Abstract:Brown rice is a natural，nutritious，and healthy whole grain，which is rich in various bioactive compounds.However，the presence of cellulose and lignin in the rice bran layer restricts the processing and taste quality of brown rice.Innovative processing technologies have emerged and effectively employed to improve the processing and taste quality of brown rice.However，these processing steps adversely affect the nutritional characteristics and shelf of brown rice.To bring this issue to light and encourage deliberation on solution-oriented interventions，we have summarized the major nutritionally active substances in brown rice；introduced the functional characteristics of the bioactive compounds；and the effects of various processing methodologies on the three aspects of texture，nutrition，and storage characteristics of brown rice，in this article.Furthermore，we have proposed the principles of appropriate processing of brown rice and advocated the potential of'biological+physical'composite processing technology in facilitating synergistic actions to improve the quality of brown rice.Thus，the maintenance of the taste and nutritional value of brown rice can serve as indicators of improved shelf life of brown rice.