• 한국유기농업학회지
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• 제19권spc호
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• pp.74-77
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• 2011

The production practices, productivity and economic performance of organic and non-chemical rice farming were compared in Jeonnam Province, Korea. Korean organic rice farming showed a lack of use of resistant varieties and rotational cropping systems as well as less use of farm wastes and a high dependency upon external inputs. When compared with no-chemical rice production practices very little differences were found. However, organic rice farming showed 15% to 18% higher profits than no-chemical farming even though the productivity was arguably similar between the two farming types. This may encourage more farmers to convert to organic production rather than non-chemical farming as the farming practices are very similar, thereby resulting in increased supply of organic products and decreased prices for organic rice near future. There is a need to more greatly differentiate organic farming practices and products from those of no-chemical farming.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.289-298
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• 2023

보관된 벼는 시간이 지남에 따라 물리화학적인 변성이 일어난다. 쌀알의 변성에 영향을 주는 중요한 요인으로 온도와 함수율을 들 수 있다. 가급적 저온보관과 밀폐보관이 중요하다. 미시적인 관점에서, 쌀에 함유된 단백질과 지질의 변성은 이미 많은 연구들이 보고되었다. 한편, 실제 보관 현장에서 확인되는 벼의 중량 감소, 즉 감모현상은 현재 진행형이며 다양한 원인으로 발생될 수 있다. 본 논문에서는, 쌀의 주성분인 탄수화물의 분해과정이 감모현상에 중요한 역할을 한다고 가정하였으며, 효소에 의한 탄수화물 분해과정들을 살펴보았다. 관심의 대상이 되는 주요 탄수화물로는 전분과 세포벽에 포함된 탄수화물이 있다. 쌀의 보관 과정 중 중량 감소는 주로 전분의 주성분인 아밀로스와 아밀로펙틴의 분해가 원인일 것으로 보이지만, 단백질과 지질을 포함한 다른 성분들의 변성 또한 종합적으로 영향을 주고 있다고 유추된다.

• 한국축산식품학회지
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• 제36권4호
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• pp.508-515
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• 2016

This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

• The Plant Pathology Journal
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• 제36권3호
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• pp.297-302
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• 2020

Root-knot nematodes (Meloidogyne spp.) are the most destructive group of plant-parasitic nematodes. Plants infected by Meloidogyne spp. develop above-ground symptoms, stunting, yellowing, nutrient deficiencies, and gall formations with typical hook-shaped root tips. Infected plants experience yield losses. During 2018-2019 survey, leaf chlorosis rice plants were found in 206 fields of 67 counties in Guangxi, China, around 30 days after transplanting. Galls and hooked tips on the roots and pear-shaped females were observed. About 32.04% of fields were infested with the nematode. The nematodes were identified as Meloidogyne graminicola base on morphological and molecular analysis. To the best of our knowledge, this is the first report of M. graminicola on rice plants in Guangxi, China. The results of this study urge the discovery of resistant cultivars and the development of management strategies.

• Food Science and Biotechnology
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• 제15권4호
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• pp.625-630
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• 2006

Polymerase chain reaction (PCR) method was developed for the specific detection of insect-resistant rice containing cry1Ac gene derived from Bacillus thuringiensis (Bt). Primers were designed from the 35S promoter, NOS terminator, cry1Ac gene, and sucrose phosphate synthase (SPS) for general screening of Bt rice. By sequencing the PCR products from the two putative kinds of Bt rice, we designed a specific primer from the junction region between the cry1Ac gene and the NOS terminator that had been inserted into Bt rice. The construct-specific primer was employed to amplify a 147 bp product in the two lines of Bt rice. No amplified products were observed from the other Bt crops with various Bt genes introduced. In qualitative PCR analysis, the limit of detection was 0.005 ng from genomic DNA of Bt rice. In addition, PCR analysis was performed on 64 kinds of rice presently available in the Korean market, and no Bt rice was detected. This method presented in this paper can be used as a highly sensitive and specific detection method of Bt rice.

• Food Quality and Culture
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• 제2권2호
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• 생약학회지
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• 제35권4호통권139호
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• pp.346-349
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• 2004

Black colored rice has long been consumed in Oriental countries and is considered to be a healthy food. Extracts from rice with three different colors (white, black, and green) were prepared by using 80% MeOH and subjected to biological screening activities. The levels of antioxidative activity of black colored rice cultivars such as C3GHi and Heugjinjubyeo in radical scavenging activity were higher than those of the related white and green rice ones. When the effect of the extracts on thrombin time inhibition was analyzed, the extract from Heugjinjubyeo showed a dose-dependent suppressive activity. In addition, all the extracts tested did not inhibit the cyclooxygenase activity. Therefore the health benefits of the colored rice are attributed in part to their unique phytochemical composition such as high level of anthocyanin pigments with other minor strong antioxidant components for potential use in neutraceutical or functional food formulations.

• 한국식품과학회지
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• 제43권4호
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• pp.509-512
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• 2011

동결건조 쌀죽의 품질특성에 미치는 동결속도의 영향을 조사하기 위하여 쌀죽을 -20, -40, -70$^{\circ}C$의 동결 온도에서 동결시킨 후 동결건조시킨 제품을 제조하여 이들 제품의 미세구조, 물리적 강도, 조직감 및 재수화율을 조사하였다. 전자주사현미경을 통한 이들 제품의 미세구조를 관찰한 결과 완만동결(-20$^{\circ}C$)시킨 것이 급속동결(-70$^{\circ}C$)에 비해 공극의 크기가 크고 그 수가 적었다. 반면에 급속동결시킨 제품은 보다 조직이 치밀하고 물리적인 강도가 유의적(p<0.05)으로 큰 값을 나타냈다. 수화복원율은 -20$^{\circ}C$에서 동결시킨 제품이 -40, -70$^{\circ}C$에서 동결시킨 제품보다 높았다. 따라서 품질이 우수하고 사용이 간편한 동결건조 쌀죽을 제조하기 위해서는 최적의 동결 온도의 선택이 필수적임을 알 수 있었다.

• 한국농공학회논문집
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• 제53권2호
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• pp.61-65
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• 2011

Biomass is considered to be a major potential fuel and renewable resource for the future. In fact, there is high potential to produce the large amount of energy from biomass around the world. In this study, to obtain basic data for practical application of agricultural and forest by-products as fuel of heating system in agriculture, agricultural and forest biomass resources were surveyed, the pelletizer with capacity of $50\;kg{\cdot}h^{-1}$ was designed and manufactured and pellets were made by the pelletizer. High heating value, ash content, etc. of pellets made of agricultural and forest by-products were estimated. Straw of rice was the largest agricultural biomass in 2009 and the total amount of rice straw converted into energy of $299{\times}10^3$ TOE. And in 2009, amount of forest by-product converted into energy of $9,579{\times}10^3$ TOE. High heating values of pellets made of stem and seed of rape, stem of oat, rice straw and rice husk were 16,034, 16,026, 16,089, 15,650, $15,044\;kJ{\cdot}kg^{-1}$ respectively. High heating values of pellets made of agricultural by-products were average 83.6% compared to that of wood pellet. Average bulk density of pellets made of stem and seed of rape, stem of oat, rice straw and rice husk was $1,400\;kg{\cdot}m^{-3}$ ($1.4\;g{\cdot}cm^{-3}$). Ash contents of the pellets were 6.6, 7, 6.2, 5.5, 33% respectively. Rice husk pellet produced the largest ash content compared to other kinds of pellets.

• 대한영양사협회학술지
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• 제11권3호
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• pp.341-352
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• 2005

This study was based on the information provided by 1,180 elementary school children (630 boys and 550 girls) of 5th or 6th grade in Changwon and Gimhae of Gyeongnam province. They were asked about perception and preference for rice foods by questionnaires. The purpose of this survey was to find the way of encouraging rice intake and preference which is currently getting lower because of increasing simple westernized eating habits, and to provide basic information needed for inheriting and improving our traditional rice-based dietary culture. The results are summarized as follows. Most of subjects (91.2%) thought that steamed rice is better than bread for own health. The reason why they chose to eat steamed rice was 'because it is good for health' (61.2%), and 'because it is staple food item that we eat everyday' (26.4%). Seventy one percent of girls and 52.7% of boys gave the answer 'because it is good for health' as the reason for eating steamed rice. The reasons for the importance of the rice-based dietary culture were 'because of its superior nutritional value' (40.8%), and 'because it is our traditional eating culture' (28.6%). While significantly more girls (42.9%) answered as 'because of its superior nutritional value', more boys (39.0%) answered as 'because it is our traditional dietary culture'. More boys (59.0%) preferred noodles than girls' (54.7%), and fruits were preferred more by girls than boys as substitution foods for steamed rice showing significant difference (p<0.01). They wanted rice product developed in the forms such as Ssalamyun (29.8%), Ssalmandoo (24.1%), rice noodles (20.6%), and rice bread (15.6%). The preference score on rice products of subjects was one dish meals (4.27) and drinks (4.26), snacks (3.72), convenience foods (3.61), and steamed rice (3.44) in order. Preferred food showing points over 4 were Ssalbap (plain steamed rice) (4.29) in steamed rice type food, Kimchi bokeumbap (4.56), Bokeumbap (4.55), Bibimbop (4.45), Omelet rice (4.44), Kimbap (4.42), Ddukkuk (4.33), Curried rice (4.33), Jajangbap (4.28), and Ddukmandookuk (4.24) in one dish meal type food, Samgak Kimbap (4.26) in convenience type food, Songpyun (4.48), Injulmi (4.18), Teokbokki (4.71), Ddukkochiguyi (4.46), and rice cookies (4.24) in snack type food, and Shikhye (4.61) and Misugaru (4.28) in drink type food. Based on these results, it may be said that elementary school children think the rice-based diet is good for health and this dietary culture should be inherited and developed not only in a traditional aspect but also in a nutritional aspect. Therefore, more studies are needed to develop various forms of rice food products and cooking recipes.