Show simple item record

dc.contributor.author
Muchlisyiyah, Jhauharotul
dc.contributor.author
Shamsudin, Rosnah
dc.contributor.author
Kadir Basha, Roseliza
dc.contributor.author
Shukri, Radhiah
dc.contributor.author
How, Syahmeer
dc.contributor.author
Niranjan, Keshavan
dc.contributor.author
Onwude, Daniel
dc.date.accessioned
2024-02-16T11:24:11Z
dc.date.available
2024-02-16T08:55:52Z
dc.date.available
2024-02-16T11:24:11Z
dc.date.issued
2023-07
dc.identifier.issn
2077-0472
dc.identifier.other
10.3390/agriculture13071390
en_US
dc.identifier.uri
http://hdl.handle.net/20.500.11850/659912
dc.identifier.doi
10.3929/ethz-b-000659912
dc.description.abstract
Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. Additionally, parboiled rice has better glycemic control and numerous health benefits. However, the production of parboiled rice requires energy-intensive processing as well as wastewater production. This study reviews parboiled rice, including its processing condition, nutritional properties, potential use, emerging green technologies, and health benefits. It also discussed the outlook and challenges regarding parboiled rice. In addition, a novel overview of emerging green solutions applied to the process to minimize wastewater creation during parboiling and reduce excessive energy usage is provided. The limitation of parboiled rice for a new market preference is the color. An intense process would cause an unwanted physical appearance. A thorough study should balance the multiple advantages of parboiled rice with the reasonable intensity of the process. Due to its multiple advantages, parboiled rice is demonstrated to be a possible breakthrough in the agriculture and food industries. This review aims to provide a thorough understanding that can be used for academic and industrial purposes.
en_US
dc.format
application/pdf
en_US
dc.language.iso
en
en_US
dc.publisher
MDPI
en_US
dc.rights.uri
http://creativecommons.org/licenses/by/4.0/
dc.subject
parboiled rice
en_US
dc.subject
processing
en_US
dc.subject
properties
en_US
dc.subject
benefits
en_US
dc.subject
emerging technology
en_US
dc.title
Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review
en_US
dc.type
Review Article
dc.rights.license
Creative Commons Attribution 4.0 International
dc.date.published
2023-07-12
ethz.journal.title
Agriculture
ethz.journal.volume
13
en_US
ethz.journal.issue
7
en_US
ethz.journal.abbreviated
Agriculture (Paris)
ethz.pages.start
1390
en_US
ethz.size
24 p.
en_US
ethz.version.deposit
publishedVersion
en_US
ethz.identifier.scopus
ethz.publication.status
published
en_US
ethz.date.deposited
2024-02-16T08:55:56Z
ethz.source
SCOPUS
ethz.eth
yes
en_US
ethz.availability
Open access
en_US
ethz.rosetta.installDate
2024-02-16T11:24:12Z
ethz.rosetta.lastUpdated
2025-02-14T08:02:05Z
ethz.rosetta.versionExported
true
ethz.COinS
ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=Parboiled%20Rice%20Processing%20Method,%20Rice%20Quality,%20Health%20Benefits,%20Environment,%20and%20Future%20Perspectives:%20A%20Review&rft.jtitle=Agriculture&rft.date=2023-07&rft.volume=13&rft.issue=7&rft.spage=1390&rft.issn=2077-0472&rft.au=Muchlisyiyah,%20Jhauharotul&Shamsudin,%20Rosnah&Kadir%20Basha,%20Roseliza&Shukri,%20Radhiah&How,%20Syahmeer&rft.genre=article&rft_id=info:doi/10.3390/agriculture13071390&
 Search print copy at ETH Library

Files in this item

Thumbnail

Publication type

Show simple item record