• Asian-Australasian Journal of Animal Sciences
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• 제11권3호
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• pp.255-259
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• 1998

Sixteen Friesian Cows were allocated equally into 4 groups in a $4{\times}4$ Latin square design to evaluate the effects of utilizing bean by-products on the feed intake and milk production. Cows were fed on 4.5% of their body weight fresh alfalfa; the remainder of their requirements were covered by one of 4 experimental concentrate treatments: 1) commercial concentrate (CC), 2) 70% CC + 30% bean hulls (BH), 3) 70% CC + 30% Polished bean (PB) and 4) 70% CC+ 15% BH + 15% PB. Results showed that the inclusion of bean hulls at 30% improved (p<0.05) milk yield, 4% fat corrected milk yield, feed conversion ratio and fat percent of the milk over the other treatments. Feeding cows on a commercial concentrate plus 30% BH or 30% PB or 15% from each of BH and PB decreased the cost of feed per kg milk by 13.6, 2.5 and 1.3 %, respectively, lower than those fed on the commercial concentrate.

• 한국유기농업학회지
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• 제19권1호
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• pp.3-21
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• 2011

This paper tried to find various ideas for the purpose of increasing the demand for domestic bean which is the main raw material of bean curd products. To accomplish this objective, purchasing behavior of the current consumers were surveyed and the consumer evaluation of the products were investigated. Using experiment conjoint analysis, consumers' marginal willingness to pay for several important attributes of the products were derived. Among the attributes analyzed, the origin of the material bean turned out to be the most important attributes of all.

• Journal of the Korean Wood Science and Technology
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• 제49권6호
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• pp.602-615
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• 2021

Red jabon wood is a potential fast-growing species for veneer, furniture, and many other wood products, but its durability is very low. The purpose of this study was to investigate the effects of castor bean oil and heating on boron leaching, dimensional stability, and resistance to decay fungi in treated jabon wood. Red jabon wood was preserved with boron solutions containing 5% boron (boric acid, borax, or borax-boric acid). Following that, castor bean oil impregnation and heating were used as posttreatments. Furthermore, all the wood samples were tested in terms of leaching, dimensional stability, and resistance against Schizophyllum commune and Fomitopsis palustris fungi. This study discovered that boron compounds, castor bean oil, and heating treatments influenced the leaching, dimensional stability, and resistance of red jabon wood to decay fungi. The double impregnation of boric acid or borax and castor bean oil, followed by heating at 160℃, significantly reduced water absorption and leaching while increasing the dimensional stability and resistance of red jabon wood against the two tested decay fungi.

• 한국조리학회지
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• 제3권
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• pp.327-341
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• 1997

Food materials usually contain much water, and thus are susceptible to decay be enzyme and microorganism. Cereals are usually consumed as staple food, but they have low protein content. Protein is a major component of body, and should be consumed as a nutrient for all ages. Animal protein like chicken and vegetable protein such as bean curd and soybean and good sources of high quality protein. Bean curd is a traditional food which have good nutrients, and so various cooking methods are needed to be developed for the supplement of high quality food. 1) Cereals such as rice, barley, and bean curd, soybean, green vegetables, tangle and brown seaweed are known as food for long life. 2) Soybean is able to suppress the formation of hydroperoxide by saponin and lecithin. 3) Curd in bean curd means soft in Chinese character, and bean curd may be the mother of cheese. 4) Bean curd have high nutrition and digestibility. As soybean is dipped longer in water for bean curd, the production rate is higher. 5) There are many kinds of bean curd products, and can be purchased inexpensively.

• 한국균학회지
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• 제26권1호통권84호
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• pp.47-50
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• 1998

농산부산물첨가배지 개발로서 이화학적 특성은 콩비지첨가구에서 유기물, 질소, 탄소 함량이 높았으며 전처리구의 pH, 유기물, 질소, 탄소 함량은 버섯 생육시 적합한 것으로 판단되었다. 애느타리 관행재배시 병당(850cc)에서 갓의수 20개 72g에 비하여 콩비지 10% 첨가구는 갓의 수 12개 수량 77g으로 7% 증수, 귤껍질 10% 첨가구는 갓의 수 21개 수량 11% 증수되었다. 버들송이 관행재배시 병당 (850cc) 수량 98g 대비 한약박을 제외한 모든 농산부산물 첨가해서 증수되었으나 그중 콩비지 10% 첨가구가 수량 113g으로 15% 증수되었다. 저비용 고효율 농산부산물 버섯 배지개발로써 농가경영비 절감과 고품질 버섯 생산으로 농가소득에 기여할 것이다.

• 한국식품영양학회지
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• 제15권1호
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• pp.64-69
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• 2002

To know a degree of pollution in agricultural products cultivated around 4 unworked mines located in Chollanam-Do, we investigated a concentration of heavy metal and trace metal to provide the basic data for its residual limits. 28 samples of seven kinds of agricultural products(lettuce, onion, potato, radish, pepper, pumpkin, bean) collected from 4 unworked mines located in Chollanam-Do in 2001 were analyzed by Mercury Analyzer for mercury and Atomic Absorption spectrophotometer for Pb, As, Cd, Cu, Mn, and Zn. Hg contents were detected N.D. ∼trace level(0.01 ppm and less) and As content were detected N.D. ∼ 0.029 lpm but most of same)leE were not detected. Cd contents were detected N.D∼0.124 ppm. The results of Hg, As, Pb and Cd content showed that for all the 7 species of agricultural products studied, none have accumulated levels dangerous enough to Pose health problems. The average contents of Cu were 3.070 ∼ 7.825 ppm in bean, the Mn were 3.688 ∼23.935 ppm in lettuce ailed the Zn were 5.690 ∼21.171 ppm in bean, respectively.

• 한국자원식물학회지
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• 제31권3호
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• pp.237-253
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• 2018

The adzuki bean (Vigna angularis L.) is a red-grained legume that has a number of essential nutrients and is used in traditional dishes in Asia. Adzuki bean industrial by-products are also a potential low-cost source of some unique bioactive polyphenols. Hence, here, the authors aimed to perform a comparative study of the phytochemical profiles of the leaves and seeds of the adzuki bean and compare their antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity. The authors assessed antioxidant activity by DPPH, ABTS, FRAP, PR, TPC, and SOD assays, which showed wide variation, respectively. From the relative antioxidant capacity index results, 10 adzuki bean landraces were selected to compare for phytochemicals and bioactivity using leaf and seed extracts. Antioxidant, ${\alpha}$-glucosidase inhibition, and tyrosinase inhibition activity in the leaf extracts were higher than in the seed extracts, and there were more flavonols and isoflavones in the leaf extracts than in the seed extracts. This study demonstrated that adzuki bean leaf extracts could be a new natural antioxidant or antidiabetic agent and a skin whitener and can also be used in industrial applications.

• 한국유기농업학회지
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• 제29권1호
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• pp.25-39
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• 2021

The objective of this study is to analyze the value of attributes of agricultural products in school food service using hedonic price model and choice experiment. In the case of potatoes, bean sprouts, and tomatoes, environment-friendly agricultural products rather than conventional ones, and domestic price premiums exist rather than Chungnam. The higher the price, the higher the margin rate. Conventional agricultural products were more profitable than environment-friendly ones, and domestic products were more profitable than Chungnam. In consumer preferences, environment-friendly agricultural products are preferred over conventional agricultural products and local products (Chungnam, Cheonan, Asan) rather than domestic ones. This is the opposite result of the Hedonic price model estimation that Chungnam has a lower price premium than domestic in the case of origin. This study is meaningful by analyzing the attribute value of agricultural products used for school meals in Chungnam and comparing them with the willingness to pay consumers. With the results of this study, it is necessary that discussions on supplementing the value of local products used in Chungnam school food service.

• 한국식품과학회지
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• 제19권5호
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• pp.387-391
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• 1987

두류와 대두 제품중 가스 발생인자로 알려진 raffinose 와 stachyose의 함량을 2차 전개법과 guide-strip법을 이용한 얇은막 크로마토그래피에 의하여 정량하였다. 두류의 경우 raffinose함량은 국산대두 1.34%, 수입대두 1.17%, 강낭콩 0.65%, 붉은팥 0.49%, 녹두 0.49%이었고 stachyose 함량은 국산대두 4.1%, 수입대두 3.6%, 강낭콩 3.0%, 붉은팥 2.9%, 녹두 1.9%이었다. 대두제품의 경우 간장에서는 가스발생인자가 검출되지 않았으나 된장에서는 faffinose 함량은 46.6mg%이었고 stachyose 는 검출되지 않았다. 두부의 경우 raffinose는 26.7mg, stachyose 는 53.7mg%이었으며 두유의 경우 raffinose는 26.5mg%, stachyose는 41.7mg이었다.

• Preventive Nutrition and Food Science
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• 제14권4호
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• pp.316-322
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• 2009

This study was performed to quantitatively analyze free amino acids in the bean sprouts of three different merchants by the parts and the cooking methods in order to evaluate the nutritional and sensory values of bean sprouts. Three merchant bean sprouts were analyzed from total, cotyledon and hypocotyls. Aspartic acid was the most common acid isolated from bean sprouts from all three merchants and was found more in the hypocotyls than the cotyledon. On the other hand, arginine, the second most common amino acid, was found more in the cotyledon than the hypocotyls while valine, the third or fourth most common amino acid in total bean sprout, occurred in a greater amount in hypocotyls than in cotyledons. After cooking, was the most concentrated amino acid in the liquid portion of both boiled bean sprouts and bean sprout soup was glutamic acid. Total bean sprouts from merchant C showed significantly higher contents of the most abundant amino acids, such as aspartic acid, arginine, alanine, serine, glutamic acid, isoleucine, leucine and tyrosine (p<0.05). After cooking, bean sprouts from merchant B showed less of a decrease in amino acid content in the solid parts than the products from merchants A and C. In conclusion, aspartic acid was the major amino acid in bean sprouts, regardless of the source, but after cooking, glutamic acid became the most abundant amino acid in the liquid part. Additionally, the pattern of release of the amino acids from the solid beans to the liquid portion during cooking was different with each merchant.