ArticleFood chemistry: X2025
Maximizing japonica rice quality by high-pressure steam: Insights into improvement.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Developing Quick Screening Method to Identify Rice Cultivars with Unique Aromatic Features.ACS omega · 2026Article
- Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The research was carried out to optimize the cooking process based on the quality parameters of rice. The steaming process with high pressure proved to have more acceptance among consumers. Based on the textural and gel properties of steamed rice, rice samples soaked for 15 min with a 1:1.3 ratio and steamed at 110 °C and 0.042 MPa were found to be a more effective treatment. Stress-relaxation study and pasting curve model were conducted to comprehensively explain the combinational effect of independent variables. Principal component analysis was carried out to investigate the association between textural and gel characteristics of cooked rice treatments. Characterization was done to check the impact of high-pressure steam on rice. Starch, protein, and amylose content of rice sample were recorded as 78.6, 6.6, and 18.7 % accordingly. High-pressure steam increases the solubility and swelling power while reducing the gelatinization temperature and causing a yellowish color. Pseudoplastic fluid behavior was recorded for both treatments while crystalline structure converted into V-type from A-type in the optimized sample. Optimized samples had lower values of To, Tp, and Tc while higher values of enthalpy and A
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.