• The Korean Journal of Food And Nutrition
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• v.13 no.2
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• pp.164-170
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• 2000

10 carbamate pesticides were surveyed in domestic and imported green peas, beans, red beans from March 1999 through December 1999. Samples were collected from Gwangju, Mokpo, Suncheon and Yosoo grain markets. This study was performed by post-column ο-phthalaldehyde and 2-mercaptoethanol prior to HPCL fluorophore detection. Pesticides were found in 14 of 80 samples(17.5%). The kinds of pesticide detected in green peas were methomyl, MTMC, carbaryl, those in sesames were oxamyl, carbofuran, carbaryl, 1-naphthol, MIPC, those in beans were oxamyl, MTMC, carbaryl and those in red beans were MTMC, carbaryl. The range of residues detected in green peas, sesames, beans and red beans were 0.002∼0.025ppm, 0.001∼0.469ppm, 0.005∼0.356ppm and 0.017∼0.125ppm, respectively. The most frequently detected pesticides were MTMC(6 times) and carbaryl(5 times), while aldicarb, PHC and BPMC were no detected in all samples. Detection frequencies of carbamate pesticides in imported crops were higher than those in domestic ones except red beans. Only one result of oxamyl residues determined in imported bean was higher than the proposed maximum residue limits of Codex, which was 0.356ppm.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.548-551
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• 1995

The effects of sucrose, sodium chloride, and minor food materials on the rheological properties of Korean white gruel were investigated. As concentrations of sucrose and sodium chloride was increased, the yield stress was increased from 0.562 to 0.841, respectively. The pumpkin and snail drastically increased yield stress, but red bean showed no significant effect.

• Proceedings of the Korean Society of Crop Science Conference
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• 2020.06a
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• pp.175-175
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• 2020

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.1
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• pp.89-94
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• 1999

The inorganic compositions of traditional lye, and lyes prepared from the stalks of five different agricultural products: beans, wheat, barley, buckwheat and red peppers, were analyzed. Traditional lye was composed mainly of a weak alkaline salt, potassium carbonate as the major component and neutral salts, potassium chloride and potassium sulfate as minor components. The ash and lye contents of buckwheat have significantly higher then those of the rest agricultgural products. Bean and red pepper stalks lyes were composed mainly of potassium carbonate, similar to the composition of traditional lye, but also contained potassium chloride or sulfate. In contrast, postassium chloride was the major component of wheat and barley stalk lye.

• Journal of the Korean Society of Food Culture
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• v.1 no.2
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• pp.101-115
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• 1986

This study was designed to establish Korean food culture by analizing 17 sets of Jinyounuigue(진연의궤) Jinchanuigue(진찬의궤), and Jinjarkuigue(진작의궤) which were the records of royal party procedures in Yi dynasty. Side dishes were classified into 20 groups in this study ; Tang (場) 19, Jungol (전골) 3, J'im 18, Jun (전) 20, Jock 14, Pyunuk (片肉) 14, Cho 12, Hyae 17, Po 8, Chae 3, Bung 1, Nanri 1, Sooran 1, Sookran 1, Jaban 1, Kimchi 2, etc. all of 140 different kinds of side dishes. There was no tendency in omission or addition of food materials. Food materials were beef, pork, lamb, chicken, duck, peasant meat, dock's egg, fish, shellfishes, mollusca, curstacea, seaweeds, vegetables, fruits, beancurds, muk (a starch jelly), d'ock, muchrooms, etc. Seasonings were soysauce, pepper, sesame oil, ginger, green-onion, garlic, bean paste, ginger powder, red pepper powder, red pepper paste, salts, vinegar, honey, sesame power, etc.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.840-845
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• 2007

The chromaticity, mechanical, and sensory properties of madeleine were investigated during its manufacturing process based on additions of black bean chungkukjang flour containing functional health ingredients and a high nutritient value. 1. The moisture content decreased with increasing content of the chungkukjang flour$(16.1{\sim}13.7%)$. 2. The brightness of the Madeleine decreased significantly from 75.24 to 53.61 by increasing the content of the black bean chungkukjang flour. The degree of red color increased significantly from -0.31 to 4.93 by increasing the content of the black bean chung kukjang flour. 3. For the mechanical properties, the hardness increased significantly with increasing amounts of the black bean chungkukjang flour (p<0.05). The degree of fracturability, adhesiveness, and gumminess also increased with the increasing the content, but the fracturability showed no difference by either addition. The springiness and cohesiveness decreased significantly by increasing the content of the black bean chungkukjang flour, showing an opposite result compared to the hardness. 4. The results of the sensory evaluation indicated significant differences in color among the samples(p<0.05). The color of the madeleine samples with added black bean chungkukjang flour was more preferred than that of the sample without any additive. The degree of preference increased in the order of the quantity of the additive. The moistness and softness became significantly drier and less soft, respectively, with an increasing quantity of the black bean chungkukjang flour (p<0.05). For the overall acceptance, the BC10 sample added with 10% of black bean chungkukjang flour added had the highest acceptance. This may be because it did not have a strong chungkukjang odor and had the fewest differences from the control Madeleine without the additive, in terms of its moistness and softness. Based upon these results, adding10 % of black bean chungkukjang flour in the manufacture of Madeleine is an appropriate quantity with regard to its structural and sensory characteristics.

• Korean Journal of Soil Science and Fertilizer
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• v.49 no.6
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• pp.720-730
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• 2016

Greenhouse-gas emission factors are widely used to estimate emissions arising from a defined unit of a specific activity. Such estimates are used both for international reporting to the United Nations Framework Convention on Climate Change (UNFCCC) and for myriad national and sub-national reporting purposes (for example, European Union Emissions Trading Scheme; EU ETS). As with the other so-called 'Kyoto protocol GHGs', the Intergovernmental Panel on Climate Change (IPCC) provides a methodology for national and sub-national estimation of $N_2O$ emissions, based on the sector from which the emissions arise. The objective of this study was to develop a integrated emission factor to estimate the direct $N_2O$ emission from an agricultural field cultivated with the red pepper, soy bean, spring cabbage, autumn cabbage and potato in 2010~2012. Emission factor of $N_2O$ calculated using accumulated $N_2O$ emission, N fertilization rate, and background $N_2O$ emission over three year experiment was $0.00596{\pm}0.001337kg$ $N_2O-N(N\;kg)^{-1}$. More extensive studies need to be conducted to develop $N_2O$ emission factors for other upland crops in the various regions of Korea because $N_2O$ emission is influenced by many factors including climate characteristics, soil properties, and agricultural practices.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• Korean Journal of Plant Resources
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• v.35 no.1
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• pp.23-28
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• 2022

The conversion of rice-fields to uplands is increased in last 8 years due to the government's policy. To obtain basic informations on plant-parasitic nematodes in converted uplands, we surveyed nematodes associated with crops cultured on the ridge of the rice-fields. The crops mostly cultivated at the ridge of rice-field were soybean (66%), red bean (21%), and perilla (13%). Ten important plant-parasitic nematodes species were identified: Helicotylenchus sp., Heterodera glycines, Meloidogyne arenaria, M. javanica, M. hapla, Paratylenchus projectus, Pratylenchus coffeae, P. neglectus, Rotylenchus incultus, Trichodorus sp. Tylenchorhynchus crassicaudatus, and T. claytoni. Among them, Rotylenchus incultus was the most common plant-parasitic nematode in all three crops. The ridge is a border of rice field, thus plant-parasitic nematodes infested on ridges should be cautioned for future cropping.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.2
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• pp.47-58
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• 2023

The quality and yield of crops produced using field cultivation are expected to decrease due to the recent global climate change caused by extreme weather. The plant reproductive stage associated with crop yields is a highly vulnerable period to global warming caused by high temperatures. This study analyzed the adzuki bean's yield properties, antioxidant contents, and pollen viability of adzuki bean (Vigna angularis L.) under high-temperature stress and growth periods in a temperature gradient greenhouse that forms 0 to 4℃ above the outside temperatures. As the main variety of red beans cultivated in Korean farms, the "Arari" red bean was grown in the rain shield greenhouse and the temperature gradient greenhouse from 2021 to 2022 in Milyang, Korea. Compared to 2022, it showed a 0 - 1.0℃ lower temperature during the whole growth period in 2021. However, its average temperatures were 0 - 3.7℃ higher in the vegetative stage and 0.4 - 2.4℃ higher in the anthesis stage in 2021. The lowest yield (6.8 ± 0.7 g) was at the highest temperature (T4: low, 23.6℃; average, 28.5℃; high, 35.8℃) during the anthesis stage in 2021. The temperatures of the mature stage were 1.7 - 3.9℃, which were higher in 2022 than in 2021, although the low temperatures of 2022 were lower than in 2021. The yields of the mature stage in 2022 increased more than in 2021 because of the high temperature of the mature stage. The growth and yield were good at 40.5℃ in the vegetative stage. However, growth was poor when the average temperature was 27.0℃ or higher, and yields decreased during the flowering period. Total polyphenol and flavonoid contents were increased, and the pollen viability was 40.75% in the whole growth period at high temperature (T4: low, 22.9℃; average, 28.8℃; high, 36.9℃). These results showed that the antioxidant levels increased when the antioxidant component was affected at higher temperatures than at normal. In contrast, the pollen viability-related yield decreased as the temperature increased. Our results are the basic data for field growers and the breeding of thermos-tolerance in adzuki beans to prepare for the changeable future climate.