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Germinated brown rice as a value added rice product: A review

Overview of attention for article published in Journal of Food Science and Technology, January 2011
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About this Attention Score

  • In the top 5% of all research outputs scored by Altmetric
  • Among the highest-scoring outputs from this source (#35 of 1,425)
  • High Attention Score compared to outputs of the same age (97th percentile)

Mentioned by

news
5 news outlets
twitter
4 tweeters
patent
1 patent
googleplus
1 Google+ user
video
1 video uploader

Citations

dimensions_citation
151 Dimensions

Readers on

mendeley
248 Mendeley
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Title
Germinated brown rice as a value added rice product: A review
Published in
Journal of Food Science and Technology, January 2011
DOI 10.1007/s13197-011-0232-4
Pubmed ID
Authors

Swati Bhauso Patil, Md. Khalid Khan

Abstract

Rice is a staple food for over half of the world's population. Germinated brown rice (GBR) is considered whole food because only the outermost layer i.e. the hull of the rice kernel is removed which causes least damage to its nutritional value. Brown rice can be soaked in water at 30 °C for specified hours for germination to get GBR. Soaking for 3 h and sprouting for 21 h has been found to be optimum for getting the highest gamma-aminobutyric acid (GABA) content in GBR, which is the main reason behind the popularity of GBR. The intake of GBR instead of white rice ameliorates the hyperglycemia, boosts the immune system, lowers blood pressure, inhibits development of cancer cells and assists the treatment of anxiety disorders. Germination process could be used as enzymatic modification of starch that affects pasting properties of GBR flour. GBR would improve the bread quality when substituted for wheat flour. It is concluded that GBR has potential to become innovative rice by preserving all nutrients in the rice grain for human consumption in order to create the highest value from rice.

Twitter Demographics

The data shown below were collected from the profiles of 4 tweeters who shared this research output. Click here to find out more about how the information was compiled.

Mendeley readers

The data shown below were compiled from readership statistics for 248 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Vietnam 1 <1%
Unknown 247 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 38 15%
Student > Master 37 15%
Student > Bachelor 33 13%
Researcher 20 8%
Other 14 6%
Other 44 18%
Unknown 62 25%
Readers by discipline Count As %
Agricultural and Biological Sciences 76 31%
Chemistry 19 8%
Engineering 18 7%
Biochemistry, Genetics and Molecular Biology 11 4%
Medicine and Dentistry 10 4%
Other 34 14%
Unknown 80 32%

Attention Score in Context

This research output has an Altmetric Attention Score of 42. This is our high-level measure of the quality and quantity of online attention that it has received. This Attention Score, as well as the ranking and number of research outputs shown below, was calculated when the research output was last mentioned on 31 October 2021.
All research outputs
#816,406
of 22,372,960 outputs
Outputs from Journal of Food Science and Technology
#35
of 1,425 outputs
Outputs of similar age
#3,964
of 177,678 outputs
Outputs of similar age from Journal of Food Science and Technology
#1
of 1 outputs
Altmetric has tracked 22,372,960 research outputs across all sources so far. Compared to these this one has done particularly well and is in the 96th percentile: it's in the top 5% of all research outputs ever tracked by Altmetric.
So far Altmetric has tracked 1,425 research outputs from this source. They typically receive a little more attention than average, with a mean Attention Score of 7.0. This one has done particularly well, scoring higher than 97% of its peers.
Older research outputs will score higher simply because they've had more time to accumulate mentions. To account for age we can compare this Altmetric Attention Score to the 177,678 tracked outputs that were published within six weeks on either side of this one in any source. This one has done particularly well, scoring higher than 97% of its contemporaries.
We're also able to compare this research output to 1 others from the same source and published within six weeks on either side of this one. This one has scored higher than all of them