Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

作     者：Maimunah Mohd ALI Norhashila HASHIM Maimunah Mohd ALI;Norhashila HASHIM

作者机构：Department of Food SciencesFaculty of Science and TechnologyUniversiti Kebangsaan MalaysiaBangi 43600SelangorMalaysia Department of Biological and Agricultural EngineeringFaculty of EngineeringUniversiti Putra MalaysiaSerdang 43400SelangorMalaysia SMART Farming Technology Research CentreFaculty of EngineeringUniversiti Putra MalaysiaUPM Serdang 43400SelangorMalaysia Innovation Center for Confectionary Technology(MANIS)Faculty of Science and TechnologyUniversiti Kebangsaan MalaysiaUKM Bangi 43600Selangor Darul EhsanMalaysia 

出 版 物：《Rice science》 (水稻科学（英文版）)

年 卷 期：2024年第31卷第3期

页      面：251-268页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083202[工学-粮食、油脂及植物蛋白工程] 

基　　金：the Ministry of Higher Education Malaysia for financial support via the Transdisciplinary Research Grant Scheme Project(Grant No.TRGS/1/2020/UPM/02/7) 

主　　题：glutinous rice health benefit volatile compound nutritional composition processing technology 

摘      要：Glutinous rice(Oryza sativa ***)stands out as one of the most popular rice varieties globally,amidst thousands of rice *** increasing popularity is attributed to its rich nutritional compositions and health *** review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous ***,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food *** rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering *** its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human *** processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.