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Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent years. With the further improvement of domestic fresh rice technology and equipment, the wet instant rice industry, such as frozen instant rice, aseptic instant rice, and short-shelf-life instant rice, will be further developed. This paper summarized the main factors affecting the quality of dry instant rice, including raw material varieties, processing precision, processing technology and conditions, and focused on the key technologies of industrial processing of fresh rice, including aseptic processing, high temperature sterilization, ultra-high pressure treatment, etc. The latest research progress of extrusion and recombination instant rice was also reviewed, and the existing problems and future development direction of instant rice were discussed.

In this paper, biochar-supported bismuth iodide-oxidized composite catalyst(BC-BiOI) was prepared by hydrothermal method, and persulfate(PMS) was introduced into the system to couple photocatalysis and PMS advanced oxidation technology. The degradation effect of Enrofloxacin(ENR) by the light /BC-BiOI/PMS composite system was investigated, and the effect of reaction conditions on the removal of ENR was examined. The mechanism of ENR degradation in light/BC-BIOI/PMS system was studied. The best degradation effect of typical antibiotic ENR was determined by light /BC-BiOI/PMS system. Under the conditions of BC-BiOI dosage of 0.2 g/L, PMS dosage of 1.0 g/L, pH of 7, the degradation rate of ENR could reach 76%. The interaction among pH, BC-BiOI dosage and PMS dosage was analyzed by response surface methodology. The results indicated that the order of the effect of various factors on ENR degradation was initial pH>PMS dosage>BC-BiOI dosage. According to free radical quenching experiments and electron paramagnetic resonance (EPR), the main active oxidation species in the system were ·OH, SO4·-, and 1O2, which jointly oxidized and degraded ENR. In the reusability test, BC-BiOI photocatalysis composite material could still remain more than 65% removal rate of ENR after four cycles.

In order to solve the problems of high pollutant concentration and low treatment efficiency of sewage in expressway service area, an integrated A2O-MBR reactor was used to treat the target sewage. On the basis of successful start-up of the reactor, the pollutant removal performances of A2O-MBR process under the influence of different DO, nitrification reflux ratio and C/N were studied. The results showed that A2O-MBR could obtain the best pollutant removal effect under the condition of DO mass concentration of 4 mg/L, nitrification reflux ratio of 300% and C/N of 6. The removal rates of COD, BOD5 and TP were about 90.57%, 93.75% and 93.00%. When the reactor was stable,the effluent mass concentrations of NH4+-N and SS were about 4.2 mg/L and 4.5 mg/L, respectively. The effluent indicators all met the requirements of flushing and vehicle flushing in the Reuse of Urban Recycling Water-Water Quality Standard for Urban Miscellaneous Use(GB/T 18920-2020). The integrated A2O-MBR could reduce the pollution degree of membrane components, thus reducing the maintenance and operation cost of the system, and could provide a reference for the actual engineering transformation of sewage treatment in the service area of highways.

In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results showed that the moisture content of WWBF ranged from 8.30 g/100 g to 13.39 g/100 g. The ash content of WWBF ranged from 0.6 g/100 to 2.5 g/100 g, with an average of 1.5 g/100 g. The protein contents of WWBF were between 13.92 g/100 g and 15.86 g/100 g. The content of wet gluten ranged from 30.20% to 47.10%. The average dietary fiber was 10.25 g/100 g, and the dietary fiber of 9 samples were between 8.65 g/100 g and 14.31 g/100 g. The content of alkylresorcinol of WWBF in 9 samples ranged from 234.72 μg/g to 508.48 μg/g. There were 7 samples with stabilization time longer than 7 min and 9 samples with stabilization time longer than 5 min. The maximum fermentation height Hm of dough were between 23.8 mm and 42.9 mm. The whole wheat bread with 60% WWBF had a good appearance, bread structure, soft taste and rich flavor. The sensory scores of whole-wheat bread ranged from 77.8 to 102.0. Whole wheat breads were all qualified. In short, WWBF products in China were relatively lack. The dietary fiber content and alkyl resorcinol content of WWBF were higher, and the processing quality and baking quality were good.

The onboard sensor information of intelligent driving systems primarily fuses LiDAR and camera data. Accurate and stable extrinsic parameter calibrations offer the basis of effective multi-source information fusion. In order to improve the robustness of the perception system, this paper proposes an extrinsic calibration method for LiDAR and cameras based on feature matching. Firstly, a point cloud data sphere center algorithm and image data ellipse algorithm were proposed to extract point cloud three-dimensional coordinates and pixel two-dimensional coordinates of feature points. Next, the constraint of feature point pairs was established in the LiDAR and camera coordinate systems to construct a nonlinear optimization algorithm. Finally, this nonlinear optimization algorithm was used to optimize the extrinsic parameters of the LiDAR and cameras. Evaluation of the projected LiDAR point cloud onto the image based on the optimized extrinsic parameters yielded transverse and vertical average errors of 3.06 pixels and 1.19 pixels, respectively, in the LiDAR and camera joint calibration. The method proposed in the article reduces the average projection error by 40.8% and the error variance by 56.4% compared to the livox_camera_lidar_calibration method. Its accuracy and robustness are significantly better than the latter.

Frozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food. This paper reviewed the effects of dietary fiber on the quality of dough and frozen dough, the changes of fermentation characteristics and Rheology characteristics of whole wheat frozen dough in the process of freezing and cold storage, and the research on the quality improvement of whole wheat frozen dough by food improvers. By analyzing the deterioration reasons of gluten protein, starch, fermentation properties, Rheology properties, etc. in the whole wheat frozen dough during freezing and cold storage, the theoretical basis and practical reference for improving the quality of whole wheat frozen dough were provided.

Saccharomyces cerevisiae (S. cerevisiae) and Lactobacillus plantarum (L. plantarum) were used in separate and mixed for solid-state fermentation (SSF) of wheat bran (WB). Effects of SSF on the physicochemical properties of WB and dietary fiber content and composition were determined, and the correlation between various indicators was analyzed. Accordingly, the possible reasons of SSF improving nutrition and processing qualities of WB were preliminary explained, which is to the benefit of expanding the utilization of SSF in whole grain processing. Results showed that soluble dietary fiber (SDF) and arabinoxylan content of the fermented WB increased by 40.6% and 15.2%, respectively. WB fermented with a mixture of S. cerevisiae and L. plantarum had the highest water- and oil-holding capacity. SSF significantly decreased the peak denaturation temperature (TP), enthalpy, and crystallinity of WB from 195.35 ℃, 3 869.50 J/g, and 15.86% to 178.30 ℃, 3 276.67 J/g, and 15.24%, respectively (P

Existing studies have clearly demonstrated that people eating more whole grains have reduced risks of many chronic metabolic diseases compared to those eating less. In the past 20 years, the whole grain industry has developed so rapidly in major developed countries and regions. In recent years, whole grains have also attracted extensive attention in our country. The research and development efforts of the whole grain standards in China have been strengthened. This paper introduced the progress of the global definition consensus of whole grain and whole grain food, summarized the international development status of whole grain raw materials and whole grain food related standards in many countries and institutions, such as the Working Group of ISO Whole Grain, the United States, Canada, the Netherlands, Codex Alimentarius Commission, and so on. This paper also reviewed the present situation of definition of the whole grain and whole grain food related standards in China. More than 20 relevant raw materials, food related standards and production technical regulations and the publishment situation of other whole grain standards in China, including national standards and industry standards and local standards and group standards, were summarized, and some whole grain related standards under formulation were also introduced. Finally, the paper puts forward the development direction and suggestions for the construction of whole grain standard system in China, including fully combining with the actual production situation of China’s whole grain food industry, integrating with international standards, and combining standard testing and certification. On the whole, the gradual improvement of the standard system of the whole grain food industry will help guide and regulate the high-quality and healthy development of the whole grain industry in China, and promote the creation of a diversified and healthy grain food ecology, and provide a technical basis for the development of the whole grain industry.

The fungal diversity of five sweet fermented oats samples in China was studied by Illumina sequencing. The results showed that the abundance of Mucoromycota and Ascomycota peaked in the oats Tianpei samples, and a bit Basidiomycota were also included. As to genus, Rhizopus had the highest abundance, followed by unclassified_p_Ascomycota, Saccharomyces and Issatchenkia. Principal component analysis (PCA) indicated that five kinds of oats Tianpei samples formed their own fungal clusters. The biomarker taxa of oats Tianpei were identified by Lefse, including Mucor and Pichia. The fungal composition of oats Tianpei was significantlly related to the chemical composition of oats Tianpei (lactic acid, free fatty acid, amino acid, reducing sugar, etc). The fermentation effects of Rhizopus oryzae on the chemical composition of oats Tianpei were studied also. The fermentation of Rhizopus oryzae significantly increased the chemical composition in oats Tianpei. The research provided a theoretical basis for the study of microbial flora, the discovery of related microbial resources, the fermented modification grains, and the improvement of oats Tianpei quality.

Chronic diseases inclding diabetes have been important public health problems worldwide. Starch intake is one of the main causes of postprandial blood glucose elevation. Recent studies have demonstrated that polyphenols can slow down the rate of starch digestion. Brown rice is rich in phenolics, and its nutritional health benefits are widely recognized around the world as an essential source of whole grains. The unique functional groups of phenolic substances in brown rice, such as phenolic hydroxyl, have a certain inhibitory effect on digestive enzymes. Changes in the structure of starch during processing also decrease the effect of digestive enzymes on it. This not only affects the digestion rate and digestibility of starch in an effective way, but also improves food quality. This paper reviews several aspects of phenolics in brown rice and their antioxidant activities, the process of starch digestion, the effects of brown rice polyphenols on starch digestive properties and their mechanisms of action. The aim of this review is to elucidate the scientific basis of whole grain brown rice polyphenols to retard starch digestion, and provide theoretical references for the development of whole grain brown rice-based and starch-based foods which are beneficial for populations of chronic disease, obesity, overweight, elderly, etc.

The development of whole grain industry in China, can not only improve the efficiency of edible utilization of grain resources and reduce food loss, but also minimize the natural micronutrient loss including B vitamins, bioactive compounds and dietary fibers, thus help to solve the hidden hunger problems among Chinese residents, as well as reduce the risk of suffering from the chronic diseases. It is one of the important measures to implement the "Anti-food Waste Law of the People’s Republic of China", the "Healthy China" strategy and the "Rural Revitalization" strategy, as well as practice the concept of all-encompassing approach to food. At present, Chinese whole grain industry has already demonstrated a trend of joint attention and linkage among academia, industry, government, media and consumers, however, the total whole grain consumption remains extremely low. In the near future, in order to guide the scientific diet and healthy lifestyle of Chinese citizen, ensure the national food security, a comprehensive multi-demensional layout of the entire industry chain is necessary for promoting the organization and implementation of the National Whole Grain Action Plan. The various measures include science popularization and consumption advocacy, collaborative technological innovation, standard identification and certification system development, as well as industrial production and typical application scenario promotion

The consumption of whole grain foods has positive significance for reducing grain loss and enhancing national health, which is a crucial direction for future developments in the food industry. However, current whole grain consumption in China falls far below recommended levels. This study analyzes the overall quantity, structure, and policy environment of whole grain food consumption in major countries across North America, Europe, Asia, and Africa. It analyzes key factors influencing whole grain food consumption from the aspects of products, consumers, market and policy. In conclusion, great efforts should be made to raise consumer awareness regarding whole grain consumption, advance the processing technology of whole grain foods, and foster nutrition-oriented agriculture through policy initiatives. In this way, the way toward increased whole grain food consumption can be paved and the growth of the whole grain food industry can be promoted.

The effects of different freezing temperatures (–20 ℃, –40 ℃, –80 ℃) on the re-steaming quality and component properties of frozen whole wheat steamed bread with different whole wheat flour replacement rates (30%, 50%, 100%) were analyzed. The results showed that the specific volume retention of the re-steamed whole wheat steamed bread was higher and the texture quality of the re-steamed whole wheat steamed bread was better with the lower freezing temperature and the faster freezing speed. Freezing temperature had no significant effect on the height/diameter ratio of frozen steamed bread with different whole wheat flour replacement rate. At –20 ℃, the hardness of frozen steamed bread with different whole wheat flour replacement rate was significantly higher than that of fresh steamed bread after re-steaming. At –80 ℃, the hardness of steamed breads is similar to that of fresh steamed bread after re-steaming. With the decrease of freezing temperature, the starch gelatinization enthalpy of frozen whole wheat steamed bread was lower, and the index value of starch gelatinization characteristics of 100% frozen whole wheat steamed bread was similar to that of fresh steamed bread, 30% and 50% whole wheat steamed bread were closer to that of fresh steamed buns at –40 ℃ freezing temperature. The lower the extractability of gluten protein was in frozen steamed buns at lower freezing temperature, the smaller the damage of gluten protein structure was. The damage to the internal microstructure of whole wheat steamed buns was smaller at lower freezing temperature, and its quality was closer to that of fresh steamed buns. In short, the lower freezing temperature is conducive to keeping the better quality of whole wheat steamed buns. To provide basis and reference for frozen whole wheat steamed buns processing and quality improvement.

Whole grains have gained great attention due to their important roles in nutrition and health. Fresh brown rice noodles, which have been considered as a nutritious and healthy whole grain staple food, are more prone to be spoiling, aging, hardening and easy broken with high cooking loss rate. The factors affecting the quality of fresh brown rice noodles were systematically described, and the changes in water content, pH value, cooking quality, water migration, texture and microstructure of fresh brown rice noodles during storage were also summarized. The mechanism of quality deterioration of fresh brown rice noodles was elaborated and analyzed. Furthermore, the latest research progress (from the year 2016 to 2023) on the quality control technology of fresh brown rice noodles was reviewed, including the selection of raw materials for brown rice, the addition of exogenous additives, the whole grain grinding of brown rice, and the backfilling method of rice bran for preparing brown rice noodles. This review could provide the references for the quality control and improvement of fresh brown rice noodles.

The sprouted degree had a great effect on the edible quality of whole wheat bread. This study investigated the morphological changes of sprouted wheat with the different sprouted degree. The effect of whole wheat flour from whole wheat with different sprouted degree on the quality characteristics of whole wheat bread were assessed, including the specific volume, weight loss rate, color, moisture content, texture quality and sensory quality. The addition of sprouted whole wheat flour (50% and 100%) in whole wheat bread was investigated. The results showed that the quality of whole wheat bread was significantly improved by controlling the sprouted degree of whole wheat flour (revealing stage) compared with the unsprouted group. This study aimed at providing reference for realizing precision control production and product application development of sprouted whole wheat as raw materials, which could provide an important guidance for the future development, and high value utilization of sprouted whole wheat.

The high-throughput amplicon sequencing technology was used to study the microbiota of the the traditional fermented whole grain Tianpei from the typical regions of our country. The correlations between the bacteria communities and the properties of Tianpei were also analyzed. The results showed that Firmicutes were most abundant. At genus level, the abundance of Weissella, Lactobacillus and Staphylococcus was the highest ones. Principal coordinate analysis (PCoA) showed that the compositions of bacterial community among three kinds of Tianpei were different. According to Lefse analysis, the related biomarkers were found in each Tianpei, including Lactobacillus and Staphylococcus. By the distance-based redundancy analysis (db-RDA), it is illustrated that the bacterial community of Tianpei was significantly correlated with the properties of Tianpei (lactic acid, flavone, amino acid, protein, starch, free fatty acid and reducing sugar content). The prediction of bacterial functions in Tianpei based on 16S rDNA mainly involved in amino acid transport and metabolism and carbohydrate transport and metabolism etc. This study laid a theoretical foundation for the exploration of microbial resources of traditional whole grain fermented food, the improvement of the quality of Tianpei and the industrial production etc. It also could provide a reference for the research on the microbiota of other fermented foods.

On the occasion of the 30th anniversary for the publication of “Science and Technology of Cereals, oils and Foods”, the development and achievements in the field of grain processing of the Academy of National Food and Strategic Reserves Administration (Academy of NFSRA) in the past 30 years are recorded and summarized. Four content are described. Firstly, the development of grain processing field in China since the 1990’s was reviewed. Secondly, the important achievements and the contributions for promoting the development of this area from the Academy of NFSRA in the past 30 years were summarized. In terms of the policy suggestions, scientific and technological innovation and standard leading, Academy of NFSRA promoted the extension of Chinese grain processing chain from primary processing to food processing in the 1990s. During the 10th and 11th “Five Year Plan”, it supported the improvement of Chinese food supply security capacity. Since the 11th “Five Year Plan”, it has focused on the nutritional and healthy grain food processing field via the health grain food studies on miscellaneous grains and whole grains, which has strongly promoted the upgrading of Chinese grain processing industry. Thirdly, the challenges and opportunities of grain processing area in China in the new period were analyzed in the context of ensuring national food security and public nutrition and health. In addition, further outlook to the key points of work and mission of the Academy of NFSRA in grain processing field was discussed in response to the strategic layout of China. As the only national public institution for scientific research in the grain industry of China, the Academy of NFSRA will further strengthen the scientific and technological innovation, standard system construction, popularization and promotion in the area of whole grains. This may be beneficial to assist in the construction of Healthy China as well as food saving and loss reduction, and promote the high-quality development of the Chinese grain processing industry.

Water-soluble dietary fiber was extracted from ten kinds of cereal bran, such as rice fragrance rice bran, long grain fragrant rice bran, indica rice bran, millet rice bran, wheat bran thick bran, wheat bran thin bran, oat bran, sweet buckwheat skin powder, tartary buckwheat skin powder, millet skin powder. The physicochemical characteristics, functional characteristics and molecular structure of these SDF samples were studied. SDF from tartary buckwheat skin powder had the strongest water holding capacity. SDF from millet skin powder had the strongest oil holding capacity. SDF from wheat bran thin bran showeds the strongest water expansion. SDF from rice fragrance rice bran, long grain fragrant rice bran, millet rice bran and sweet buckwheat skin powder did not have water absorption expansion ability. The glucose binding abilities of ten kinds of SDF were between 56.95~432.83 mg/g. The cholesterol adsorption capacity of SDF from Grain bran was significantly different in the range of 0.41~66.21 mol/g. The antioxidant ability of ABTS and DPPH for SDF from wheat bran was the highest, and the antioxidant ability of hydroxyl for SDF of millet rice bran was the highest. The total antioxidant capacity of the ten kinds of SDF was significantly varied with the range of 2.00~5.59 μmol/g. SEM results showed some uneven surface with granular and smooth with porous structure, and Fourier infrared absorption spectrum results show different weak peaks. In conclusion, there were obvious differences in the molecular structure, physical and functional properties of SDF from different sources, and SDF with different structural and functional properties can be selected according to the specific utilizations.

Guangdong Province is actively building a national marine ecological civilization construction demonstration area, and it is crucial to conduct research and assessment on the resources and environmental carrying capacity of the coastal zones. Under the guidance of the "double evaluation" of the territorial space planning, this study takes the coastal areas of Guangdong Province, namely the 45 coastal counties and the sea areas within the scope of the marine functional areas of Guangdong Province as the research scope It proceeded from the functional orientation of ecological protection, agricultural production, and urban construction to construct the evaluation index system of the resources and environmental carrying capacity of the coastal zone of Guangdong Province. In 2019, based on the evaluation index system, a comprehensive evaluation of the resources and environmental carrying capacity of the coastal zone of Guangdong Province was performed using integrate and integrate multi-scale spatial data, remote sensing, geographic information system, and other technical means and its resource and environmental carrying status were quantitatively revealed. The results showed that approximately 84% of the land area in the coastal zone and more than 1/2 of the sea areas (cities, districts) have overall good comprehensive bearing status of the resources and environmental carrying capacity, which is mainly characterized by loadability. The scale of human socio-economic activities in most regions is within the range of the resources and environmental carrying capacity; however, in some regions it exceeds the threshold, particularly in regions distributed in the Pearl River Delta. Specifically, under the guidance of the ecological protection function, 60.05% of the land area and 14 counties (cities, districts) of the sea area are in a loadable state, mainly distributed in the east and west wings of the urban agglomeration in the Greater Bay Area of Guangdong, Hong Kong, and Macao. Under the guidance of the agricultural production function, the carrying capacity of land agriculture is relatively severe, mainly critical overload, while the number of counties (cities, districts) that can be carried by sea agricultural production is relatively small. Compared with the functions of ecological protection and agricultural production, the area of the loadable area under the urban construction function is the highest, with 86.93% of the land area and 29 counties (cities, districts) of the sea area in the loadable state, and only 3.01% of the land area and 10 counties (cities, districts) of the sea area in the overloaded state. Guangdong Province is a major province of marine economy. As an important place for economic activities in the coastal zone, the ocean is a strategic place to promote the high-quality development of Guangdong Province.. Under the mode of sustainable development, there is still a large scope for the development of resources and environmental carrying capacity in the coastal zone of Guangdong Province. On the premise of ensuring the stability of resources and environment, the loadable area can be further developed and utilized selectively, the allocation of resource elements can be optimized, and a new management mode of high-level protection and efficient utilization of resources can be built. Thus the research results provide a basis for the compilation of territorial space planning and the optimization of territorial space development and protection pattern in Guangdong Province.

With the popularization of the concepts of whole grain health cognition and scientific diet, consumers are paying more and more attention to different forms of whole grain food. Whole grain drink is one of the important products made from whole grain, and the physical stability of whole grain drink is a major challenge in the process of research and development. Since whole grain drink is a thermodynamically unstable system of multiphase turbidite liquid with water as the continuous phase and starch, dietary fiber, protein as the dispersed phase, the separation speed of whole grain drink is fast, which seriously affected the acceptability of consumers. Based on literature review, the multiscale characterization methods of macroscopic, mesoscopic, microscopic and nano-scale for the stability of whole grain drink and characterization methods of the characteristic chemical components were summarized. This paper summarized the stability of whole grain drink characterized with multiscale methods, which could provide methodological guidance for the development of whole grain drink and facilitate the rapid development of whole grain foods.

Bioprocessing and non-thermal processing can improve the quality of cereals and miscellaneous beans, which significantly increase the content of phenols and antioxidant activities. This study systematically reviewed the effects of bioprocessing and non-thermal processing on phenolic compounds and antioxidant activities of cereal and soybean, and prospected the key research ideas for further development of cereal and soybean processing.

The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum extrusion conditions of rice bran were determined by single factor experiment as follows: water content of 35%, extrusion temperature of 160 ℃, and screw speed of 250 r/min. After extrusion cooking treatment, the SDF content of rice bran increased from 4.34% to 14.34%. The microstructure of SDF from extruded rice bran was expanded loosely, the water holding capacity and expansion capacity of SDF significantly increased, while the oil holding capacity of SDF significantly decreased. The infrared spectrum of SDF did not produce a new absorption peak, the peak position moved to the long wavenumber direction, and the absorption intensity decreased. The position of crystal diffraction peak of SDF did not change significantly, and the relative crystallinity decreased. The microstructure of insoluble dietary fiber (IDF) from extruded rice bran was broken, the expansibility of IDF significantly increased, the oil-holding capacity of IDF significantly decreased, and the water-holding capacity had no obvious changes. The results of infrared spectra and crystallization properties both showed that cellulose and hemicellulose still existed in IDF from rice bran after extrusion cooking, but the structure of IDF was destroyed and the relative crystallinity of IDF decreased. The results showed that extrusion cooking treatment could change the structure properties of rice bran dietary fiber, providing a theoretical basis for the development and application of dietary fiber products.

In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and content of characteristic volatile organic compounds during the storage of instant brown rice porridge rice, the difference of volatile organic compounds (VOCs) between samples was evaluated by the flavor information fingerprint. The results showed that GC-IMS combined technology can quickly and qualitatively identify the monomers and dimers of volatile substances of instant brown rice porridge rice in different storage environments and storage times, and a total of 59 VOCs have been identified. The VOCs of fresh instant brown rice porridge rice mainly include aldehydes, ketones and esters, with relative contents of 24.44%, 20.40% and 43.59% respectively. When stored at room temperature, the relative contents of alcohols, aldehydes, pyrazines and furans in instant brown rice porridge increased, while the contents of ketones and esters decreased with the extension of storage time. Vacuum condition had little effect on flavor quality of instant brown rice porridge. In high humidity environment, with the extension of storage time, organic acids were gradually produced, aldehydes and alcohols increased greatly, ketones and esters decreased, and volatile substances changed significantly with the increase of storage temperature.

China is one the of the major production country of paddy rice, while during the processing of paddy rice, there is usually a high portion of nutrients loss and rice bran by-products are produced.γ-oryzanol is a mixture of bioactive compounds in the unsaponifiable part of rice bran layer. Research has been focusing on it in recent years due to its outstanding physiological functions. This paper reviews the effects of rice raw materials, precision of rice processing, rice processing methods on the content of γ-oryzanol and the research progress on the extraction of γ-oryzanol from rice bran. We suggest to stress the importance of the data collection of γ-oryzanol content of rice, advocate moderate processing of rice, develop brown rice products by extrusion, advance germination and fermentation techniques, and strengthen the separation of active components from rice bran. This is in line with the major development strategies of grain saving and waste reduction, which helps build a healthy China and support high quality development of China.

This paper aims to comprehensively analyze quality features of commercial whole grain dried noodles and provide data reference for the formulation standards of whole grain dried noodles. 41 commercial whole grain dried noodles collected in 2019 and 2020 are analyzed and evaluated in this research.The moisture content is from 9.77% to 13.06%, while the acidity value between 0.00 to 4.46 mL per10 g,with a naturally broken ratio from 0.04% to 4.05%. The cooked broken ratio is from 0.00% to 3.33%. The cooked broken ratio of 90% whole grain noodle samples is 0%, with the cooking loss ratio between 2.46%and 11.36%. Taking the limits of the above indexes in LS/T 3212—2014 as the reference, except the acidity of 2 samples and the cooking loss rate of 4 samples which are beyond the limit values, all indexes of other samples meet the requirements. The total dietary fiber content is between 2.22 to 12.37 g per 100 g and the alkylresorcinols content is between 10.08 μg/g and 218.52 μg/g. The integral level of moisture content,acidity and alkylresorcinols content of samples in 2020 is higher than that in 2019, and the cooking loss rate is the lower, while there is no significant difference between two years’ samples in other indexes. The results show that the quality of commercial whole grain dried noodles varies greatly.

Wheat bran is the main by-product during the milling process of wheat flour,which is rich in bioactive substances.It could be used as the substrate for microbial growth in the process of solid-state fermentation and in various industrial production fields.The current research and application of solidstate fermented wheat bran in metabolites production,microbial inoculums preparation,whole-grain food processing,and feed substitution were reviewed in this study,and their prospects were also put forward,in order to provide a theoretical reference for the further and systematic research of wheat bran solid-state fermentation.

Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard.The results showed that among the 42 samples,the moisture content was 9.07% ～ 13.53%,the cooking loss rate of 73.8% samples was ≤10.0%,the weight gain rate of cooking was 93.2% ～ 241.7%,the cooked broken ratio was 0% ～ 3.3%,all ≤5.0%,the naturally broken ratio was 0% ～ 7.1%,the naturally broken ratio of 95%samples was ≤5.0%.The total flavonoids content in Tartary buckwheat noodles was 0.15% ～ 1.94%,the total flavonoids content in other buckwheat noodles was 0.10% ～ 0.55%.The L* value,a* value and b*value of buckwheat noodles were 32.35～86.12,0.85 ～ 7.25 and 11.95 ～ 38.15 respectively.The acidity value of 100% buckwheat noodles were less than 4.0 mL/10g,and the storage quality was good.

In this study,pregelatinization and exogenous enzymes were combined to treat brown rice.The central combination test model was used to design a response surface analysis test with four factors and three levels,namely enzymolysis temperature,enzymolysis time,pregelatinization time and enzyme addition amount as independent variables,and the cooking time and sensory score as response values.At the same time,the effects of enzyme-assisted pregelatinization on the basic components and the thermodynamic properties of brown rice were studied.The results showed that there were significant influence on cooking time and sensory score of brown rice by enzymolysis temperature,enzymolysis time,pregelatinization time and enzyme addition amount.According to response surface analysis and validation tests,the optimal conditions were as follows:enzymolysis temperature was 61 ℃,enzyme addition amount was 2%,enzymolysis time was 127 min and pregelatinization time was 12 min.Under the optimal conditions,cooking time was 22.39 min and sensory score was 78.75.Enzyme-assisted pregelation technology significantly reduced lipids content of brown rice and was beneficial to the storage.Enzyme-assisted pregelation technology not only changed the gel temperature range of brown rice,but also made it easier to gelatinize.

In recent years, diabetes has become a public health problem troubling all mankind.Studies have shown that diabetes has a significant correlation with the Glycemic Index (GI).Grain is the main dietary source of Chinese and is closely related to human health.The glycemic index of cereals is influenced by a number of factors, including its basic components and processing methods.In this review, factors,mechanisms affecting the glycemic index of cereals as well as the national and international studies on advances in low GI cereals in recent years were introduced, so as to provide reference and assistance for the dietary choices of patients with high glucose and the research and development of low-GI foods.

Heavy alkyl benzene sulfonates are inexpensive surfactants that are extensively used as oil-displacing agents during tertiary oil recovery. Among these, C16–18 heavy alkyl benzene sulfonates possess an excellent ability to reduce the oil-water interface tension. In this study, hexadecylbenzene sulfonic acid (HBSA) was synthesised in a continuous stirred-tank microreactor using a continuous method with 1,2-dichloroethane (EDC) dilution. Post-sulfonation liquid SO3 solution was used as a sulfonating agent for hexadecylbenzene (HDB). The effects of reaction conditions, such as the SO3:HDB molar ratio, sulfonation temperature and sulfonation agent concentration, on the yield and purity of the product were investigated. Optimisation of the reaction process yielded high-quality HBSA samples with a purity exceeding 99 wt%. The continuous sulfonation process significantly enhanced the production and efficiency in the case of a considerably short residence time (10 s) in the reactor, without the need for aging. The results of this study demonstrate significant potential for application in industrial production.

To provide data references for the improvement of red bean pulp storage,transportation and quality stability,the changes of freeze-thaw stability and rheological properties of red bean pulp were analyzed through repeated freeze-thaw tests in this paper.The results showed that the structure system of the red bean pulp suffered serious damage after one freeze-thaw cycle (-18 ℃ storaged 7 days) ,the stability coefficient significantly declined,the syneresis rate,clarify index and grain size showed significant increasing trend,these indicators had no significant changes after repeated freeze-thaw cycles,but the loss angle tangent (tanδ) showed a trend of gradual increase,indicating that the repeated freeze-thaw cycles would lead to fewer polymers and lower degree of polymerization in red bean pulp.The freeze-thaw cycle had a correlation to the elastic modulus (G′) of red bean pulp,but had little influence on the viscosity modulus (G″).

In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increase the nutritional value and bio-availability of whole grain products,improve the sensory quality of baked products,and have a positive effect on the prevention and control of chronic metabolic syndrome.The research achievements on the definition of sprouted whole grain,molecular mechanisms,bio-active compounds,beneficial functions,anti-nutritional factors and processing of sprouted whole grains were summarized in the paper,the problems in sprouted grain industry and the suggestions for future development of sprouted grain were further put forward.It is expected to provide some references for the preparation,processing,product creation and policy formulation of sprouted whole grain.

To simplify the production process，cooked mashed potato instead of water were used to make potato wheat noodles.Cooked mashed potato content with 81.11% moisture were added to 65 g to 85 g to 200 g of wheat flour.Influence of potato content on the quality of noodles was discussed.The results showed that with the increase of mashed potato content，the cooking yield and cooking loss of potato wheat noodles increased，L* value decreased，a* value and b* value increased，and color quality decreased.The fracture distance of potato wheat noodles increased first and then decreased，and the fracture strength，firmness and shear work all showed a decreasing trend

Volatile compounds from one kind of refined white noodle and three kinds of dry noodles added with different contents of whole wheat flour (50%, 75% and 100%) were extracted by headspace solid phase micro extraction (HS-SPME) and identified by Gas Chromatography Mass Spectroscopy (GC-MS). A total of 85 volatile compounds were identified in the four dry noodles, including 17 aldehyde, 34 hydrocarbon, 16 alcohol, 7 ketone, 1 furan, 7 ester, 2 amine, 1 acid. The four kinds of noodles contain hydrocarbons, aldehydes, alcohols, ketones, esters and amines. 44, 53, 53 and 50 volatile components were detected in refined white noodles and three kinds of whole wheat noodles, respectively. Compared with refined white noodles, the volatile components in whole wheat noodles were significantly increased. Among the volatile components, aldehydes are the most important substances with relative contents of more than 25%. The content of hexanal in aldehydes was significantly higher than that of other aldehydes. The increase of the amount of added whole wheat flour has little effect on the composition of various volatile components, but has great effect on the relative contents of each volatile component.

In order to solve the problems of long cooking time and rough taste of brown rice, a new technology based on low temperature plasma treatment was put forward. Taking brown rice as raw material, the effects of glow intensity, treatment time and moisture content in low-temperature plasma processing on cooking time and solid loss rate of brown rice were studied, and the thermodynamic properties of white rice, brown rice and low-temperature plasma treated brown rice were analyzed by DSC. On the basis of single factor experiment, orthogonal experiment parameters of optimizing the low-temperature plasma process was glow intensity 1.8a, treatment time 2 min, moisture content 9.33%, then cooking time was about 25.31 min under this condition, solid loss rate was 19.18 mg/g. Thermodynamic analysis shows that low temperature plasma treatment can reduce the thermal phase transition temperature, termination temperature and enthalpy of brown rice. The results can be used as reference for low temperature plasma in brown rice production.

Rice is the largest staple food species in China, which is closely related to national health.For a long time, it is common to over-process rice which caused serious nutrition loss since pursuit of taste and appearance quality.Because rice bran is rich in nutrients, the milling degree of rice has a significant impact on the nutritional value of rice.Milling process and milling degree will also affect flour properties, and cooking and sensory quality of cooked rice.The effects of milling degree on nutrient content, flour properties,cooking and sensory quality of rice were summerized in order to provide references for the proper processing and milling of rice.

In order to meet the demand for brown rice food and improve the rough taste of brown rice and maintain its good nutritional quality, the composite powder of Heilongjiang round brown rice and Jiangxi early nonglutinous brown rice was used as raw material to produce instant brown rice porridge by extrusion puffing technology.Single factor experiments were used to investigate the relationship between processing parameters and the rehydration rate, rehydration time and solid content of instant brown rice porridge.The optimal processing technology was obtained by response surface analysis.The results showed that the optimum process conditions were extrusion temperature of 100 ℃, moisture content of 29.22%, and screw speed of 185 r/min, which had no significant difference with the expected values.The process was stable and feasible, which provided technical guidance for the producers of instant brown rice porridge, and a theoretical basis for the development and utilization of brown rice.

As the main grain crop in the world, the quality of rice has become the focus of people's concern with the continuous improvement of living standard.In order to ensure the quality of rice, it is necessary to find or develop more rapid and non-destructive detection methods.Nondestructive testing of rice is the key technology to establish an effective monitoring system for rice quality and safety.The present situation and application of rice quality nondestructive testing technology in China in recent years are reviewed.The research progress and existing problems of nondestructive testing technology of rice quality are elaborated in the aspects of the applications of near infrared spectrum technology, electronic nose technology and computer vision detection technology in rice milling quality, appearance quality, nutritional quality, cooking quality and taste quality.The development of the rice quality detection technology is prospected.

In recent years, along with the development of Chinese economy, buckwheat dried noodles, with health promotion effects，have developed rapidly. From 2017 to May 2019, the product quantity of buckwheat dried noodles had increased seven times from 321 to more than 2 300. Because of lacking of relevant standard, all noodles containing buckwheat flour called buckwheat noodles if only with content of buckwheat flour from 0.5% to 100%. Such behavior disturbed the market order. In order to guide and regulate the buckwheat noodles market, some enterprises marked buckwheat type and quantity on the product label. Based on the analysis of the status of dried noodles in China，and combined the analysis of buckwheat noodles standard in Japan, the development direction of Chinese buckwheat dried noodle standard were discussed.