Research progress on the improvement of edible quality of brown rice

Authors

CHEN Bingjie, Agri-Food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China
QIAO Yongjin, Agri-Food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China
LIU Chenxia, Agri-Food Storage and Processing Research Center, Shanghai Academy of Agriculture Sciences, Shanghai 201403, China

Abstract

From the physical and biological perspective, the methods, principles and characteristics of technologies of improving the quality of brown rice were introduced in the article. Present status and advance of studies on technologies of edible quality improvement for brown rice were overviewed. Synergy technology is also proposed to apply to the improvement of edible quality of brown rice. Combining other technologies and germination technology would become the development tendency. At the same time, the existing problems in the quality improvement of brown rice are also pointed out.

Publication Date

12-28-2018

First Page

176

Last Page

180

DOI

10.13652/j.issn.1003-5788.2018.12.035

Recommended Citation

Bingjie, CHEN; Yongjin, QIAO; and Chenxia, LIU (2018) "Research progress on the improvement of edible quality of brown rice," Food and Machinery: Vol. 34: Iss. 12, Article 35.
DOI: 10.13652/j.issn.1003-5788.2018.12.035
Available at: https://www.ifoodmm.cn/journal/vol34/iss12/35

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