Changes in Physicochemical Characteristics of Green Barley according to Days after Heading |
Ju, Jung-Il
(Chungnam Province Agricultural Research and Extension Services)
Lee, Ka-Soon (Chungnam Province Agricultural Research and Extension Services) Min, Hee-Il (Dept. of Food Science & Technology, Chungnam National University) Lee, Byung-Jin (Haechandle Co., Ltd) Kwon, Byung-Gu (Haechandle Co., Ltd) Gu, Ja-Hyeong (Dept. of Horticulture, Chungnam National University) Oh, Man-Jin (Dept. of Food Science & Technology, Chungnam National University) |
1 | American Association of Cereal Chemist : Approved Methods of the AACC. 1983. The Association, St. Paul, Minnesota. 44-01 |
2 | AOAC. 1995. Official Methods of Analysis. 17th ed. Association of official analytical chemists, Maryland. Vol III, pp. 30 |
3 | Cheigh, H. S., N. S. Lee, and T. W. Kwon. 1976. Some nutritional composition of barley flours. Korean J. Food Sci. Tenchnol. 8 : 260-262 |
4 | Chun, H. K. and S. R. Lee. 1984. Lipid composition of barley flour produced in korea. Korean J. Food Sci. Technol. 16 : 51-58 과학기술학회마을 |
5 | Kim, Y. Y. and S. J. Min. 1997. Anticomplementary activity stimulating effect of the extracts from barley (Hordeum vulgare). Korean J. Soc. Food Sci. 13 : 661-668 과학기술학회마을 |
6 | Kim, H .G., B. N. Kim, and H. S. Cheigh. 1989. Extraction and composition of bound lipids in naked barley. J. Korean Soc. Food Nutr. 18 : 109-114 |
7 | McClear, B. V. and H. M. Glennie. 1985. Enzymic quantification of (1-3)(1-4)--glucan in barley and malt. J. Inst. Brew. 91 : 285 DOI |
8 | Peter, V., D. Dick, L. Lance, B. Gabriela, S. John, and R. David. 2004. Impact of fermentation temperature on yeast reductase activity. Technical quarterly & MBAA Communicator 41 : 282-292 |
9 | Shin, H. S., K. H. Lee, and S. Y. Lee. 1981. A comparative study on the lipid components of barley and malt. Korean J. Food Sci. Technol. 13 : 30-36 |
10 | Song, J. Y., K. J. Yoon, H. K. Yoon, and S. J. Koo. 2001. Effects of - glucan from Lentinus edodes and Hordeum vulgare on blood glucose and lipid composition in Alloxan-induced diabetic mice. Korean J. Food Sci. Technol. 33 : 802-807 과학기술학회마을 |
11 | Jung, H. S., T. S. Gang, Y. S. Jung, H. J. Park, and Y. K. Min. 2003. -glucan contents with different particle size and varieties of barley and oats. Korean J. Food Sci. Technol. 35 : 610-616 과학기술학회마을 |
12 | Lee, W. J. 1992. Changes in dietary fiber content of barley during pearling and cooking. Korean J. Food Sci. Technol. 24 : 180-182 |
13 | Ryu, S. N., E. J. Lee, and C. W. Lee. 2002. Varietal difference of saponarin content and antioxidant activity in barley leaf. Korean J. Breed. 34 : 46-49 |
14 | Korean food industry association. 2005. Food codex. pp. 773 |
15 | Choi, H. D., H. M. Suk, S. R. Kim, Y. G. Park, and C. H. Lee. 2003. Effect of -glucan on gelatinization of barley starch. Korean J. Food Sci. Technol. 35 : 545-550 과학기술학회마을 |
16 | Park, H. and C. B. Yang. 1976. Varietal difference in amino acid composition of polished barley. Korean J. Food Sci. Technol. 8 : 129-135 |
17 | Lee, Y. T., H. M. Seog, S. S. Kim, K. T. Kim, and H. D. Hong. 1994. Changes in physicochemical characteristics of immature barley kernels during roasting. Korean J. Food Sci. Technol. 26 : 336-342 과학기술학회마을 |
18 | Lee, Y. T. and J. Y. Jung. 2003. Quality characteristics of barley -glucan enriched noodles. Korean J. Food Sci. Technol. 35 : 405-409 과학기술학회마을 |
19 | Shin, H. S. and J. I. Gray. 1983. Lipids and fatty acid composition of barley grain. Korean J. Food Sci. Technol. 15 : 195-201 과학기술학회마을 |
20 | Kim, S. Y. and J. H. Yoo. 2003. Extraction and physicochemical characterization of barley bran -glucan. Korean J. Soc. Food Cookery Sci. 19 : 616-623 과학기술학회마을 |
21 | Lee, J. S., S. K. Kim, C. S. Kim, and M. H. Cho. 1983. Contents of minerals and amino acid of husked and naked barley. Korean J. Food Sci. Technol. 15 : 90-92 과학기술학회마을 |
22 | Park, S. H., K. Kim, S. K. Kim, and Y. K. Park. 1989. Proximate composition and mineral content of naked barley differing in pearling degrees. J. Korean Soc. Food Nutr. 18 : 328-332 과학기술학회마을 |
23 | Choe, J. S. and J. Y. Youn. 2005. The chemical composition of barley and wheat varieties. J. Korean Soc. Food Sci. Nutr. 34 : 223-229 과학기술학회마을 DOI |
24 | Torp, J. 1980. Variation in the concentration of major carbohydrates in the grain of some spring barleys. J. Sci. Food Agric. 31 : 1354-1360 DOI |
25 | Park, H. and D. S. Lee. 1975. Studies on chemical constituents of barley in Korea II. Relationship between protein content and P, K, Ca, or Mg among barley varieties. Korean J. Food Sci. Technol. 7 : 82-84 |
26 | Miller, G. L. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31 : 426 DOI |
27 | Park, H. 1976. Varietal difference in protein, carbohydrate, P, K, Ca and Mg content of naked barley. J. Korean Agricultural Chemical Society. 19 : 31-35 과학기술학회마을 |
28 | Daniel, N. W. R., J. W. Richmond, E. P. W. Russell, and J. B. M. Coppock. 1996. Studies in lipids of flour. III. Lipid binding in bread marketing. J. Sci. Food Agric. 17 : 20-24 DOI |
29 | Kim, J. S., H. M. Seog, H. D. Hong, S. S. Kim, and K. T. Kim. 1993. Change in chemical composition of maturing barley kernels. J. Korean Agric. Chern. Soc. 36 : 449-455 과학기술학회마을 |
30 | Lee, Y. T. and C. G. Lee. 1994. Effects of varietal variation in barley on -glucan and malting quality characteristics. Korean J. Food Sci. Technol. 26 : 172-177 |