A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality
In many countries, rice, which contains numerous nutrients, is a primary staple food consumed by more than half of the world's population. Fermenting rice efficiently enhances its nutrient bioavailability and promotes better health benefits. Many cultures favor fermented rice for both its healt...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Academic Press Inc.
2025
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| Online Access: | http://psasir.upm.edu.my/id/eprint/118683/ http://psasir.upm.edu.my/id/eprint/118683/1/118683.pdf |
| _version_ | 1848867572676558848 |
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| author | Fitri, Nursyah Chan, Sharon Xi Ying Qadi, Wasim S.M. Wong, Pei Lou Hellal, Khaoula Hamezah, Hamizah Shahirah Mediani, Ahmed Abas, Faridah |
| author_facet | Fitri, Nursyah Chan, Sharon Xi Ying Qadi, Wasim S.M. Wong, Pei Lou Hellal, Khaoula Hamezah, Hamizah Shahirah Mediani, Ahmed Abas, Faridah |
| author_sort | Fitri, Nursyah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In many countries, rice, which contains numerous nutrients, is a primary staple food consumed by more than half of the world's population. Fermenting rice efficiently enhances its nutrient bioavailability and promotes better health benefits. Many cultures favor fermented rice for both its health advantages and its appealing sensory qualities. It is rich in microflora and functions as a probiotic, thus improving immunity and digestive health. This review includes information from all accessible library databases (i.e., Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central), including books and online databases from 1994 to 2024. Various aspects related to fermented rice including the fermentation process, microbial and sensory properties, physicochemical and biochemical changes in fermented rice products, safety risks, concern about fermented rice products, halal issues, safety regulations, quantitative risk assessment, Hazard Analysis Critical Control Point (HACCP) system, basic good manufacturing and hygiene practices, and metabolomics aspects are discussed. Additionally, this review can benefit the researchers as well as food sectors involved in the commercialization of fermented rice by providing fundamental insights into fermentation processes and guidance for generating high-quality products without compromising customer safety and health. |
| first_indexed | 2025-11-15T14:38:38Z |
| format | Article |
| id | upm-118683 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:38:38Z |
| publishDate | 2025 |
| publisher | Academic Press Inc. |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1186832025-07-22T02:38:52Z http://psasir.upm.edu.my/id/eprint/118683/ A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality Fitri, Nursyah Chan, Sharon Xi Ying Qadi, Wasim S.M. Wong, Pei Lou Hellal, Khaoula Hamezah, Hamizah Shahirah Mediani, Ahmed Abas, Faridah In many countries, rice, which contains numerous nutrients, is a primary staple food consumed by more than half of the world's population. Fermenting rice efficiently enhances its nutrient bioavailability and promotes better health benefits. Many cultures favor fermented rice for both its health advantages and its appealing sensory qualities. It is rich in microflora and functions as a probiotic, thus improving immunity and digestive health. This review includes information from all accessible library databases (i.e., Google Scholar, Web of Science, Scopus, ScienceDirect, and PubMed Central), including books and online databases from 1994 to 2024. Various aspects related to fermented rice including the fermentation process, microbial and sensory properties, physicochemical and biochemical changes in fermented rice products, safety risks, concern about fermented rice products, halal issues, safety regulations, quantitative risk assessment, Hazard Analysis Critical Control Point (HACCP) system, basic good manufacturing and hygiene practices, and metabolomics aspects are discussed. Additionally, this review can benefit the researchers as well as food sectors involved in the commercialization of fermented rice by providing fundamental insights into fermentation processes and guidance for generating high-quality products without compromising customer safety and health. Academic Press Inc. 2025-04 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/118683/1/118683.pdf Fitri, Nursyah and Chan, Sharon Xi Ying and Qadi, Wasim S.M. and Wong, Pei Lou and Hellal, Khaoula and Hamezah, Hamizah Shahirah and Mediani, Ahmed and Abas, Faridah (2025) A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality. Journal of Food Composition and Analysis, 140. art. no. 107184. pp. 1-23. ISSN 0889-1575; eISSN: 0889-1575 https://linkinghub.elsevier.com/retrieve/pii/S0889157524012183 10.1016/j.jfca.2024.107184 |
| spellingShingle | Fitri, Nursyah Chan, Sharon Xi Ying Qadi, Wasim S.M. Wong, Pei Lou Hellal, Khaoula Hamezah, Hamizah Shahirah Mediani, Ahmed Abas, Faridah A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title | A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title_full | A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title_fullStr | A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title_full_unstemmed | A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title_short | A comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| title_sort | comprehensive review on the processing, composition, and safety of fermented rice products and advanced methods for improving its quality |
| url | http://psasir.upm.edu.my/id/eprint/118683/ http://psasir.upm.edu.my/id/eprint/118683/ http://psasir.upm.edu.my/id/eprint/118683/ http://psasir.upm.edu.my/id/eprint/118683/1/118683.pdf |