• Journal of the Korean Society of Food Culture
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• v.1 no.3
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• pp.231-247
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• 1986

Age specific characteristics in Korean diet and their changes were analyzed with the demand model including the number of family members by age group as independent vasiables Urban household budget data, 773 household data in 1977 and 947 household data in 1983, was applied to the demand model. A series of F-test was carried out to set up the age groups by food item. The main results can be summarized as follows; 1. Food consumption patterns are remarkably different between 0-13 years old age generation and over 40 years old generation. The 0-13 years old generation reveals higher preference for milk, wheat product, fruit and milk and lower preference for rice and vegetable than any other age generation. This characteristics of the childhood diet has been formed In the generation born after 1970's and thus will be reserved as their generational characteristics. On the other hand, over 40 years old age group prefers rice and fish to fruit, milk and wheat product. Therefore we can conclude that over 40 years old age group maintains the traditional Korean diet pattern. 2. The preference for fish is low. in 20-30 years old age group than in any other age group and wheat product is Preferred highest in 6-13 years old age group of all age groups. Meanwhile the most remarkable change In food consumption pattern is shown in meats and vegetables. Namely in 30 40 years old age group the preference for meat has increased substantially and that vegetable has decreased to a great extent. 3. The declining per capita consumption of rice spreads like a wave to higher age. groups, but over 40 years old age group bas played an important role in reducing the decreasing rate of rice consumption. In order to restrain the declining rice consumption a special integrated food policy is required to induce rice consumption in less 30 years old generation.

• Food Engineering Progress
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• v.21 no.3
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• pp.233-241
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• 2017

Scaffolds of cell substrates are biophysical platforms for cell attachment, proliferation, and differentiation. They ultimately play a leading-edge role in the regeneration of tissues. Recent studies have shown the potential of bioactive scaffolds (i.e., osteo-inductive) through 3D printing. In this study, rice bran-derived biocomposite was fabricated for fused deposition modeling (FDM)-based 3D printing as a potential bone-graft analogue. Rice bran by-product was blended with poly caprolactone (PCL), a synthetic commercial biodegradable polymer. An extruder with extrusion process molding was adopted to manufacture the newly blended "green material." Processing conditions affected the performance of these blends. Bio-filament composite was characterized using field emission scanning electron microscopy (FE-SEM) and energy dispersive X-ray spectroscopy (EDX). Mechanical characterization of bio-filament composite was carried out to determine stress-strain and compressive strength. Biological behaviors of bio-filament composites were also investigated by assessing cell cytotoxicity and water contact angle. EDX results of bio-filament composites indicated the presence of organic compounds. These bio-filament composites were found to have higher tensile strength than conventional PCL filament. They exhibited positive response in cytotoxicity. Biological analysis revealed better compatibility of r-PCL with rice bran. Such rice bran blended bio-filament composite was found to have higher elongation and strength compared to control PCL.

• Natural Product Sciences
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• v.20 no.1
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• pp.29-32
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• 2014

In the present study, we examined the chemoprotective effects of different rice bran, which are produced by fermentation or not, on doxorubicin induced rat model, and detected the change of components of rice bran. Rats receiving fermented rice bran of 100 mg/kg by oral plus doxorubicin 10 mg/kg had greater weight gain as +24% than that observed with doxorubicin alone. In case of the treatment of non-fermented rice bran of 100 mg/kg by oral with doxorubicin of 10 mg/kg, fermented rice bran showed a -1.3% decrease in body weight. 100 mg/kg fermented rice bran decreased the incidence to 30%, and non-fermented rice bran decreased the incidence to 50%. In lethality, the rate of death of doxorubicin was 60%. 100 mg/kg fermented rice bran decreased to 10% in death rate and non-fermented rice bran to 30%. In gross gastrointestinal pathology, doxorubicin showed the gross gastrointestinal mucosal pathology in 70% of treated rats, fermented rice bran decreased to 40% and non-fermented rice bran to 50%. In the change of constituent, xylose concentration of fermented rice bran was detected to 59.33 mg/g while its concentration of non-fermented rice bran was 11.12 mg/g.

• Journal of The Korean Society of Agricultural Engineers
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• v.53 no.2
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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.

• Korean Journal of Agricultural Science
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• v.46 no.4
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• pp.915-930
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• 2019

The purpose of this study was to investigate how subcategories of the country-specific-advantage (CSA), which has been discussed in previous studies, affect the buying intention of Korean rice. After reviewing existing studies and examining research models based on them, a research model was verified by questionnaires and statistical analysis. The results of the surveys and statistical analyses reveal that the CSA factors presented in previous studies can also be applied in the context of Korean rice products. The results show that environmental resource, cultural resource and visual element factors influenced the buying intention through perceived quality. In addition, cultural resource perception factors have a direct effect on buying intention. This is consistent with previous studies showing that emotional communication approaches are ineffective for products that are perceived to have functional characteristics. Based on the results of this study, it was confirmed that CSA factors are suitable for the product and export target area. Strategic implications are suggested in that it is necessary to build marketing strategies to improve the perceived quality by the four factors. The theoretical implications are as follows. The sub-factors that constitute COI may have a negative effect and a positive effect; thus, it is necessary to utilize CSA when considering the product and country characteristics. The CSA factors revealed in previous studies are also significant in other regions and products. Finally, the theoretical implication is that consumers use CSA as a clue to evaluate quality.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.415-424
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• 2023

This study was undertaken to provide basic data to aid product development and marketing by identifying purchasing behaviors and performing Important Performance Analysis (IPA) according to the consumption values of rice cakes. This study was conducted on 426 consumers who purchased rice cakes. Analysis was performed to determine general characteristics, consumption behaviors, preference for rice cakes, material preferences for rice cake development, need for rice cake development, and importance and satisfaction when selecting rice cakes. Cluster analysis classified consumption values into three clusters. The high and middle consumption value groups contained the greatest proportions of consumers aged over fifty. The high and medium consumption value groups preferred rice cakes more than the low consumption value group. Higher rice cake consumption value was positively associated with the greater preference for rice cakes. Furthermore, the perceived need to develop rice cakes was greatest in the high consumption value group. In addition, importance and satisfaction were positively associated with consumption value. IPA analysis showed that the attributes that require continuous attention because of their contributions to importance and satisfaction were taste, quantity, and hygiene. Different rice cake marketing and product development strategies are required for different consumption values.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.255-263
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• 2012

Tuile containing retrograded rice and black sesame was developed by optimization of the mixing rate of retrograded rice and egg white using response surface methodology. Nine samples of design points were obtained according to central composite design, and the optimal mixing rate of retrograded rice flour and egg white as independent variables was calculated with the sensory score, color, and texture as response variables. Nine samples of the experimental group and no added retrograded rice flour Tuile were also compared in terms of sensory properties, color and texture. According to the results, the optimal mixing rate of black sesame Tuile was 8.6 g of retrograded rice and 33.5 g of egg white. Regression analysis of the response showed that retrograded rice flour and egg white had effect on the color and texture of black sesame Tuile, with egg white more influential rather than retrograded rice. In a comparison of quality between retrograded rice flour added Tuile and no retrograded rice flour Tuile, lightness ($p$<0.05), hardness ($p$<0.001) and fracturability ($p$<0.001) of retrograded rice flour added Tuile was better than those of the other sample, and sensory quality in terms of color ($p$<0.01), taste ($p$<0.001), texture ($p$<0.01) were more excellent as well.

• BMB Reports
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• v.30 no.4
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• pp.292-295
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• 1997

Exposure of seedling of rice (Oriza sativa cv.Dongin) to cold stress ($6^{circ}C$, 7day) induced differential gene expression. Differentially expressed polyadenylated RNA induced by low temperature were isolated and identified from the leaves of rice (Oriza sativa cv.Dongin) seedling by using the technique, differential display of reverse transcription through polymerase chain reaction (DDRT-PCR). Four bands of cDNAs were differentially displayed on the PAGE gel through DDRT-PCR, and among them three bands were those of overexpressed genes while one band was of an underexpressed gene One of the overexpressed cDNA was characterized. The size of the DDRT-PCR product was found to be about 200 bp. The sequence of the cloned DNA was compared with those of GenBank through a BLAST E-Mail server, and it was found to have no homologies in the nucleotide sequence with that of any known DNA: therefore, it was designated as RC101 The expression of the cold-stress induced-gene, RC101, was sustained with Northern Blot analysis by using the cloned DDRT-PCR product as a probe.

• Korean Journal of Organic Agriculture
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• v.19 no.4
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• pp.513-528
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• 2011

This study was conducted to evaluate the nutritional value of locally produced organic agricultural by-products to substitute imported organic feeds for organic ruminant farming. Imported organic feeds (corn grain, soybean meal, soybean seed, oat grain, barley grain, wheat grain, buckwheat, sunflower seed meal) and byproducts (rice bran, grape seed meal, rice straw, soybean hull, soybean curd, rice hull, green kernel rice, and crushed rice grain) were analyzed for chemical composition and NDF, ADF, mineral, and amino acid contents and anti-nutritional factors. Dry matter, NDF and ADF contents in organic feeds were higher than those in conventional feeds. Especially, the 9.65% fat content of organic soybean meal was 6 times higher than the 1.95% fat content of conventional soybean meal. Fat contents of rice bran, grape seed meal, green kernel rice, and crushed rice grain were 25.66, 6.09, 3.57 and 1.59%, respectively. Protein contents of soybean hull and soybean curd were 14.68 and 19.87%, respectively, which are highest among organic by-products. Levels of aflatoxin in all feeds were below the safety level. Therefore, organic rice bran, green kernel rice and crushed rice as energy source, and soybean hull and soybean curd as protein source could partial replace imported feeds for organic ruminant farming.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.138-141
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• 1994

Whole, peeled sweetpotatoes were subjected to four different processes: 15 min microwave heating followed by 15 min baking (1), 90 min baking (2), 15 min microwave heating (3), and 15 min boiling followed by 15 min microwave heating (4). Samples of green and cured roots were used in the study. Scanning electron photomicrographs revealed that cured roots contained larger numbers of starch granules in the parenchyma cells than green roots, most of them compounded. The starch in cooked green roots was gelatinized while for cured roots it was mostly hydrolyzed into dextrins and sugars. Starch in process (3) roots was mostly gelatinized while in process (1) and process (2) roots gelatinized starch appeared in little quantity, thus it was primarily converted to dextrins and sugars. The process (4) resulted in little conversion of starch. The process (1) product resulted in a similar product to the process (2) product.