• 한국식품영양과학회지
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• 제25권5호
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• pp.735-740
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• 1996

일반계 및 다수계 미강유의 극성지방질 조성을 밝히고자 하였다. 미강유 중의 당지방질의 주요성분은 esterified steryl glycoside가 48.8~52.1%로 가장 많이 함유되어 있었고, 그 다음으로는 steryl glycoside, monogalactosyl diglyceride, cerebroside 및 digalactosyl diglyceride순이었다. 인지방질은 phosphatidyl choline이 33.1~36.7%로 가장 많이 함유되어 있었고, 그 다음이 phosphatidyl ethanolamine, phosphatidyl inositol＋phosphatidyl serines, phosphatidyl glycerols, dipho sphatidyl glycerols, lysophosphatidyl cholines 순이었다. 미강유의 당 및 인지방질 획분의 주요지방산은 oleic acid, linoleic acid 및 palmitic acid이었다.

• 한국식품과학회지
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• 제28권2호
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• pp.207-211
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• 1996

일반계 및 다수게 미강유의 지방질 함량과 중성 지방질 조성을 분석하고자 하였다. 조지방의 함량은 다수계 미강이 19.5-20,7%로서 일반계 미강보다 약 4-5%높았고, 미강유중의 중성. 당 및 인지방질의 평균 함량비는 일반계 미강유에서는 89.5 : 4.0.6.5%이었고, 다수계 미강유에서는 93.7: 2.6 : 3.7%이었다. 즉, 중성 지방질의 함량은 다수계 미강유가 일반계 미강유보다 유의적으로 많았다. 증성 지방질은 주로 esterified sterol, triglyceride, free fatty acid, free sterol, diglyceride및 monoglyceride로 되어 있었다 중성 지방질중에는 triglyceride가 48.7-49.7%. 가장 함량이 많았고, 다음으로는 free fatty acid가 26.7-27.8%로 많은양이 존재하고 있었다. 일반계 및 다수계 미강유의 주요 구성 지방산은 palmitic acid 등 3가지로 총 지방산의 95% 이상을 차지하고 있으며 그 중에서 oleic acid의 함량이 가장 높고, 그 다음은 linoleic, palmitic acid의 순이었다.

• 한국자동차공학회논문집
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• 제12권4호
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• pp.12-23
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• 2004

The effects of improved rice bran oil on the characteristics of exhaust emissions have been experimentally examined by a single cylinder, four cycle, direct injection, water-cooled agricul-tural diesel engine operating at several loads and speeds. The experiments are conducted with light oil, rice bran oil, and improved rice bran oil as a fuel. The fuel injection timing is fixed to 22$^{\circ}$ BTDC regardless of fuel types, engine loads and speeds. To reduce the viscosity of rice bran oil, it is used with the methods of heating, methyl ester and ultrasonic system in a highly viscous rice bran oil. In this study, it is found that the brake specific fuel consumption rate of light oil is the lowest and that of improved rice bran oils is lower than that of pure rice bran oil, and NO$_{x}$ emissions of light oil are the lowest and those of pure rice bran oil are the high- est, while soot emissions of light oil are the highest and those of pure and improved rice bran oils are lower than that of light oil. However these results are not amply satisfied with the emissions regulation limit using the pure and improved rice bran oil as fuels in diesel engines.s.

• Journal of Biosystems Engineering
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• 제23권2호
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• pp.125-134
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• 1998

It seems possible, by use of vegetable oils, to solve the pollution problem caused by the exhaust gas from diesel-engine vehicles. Recently vegetable oils has received considerable attention as an alternative and clean energy source to the foreseeable depletion of world oil supplies. The objective of this study is to experimentally investigate the characteristics of exhaust emissions of a small diesel engine using light oil, rice-bran oil, heated rice-bran oil, rice-bran oil treated with ultrasonic energy. SO$_2$ emission from the pure and the treated rice-bran oils was not detected at speeds hgher than 1,800 rpm while that from the light oil was detected at all the speeds at 4/4 load. NOx emission form these vegetable oils was generally higher compared to that from the light oil for most of the test conditions. tendency opposite to that of NOx emission. The data obtained in this experiment may be applicable for the desist of small diesel engine using the alternative fuels.

• Journal of Nutrition and Health
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• 제10권3호
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• pp.1-6
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• 1977

Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.

• 한국식생활문화학회지
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• 제28권5호
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• pp.525-532
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• 2013

This study aimed to find oils that can replace high-priced sesame oil. The quality of baked Yackwa containing different types of oils (rice bran, olive, or sesame oils) and amount of oils (30, 35, 40%) were investigated. The hardness of the baked Yackwa depended on the amount of oil, as more oil led to a softer texture of baked Yackwa. According to sensory evaluations, baked Yackwa with rice bran oil received the highest score in taste quality, with sesame oil receiving the second highest score. The flavor of baked Yackwa containing the rice bran oil was also better than other samples. In contrast, there were no significant differences in taste between other samples, including baked Yackwa containing all ingredients, 40% sesame oil, and 40% olive oil. The overall acceptance showed the highest score in baked Yackwa with rice bran oil (35%). In conclusion, rice bran oil (35%) is recommended as an oil ingredient for baked Yackwa.

• Preventive Nutrition and Food Science
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• 제7권2호
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• pp.151-156
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• 2002

Antioxidant activity or green tea extracts (GTE) was evaluated in soybean oil (SBO), rice bran oil (RBO) and winterized rice bran oil (WRBO) stored at 63$^{\circ}C$ for 36 days. Lipid oxidation of the oils was determined using the active oxygen method (AOM), peroxide value (POV), change in unsaturated free fatty acid concentrations and by sensory evaluation. SBO had a higher concentration of the polyunsaturated fatty acids, linoleic and linolenic acid than RBO and WRBO. WRBO and RBO were more stable against lipid oxidation than SBO. Addition of GTE (200 ppm) to the stored oils, increased the induction period (IP) in AOM, reduced the increase in POV, and lessened the change in unsaturated fatty acids. Furthermore, GTE prevented the development of rancid flavors resulting from storage, all of which demonstrate the protective antioxidative activity of GTE. However, oil color became darker in the GTE treated oils. The antioxidant protection of GTE was most effective in RBO.

• 한국분무공학회지
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• 제2권3호
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• pp.44-50
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• 1997

Bio-diesel oil is a great possibility to solve the pollution problem caused by the exhaust gas from diesel engine vehicles. Recently the use of bio-oils in disel engines has received considerable attention to the forseeable depletion of world oil supplies. So, Bio-diesel oil has been attracted with attentions as an alternative and clean energy source. The objective of this paper is to experimentally investigate the characteristic of performance using light oil, rice-bran oil, heated rice-bran oil, rice-bran oil treated with ultrasonic energy. We included rice-bran oil and applied ultrasonic energy to highly viscous bio-oils. These methods seems to have never been tried yet. The final data may be able to be applicated for the design of the diesel engine using an alternative fuel.

• Nutrition Research and Practice
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• 제7권4호
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• pp.256-261
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• 2013

The aim of this study was to examine the effects of perilla oil as well as several vegetable oils, including flaxseed oil, canola oil, and rice bran oil on plasma levels of cardioprotective (n-3) polyunsaturated fatty acids in mice by feeding each vegetable oil for a period of eight weeks. Concentrations of docosapentaenoic acid (DHA) and eicosapentaenoic acid (EPA), fish-based (n-3) polyunsaturated fatty acids, showed an increase in the plasma of mice fed perilla and flaxseed oils compared to those of mice in the control group (P < 0.05), whereas rice bran and canola oils did not alter plasma DPA and EPA concentrations. Arachidonic acid concentration was increased by feeding rice bran oil (P < 0.05), but not canola, flaxseed, or perilla oil. In addition, oleic acid, linoleic acid, and docosahexaenoic acid concentrations were altered by feeding dietary rice bran, canola, perilla, and flaxseed oils. Findings of this study showed that perilla oil, similar to flaxseed oil, is cardioprotective and could be used as an alternative to fish oil or even flaxseed oil in animal models.

• 한국식품과학회지
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• 제18권5호
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• pp.329-333
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• 1986

Rice bran ell was blended with double fractionated palm olein (DF palm olein) to examine the cooking performance of blended oil. A blended oil made with 80% or higher rice bran oil and 20% or less DF palm olein passed the cold test, and had a cloud point of $-3^{\circ}C$. Blending of DF palm olein to rice bran oil lowered the smoke point, refractive index, and absorbancies at 232 and 268 nm of rice bran oil. Dielectric constant of oils was not affected by blending during heating. Blending of DF palm olein , however, increased the acids formation in rice bran oil, whereas it retarded polymer formation. The results of the analytical methods used in this study except dielectric constant measurement showed significant difference among the blended oils depending on the blending ratios.