• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• Food Engineering Progress
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• v.23 no.4
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• pp.290-296
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• 2019

Rice in Korea is a highly valuable food resource that serves both as staple food and ingredient in various processed edibles. This study was conducted to explore pre-treatment methods for rice that result in good saccharification upon production of rice beer. When rice was subjected to fine grinding, steeping, roasting, gelatinizing, or puffing prior to saccharification with malt, wort containing puffed rice had the highest soluble solid content (°Bx). Upon production of wort without the addition of any enzymes for liquefaction or saccharification, the addition of 30% rice resulted in the highest soluble solid content (°Bx). Production of beer containing 10, 20, or 30% of either roasted or puffed rice showed that wort containing 30% puffed rice had the highest soluble solid content (15.4 °Bx) with good saccharification. The resulting beer likewise exhibited higher alcohol content (5.0-5.4%) than the beer that had roasted rice added, without the turbidity and with less bitterness. Therefore, rice puffing was considered a beneficial processing method to enhance rice saccharification and to facilitate both the production of fine quality beers and rice beer containing puffed rice.

• Journal of The Korean Society of Grassland and Forage Science
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• v.42 no.2
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• pp.108-113
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• 2022

Arsenic (As) uptake and accumulation from agricultural soil to rice vary depending on the soil environmental conditions such as soil pH, redox potential, clay content, and organic matter (OM) content. Therefore, these factors are important in predicting changes in the uptake and accumulation of As in rice plants. Here, we studied the chemical properties of As-contaminated and/or rice straw compost (RSC)-treated soils, the growth responses of RSC-applied rice plants under As-contaminated soils, the changes in As content of soil, and the relationship between As uptake and accumulation from the RSC-treated soils to the rice organs under As-contaminated soils. Rice plants were cultivated in 30 mg kg^-1 As-contaminated soils under three RSC treatments: 0 (control), 12, and 24 Mg ha^-1. No significant differences were indicated in the chemical properties of pre-experimental (before transplanting rice seedling) soils, with the exception of EC, OM, and available P₂O₅. As the treatment of RSC under 30 mg kg^-1 As-contaminated soils increased, EC, OM, and available P₂O₅ increased proportionally in soil. Increased soil RSC under As-contaminated soils increased shoot dry weight of rice plants at harvesting stage. As content in roots increased proportionally with RSC content, whereas As content in shoots decreased under As-contaminated soil at all stages of rice plants. Nevertheless, As accumulation were significantly decreased in both roots and shoots of RSC-treated rice plants than those in the plants treated without RSC. These results indicate that the use of RSC can mitigate As phytotoxicity and reduce As accumulation in rice plants under As-contaminated soils. Therefore, RSC can potentially be applied to As-contaminated soil for safe crop and forage rice production.

• Korean Journal of Weed Science
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• v.16 no.2
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• pp.100-107
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• 1996

Pre- and post-emergent control of Aneilema keisak was investigated in no-till paddy fields. In addition, a pot trial was conducted to determine use rates of the experimental post-emergent herbicide LGC40863. For pre-emergent control, butachlor(1,800g ai/ha), pretilachlor(600g ai/ha), pretilachlor plus pyrazosulfuron(300+18g ai/ha, respectively), thiobencarb plus bensulfuron(2,100+51g ai/ha, respectively), and molinate plus pyrazosulfuron(1,500+21g ai/ha, repectively) were treated at 20 days before seeding. Among the herbicides, molinate plus pyrazosulfuron was the least effective (23% control), while all other herbicides provided excellent(>95%) control of A. keisak. None of these herbicides caused rice phytotoxicity. However, rice yield in the plot treated with molinate plus pyrazosulfuron decreased about 50% due to poor A. keisak control. LGC40863 controlled A. keisak completely, by foliar application, across wide growth stages from the 5- to 15-leaf at 50g ai/ha in pot tests. In the field, treatment of LGC40863(30 to 50g ai/ha) provided >95% control of A. keisak when treated either at 15 days after transplanting or at non-productive tillering stage. Efficacy of 2,4-D and bentazon was insufficient when treated at non-productive tillering stage. These results suggest that, in no-till paddy fields, A. keisak is controlled by pre-emergent application of butachlor, pretilachlor, pretilachlor plus pyrazosulfuron, or thiobencarb plus bensulfuron, and by post-emergent application of LGC40863.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.4
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• pp.238-246
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• 2005

Rice yield and protein content have been shown to be highly variable across paddy fields. In order to characterize this spatial variability of rice within a field, two-year experiments were conducted in 2002 and 2003 in a large-scale rice field of $6,600m^2$ In year 2004, an experiment was conducted to know if variable rate treatment (VRT) of N fertilizer, that was prescribed for site-specific management at panicle initiation stage, could reduce spatial variation in yield and protein content of rice while increasing yield compared to conventional uniform N topdressing (UN, 33kg N/ha at PIS) method. VRT nitrogen prescription for each grid was calculated based on the nitrogen (N) uptake (from panicle initiation to harvest) required for target rice protein content of $6.8\%$, natural soil N supply, and recovery of top-dressed N fertilizer. The required N uptake for target rice protein content was calculated from the equations to predict rice yield and protein content from plant growth parameters at panicle initiation stage (PIS) and N uptake from PIS to harvest. This model· equations were developed from the data obtained from the previous two-year experiments. The plant growth parameters for the calculation of the required N were predicted non-destructively by canopy reflectance measurement. Soil N supply for each grid was obtained from the experiment of year 2003, and N recovery was assumed to be $60\%$ according to the previous reports. The prescribed VRT N ranged from 0 to 110kg N/ha with an average of 57kg/ha that was higher than 33 kg/ha of UN. The results showed that VRT application successfully worked not only to reduce spatial variability of rice yield and protein content but also to increase rough rice yield by 960kg/ha. The coefficient of variation (CV) for rice yield and protein content was reduced significantly to $8.1\%$ and $7.1\%$ in VRT from $14.6\%$ and $13.0\%$ in UN, respectively. And also the average protein content of milled rice in VRT showed very similar value of target protein content of $6.8\%$. In conclusion the procedure used in this paper was believed to be reliable and promising method for reducing within-field spatial variability of rice yield and protein content. However, inexpensive, reliable, and fast estimation methods of natural N supply and plant growth and nutrition status should be prepared before this method could be practically used for site-specific crop management in large-scale rice field.

• Korean Journal of Food Science and Technology
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• v.50 no.2
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• pp.186-190
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• 2018

This study was investigated changes of physical properties of soybean sprout by changing single or combinations of parameters in each manufacturing process. In blanching, use of sugar solution and decrease of blanching time reduced hypocotyl diameter and weight loss of soybean sprouts. However, single application among parameters in pre-treatment did not induce significant changes in soybean sprout during cooking of frozen product. The control process was blanching with water, seasoning with salt and sugar, and adding cooked rice with mixing type. Combinations of parameters, which were blanching with sugar solution, seasoning with sugar, and adding cooked rice with topping type, induced significantly higher shear force values ($592{\pm}21g$), larger diameter ($1.58{\pm}0.14mm$), and less weight loss ($13.4{\pm}3.0%$) of soybean sprouts during cooking of frozen product than those from the control process ($498{\pm}24g$, $1.35{\pm}0.13mm$, and $16.0{\pm}1.7%$, respectively) (p<0.05).

• Korean Journal of Soil Science and Fertilizer
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• v.24 no.1
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• pp.35-40
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• 1991

A laboratory column experiment was conducted to learn the desalinization effect of rice straw, fresh or predecayed in limed marine soil, compared with gypsum. One third of Ca equivalent to indigenous Na plus Mg of the soil was applied to the top 10g out of 80g of total column soil, mixing one half of it to the top soil and the rest spreading on the surface. 1. Pre-decaying of rice straw in limed marine soil promoted the permeability of column soil. but showed a less effectiveness in desalinization of sodium than lime alone or lime plus fresh rice straw treatemenents. 2. Gypsum and calcium carbonate treatments without rice straw fixed Mg in the limed top soil and washed it down disolving more from the layer immediatly be low the treated top soil But the treatment of calcium carbonate and rice straw both together washed out Mg more from lower layers than the upper's, showing only physical desalinization. 3. The desalinization of Na was also severe in the layer immediately below the $CaSO_4$ treated top soil, leauing more Na ilo the top soil, which seemed to be attributed to the peptisation of the top soil and retard peptisation of desalinization when washed the soil applying not enough amount or non of gypsum.

• Journal of the Korea Organic Resources Recycling Association
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• v.20 no.2
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• pp.36-43
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• 2012

Objective of this study was to investigate the effects of pre-treatment of rice straw by sizes(3cm, milled), temperatures($35^{\circ}C\;and\;55^{\circ}C$), with/without NaOH treatment, and RPM on the characteristics of volatile fatty acids production. The concentration of total volatile fatty acids (TVFAs) was increased with the hydrolyzed time. Concentration of VFAs in milled rice straw was higher than that in 3 cm cut. With the alkali treatment, the concentration of TVFAs were sharply increased, which showed 3 times higher than non-treatment. Concentration of VFAs was high at 150 rpm at $35^{\circ}C$, and at 80rpm and 200 rpm at $55^{\circ}C$. Among them acetic acid was dominant, which showed the similar increase with TVFAs. It was also observed that in the case of fibrous material, the contents of cellulose and hemi-cellulose were reduced a little, but no change in lignin.

• Microbiology and Biotechnology Letters
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• v.38 no.1
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• pp.46-52
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• 2010

Yakju, a Korean traditional alcoholic beverage, is made from glutinous-rice flour or rice starch with nuruk. In this study, we investigated that fermentation characteristics in yakju was made with glutinous rice and pretreatment. The yeast and nuruk were used Y90-9 and SP1800 (a kind of improved nuruk), respectively. pH and brix degree of yakju, brewed with glutinous rice flour by heating, were higher than the others during fermentation process. Total acid contents were 0.2~0.3 and the highest alcohol degree (15.75%(v/v)) was fermented glutinous rice flour by heating. Reducing sugar contents were 3.5-3.9 mg/mL. Yakju, which brewed with glutinous rice flour, of amino acid degree, UV absorbance and color degree was higher than yakju which brewed with glutinous rice starch. Succinic acid was the highest organic acid among 6 organic acids and free sugar contents described as glucose > maltose > fructose. Twenty one components were identified including 3 alcohols, 17 esters and one aldehyde. Of these, ethyl palmitate, which was described as mild flavor, was the highest %area except ethyl alcohol. Overall, the fermentation performed using glutinous rice flour by heating and improved-nuruk showed the best results for yakju production.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.37-48
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• 2014

The purpose of this study is developing a formulation with an optimum sensory point by using yogurt added with rice flour and pregelatinized rice flour(alpha rice flour) optimized by response surface method(RSM). The pH, acidity, sugar content, viscosity and number of lactic acid bacteria during fermentation of two types of yogurt(added with rice flour and pregelatinized rice flour) optimized by RSM were analyzed As the fermentation time of both types of yogurt increased, pH showed decreasing trend. The titratable acidity showed increasing trend as fermentation time increased. Sugar content decreased as fermentation time increased. The reasons are believed to be the sugar decrease during glycolysis and lactic acid fermentation. Viscosity was the highest at 6 hours of fermentation. After 10 hours of fermentation, the viscosity was higher than it was before the fermentation. The number of lactic acid bacteria of yogurt added with rice flour and pregelatinized rice flour was 7.43~9.00 log CFU/mL, which is more than optimum value. Therefore, it is possible to confirm that adding rice flour during yogurt manufacturing increases the number of lactic acid bacteria.