• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1371-1377
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• 1999

Antimutagenic and antioxidative activities in the different milling fraction of rice(Oryza sativa L., illpumbyeo) were investigated. Twelve milling fractions including embryo, bran(I, II, III, IV and all) and milled rice(I, II, III, IV and V) and were obtained by abrasive milling. Antimutagenic effects of milling fraction against Trp-P-2-induced mutagenicity were shown as ${\approx}0%$ for embryo fraction, $27{\sim}86%$ for bran fractions and $64{\sim}95%$ for milled rice fractions in salmonela typhimurium reversion assay. Milled rice V, inner fraction with 80.9% milling yields, showed the highest antimutagenic activity among milling fractions Antioxidative activity, measured by peroxide value(POV) of different milling fractions was higher in embryo(28%) and bran fractions ($25{\sim}34%)$ than milled rice fractions($6{\sim}22%)$. In terms of thiobarbituric acid(TBA). embryo. bran and milled rice fractions exhibited 14, $5{\sim}21\;and \;6{\sim}20%$ antioxidative activity, respectively. Antioxidative activity, measured by electron donating ability(EDA), was 45% for embryo fraction. $35{\sim}40%$ for bran fractions and $41{\sim}65%$ for milled rice fractions. Antimutagenic activity if milling fractions was correlated with POV (r=-0.471, p<0.01) and EDA (r = 0.609, p<0.001) but not correlated with TBA. Contents of total phenolic acid and SH were higher in bran and embryo fractions than in milled rice fractions, and were reversely correlated with antimutagenic activity (r=-0.523 and -0.451. respectively, p<0.05).

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1125-1125
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• 2001

Micro-scale test methods are producing small-sample size where the conventional physical and chemical tests can not be used (high standard deviation, uncertain sampling conditions, low repeatability). Different small-scale test methods were developed recently for determination of physico-chemical, functional, rheological properties of wheat or wheat dough using miniaturized instruments with sophisticated sample preparation/handling and mechanics (RVA, 2 g mixograph, micro-Z-arm mixer, small-scale noodle maker, micro-baking method etc.). The small-scale methodologies can be used as basic research tools or as technology supported measurements and can be also essential in the early selection for quality traits in breeding programs. The milling as a sample preparation step is essential procedure providing good quality flour or semolina samples from small amount of grain (5-10 g) in a reproducible and reliable way. The aim of present study was to use NIR as quality control tool, and to evaluate the recently developed and manufactured micro-scale lab mill (FQC-2000) produced by Inter-Labor Co. Ltd., Hungary. The milling characteristics of the new instrument were compared to other laboratory mills and the effects of milling action on the chemical composition of fractions were analysed. The fractions were tested with both chemical and near infrared spectroscopic methods. The micro-scale milling resulted significantly different yields, particle size distributions and different fractions from compositional point of view. The near infrared spectra were sensitive enough to distinguish the fractions obtained by different milling procedures. Quantitative NIR calibration equations were developed and tested in order to measure the chemical composition of characteristic milling fractions. Special qualification procedure the PQS (Polar Qualification System) method was used for detecting the differences between fractions obtained by macro and micro-milling procedures. The results and the limitations of PQS method in this application will be discussed.

• Plant Resources
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• v.4 no.3
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• pp.140-146
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• 2001

This study was conducted to investigate the $\beta$-glucan contents and their characteristics of winter cereals according to particle sizes and milling recoveries. Sieved fractions differed in their average contents of $\beta$-glucans, and the coarse fraction had higher contents of $\beta$-glucan than finely milled fractions. In all winter cereals, the $\beta$-glucan contents of raw flours were higher than those of their brans, and the highest $\beta$-glucan contents of every cereals were observed at 100 mesh > or 100-140 mesh fractions except the Chalssalbori fractions which showed the higest $\beta$-glucan contents (12.9%) at 140-200 mesh fraction. As compared with the $\beta$-glucan content of Chalbori among the various milling recoveries, the $\beta$-glucan was distributed more evenly throughout the endosperm but $\beta$-glucan content in bran of Chalbori was only 1.5%. However, $\beta$-glucan content of Chalssalbori (hull-less waxy barley) was the highest in the subaleurone region (8.2%) and declined slightly toward inner layers of grain. This results suggest that $\beta$-glucan distribution between high (Chalbori) and low $\beta$-glucan barley (Chalssalbori) may explain the difference in milling performance of barley. On the other hand, $\beta$-glucan contents of two rye varieties (Chilbohomil, Chunchoohomil) were lower than those of two waxy barley varieties, and the higest $\beta$-glucan contents were observed at the 60% milling recoveries. In all winter cereals, the L-values (lightness) of raw flours were higher than those of brans. And the L-values of barley varieties were higher than those of oat and rye varieties. As the particle sizes and milling recovery ratios were decreased, the L-value were increased. The a-values (redness) in brans of every winter cereals were higher than those of every particle size flours and every milling ratio fractions, and this tendency was observed in the b-values (yellowness) of every particle size of cereal flours. The L and b-value of barley, the b-value of oat, and L, a, b-value of rye have the significant relationship with the $\beta$-glucan contents, respectively. This results represent the fact that $\beta$-glucans affected the color of the flours and pounded grains of winter cereals.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.5
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• pp.721-726
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• 1996

Fatty acid composition and phenolic acid content of rice with different milling fractions were analyzed to provide basic data for nutrition, processing and storage of rice. Major fatty acids of rice were palmitic, oleic and linoleic acids and their respective contents were 20.0%, 33.3% and 43.0% of embryo, 17.3%, 45.1% and 34.5% of rice bran and 23.4%, 26.2% and 46.1% of milled rice. Outer fraction had a high content of oleic acid but a low content of linoleic acid in rice bran. As milling yields increased in milled rice, oleic acid content increased, but palmitic acid, linoleic acid, stearic acid and linolenic acid contents decreased. Contents of free, esterified and insoluble bound phenolic acid extracts from bran were 321.0mg%, 299.7mg% and 212.4mg%, respectively. Milled rice contained 118.0mg% of free phenolic acids, 56.0mg% of insoluble bound phenolic acids and no esterified phenolic acids. Rice bran contained 86.2% of ferulic acid as a principal phenolic acid. It also contained 35.7~36.6% of sinapic and syringic acids, 16.7% of p-coumaric acid and 0.13% of vanillic acid as minor component. Contents of total phenolic acid, expressed in terms of tannic acid, among rice with different milling fractions was highest in embryo. It was higher in outer fraction in bran, but rarely detected as fractionation of the component with milling in milled rice.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.549-554
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• 2018

The objective of the current study was to evaluate the antioxidant activity of ethanol extracts from common and tartary buckwheat milling fractions (hull, bran, and flour). The results indicated that total polyphenol and flavonoid contents were higher in tartary buckwheats than in common buckwheats, which was related to high rutin levels. In particular, the highest rutin content was detected in the bran fraction. ABTS and DPPH radical scavenging activities of tartary buckwheats were higher than those of common buckwheats, especially in bran. Cellular antioxidant activity of tartary buckwheat milling fractions was more pronounced than that of common buckwheat in both Caco-2 and Raw 264.7 cells, demonstrating the higher cellular antioxidant effect of tartary buckwheat bran. The cytotoxic effect of both common and tartary buckwheat milling fractions on cell proliferation was not significant. These results suggest that tartary buckwheat bran may have much potential for usefulness in protective and therapeutic antioxidant applications.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.6
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• pp.442-446
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• 2005

This study was conducted to obtain basic information on the utilization of wheat flour for good organoleptic evaluation score. Wheat seed was milled by Buhler test mill. Volatile flavor compounds of five milling fractions such as Break $I{\cdot}II (B_1+B_2)$, Reduction I ($R_1$), Reduction II ($R_2$), Bran and Short were determined and their differences were discussed. There was significant difference in quantity of flavor compounds but no difference in qualitative composition among milling fractions. The outer layer of wheat endosperm ($R_2$ layer) showed higher amount of m-xylene and n-butanol in volatile flavor com­pounds compared with inner endosperm layer ($B_1,\;B_2,\;R_1$). The $R_2$ layer showed quantitatively higher composition of major flavor compounds than inner endosperm layer ($B_1,\;B_2,\;R_1$). This result points out that the $R_2$ layer exhibited stronger flavor than $B_1,\;B_2$, and Rl layers.

• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.253.2-253
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.815-819
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• 2008

The colored rice, particularly black rice, has been well characterized to possess antioxidant properties. Rice bran, a by-product of the rice milling process, contains high levels of several phytochemicals which have antioxidant activities as well as health-beneficial properties. The purposes of this study were to evaluate the antioxidant compounds and antioxidant activities of the methanolic extracts from milling fractions and whole grain of two black rice cultivars. Whole black rice of the two cultivars were milled into rice bran and endosperm using the gradual milling system. These were evaluated for antioxidative activities by DPPH and ABTS radical scavenging activities. To determine the antioxidant compounds in the methanolic extract from the milling fractions, the content of polyphenolics, flavonoids, anthocycanins and ${\gamma}$-oryzanol were measured by spectrophotometric methods and vitamin E analysis was carried out by HPLC. The yield of whole black rice, rice bran, and endosperm were 3.1, 15.3, and 0.9% for Heugjinjubyeo and 2.7, 15.5, and 1.1% for Heugkwangbyeo, respectively. The methanolic extracts from rice bran showed generally higher antioxidant activities than the extracts from whole grain and endosperm. In addition, antioxidant compounds distributed much higher contents in rice bran extract than in the extracts from whole grain and endosperm. A significant correlation was also noted between free radical scavenging activity and polyphenolic compounds. The results of this study show that notable antioxidant activity in black rice bran are considered to have significant health benefits.

• Journal of Powder Materials
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• v.23 no.4
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• pp.276-281
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• 2016

Carbonyl iron (CI) is successfully incorporated as an additive into a polystyrene (PS) matrix via a highenergy ball milling method, under an n-hexane medium with volume fractions between 1% and 5% for electromagnetic interference shielding applications by the combination of magnetic CI and an insulating PS matrix. The morphology and the dispersion of CI are investigated by field emission scanning electron microscopy, which indicates a uniform distribution of CI in the PS matrix after 2 h of milling. The thermal behavior results indicate no significant degradation of the PS when there is a slight increase in the onset temperature with the addition of CI powder, when compared to the as-received PS pellet. After milling, there are no interactions between the CI and the PS matrix, as confirmed by Fourier transformed infrared spectroscopy. In this study, the milled CI-PS powder is extruded to make filaments, and can have potential applications in the 3-D printing industry.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.28 no.12
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• pp.852-856
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• 2015

In this study, we investigate the effect of high-energy ball milling on thermoelectric transport properties in double-filled $CoSb_3$ skutterudite ($In_{0.2}Yb_{0.1}Co_4Sb_{12}$). $In_{0.2}Yb_{0.1}Co_4Sb_{12}$ powders are milled using high-energy ball milling for different periods of time (0, 5, 10, and 20 min), and the milled powders are consolidated into bulk samples by spark plasma sintering. Microstructure analysis shows that the high-energy ball milled bulk samples are composed of nano- and micro-grains. Because the filling fractions are reduced in the bulk samples due to the kinetic energy of the high-energy ball milling, the carrier concentration of the bulk samples decreases with the ball milling time. Furthermore, the mobility of the bulk samples also decreases with the ball milling time due to enhanced grain boundary scattering of electrons. Reduction of electrical conductivity by ball milling has a decisive effect on thermoelectric transport in the bulk samples, power factor decreases with the ball milling time.