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A review on rice yellowing: Physicochemical properties, affecting factors, and mechanism.
Liu, Yuqian; Shad, Zeinab Mohammadi; Strappe, Padraig; Xu, Longhua; Zhang, Fengjiao; Chen, Yilun; Li, Dapeng.
Afiliación
  • Liu Y; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China. Electronic address: lyq0929@sdau.edu.cn.
  • Shad ZM; Food Science and Human Nutrition Department, Iowa State University, Ames, IA, USA.
  • Strappe P; School of Medical and Applied Sciences, Central Queensland University, Rockhampton, QLD 4700, Australia.
  • Xu L; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
  • Zhang F; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
  • Chen Y; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China. Electronic address: yilunchen66@163.com.
  • Li D; College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.
Food Chem ; 370: 131265, 2022 Feb 15.
Article en En | MEDLINE | ID: mdl-34788950
Yellowing is a critical issue that reduces quality and commodity value of rice. This article presents an overview on rice yellowing and the mechanism of rice yellowing was addressed as the emphasis. The change of physicochemical and nutritive properties in yellowed rice depends on the exposure temperature and time, as well as rice cultivar. The temperature and moisture on rice yellowing were dominant. There is no consensus on the relationship between microorganisms and rice yellowing. The occurrence of yellowing is mainly associated with heat stress induced by heaping heat or respiration of grain, and the yellowing is the collective result of primary and secondary metabolism. The upregulation of flavonoids is the direct cause of rice yellowing, which can be used as metabolic markers of rice yellowing. The Maillard reaction also contributes to yellowing during storage. Aeration and cooling are recommended to lessen the occurring of rice yellowing during commercial storage.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
Añadir a Mi BVS
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Oryza Idioma: En Revista: Food Chem Año: 2022 Tipo del documento: Article Pais de publicación: Reino Unido