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Editor's Pick: Nutritional and cooking quality improvement of brown rice noodles prepared with extruded rice bran.

Wholegrain foods are of interest for their health benefits, but presence of bran negatively affects the texture, taste, and cooking quality. Wu et al. describe how to improve the quality of brown rice noodles as a functional food by using rice bran treated by extrusion cooking.

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CEREALS & GRAINS 21: A SERIES ON FOOD EVOLUTION

Registration will open April 26 for Cereals & Grains 21: A Series on Food Evolution!

This year's online event will be held over 3 separate dates and will feature 3 distinct program topics. While you wait for registration to open, view preliminary program details and prepare your research to share with the cereal grain science community – abstract submission will open mid-April.

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