Since the establishment of the USDA-ARS Rice Quality Laboratory in the 1950s, we have committed to provide service to the Federal and State breeding programs by evaluating U.S. breeding lines to ensure that all future U.S. varieties have quality traits acceptable to the rice industry. In addition, we have been conducting research to better understand cooking and processing traits of importance ...

Studies were conducted on 20 rice hybrids with checks to assess the genetic variability, heritability and correlation among the genotypes for fifteen grain quality characters and grain yield. Seeds collected from the thirteen hybrids and check varieties were used for grain quality analysis. To assess the cooking qualities, a total of 30 unbroken milled grains were measured for their length and ...

Hainanese chicken rice (cooked rice mixed with chicken fat and served with sliced chicken and cucumber) is a well-known Chinese dish in Southeast Asian countries. We report two consecutive outbreaks of cholera associated with consumption of chicken rice among attendants of two meetings in northwestern Thailand in April 2010. Active case finding was carried out among persons who attended the mee...

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur whic...

OBJECTIVE To determine fluoride concentrations in the typical Brazilian meal (rice with beans) and in processed infant foods, and to estimate their contribution towards dental fluorosis. METHODS The foods were purchased at supermarkets in the cities of Piracicaba and Campinas, Southeastern Brazil. The processed infant foods were bought in 2001 and the rice and beans in 2003, and they were ana...

Panda B.P., Javed S., Ali M. (2009): Engineering rice based medium for production of lovastatin with Monascus species. Czech J. Food Sci., 27: 352–360. Angkak (red mold rice, red yeast rice, Chinese red rice), a traditional Chinese functional food is produced by solid-state fermentation of cooked non-glutinous rice with Monascus species. The secondary metabolite of Monascus species, monacolin K...

Grain quality currently represents a major problem in high yielding rice production in Iran and many other rice producing areas of the world. Quality assessment of rice involves the function of sensory tests and physicochemical determinations based on the chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. These research genetic materials we...

A gas chromatography mass spectrometry with spike calibration curve method was used to quantify three carbamate pesticides residue in cooked white rice and to estimate the reduction percentage of the cooking process duration. The selected pesticides are three carbamate pesticides including carbaryl and pirimicarb that their MRL is issued by “The Institute of Standards of Iran” and propoxur whic...