Rice is a globally important staple consumed by billions of people, and recently there has been considerable interest in promoting the consumption of wholegrain brown rice (WBR) due to its obvious advantages over polished rice in metabolically protective activities. This work highlights the effects of innovative processing technologies on the quality and functional properties of WBR in comparison with traditional approaches; and it is aimed at establishing a quantitative and/or qualitative link between physicochemical changes and high-efficient processing methods. Compared with thermal treatments, applications of innovative nonthermal techniques, such as high hydrostatic pressure (HHP), pulsed electric fields (PEF), ultrasound and cold plasma, are not limited to modifying physicochemical properties of WBR grains, since improvements in nutritional and functional components as well as a reduction in anti-nutritional factors can also be achieved through inducing related biochemical transformation. Much information about processing methods and parameters which influence WBR quality changes has been obtained, but simultaneously achieving the product stabilization and functionality of processed WBR grains requires a comprehensive evaluation of all the quality changes induced by different processing procedures as well as quantitative insights into the relationship between the changes and processing variables.

中文翻译：

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创新加工技术改变全麦糙米的理化性质（水稻L.） -的机会，提高食品质量和卫生属性

稻米是全球数十亿人口消费的重要主食，近来人们对促进全麦糙米（WBR）的消费产生了浓厚的兴趣，这是因为稻米在精制米饭的代谢保护活性方面具有明显优势。这项工作强调了与传统方法相比，创新的加工技术对WBR的质量和功能特性的影响；它旨在在物理化学变化和高效加工方法之间建立定量和/或定性联系。与热处理相比，创新的非热处理技术（例如高静水压（HHP），脉冲电场（PEF），超声和冷等离子体）的应用不仅限于改变WBR晶粒的物理化学性质，因为还可以通过诱导相关的生化转化来实现营养和功能成分的改善以及抗营养因子的降低。已经获得了许多有关影响WBR质量变化的加工方法和参数的信息，但是要同时实现加工后的WBR晶粒的产品稳定性和功能性，就需要对由不同加工程序引起的所有质量变化进行全面评估，并对关系进行定量分析。在更改和处理变量之间。