Brown rice (BR) or unmilled rice is the whole grain of rice, from which the germ and outer layers containing the bran have not been removed. Brown rice seeds are rich in more nutritional components, such as dietary fibers, vitamins B and E, gamma (γ)-oryzanol and γ-amino butyric acid (GABA) than the ordinary milled rice grains. GABA or 4-aminobutyrate is a well known non-protein-based amino aci...

The efficiency of brown rice and germinated brown rice as a substrate for probiotic food was investigated. Lactobacillus isolated from goat milk was used for fermenting the rice medium. Brown rice (BR) obtained by dehulling the paddy, was germinated for 48 h. The dried powders of BR and Germinated BR (GBR) were compared for the growth of Lactobacillus sp. and nutritive evaluation such as carboh...

Recently, the Q biotype of tobacco whitefly has been recognized as the most hazardous strain of Bemisia tabaci worldwide, because of its increased resistance to some insecticide groups. As an alternative control agent, we selected an Isaria javanica isolate as a candidate for the development of a mycopesticide against the Q biotype of sweet potato whitefly. To select optimal mass production med...

India is an agricultural country. Paddy the main crop here on which livelihood of millions people depends. Brown spot disease caused by fungus most predominant infection that appears as oval and round lesions paddy leaves. If not addressed time, it might result in serious loss. Pesticide use for plant treatment should be limited because raises costs pollutes environment. Usage pesticide loss bo...

Various vaccine therapies for Alzheimer's disease (AD) have been investigated. Here we report transgenic rice expressing amyloid β-peptide (Aβ). The Aβ42 gene fused with a green fluorescent protein gene was introduced into rice using the Agrobacterium method. When transgenic brown rice expressing Aβ was orally administered to mice, serum anti-Aβ antibody titers were elevated. The same results w...

16 Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 17 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial 18 glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice 19 varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences...

In this study, three popular, regionally grown rice varieties (Bario, brown and white) were compared with three of the most popular and highly marketed imported rice varieties (black, glutinous and basmati rice) in Penang region of Malaysia. Rice samples were evaluated for amino acids, fatty acids, minerals, heavy metals and dietary fiber composition. Overall, amino acids content among all the ...