A variety of proteins extracted from a single rice cultivar were shown to provide qualities needed for plant-based cheesemaking, including firm texture and meltability.

Analysis of the protein sources showed that rice bran contained the highest amount of albumin. In contrast, glutelin was higher in brown rice and kernel protein. The rice-based cheeses made from the ...

JONESBORO — Arkansas' newest rice mill, scheduled to open Thursday, is a dream come true for David Smith. Windmill Rice Co. LLC, south of Jonesboro on Arkansas 1, will market Arkansas rice to hundreds ...

The transition to real-time visibility of production data in a food manufacturing environment can be an arduous task. But a supervisory control and data acquisition (SCADA) platform is laying the ...