17.05.2019

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This is thought to be due to migration of calcium from the outer layer of rice to inner layers during parboiling.

Parboiling of both whole grain and rough rice also enhanced copper, iron and phosphorus, while potassium content decreased, the study found.

(Scidev.net/wi)

Reference:

Habibur Rahman, Manus Carey, Mahmud Hossain, Laurice Savage, Rafiqui Islam, Andres A. Maharg (2019) Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium; in Environmental Science&Technology, 53 (9), pp 5249–5255
DOI: 10.1021/acs.est.8b06548

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