In order to theoretically define relationship between rice taste value and texture of brown rice of developed varieties in Liaoning Province in different years,30 varieties with erect-panicle or curved-panicle were used to analyse taste quality and full brown rice kind by eating and taste analyzer in contrast with a famous high-quality variety,Liaojing 294.

Study on effect of moisture condition for brown rice on mechanical characteristic;

Effect of moisture conditioning treatment of brown rice on the water absorption rate of polished rice based on isotope tracing;

Effect of moisture conditioning treatment on milling characteristic of brown rice;

Production craft of microporous starch prepared with unpolished rice as raw material were studied.

The Oolong tea was infused and centrifuged to make tea brew; The unpolished rice was baked, smashed, dextrinized, enzymic degradated and centrifuged to make rice water.

A multiresidue method based on gel permeation chromatography (GPC) clean-up and gas chromatography-nitrogen-phosphorous detection (GC-NPD) was developed to detect 50 organophosphorous pesticide residues in unpolished rice simultaneously.

In this experiment,the optimum fermentation culture medium and condition,content of γ-amino-butyric acid as the index,was determined by orthogonal design method,and the contents of As,Hg,Pb,Cd in rice bran was also examined in this study to control the material's quality as well as the diet safety of brown rice leaven.

Development of a nutritional compound beverage with germinated brown rice and pyracantha berry;

Study on zinc enrichment germinated brown rice and HCl-extractability;

Compared with the polished white rice,the germinated brown rice is not only rich in vitamin and mineral substances,but also has a lot of functional ingredients that can enhance the disease control ability and promote the health of people.