive waxy starch gels appear to be mainly impacted by the varying degrees of granule deformability and rigidity, which is further attributed to a combination of factors, including granule size, particle size distribution, molecular size, the external chain length of amylopectin (AP), and lipid content. The significance of this study is that it will assist the food industry in selecting suitable waxy rice starches to gain desired textural properties of end products. [ABSTRACT FROM AUTHOR]

Purpose: More than 20 genetically modified (GM) food crops including rice have been approved in many countries. GM rice and derived products have not yet been approved in India so they are considered as unauthorized genetically modified organisms (GMOs) in the country. Therefore it is important to track whether the rice containing food items, available in the marketplace are GMO-free. Methods: A pilot study was conducted to check the GM status of 30 samples of packed rice grains and processed food products with rice as an ingredient, using polymerase chain reaction (PCR) assays targeting Cauliflower Mosaic Virus 35 S promoter (P-35 S), nopaline synthase terminator (T-nos), phosphinothricin-N-acetyltransferase (pat) and cry1Ac gene, which could cover screening for all the globally approved GM rice events. Results: Based on the results, none of the samples tested were found positive for P-35 S, T-nos, pat and cry1Ac. Conclusion: The unauthorized presence of GM rice ingredients was not detected in the samples tested. Such studies may further be conducted for the testing of GM ingredients derived from cereals other than rice in the food products imported from the country where GM events of respective cereal crop are approved, as a part of regulatory requirement. [ABSTRACT FROM AUTHOR]

Recent interest in the use of waxy starches in food production is due to the possibility of replacing chemically modified starches as texture-forming agents with native starch analogues. However, there is a lack of a coherent research comparing different varieties of commercially available waxy starches with respect to their molecular and functional properties. Therefore, the objective of this study was to compare native waxy starches from potatoes, corn, and rice, with particular attention to rheological characteristics in relation to molecular structure. The investigated potato, corn, and rice starch preparations were characterized by significantly different molecular properties due to both botanical origin of starch and variety. The molecular weights of waxy starches were significantly higher than those of their normal counterparts. This phenomenon was accompanied by a more loose conformation of the waxy starch macromolecule in solution. The presence of amylose confers the ability to coagulate starch sol into gel, resulting in substantial changes in the rheological properties of starch paste, and waxy starch pastes being characterized by more viscous flow and smoother texture. Hierarchical cluster analysis indicated that differences between functional properties are more notable for normal than for waxy preparations, in which potato starch, regardless of its variety, was characterized by the most unique characteristics. [ABSTRACT FROM AUTHOR]

The aim of this study is to increase the functionality of rice starch by modifying matcha tea extract and to determine the effect on some physicochemical properties and starch digestibility. According to the data analyzed, treatment with matcha extract was effective in increasing the nutritional value of native rice starch. At the highest level of extract addition, total phenolic and flavonoid content reached 129.54 mg/100 g and 40.16 mg/100 g, respectively, as no phenolic or flavonoid content was detected in control. In addition, the highest DPPH and FRAP values were determined to be 296.62 μmol TE/100 g and 814.89 mg/100 g, respectively, at the highest extract addition level. Treatment with matcha extract significantly reduced the eGI of native rice starch from to 94.61 to 64.63, while resistant starch was increased from 0.90 to 33.43%. According to the physiochemical analysis, there was a positive correlation between the extract ratio and the water‐holding capacity of rice starch due to the high hydrophilic capacity of the phenolic compounds. In addition, the solubility and swelling power of starch were increased by treatment with matcha extract, but high temperatures had a negative effect on these physicochemical properties. [ABSTRACT FROM AUTHOR]

Rice protein, a high-quality protein, contains all of its essential amino acids, and its amino acid composition is consistent with the ideal pattern recommended by the Food and Agriculture Organization/World Health Organization. Rice protein-derived products as feed additives have rather low added value. Rice protein hydrolysates (RPHs) are valuable products that can be generated from underutilized rice protein. In the RPH, oligopeptide-enriched RPH and its oligopeptides have been proposed as superior candidates for improving absorption and bioavailability and have potential broad application. Thus, this review outlines the absorption behavior, bioactivity, and preparation of rice oligopeptides. The structure-bitterness relationships and debittering of these materials are discussed in detail, as are their safety and allergenicity. Additionally, the applications of rice oligopeptides in the food and pharmaceutical industries as functional ingredients are also highlighted. [ABSTRACT FROM AUTHOR]

Native potato starch is an excellent carrier of minerals due to its inherent ion exchange capacity. Mineral enrichment not only changes the nutritional value but also influences starch pasting and swelling properties. Hydrothermal treatments like annealing constitute a straightforward and green way to tune functional properties. Here, novel combinations of mineral enrichment and annealing were studied. Ion exchange was readily achieved by suspending starch in a salt solution at room temperature over 3 h and confirmed by ICP-OES. Annealing at 50 °C for 24 h using demineralized water or salt solutions strongly affected pasting, thermal, and swelling properties. The obtained XRD and DSC results support a more ordered structure with relative crystallinity increasing from initially 41.7% to 44.4% and gelatinization onset temperature increasing from 60.39 to 65.94 J/g. Solid-state NMR spectroscopy revealed no detectable changes after annealing. Total digestible starch content decreased after annealing from 8.89 to 7.86 g/100 g. During both ion exchange at room temperature and annealing, monovalent cations promoted swelling and peak viscosity, and divalent cations suppressed peak viscosity through ionic crosslinking. The presented combination allows fine-tuning of pasting behavior, potentially enabling requirements of respective food applications to be met while offering an alternative to chemically modified starches. [ABSTRACT FROM AUTHOR]

In this study, lotus seed starch was used as the raw material for preparing RS3 resistant starch (EHP-LRS3) through thermoacidophilic type III pullulan hydrolase synergistic high-pressure heat treatments. The parameters for this preparation process were optimized using a single-factor experimental design and response surface methodology. The morphological and crystal structures of EHP-LRS3 were observed and analyzed using scanning electron microscopy (SEM) and X-ray diffraction (XRD), respectively, and its pro-proliferative effect on Bifidobacterium longum was investigated. According to the results, the optimal conditions for preparing EHP-LRS3 with TK-PUL enzymatic hydrolysis temperature of 80 °C were as follows: Treatment of 35.32% lotus seed starch slurry (pH5.00) with 25.00 U/g (lotus seed starch) TK-PUL at 80 °C for 12.70 h, followed by high-pressure heat treatment of the mixture at 121 °C for 10 min and retrogradation at 4 °C for 24 h. An EHP-LRS3 yield of 58.46% was achieved under these optimal conditions. The SEM analysis revealed that the prepared EHP-LRS3 possessed an irregular ravine-like structure. The XRD analysis showed that the resistant starch had a B-type crystal structure, which differed from the A-type crystal structure of lotus seed starch. The pro-proliferative effect of EHP-LRS3 on B. longum was superior to that of RS3 resistant starch prepared using high-pressure heating alone (HP-LRS3). In summary, a high EHP-LRS3 yield was obtained using both TK-PUL and high-pressure heat treatments. The superior pro-proliferative effect of EHP-LRS3 on B. longum was verified. The results provide a theoretical basis for the high-value utilization of lotus seed starch. [ABSTRACT FROM AUTHOR]

Common cooking methods were used to prepare basmati rice products, including boiling 1 (boiling by absorption), boiling 2 (boiling in extra amount of water), frying, and pressure cooking. The cooked rice was held at various temperatures and times as follows: it was made fresh (T1), kept at room temperature (20–22 °C) for 24 h (T2), kept at 4 °C for 24 h (T3), and then reheated after being kept at 4 °C for 24 h (T4). The proximate composition, total dietary fibre, resistant starch (RS), and in vitro starch digestion rate of products were examined. The effect of RS on blood glucose and lipid profiles was measured in humans and rats, including a histopathological study of the liver and pancreas in rats. The basmati rice that was prepared via boiling 1 and stored with T3 was found to be low in glycaemic index and glycaemic load, and to be high in resistant starch. Similarly, in rats, the blood glucose level, cholesterol, triglycerides, and LDL were reduced by about 29.7%, 37.9%, 31.3%, and 30.5%, respectively, after the consumption of basmati rice that was prepared via boiling 1 and stored with T3. Awareness should be raised among people about the health benefits of resistant starch consumption and the right way of cooking. [ABSTRACT FROM AUTHOR]

Because they hold information about cultural identity, foodways have been the focus of a variety of disciplines in archaeology. However, each approach documents different stages of culinary preparation and is constrained by the preservation specificities of each type of artefact and ecofact. Difficulties in achieving an interdisciplinary approach may explain the scarcity of such studies. In this paper, we propose a methodology that combines archaeozoological, carpological and microbotanical analysis of ecofacts retrieved in the sediment, with use-alteration, organic residue and microbotanical analysis carried out on pottery vessels, recovered during the excavation of a XXth century archaeological dump site in Lower Casamance (Senegal). The results demonstrate the strength of this multiproxy approach in reconstructing past foodways by characterising the importance of aquatic, terrestrial animals and plant products in the Diola Kassa diet. In addition, this study questions the modalities of food transformation by assessing the preparation techniques of animal and vegetal products (cutting marks, heating processes etc.) and the function of pottery vessels (transport, storage, cooking etc.). Aquatic products and rice were a significant part of the diet of the users of the dump (from archaeozoology, carpology, phytoliths and organic residue analysis) and wet cooking (boiling?), salty and acidic foods seem to have been particularly prevalent (from use-alteration). The absence of specific animal and plant parts in the archaeological record, as well as some pottery function, is also questioned. Beyond gathering the results of each approach, this study focuses on the interweaving of different research methods to depict past foodscape. [ABSTRACT FROM AUTHOR]

Rice is a staple food and known to accumulate inorganic arsenic (iAs), which is a class 1 carcinogen to humans. Arsenic field-deployable method kits, designed for water testing, are able to screen iAs in rice, to assure food safety and quick decision-making without the need for laboratory analysis. For the arsenic extraction within the field method, nitric acid is used. To make the field method on-site safer, cost-effective and easier to handle, the method was adapted using a Cola in the extraction process. The adapted field-deployable method was tested by screening a total of 30 rice and rice products from the Austrian market. To verify the results obtained by the Cola extraction field-deployable method, the obtained iAs concentration was compared to HPLC-ICP-MS results. The Cola extraction field method obtained an LOD of 39 µg iAs kg−1 rice, and with an average reproducibility of 14% RSD, the method was capable of recording no false-negative but 7% false-positive values at the 2023 updated European Commission (EC) limits for rice. All, but one, screened rice samples were within the EU limits for iAs in rice and rice products. [ABSTRACT FROM AUTHOR]