Rice as a Nutritional Grain: Examining Its Role in Healthy Products and Disease Prevention

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-04-05 DOI:10.1080/87559129.2024.2335897

Junaid Abid, Saleha Ahmed, Ting Xia, Min Wang

引用次数: 0

Abstract

Rice (Oryza sativa L.) is the extensively consumed primary food with a main source of energy, vitamins, minerals, fiber, and biomolecules. It is not only a dietary cornerstone but also has an array...

查看原文本刊更多论文

作为营养谷物的大米：研究大米在健康产品和疾病预防中的作用

大米（Oryza sativa L.）是人们广泛食用的主要食物，是能量、维生素、矿物质、纤维和生物大分子的主要来源。它不仅是膳食的基石，还具有一系列...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists