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Critical Reviews in Food Science and Nutrition Volume 61, 2021 - Issue 1
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Genetic and genomic approaches to address rapid rancidity of rice bran

Haritha BollinediDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; Correspondence[email protected]
ORCID Iconhttp://orcid.org/0000-0002-7263-0031View further author information
ORCID Icon,
A. K. SinghDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
,
Neha SinghDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
,
Gopala Krishnan SDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
,
Prolay K. BhowmickDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
,
Vinod K. KDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
,
Nagarajan MICAR – IARI and Genetics Research Centre, Aduthurai, Tamil Nadu, IndiaView further author information
&
Ellur R. KDivision of Genetics, ICAR – Indian Agriculture Research Institute (IARI), New Delhi, India; View further author information
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Pages 75-84 | Published online: 30 Jan 2020

Citations (12)

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Saeed Rauf, Seerat Fatima & Rodomiro Ortiz. (2023) Modification of Fatty Acid Profile and Oil Contents Using Gene Editing in Oilseed Crops for a Changing Climate. GM Crops & Food 0:0, pages 1-12.
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Rupam Kumar Bhunia, Kshitija Sinha, Ranjeet Kaur, Sumandeep Kaur & Kirti Chawla. (2023) A Holistic View of the Genetic Factors Involved in Triggering Hydrolytic and Oxidative Rancidity of Rice Bran Lipids. Food Reviews International 39:1, pages 441-466.
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Articles from other publishers (10)

Helin Li, Tiantian Liu, Fang Li, Xiaojuan Wu & Wei Wu. (2023) Effects of rice bran rancidity on the release of phenolics and antioxidative properties of rice bran dietary fiber in vitro gastrointestinal digestion products. Food Research International 173, pages 113483.
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Mohammad Ali Matinvafa, Shadi Makani, Negin Parsasharif, Mohammad Ali Zahed, Elaheh Movahed & Saeedeh Ghiasvand. (2023) CRISPR-Cas technology secures sustainability through its applications: a review in green biotechnology. 3 Biotech 13:11.
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Sakshi Bansal, Sathish Sundararajan, Pooja Kanwar Shekhawat, Shivangi Singh, Praveen Soni, Manas K. Tripathy & Hasthi Ram. (2023) Rice lipases: a conundrum in rice bran stabilization: a review on their impact and biotechnological interventions. Physiology and Molecular Biology of Plants 29:7, pages 985-1003.
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Bee Tan, Mohd Norhaizan & Lee Chan. (2023) Rice Bran: From Waste to Nutritious Food Ingredients. Nutrients 15:11, pages 2503.
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Han Wang, Lu Chen, Shuang Wu, Weiping Jin, Wangyang Shen, Zhongze Hu, Wenjing Huang & Gang Liu. (2023) Improve stability and application of rice oil bodies via surface modification with ferulic acid, (-)-epicatechin, and phytic acid. Food Chemistry 409, pages 135274.
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Jinhu Tian & Changqing Wei. 2023. Science of Rice Chemistry and Nutrition. Science of Rice Chemistry and Nutrition 55 74 .
Qi Zhou, Helin Li, Fang Li, Benpeng Zhang, Xiaojuan Wu & Wei Wu. (2022) Strategy and Mechanism of Rice Bran Protein Emulsion Stability Based on Rancidity-Induced Protein Oxidation: An Ultrasonic Case Study. Foods 11:23, pages 3896.
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Rong Wu, Ting Liu, Sikai Wu, Hongde Li, Runjiang Song & Baoan Song. (2022) Synthesis, Antibacterial Activity, and Action Mechanism of Novel Sulfonamides Containing Oxyacetal and Pyrimidine. Journal of Agricultural and Food Chemistry 70:30, pages 9305-9318.
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Haritha Bollinedi, Neha Singh, S. Gopala Krishnan, K.K. Vinod, P.K. Bhowmick, M. Nagarajan, R.K. Ellur & A.K. Singh. (2022) A novel LOX3-null allele (lox3-b) originated in the aromatic Basmati rice cultivars imparts storage stability to rice bran. Food Chemistry 369, pages 130887.
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Nguyen Cong Ha, Doan Le Phuong Thao & Nguyen Thi Le Ngoc. (2021) Ergothioneine extract from Aspergillus oryzae prevents lipid oxidation and increases bioactive compounds during the processing of germinated brown rice . Journal of Food Processing and Preservation 46:1.
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