ArticleFoods (Basel, Switzerland)2025
Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Global warming has caused rice grains to ripen at high temperatures and become increasingly chalky, which also leads to a deterioration in the physicochemical and cooking properties of rice grains. In the present work, we first want to propose how to evaluate the palatability of rice from the high-temperature year 2022. We evaluated the qualities of 32 Japonica rice grains harvested in 2022. These showed no significant correlation with either amylose content or protein content, while the Mido score (=flavor score) showed a positive correlation with palmitic acid (r = 0.66,
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