Effects of soaking process on arsenic and other mineral elements in brown rice
文献类型：期刊论文
| 作者 | Zhang, Fan3; Gu, Fengying; Yan, Huili1; He, Zhenyan1; Wang, Bolun3; Liu, Hao3; Yang, Tingting3; Wang, Feng2 |
| 刊名 | FOOD SCIENCE AND HUMAN WELLNESS
 |
| 出版日期 | 2020 |
| 卷号 | 9期号:2页码:168-175 |
| 关键词 | Brown rice Soaking Total arsenic Arsenic species Distribution |
| DOI | 10.1016/j.fshw.2020.01.005 |
| 文献子类 | Article |
| 英文摘要 | One of the main food crops in the world, rice can accumulate high levels of arsenic from flooded paddy soils, which seriously threatens human health. Soaking, a common processing method for brown rice products, especially for brown rice noodles, was investigated in this study. Japonica rice (Dao Hua Xiang No. 2) and Indica rice (Ye Xiang You No. 3) were selected for studying the effects of soaking on arsenic concentrations, species, and distributions. Results revealed that soaking can efficiently remove arsenic in these two rice varieties, and the main part of removal is endosperm with the maximal rate of about 40%. Inorganic arsenic (I-As) (about 85%) is the main species of arsenic reduction. Meanwhile, the variations of four other elements (i.e., Mg, Ca, Zn, and Fe) were analyzed. Collectively, the findings of this study indicate that soaking can efficiently remove arsenic in brown rice under controlled soaking conditions, which thereby reduces the arsenic intake for brown rice customers. (C) 2020 Society information. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. |
| 学科主题 | Food Science & Technology ; Nutrition & Dietetics |
| 电子版国际标准刊号 | 2213-4530 |
| 出版地 | BEIJING |
| WOS关键词 | SPECIATION ; WATER ; BRAN ; BIOACCESSIBILITY ; GERMINATION ; POLLUTION ; REMOVAL ; WHEAT ; RISK ; ACID |
| WOS研究方向 | Food Science & Technology ; Nutrition & Dietetics |
| 语种 | 英语 |
| 出版者 | KEAI PUBLISHING LTD |
| WOS记录号 | WOS:000546891000009 |
| 资助机构 | Special National Key Research and Development Plan [2016YFD0400204] ; Ministry of Science and Technology of the People's Republic of ChinaMinistry of Science and Technology, China [2015FY111300] ; Technology Innovation Program of the Chinese Academy of Agricultural Sciences [CAAS-ASTIP-201X-IAPPST] |
| 源URL | [http://ir.ibcas.ac.cn/handle/2S10CLM1/19178]  |
| 专题 | 中科院北方资源植物重点实验室 |
| 作者单位 | 1.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China 2.Chinese Acad Agr Sci, Inst Food Sci & Technol, Beijing 100193, Peoples R China 3.Minist Agr, Key Lab Agroprod Proc, Beijing 100193, Peoples R China 4.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Fan,Gu, Fengying,Yan, Huili,et al. Effects of soaking process on arsenic and other mineral elements in brown rice[J]. FOOD SCIENCE AND HUMAN WELLNESS,2020,9(2):168-175. |
| APA | Zhang, Fan.,Gu, Fengying.,Yan, Huili.,He, Zhenyan.,Wang, Bolun.,...&Wang, Feng.(2020).Effects of soaking process on arsenic and other mineral elements in brown rice.FOOD SCIENCE AND HUMAN WELLNESS,9(2),168-175. |
| MLA | Zhang, Fan,et al."Effects of soaking process on arsenic and other mineral elements in brown rice".FOOD SCIENCE AND HUMAN WELLNESS 9.2(2020):168-175. |
入库方式： OAI收割
来源：植物研究所
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