최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.32 no.7, 2003년, pp.953 - 959
최경철 (전라남도보건환경연구원 식품약품분석과) , 나환식 (전라남도보건환경연구원 식품약품분석과) , 오금순 (식품의약품안전청 잔류농약과) , 김성곤 (단국대학교 식품영양학과) , 김관 (전남대학교 식품공학과)
This study examined physicochemical properties of two waxy rice starches, shinsun and black rice starches. Proximate compositions of both samples were similar. The major minerals in the shinsun rice starches were Ca, Mg, P and Na, whereas those in black rice starches were Ca, P, Fe and Mg. The major...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Kim JS. 1997. Development of cooked food using speciality rice. Rural Home Economics 18: 5-8.
Yoon JM, Hahn TR, Yoon HH. 1998. Effect of copigmentation on the stability of anthocyanins from a Korean pigmented rice variety. Kor J Food Sci Technol 30: 733-738.
Cho MH, Paik YS, Yoon HH, Hahn TR. 1996. Chemical structure of the major color component from a Korean pigmented rice variety. Agric Chem Biotech 39: 304-307.
Kim SS, Kim SY, Lee WJ. 1998. Characteristics of germinated colored rice as a potential raw material for Sikhe. Kor J Food Sci Technol 30: 1092-1096.
Yamamoto K, Sawada S, Onogaki T. 1973. Properties of rice starch prepared by alkali method with various conditions. Denpun Kagaku 20: 99-104.
Yoon HH, Paik YS, Kim JB, Hahn TR. 1995. Identification of anthocyanins from Korean pigmented rice. Kor J Agric Chem Soc 38: 581-583.
AOAC. 1990. Official methods of analysis. 15th ed. The association of official analytical chemists, Washington, DC.
KFDA. 2000. Food Code. Munyoung-sa, Seoul. p 3-29.
Williams PC, Kuzina FD, Hylnka I. 1970. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem 47: 411-419.
Medcalf DG, Gilles KA. 1965. Wheat starches. I. Comparison of physicochemical properties. Cereal Chem 42: 558-568.
Corn Refiners Association. 1982. Standard analytical methods. Method B-61, The Association, Washington DC, USA.
Schoch TJ. 1964. Swelling power and solubility of granules starches. In Methods in Carbohydrate Chemistry. Academic Press, New York. Vol IV, p 106-108.
Dubois M, Gilles KA, Hamilton JK, Robers PA, Smith F. 1956. Calorimetric method for determination of sugars and related substances. Anal Chem 28: 350-356.
Owusu-Ansah J, van de Voort FR, Stanley DW. 1982. Determination
Song BH, Kim SK, Lee KH, Pyun YR, Lee SY. 1985. Viscometric properties of waxy rice starches. Kor J Food Sci Technol 17: 107-113.
Kim HS, Kang OJ, Yoon KS. 1983. Physicochemical properties of waxy rice starches prepared from three different cultivars. Kor J Agric Chem Soc 26: 211-216.
Oh GS. 2001. Properties of waxy black and glutinous rices and textures of cooked milled rice added waxy black and glutinous rices. PhD Dissertation. Chonnam National University, Gwangju.
Ha TY, Park SH, Lee CH, Lee SH. 1999. Chemical composition of pigmented rice varieties. Kor J Food Sci Technol 31: 336-341.
Kee HJ, Lee ST, Park YK. 2000. Preparation and quality characteristics of Korean wheat noddles made of brown glutinous rice flour with and without aroma. Kor J Food Sci Technol 32: 799-805.
Cho SA, Kim SK. 2000. Particle size distribution, pasting
Harm J, Peter AM. 1997. Comparision of the brabender viscograph and the rapid visco analyzer. I. Statistical evaluationof the pasting profile. Starch 49: 89-92.
Kim K, Lee YH, Kang KJ, Kim SK. 1993. Effect of steeping on physicochemical properties of waxy rice. Kor J Food Sci Technol 25: 535-540.
Shin L, Chen LL, Cheng Y. 1997. Correlations between the fine structure, physicochemical properties and retrogradation of amylopectins from Taiwan rice varieties. Cereal Chem 74: 34-39.
Kim SK, Shin MS. 1992. Physicochemical properties of deffated nonwaxy and waxy rice starches. Kor J Food Sci Technol 24: 347-352.
Cura JA, Krisman CR. 1990. Cereal grains; A study of their
Leach HW. 1963. Determination of intrinsic viscosity of starches. Cereal Chem 40: 593-596.
Kim SK, Son JW. 1990. Bran structure and some properties of waxy rice starches. Kor J Agric Chem Soc 33: 105-108.
Lee SJ. 1991. Physicochemical properties of waxy brown rices. PhD Dissertation. Dankook University, Seoul.
Kim KA, Jeon ER. 1996. Physicochemical properties and hydration of rice on various polishing degrees. Kor J Food Sci Technol 28: 959-964.
Chandrashekar A, Kirleis AW. 1988. Influence of protein on starch gelatinization in sorghum. Cereal Chem 65: 457-462.
Kim K, Choi GC, Kang KJ, Lee YH, Kim SK. 1992. Molecular structural properties of waxy rice starch. Kor J Food Sci Technol 24: 568-573.
Wong RBK, Lelievre J. 1982. Comparison of crystallinities of wheat starches with different swelling capacities. Starch 34: 159-161.
Baik SJ. 1999. Physicochemical and gelatinization properties of pigmented rice flour and starch. PhD Dissertation. Chungbuk National University, Cheongju.
Song JY, Shin MS. 1998. Solubility patterns and gelatinization properties of waxy rice starches. Kor J Food Sci Technol 41: 516-521.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
출판사/학술단체 등이 한시적으로 특별한 프로모션 또는 일정기간 경과 후 접근을 허용하여, 출판사/학술단체 등의 사이트에서 이용 가능한 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.