• Animal Bioscience
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• v.37 no.1
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• pp.105-115
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• 2024

Objective: A study was conducted to determine the chemical composition of barley and co-products from barley, corn, and wheat produced in South-East Asia or Australia, and to test the hypothesis that production area or production methods can impact the chemical composition of wheat co-products. Methods: Samples included seven barley grains, two malt barley rootlets, one corn gluten feed, one corn gluten meal, one corn bran, eight wheat brans, one wheat mill mix, and four wheat pollards. All samples were analyzed for dry matter, gross energy, nitrogen, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, and insoluble dietary fiber and soluble dietary fiber. Malt barley rootlets and wheat co-products were also analyzed for sugars. Results: Chemical composition of barley, malt barley rootlets, and corn co-products were in general similar across countries. Wheat pollard had greater (p<0.05) concentrations of tryptophan, magnesium, and potassium compared with wheat bran, whereas wheat bran had greater (p<0.05) concentration of copper than wheat pollard. There were no differences in chemical composition between wheat bran produced in Australia and wheat bran produced in Thailand. Conclusion: Intact barley contains more starch, but fewer AA, than grain co-products. There were only few differences in the composition of wheat bran and wheat pollard, indicating that the two ingredients are similar, but with different names. However, corn gluten meal contains more protein and less fiber than corn bran.

• Transactions of the Korean hydrogen and new energy society
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• v.29 no.6
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• pp.648-653
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• 2018

Bran of barley causes high viscosity in bioethanol production due to the large amount of ${\beta}$-glucans and fiber. High viscosity is the main cause of decreased productivity and decreased facility efficiency in ethanol production. In order to prevent high viscosity, this study investigated the possibility of bioethanol from barley by debranning. As a result, it was able to reduced the viscosity (22.8 cP to 17.5 cP). And the fermentation speed and yield were improved as the activity of the enzyme and activity of yeast was also increased was improved due to the removal of non-fermentable components. In conclusion, debranning was advantageous in two ways. Firstly, bran removal increased the starch content of the feedstock and decreased viscosity of mash, improving ethanol fermentation. Secondly, by-products produced by debranning can use valuable products. It was remarkable results to the feasibility of bioethanol production from debranned barley.

• Microbiology and Biotechnology Letters
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• v.35 no.2
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• pp.173-176
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• 2007

The purpose of this study was to improve the palatability of fermented red pepper soybean paste (Kochujang). Five individual models of Kochujang were prepared the following: control, glutinous rice containing 50% (A) and 100% (B) of barley, glutinous rice containing 1.5% (C) and 3.0% (D) of red rice. These Kochujangs were prepared and fermented for 60 days at 30 in a crock, and examined for changes in their physicochemical properties. There were no distinguishable change in their pH, acidity, formol-N content. L (lightness)-, a (redness)- and b (yellowness)-values were decreased rapidly until 20 days of fermentation. After 60 days, the values of L-, a- and b- of A, B Kochujang were increased than those of control, C, D Kochujang. Sensory profiles of color, flayer, taste and overall quality on the final products which fermented for 60 days showed that there were no differences in quality of each models. HMG-Co A reductase inhibitory activities were observed in 1.5% of red rice containing Kochujang.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.350-354
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• 1985

For the purpose of studying the possibility to use the barley as a raw material in vinegar manufacturing process, several factors related to the fermentation of acetic acid were investigated. The optimum quantity of sweet liquor prepared by koji method in medium was 30-40%. When koji of A. oryzae, commercial enzyme products and malt were used for the saccharification of the barley, the production rates of acetic acid during log period were 0.056%/hr, 0.025%/hr, 0.03896/hr and lag period were 22 hours, 48.5 hours and 25 hours, respectively. These results indicate that the saccharifying method using koji of A. oryzae is superior to that by the commercial enzyme products or malt for the acetic acid fementation. The optimum initial acidity was 2% and the proper initial ethanol degree were 4-6% in metium. In a submerged culture process using a jar fermentor, lag period was 15 hours, and acetic acid fermetation period was about 45 hours. In the sensory test of barley vinegar and commercial vinegar of the market, barley vinegar was superior to the vinegar in market with respect to tastes.

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.96-99
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• 1975

In order to establish an optimal flour milling method for naked barley, the tempering conditions, milling after pearling and mixed flour milling of naked barley with wheat were studied, and the following results were obtained. 1. For the tempering of naked barley, treatment for 48 hours at a moisture level of 13. 5% and addition of 0. 5% water prior to the flour milling is the most useful procedure. 2. The pearling of naked barley before or after tempering lowers the ash content in the flour, but the yield is reduced considerably and two steps of processing make the procedure unsuitable. 3. For the mixed flour milling, the mixing ratio of naked barley to wheat ranging from 10 : 90 to 20 : 80 is optimal.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1148-1155
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• 2020

Objective: The objective was to determine standardized ileal digestibility (SID) of crude protein (CP) and amino acids (AA) in cereal grains and various co-products fed to growing pigs. Methods: Ten feed ingredients tested were barley (9.3% CP), lupin kernels (31.1% CP), and wheat (11.3% CP) as cereal grains, and 2 sources of corn gluten feed produced in China (21.6% CP) and Korea (24.6% CP), corn gluten meal (65.3% CP), lupin hulls (11.6% CP), rice bran (14.5% CP), soybean meal (44.8% CP), and wheat bran (15.4% CP) as co-products. Ten experimental diets were formulated to contain each ingredient as a sole source of N and an N-free diet was used to correct basal endogenous losses of CP and AA. All diets also contained 0.5% Cr₂O₃ as an indigestible index. A replicated 11×6 incomplete Latin square design with 11 dietary treatments, 6 periods, and 22 animals was employed. Twenty-two barrows with an initial body weight of 64.6±4.9 kg were equipped with a T-cannula in the distal ileum. An experimental period consisted of a 4-d adaptation period and a 2-d collection period. Results: The SID of CP in the barley, lupin kernels, wheat, 2 sources of corn gluten feed, corn gluten meal, lupin hulls, rice bran, soybean meal, and wheat bran were 84.7%, 90.5%, 90.4%, 77.4%, 74.6%, 89.5%, 90.4%, 74.4%, 86.9%, and 63.4% (standard error of the mean [SEM] = 5.3, p = 0.006), respectively. The respective SID values of Lys were 75.5%, 88.4%, 83.9%, 74.7%, 62.4%, 80.3%, 83.9%, 78.5%, 88.0%, and 71.2% (SEM = 3.3, p<0.001), and the SID values of Met were 83.6%, 88.7%, 89.4%, 85.7%, 78.3%, 88.9%, 89.4%, 85.3%, 91.1%, and 77.0% (SEM = 2.4, p<0.001), respectively. Conclusion: The ileal digestibility of protein and amino acids varies among the feed ingredients fed to pigs.

• Animal Bioscience
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• v.36 no.7
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• pp.1091-1100
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• 2023

Objective: The present study is to examine the effect of high inclusion of co-products in pig diets (referred to as an alternative diet) during the finishing stage on pig growth performance, meat quality and boar taint compounds. Methods: Growing pigs were fed an alternative diet made with distillers dried grains with solubles (25%), canola meal (20%), and wheat middling (15%) or a control diet based on barley and soybean meal to investigate the impact of co-products on pig performance and meat quality. Sixteen female and sixteen entire male Duroc×(Large White×Landrace) pigs (22.6±2.07 kg, body weight±standard error) were equally allocated to the diets. Results: Pigs fed the alternative diet had a lower feed intake; however, growth rate and feed conversion efficiency were unaffected by diet. A diet by sex interaction was found for gain:feed whereby males fed the alternative diet had the best feed conversion (p<0.01). Pork from pigs fed the alternative diet had lower a^* and Chroma and protein % (p<0.05), while other meat quality characteristics were unaffected. The alternative diet reduced backfat skatole levels (p<0.001). Conclusion: A diet containing high inclusion levels of co-products can be fed to pigs during the finishing stage without detrimental effects on pig performance or meat quality and with the potential to enhance pork flavour. This finding suggests a solution to increase the sustainable development of pig production.

• Journal of Korean Society for Atmospheric Environment
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• v.30 no.1
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• pp.48-58
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• 2014

It is very important to investigate air pollutants emissions emitted from open burning in order to control nonpoint sources effectively. In this study, we utilized incineration simulator proposed by U.S EPA and investigated emissions of CO, OC/EC, from household waste and biomass burning to estimate pollutant emissions by illegal incineration of biomass wastes. Emission factor of OC was estimated as 17.1 g/kg for rice strew, 23.5 g/kg for barley, 10.3 g/kg for corn stover, 4.3 g/kg for unseasoned wood, respectively. In case of EC, it was calculated as 1.6 g/kg for rice strew, 4.3 g/kg for barley, 1.4 g/kg for corn stover, 0.6 g/kg for unseasoned wood, respectively. Most of the pollutants emissions were emitted at the stage 1 and 2. In the stage 3, the pollutants concentration decreased gradually. To estimate emissions and build inventory for biomass burning, we need to know accurate activity data. We, therefore, used activity data of both survey results of previous study and statistical data of National Statistical Office. However, we need to perform additional experiments in the future to obtain more accurate activity data for various cases.

• KSBB Journal
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• v.24 no.6
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• pp.527-532
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• 2009

Lignocellulose represents a key sustainable source of biomass for transformation into biofuels and bio-based products. Unfortunately, lignocellulosic biomass is highly recalcitrant to biotransformation, both microbial and enzymatic, which limits its use and prevents. As a result, effective pretreatment strategies are necessary. The vast majority of pretreatment strategies have focused on achieving a reduction of lignin content. In this work, an ethanosolv pretreatment has been evaluated for extracting lignin from barley straw. 75% ethanol was used as a pretreatment solvent to extract lignin from barley straw. The influence on delignification of three independent variables are temperature, time, catalyst (1 M $H_2SO_4$) dose. The best pretreatment condition observed was $180^{\circ}C$, 120 min, 0.2% $H_2SO_4$ and delignification was 38%. A combined roasting and ethanosolv, 2-step pretreatment, was developed in order to improve the delignification. Roasting didn't increase the delignification but reduced the pretreatment time. X-ray diffraction results indicated that these physical changes enhance the enzymatic digestibility in the ethanosolv treated barley straw. The cellulose in the pretreated barley straw becomes more crystalline without undergoing ethanosolv.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.751-756
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• 2002

For the development of functional jang-products, kanjang was prepared using barley bran. Optical density of barley bran kanjang was significantly high at 15 days after fermentation, and the amount of extract was $2{\sim}3$ fold higher than that of soybean kanjang. Among the flavor components identified in barley bran kanjang, the content of 2-furancarboxaldehyde was the highest, followed by 4-vinyl-2-methoxy-phenol, benzene-acetaldehyde, palmitic acid, and methyl-9,12-octadecadienoate. In barley bran and soybean mixtare (1 : 1) kanjang, the content of 2-furancarboxaldehyde was the highest, followed by benzeneacetaldehyde, diethyl phtalate, palmitic acid, and 2-chloroethyl linoleate. Flavor components detected in both barley bran kanjang and barey bran and soybean mixture kanjang were 2-furancarboxaldehyde, benzaldehyde, benzeneacetaldthyde, 4-vinyl-2-mehtoxy-phenol, 1-furfuryl-2-formy pyrrole, dimethyl-1,2-benzenedicarboxylate, diethyl phtalate, palmiticacid, dibutyl-1,2-benzenedicarboxylate, and di-(2-ethylhexyl)phthalate.