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Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India
The physicochemical characteristics and digestibility properties of rice are greatly influenced by its genetic variability. In this study, we attempt...
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Effect and identification of different allele combinations of SSIIa and Wx on rice eating and cooking quality
Rice eating and cooking quality (ECQ) is one of the most important qualities and it has attracted more and more interests of consumers and breeders. SSIIa...
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Mutation of TL1, encoding a novel C2H2 zinc finger protein, improves grains eating and cooking quality in rice
Key messageThe cloning and characterization of a novel C 2 H 2 zinc finger protein that affects rice eating and cooking quality by regulating amylose...
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The difference in the starch properties related to eating and cooking quality among six indica-japonica rice hybrids
Many indica-japonica rice hybrids with great yield heterosis have been successfully developed and widely planted in China. However, these...
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Cooking of Rice
The cooking methods of rice are indeed diverse and vary across different cultures, histories, and dietary habits. In this section, the preference and...
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Improving rice eating and cooking quality by coordinated expression of the major starch synthesis-related genes, SSII and Wx, in endosperm
Key MessageCoordinated regulation of amylose and amylopectin synthesis via manipulation of SSII-2 , SSII-3 and Wx expression in endosperm can improve...
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Evaluating consumer preferences for reduced cooking time, taste and colour of beans in rural and urban communities in Uganda
BackgroundCommon bean breeders strive to deliver farmer- and consumer-preferred varieties that are well-adapted to distinct production environments,...
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Identification of main and epistatic QTLs and QTL through environment interactions for eating and cooking quality in Iranian rice
Breeding new rice varieties with high Eating and Cooking Quality (ECQ) characteristics is an important goal in rice breeding programs. To this end,...
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Effects of cooking on the composition of volatiles, total phenolic compounds, and antioxidant capacity of three Chilean seaweeds
Seaweed consumption is increasing around the world due to consumer demands for sustainable food sources, health benefits derived from bioactive...
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Dissecting of the Deterioration in Eating Quality for Erect Panicle (Ep) Type High Yield Japonica Super Rice in Northest China
Ep type is an important morphological improvement (following dwarf breeding and ideal plant type) that has contributed to breeding super-high...
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Sequencing and de novo assembly of the Koshihikari genome and identification of the genomic region related to the eating quality of cooked rice
The japonica rice ( Oryza sativa L.) cultivar Koshihikari is considered an important breeding material with good eating quality (EQ). To effectively...
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Application of slow-controlled release fertilizer coordinates the carbon flow in carbon-nitrogen metabolism to effect rice quality
Slow-controlled release fertilizers are experiencing a popularity in rice cultivation due to their effectiveness in yield and quality with low...
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qFC6, a major gene for crude fat content and quality in rice
Key messageqFC6 , a major quantitative trait locus for rice crude fat content, was fine mapped to be identical with Wx . FC6 negatively regulates...
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Eating and Healing: Traditional Food as Medicine
Food being the basic building block of biology, consists of vital micronutrients that furnish energy for different life processes. In addition, foods...
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Genomic Regions Involved in Differences in Eating and Cooking Quality Other than Wx and Alk Genes between indica and japonica Rice Cultivars
BackgroundIn temperate rice cultivation regions, japonica rice cultivars are grown preferentially because consumers deem them to have good eating...
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RGA1 regulates grain size, rice quality and seed germination in the small and round grain mutant srg5
BackgroundGenerating elite rice varieties with high yield and superior quality is the main goal of rice breeding programs. Key agronomic traits,...
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Map** genetic determinants for grain physicochemical and nutritional traits in brown and pigmented rice using genome-wide association analysis
Public awareness is gradually growing in favour of consuming nutritionally superior brown and pigmented rice which is in general relatively poor in...
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Genetic Effects of Grain Quality Enhancement in Indica Hybrid Rice: Insights for Molecular Design Breeding
Improving rice quality remains a crucial breeding objective, second only to enhancing yield, yet progress in quality improvement lags behind yield....
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Genetic improvement of panicle-erectness japonica rice toward both yield and eating and cooking quality
The panicle erectness (PE) japonica cultivars have been widely planted in China. However, the relatively low yield level per plant and inferior...
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Creation of Elite Rice with High-Yield, Superior-Quality and High Resistance to Brown Planthopper Based on Molecular Design
Breeding rice ( Oryza sativa L.) with high yield, superior quality, desired grain shape and high resistance is the goal of breeding to meet the needs...
