Chemical Components and Quality Characteristics of Waxy Corns Cultured by Conventional and Environmentally-Friendly Methods
![]() ![]() |
Song, Eun-Mi
(Dept. of Food Science and Technology, Chungbuk National University)
Kim, Hyun-Young (Dept. of Food Science and Technology, Chungbuk National University) Lee, Sang-Hoon (Dept. of Food Science and Technology, Chungbuk National University) Woo, Sun-Hee (Dept. of Crop Science, Chungbuk National University) Kim, Hong-Sig (Dept. of Crop Science, Chungbuk National University) Kyung, Kee-Sung (Dept. of Environmental and Biological Chemistry, Chungbuk National University) Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University) Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) |
1 | Lee SH, Kim MY, Kim HY, Ko SH, Shin MS. 2010. Comparison of rice properties between rice grown under conventional farming and one grown under eco-friendly farming using hairy vetch. J Korean Soc Food Sci Nutr 39: 1684-1690. 과학기술학회마을 DOI |
2 | Seo YH, Kim IJ, Yie AS, Min HK. 1999. Electron donating ability and contents of phenolic compounds, tocopherols and carotenoids in waxy corn (Zea mays L.). Korean J Food Sci Technol 31: 581-585. 과학기술학회마을 |
3 | Ginevra L, Massimo L, Sabina L, Altero A, Marsilio C. 2004. Nutrients and antioxidant molecules in yellow plums (Prunus domestica L.) from conventional and organic productions: A comparative study. J Agric Food Chem 52: 90-94. DOI |
4 | Juroszek P, Lumpkin HM, Yang RY, Ledesma DR, Ma CH. 2009. Fruit quality and bioactive compounds with antioxidant activity of tomatoes grown on-farm: comparison of organic and conventional management systems. J Agric Food Chem 57: 1188-1194. DOI |
5 | Choi Y, Lee SM, Chun J, Lee HB, Lee J. 2006. Influence of heat treatment on the antioxidant activities and polyphenolic compounds of shiitake (Lentinus edodes) mushroom. Food Chem 99: 381-387. DOI |
6 | Kim HY, Lee KB, Lim HY. 2004. Contents of minerals and vitamins in organic vegetables. Korean J Food Preserv 11: 424-429. 과학기술학회마을 |
7 | Jung TW, Moon HG, Cha SW, Kim SL, Kim SK, Son BY. 2001. Comparison of grain quality characteristics in waxy corn hybrids with a white and a black colored pericarp. Korean J Breed 33: 40-44. |
8 | Cha KH, Oh HJ, Park HG, An KN, Jung WJ. 2009. Comparison of growth, yield and quality between organic cultivation and conventional cultivation in rice (Oryza sativa L.) field. Kor J Org Agric 2: 199-208. 과학기술학회마을 |
9 | Byun MW, Kang IJ, Kwon JH, Lee SJ, Kim SK. 1995. The improvement of corn starch isolation process by gamma irradiation. Korean J Food Sci Technol 27: 30-35. 과학기술학회마을 |
10 | Seong JH, Park SG, Park EM, Kim HS, Kim DS, Chung HS. 2006. Contents of chemical constituents in organic Korean cabbages. Korean J Food Preserv 13: 655-660. 과학기술학회마을 |
11 | Oh WK, Kim SB. 1985. Effect of ammonium nitrate plus potash in comparison with urea plus potash on the yield and content of some mineral nutrient elements of Chinese cabbage. Korean J Soil Sci Fert 18: 407-412. |
12 | Jellum MD, Marion JE. 1966. Factors affecting oil content and oil composition of corn grain. Crop Sci 6: 41-42. DOI |
13 | Jo JA, Kim WS, Choi HS. 2010. Fruit quality, total phenol content, and antioxidant activity of fruit obtained from a sustainably managed vs conventionally managed Asian pear (Pyrus pyrifolia Nakai) orchard. Korean J Food Preserv 17: 169-173. 과학기술학회마을 |
14 | Seo YH, Kim IJ, Min HG, Lee HI, Park SU. 1999. Fatty acid composition and antioxidative activity in waxy corn. Korean J Food Sci Technol 31: 1415-1420. 과학기술학회마을 |
15 | Lee GS. 2004. Organic agriculture. Food Preserv Process Ind 3: 1-9. |
16 | Cho SH, Park TH. 2002. Effect of organic fertilizer, microorganism and seaweed extract application on growth of Chinese cabbage. J Kowrec 10: 81-85. |
17 | AOAC. 1995. Official methods of analysis. 16th ed. Association of Official Analytical Chemists, Washington, DC, USA. p 31. |
18 | Juliano BO. 1985. Criteria and tests for rice grain qualities. In Rice Chemistry and Technology. American Association of Cereal Chemists, St. Paul, MN, USA. p 443-524. |
19 | Bae SK, Lee YC, Kim HW. 2001. The browning reaction and inhibition on apple concentrated juice. J Korean Soc Food Sci Nutr 30: 6-13. 과학기술학회마을 |
20 | Garces R, Mancha M. 1993. One-step lipid extraction and fatty acid methyl esters preparation from fresh plant tissues. Anal Biochem 211: 139-143. DOI |
21 | Lee J, Suknar K, Kluvitse Y, Phillips RD, Eitenmiller RR. 1999. Rapid, liquid chromatographic assay of vitamin E and retinyl palmitate in extruded weaning foods. J Food Sci 64: 986-972. |
22 | Dewanto V, Xianzhong W, Liu RH. 2002. Processed sweet corn has higher antioxidant activity. J Agric Food Chem 50: 4959-4964. DOI |
23 | Lee HB, Park BY, Ji HC, CHo JW, Kim SH, Mo EK, Lee MR. 2006. Antioxidant activity and agronomic characteristics of colored waxy corns. Korean J Crop Sci 51: 179-184. 과학기술학회마을 |
24 | Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181: 1199-1203. DOI |
25 | Yun JT, Park SU, Lee SY, Song SH, Moon HG, Kim KH. 1999. Grain filling characteristics of waxy corn hybrids at different planting dates. Korean J Breed Sci 31: 7-13. |
26 | Jung TW, Song SY, Son BY, Kim JT, Baek SB, Kim CK, Kim SI, Kim SJ, Kim SK, Park KJ, Shin HM, Huh CS. 2009. A black waxy hybrid corn, "Heukjinjuchal" with good eating quality. Korean J Breed Sci 41: 599-602. 과학기술학회마을 |
27 | Kim SL, Choi BH, Park SU, Moon HG. 1996. Functional ingredients of maize and their variation. Korean J Crop Sci 41: 46-68. 과학기술학회마을 |
28 | Jung KJ. 2001. Food composition table . 6th ed. National Rural Living Science Institute RDA, Suwon, Korea. p 48-49. |
29 | Kim HJ. 2008. Korean society of food culture. J Food Proc Preserv 52: 37-48. |
30 | So SY, Choi DC, Yu CJ. 2005. Analysis of management conditions of waxy corn in chongbuk region. Bulletin Agricultural College, Chongbuk National University 36: 154-164. |
![]() |