Science and Technology of Food Industry

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ZHAO Juan-hong, LIN Qin-lu, SUN Shu-guo, WANG Ruo-hui, ZHANG Su-hong, DING Yu-qin, CAO Jian-zhong. Research progress in aging mechanism of rice[J]. Science and Technology of Food Industry, 2017, (23): 326-329. DOI: 10.13386/j.issn1002-0306.2017.23.059
Citation: ZHAO Juan-hong, LIN Qin-lu, SUN Shu-guo, WANG Ruo-hui, ZHANG Su-hong, DING Yu-qin, CAO Jian-zhong. Research progress in aging mechanism of rice[J]. Science and Technology of Food Industry, 2017, (23): 326-329. DOI: 10.13386/j.issn1002-0306.2017.23.059
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Research progress in aging mechanism of rice

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  • Rice aging is a complex process.Although the total contents of starches, cell wall residues, proteins and lipids were not changed significantly, the aging process had caused the change of many chemical group components and the interaction between macro-molecules.This paper mainly reviews the quality change and mechanism during the storage process of rice, and prospects the future development of rice storage in China to provide a reference for the safe storage of rice in China.
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