Sustainability, Safety, Health Claims and Authenticity: Pathways for Improving Sensory Quality, Physiological Function and Utilization of Rice—2nd Edition

Dear Colleagues,

It has been pointed out that more than half of the world’s population lives on rice grains, mainly consumed as table rice, but they can be processed by grinding, fermenting, sprouting, and, ultimately, physical and chemical processes. Likewise, rice can be used as a source of different functional ingredients by using selective isolation.

In accordance with the sustainable development goals (SDGs) proposed by the United Nations, sustainability within the production, distribution, processing, and consumption of rice is indispensably important to implementing the 2030 agenda.  

As rice is consumed almost every day globally, its safety is intrinsically necessary. Heavy metals, contamination with toxic microorganisms, and toxic chemicals must not be detected in rice grains and rice-based products.

The sensory quality of rice is also of greater importance to consumers than ever before. Evaluations of rice palatability from different cultivars are performed via sensory testing, physicochemical measurements, and other authenticity tools for certifying premium brands.

Pathways for improving the sensory quality, physiological function, and utilization of rice and rice-based products should be elucidated and practiced. Novel methods to evaluate the quality of cooked rice are necessary to select suitable rice for each consumer and each purpose.

Scientific reports on the biofunctional effects of bioactive substances for maintaining a long and healthy life are increasing year by year, and health-food claims have been adopted.

In addition to traditional rice products, novel rice products have been developed and introduced using various new processing technologies. The growing interest in plant-based foods and beverages has prompted increased interest in rice. This trend in the expansion of rice utilization has increased the consumption of rice and rice-based foods and beverages.

We hope that this Special Issue will be useful for all readers in terms of the novel information it provides on rice science and technology, helping us all to lead happy and healthy lives.

Dr. Carla Brites
Prof. Dr. Ken'ichi Ohtsubo
Guest Editors

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• rice
• sustainability
• safety
• health claims
• authenticity
• sensory quality
• physiological function
• processing technologies