• Korean Journal of Food Science and Technology
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• v.53 no.6
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• pp.749-755
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• 2021

The objective of this study was to investigate the physicochemical properties of rice starch extracted from stale rice using alkaline steeping (AKL) and improved enzymatic digestion (iENZ) methods. The crude protein content (0.5-0.7%) of stale rice starch (SRS) was less than 1% by iENZ, but not so when measured by the existing ENZ methods. SRS is an intermediate amylose rice starch. AKL-SRS and iENZ-SRS exhibited typical A-type crystal packing arrangements with similar relative crystallinities. iENZ-SRS showed higher gelatinization onset and peak temperatures with a narrower gelatinization temperature range, compared to those of AKL-SRS, indicating that iENZ annealed SRS. Thus, iENZ-SRS exhibited lower swelling power and solubility, and higher pasting viscosities with delayed viscosity development. Overall, the use of stale rice as a rice starch source could make economical production of rice starch possible, and iENZ may diversify rice starch characteristics, which expands the utilization of rice starch in food and non-food industries.

• Bulletin of Food Technology
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• v.10 no.2
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• pp.129-136
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• 1997

• KSBB Journal
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• v.17 no.1
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• pp.68-72
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• 2002

Supercritical Carbon Dioxide was evaluated and optimized for the enrichment and fractionation of the essential oil and the bitter principles of hops, both of which contribute to the flavor of beer, Selected conditions of extraction(pressure, temperature and co-solvent) influenced the composition, the olfactory results and the colour of the extract. Optimal extraction conditions were 30 min, 1800 psia and $ >45^{\circ}C $ with co-solvent. Under these conditions, yield was 65% from brewer's yeast. The bittering substances from brewer's yeasts almost were removed.

• The Korean Publising Journal, Monthly
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• s.297
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• pp.64-64
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• 2001

• 한국사회복지학회:학술대회논문집
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• 1998.10a
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• pp.95-107
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• 1998

• 한국보건간호학회:학술대회논문집
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• 1995.11a
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• pp.23-25
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• 1995

• The Korean Publising Journal, Monthly
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• s.206
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• pp.17-17
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• 1997

• YAKHAK HOEJI
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• v.33 no.4
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• pp.258-260
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• 1989

• The Korean Publising Journal, Monthly
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• s.164
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• pp.2-3
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• 1995

• The Korean Journal of Mycology
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• v.22 no.4
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• pp.350-354
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• 1994

A study was conducted on the characteristics of 11 strains of Ganoderma sp. to select the strains with more bitterness. Among the flat type strains, ASI 7071 and 7091 showed higher bitterness, while among the branched type strains ASI 7074 and 7094 were found to more bitter than other strains. The growth of ASI 7091 was best on Ganoderma complete media(GCM), while ASI 7010, 7048 and 7075 performed best in oak saw dust media. Among the branched type strains the esterase isozyme band patterns were similar. On the other hand among the flat type strains, the esterase isozyme band patterns differed from each other. Out of 11 strains, ASI 7004 was found to have the heaviest fruiting body, ASI 7071 the thickest cap and ASI 7094 the biggest cap.