ArticleFood science & nutrition2025
Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Moderate Processing of Rice: Processing Technology, Quality Evaluation, and Reflections Precision.Foods (Basel, Switzerland) · 2026Review
- Rice Quality: A Multidimensional Evaluation Integrating Ecology, Management and Genetic Regulation.Foods (Basel, Switzerland) · 2026Review
- Establishment of a Comprehensive Quality Evaluation Model for Japonica Rice With Different Degrees of Milling.Food science & nutrition · 2025Article
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Authors and funding
10 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Japonica is considered one of the better tasting varieties, so it is important to balance the quality and taste of japonica rice produced by moderate processing. This study analyzed the changes in bioactive components, heavy metal elements, and sensory quality of northern japonica rice after gradient milling, and constructed a comprehensive quality evaluation model for japonica rice with different degrees of milling. The results showed that as the degree of milling (DOM) increased from 0% to 10%, the bioactive components in japonica rice decreased, with dietary fiber (3.67%-0.71%), total phenols (0.73-0.24 mg/g), and vitamin B
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