'Liquid smoke' from rice shows potential health benefits
Liquid smoke flavoring made from hickory and other wood — a mainstay flavoring and anti-bacterial agent for the prepared food industry and home kitchens — may get a competitor that seems to be packed with antioxidant, antiallergenic and anti-inflammatory substances, according to a new study in ACS' Journal of Agricultural and Food Chemistry. It is the first analysis of liquid smoke produced from rice hulls, the hard, inedible coverings of rice grains.
Mendel Friedman, Seok Hyun Nam and colleagues explain that wood from trees is typically used to produce liquid smoke, ...








