• Asian-Australasian Journal of Animal Sciences
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• v.7 no.1
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• pp.125-129
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• 1994

A field survey was carried out in Korea to assess the mineral composition of rice straw since it is a cheap and available cattle feedstuff. Forage and soil samples were collected in 4 localities in the Kyongbuk province. Soil analysis were also carried out in order to establish the relationships between soil composition and mineral content in the rice straw. Based on NRC tables, the rice straw samples provided adequate amounts of Mg, Ca, K, S, Mo, Mn and Zn. Percentages of samples deficient in P, Na, Cu and Se were 83, 50, 67 and 83 respectively. Soil samples, whose mean pH was 5.8 and mean organic matter content was 3.99%, were comparatively acidic and had high organic matter content. They also had high amounts of extractable Fe and Mn. Correlation coefficients between mineral content in soil and rice straw were low, i.e., 0.42 for Me (p < 0.05), and 0.37 for Mo (p < 0.05). The low or nonexistent correlation between soil and forage composition indicates the difficulty of establishing appropriate methods of mineral availability to the plants.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.208-216
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• 2014

The purpose of this study was the optimization of mixing ratio of rice flour, potato starch and soybean flour baking domestic rice cookies with nuts. Response surface methodology, with a central composite design comprising 5 levels and 3 variables, was used to identify the optimal combination of rice flour ($X_1$), potato starch ($X_2$) and soybean flour ($X_3$). The physical properties of 16 samples were analyzed, including color L (p<0.001), color a, color b (p<0.05), spreadability (p<0.05) and hardness (p<0.05). In sensory evaluations, color (p<0.05), flavor, taste (p<0.05), crunch (p<0.05) and overall quality (p<0.05) were differed significantly among the samples. The optimal compositional ratios were 78.90 g rice flour, 18.96 g potato starch, and 15.90 g the soybean flour in 420 g total weight.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.3
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• pp.169-178
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• 2001

This paper is intended to survey the literature about Shamanistic and Buddhistic memorial services and to examine the food culture manifested in them. In Shamanistic rituals, fish and meat were not prohibited except in special cases whereas Buddhism Prohibited fish and meat. For Shamanistic rituals, rice cake, cooked rice, liquor and the walleye pollack were commonly used. Besides there were such important offerings as a boiled pork head, chestnuts, jujube and persimmons (dried persimmons) . For Buddhistic memorial services, such foods as cooked rice, soup, cooked pot-herbs, saute, rice cake, confectionary (or candies), chestnuts and jujubes, were dedicated such offerings as cooked rice, rice cake, cooked pot-herbs and fruits were commonly used for both Shamanistic and Buddhistic memorial rites. Particular fruits were not prohibited in either case. Buddhistic rites in particular offered such foreign fruits as pineapples, kiwi and oranges, which showed that the foods of Buddhistic memorial services reflected the popular foods of the day more than those of Shamanistic ones. Water (Jung-hwa-su) brought from the well at daybreak for Buddistic memorial rites came from Shamanism, where as oil-and-honey pastry (Yu-gwa) used for Shamanistic rites came from Buddhism, which showed that the offerings of Buddhistic memorial services and Shamanistic ones were influenced by each other.

• Asian-Australasian Journal of Animal Sciences
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• v.7 no.2
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• pp.159-164
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• 1994

Two studies were conducted using 40 cross-bred bulls to study the effect of chopping, moistening with water or common salt solution on the nutritive value of rice straw (variety BG-400). Moistening with water did not significantly effect digestibility or intake of rice straw. As compared to straw fed in the long form, chopping did not significantly influence intake (2.33 vs 1.97kg $100kgBW^{-1}day^{-1}$, respectively), but significantly (p<0.05) decreased the digestibility (41.6 vs 37.4%) and intake of digestible dry matter (0.99 vs 0.74kg $100kgBW^{-1}day^{-1}$). Rice straw moistened with 2 or 4% common sea salt solution and directly fed to animals (Exp. 1) did not significantly effect its digestibility (43.9 and 43.1%, respectively) or intake (2.66 or 2.59kg $100kgBW^{-1}day^{-1}$, respectively), but over night storing of 2% salt solution sprayed straw (Exp. 2) significantly reduced its digestibility (33.6%). The latter is difficult to explain because the sodium concentration (mg/g straw dry matter) was lower than 4% salt solution treatment used in experiment 1 (3.30 vs 5.22). It is concluded that chopping, moistening with water or NaCl salt solution did not significantly improve the nutritive value of rice straw.

• Asian Pacific Journal of Cancer Prevention
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• v.16 no.8
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• pp.3371-3376
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• 2015

Pigmented rice bran has been suggested to be a valuable source of beneficial phytochemicals. We investigated genotoxic and anti-genotoxic effects of purple rice bran extract (PRBE) in rats using a liver micronucleus assay. Purple rice bran was extracted with methanol, obtaining large amounts of phenolic compounds, including anthocyanins and small amounts of gamma-oryzanol. The experimental protocols were divided into two sets. Male rats were divided into three groups. Group 1 was a negative control, while Groups 2 and 3 were fed with 100 and 500 mg/kg bw of PRBE, respectively, for 28 days. PRBE had no effect on micronucleus formation or xenobiotic metabolizing enzymes in rat liver. Experiments concerning the effect of PRBE on $AFB_1$ showed that PRBE significantly lessened the amount of micronucleated hepatocytes in $AFB_1$ treated rats. Furthermore, it modulated metabolic activation of $AFB_1$ metabolism in the liver by suppressing activity and protein expression of CYP1A2, CYP3A and CYP 450 reductase, and enhancing phase II enzymes including GST and UGT. Overall, purple rice bran extract was not genotoxic in rats. It exhibited anti-genotoxicity by modulation some xenobiotic enzymes active in $AFB_1$ metabolism.

• Asian-Australasian Journal of Animal Sciences
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• v.2 no.3
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• pp.364-365
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• 1989

• Journal of the East Asian Society of Dietary Life
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• v.1 no.2
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• pp.133-149
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• 1991

The contents of“Joo-chan”consist of eighty two items about alcoholics, a number of side dishes and soybean sauces. Interpreted content was classified and analyzed. Selected 52 items among those brewages, artless-brewing alcoholics, were distributed into 6 large patterns. The materials used for brewing artless alcoholics were regular rice, waxy rice, wheat and yeast(NURUK). Six patterns, grounded on these materials, were set one thing to another and analyzed.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.3
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• pp.277-298
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• 1991

Review of Korean and Chinese traditional nuruk was performed on the longitudinal change of ingredients and method of each nuruk. Manufacturing process of common nuruk was that flour, wheat chaff, grinded green pea and smartweed were doughed, footpressed to make 凹 type, covered it with mugwort, lotus leaf and cocklebur leaf and suspended it with string for 60 days to get wild mold. This is named Beungkuk. Manufacturing process of Sankuk was that cooked rice or uncooked rice grain was scattered, mixed often for 30 days. Ryokuk and Hongkuk are called Sankuk.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.1
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• pp.97-100
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• 1992

Locally available milk mix, coconut meal, cassava root meal, cassava leaf meal, maize, meat meal, fish meal, rice bran, rice polishings, wallow, molasses and coral sand in Fiji were analysed for proximate components, gross energy and mineral contents. The results obtained indicated typical and variable amounts of nutrients in these materials. On the basis of their nutrient contents, the potential usefulness and weaknesses of the various feed materials are discussed with specific reference to the formulations of diets for livestock and poultry in Fiji based on these locally available feed materials.

• Journal of the East Asian Society of Dietary Life
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• v.2 no.2
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• pp.251-262
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• 1992

Eum Sik Check is a cooking book written in old Korean by a woman called Dan Yang Daek. In this study, the contents of the book are interpreted in modern Korean, and are analyzed, compared, and examined in the point of view of cooking. The book shows 1) the methods of the setting of a large table, of a table for ancestor-memorial services, of decorative seasonings, 2) 11 methods for making rice cakes, 3) 21 methods for side dishes, and 4) 7 methods for berwing rice wine.