최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Korean journal of crop science = 韓國作物學會誌, v.68 no.3, 2023년, pp.167 - 174
곽지은 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) , 오선민 (한국식품연구원 가공공정연구단) , 오유근 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) , 최유찬 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) , 박현진 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) , 송석보 (농촌진흥청 국립식량과학원 남부작물부) , 이정희 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과) , 이점식 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
This study investigated the microstructure and water absorption characteristics of the Korean adzuki bean (Vigna angularis L.) cultivar under accelerated storage. The germination rate, acid value, redness (a*), and yellowness (b*) values showed no significant differences after three months of storag...
AOAC International. 2000. Official Methods of Analysis of?AOAC International. 17th ed. Association of Official Analytical?Chemists International.
Antunes, P. L. and V. C. Sgarbrieri. 1979. Influence of time and?conditions of storage on technological and nutritional properties?of a dry bean (Phaseolus vulgaris, L.) variety Rosinha G2. J.?Food Sci. 44 : 1703-1706.
Deshpande, S. and M. Cheryan. 1986. Microstructure and water?uptake of phaseolus and winged beans. J. Food Sci. 51 :?1218-1223.
Han, J. G., K. Kim, K. J. Kang, and K. K. Kim. 1996. Shelf-life?prediction of brown rice in laminated pouch by n-hexanal and?fatty acids during storage. Korean J Food Sci Technol. 25 :?643-648.
Hatai, A. 1982. Influences of storage temperatures on characteristics?of adzuki beans, Vigna angularis, Ohwi et Ohashi. Jap. J.?Dom. Sci. 33(11) : 579-584.
Kaptso, K., Y. Njintang, A. Komnek, J. Hounhouigan, J. Scher,?and C. Mbofung. 2008. Physical properties and rehydration?kinetics of two varieties of cowpea (Vigna unguiculata) and?bambara groundnuts (Voandzeia subterranea) seeds. J. Food?Eng. 86 : 91-99.
Karunakaran, C., M. E. Muir, D. S. Jayas, N. D. G. White, and D.?Abramson. 2001. Safe storage time of high moisture wheat.?Journal of Stored Products Research 37 : 303-312.
Kim, C. K., B. H. Oh, J. M. Na, and D. H. Shin. 2003. Comparison?of physicochemical properties of Korean and Chinese red?bean starches. Korean J. Food Sci. Technol. 35(4) : 551-555.
Kim, H. Y., C. I. Yang, Y. H. Choi, Y. J. Won, and Y. T. Lee.?2007a. Changes of seed viability and physico-chemical properties of milled rice with different ecotypes and storage?duration. J. Crop Sci. 52 : 375-379.
Kim, K. Y., G. M. Lee, K. I. Noh, K. Y. Ha, J. Y. Son, and B. K?Kim. 2007b. Varietal difference of germination, fat acidity,?and lipoxygenase activity of rice grain stored at high?temperature. Korean J. Crop Sci. 52 : 29-35.
Kon, S. and D. W. Sanshuck. 1981. Phytate content and its?effect on cooking quality of beans. J. Food Proc. Pres. 5(3) :?169-178.
Lee, J. Y., K. S. Woo, J. H. Seo, Y. Y. Lee, B. W. Lee, M. H. Kim,?M. S. Kang, and H. J. Kim. 2021. Physicochemical qualities?and physiological activitices of black soybeans by cultivation?area and cultivars. J. Korean. Soc. Food Sci. Nutr. 50 : 29-35.
Li, P., Y. Li, L. Wang, H. Zhang, X. Qi, and H. Qian. 2020. Study?on water absorption kinetics of black beans during soaking. J.?Food Eng. 283 : 110030.
MAFRARK. 2021. Agriculture, Food and Rural Affairs Statistics?Yearbook.
Miano, A. C., J. da Costa Pereira, N. Castanha, M. D. da Matta?Junior, and P. E. D. Augusto. 2016. Enhancing mung bean?hydration using the ultrasound technology: description of?mechanisms and impact on its germination and main components. Sci. Rep. 6 : 1-14.
Miano, A. C., V. D. Sabadoti, and P. E. D. Augusto. 2018. Enhancing the hydration process of common beans by ultrasound?and high temperatures: Impact on cooking and thermodynamic?properties. J. Food Eng. 225 : 53-61.
Mills, J. T. 1996. Quality of stored cereals. In: Hendry, RJ,?Kettlewell PS (Eds.), Cereal Grain Quality. Chapman & Hall,?London, UK. pp. 441-478.
Nithya, U., V. Chelladurai, D. S. Jayas, and N. D. G. White. 2011.?Safe storage guidelines for durum wheat. Journal of Stored?Products Research 47 : 328-333.
Oh, S. M., Y. J. Jo, A. Chun, J. Kwak, Y. G. Oh, M. J. Kim, S. B.?Song, and I. Choi. 2021. Seed and water absorption characteristics of red bean cultivars in Korea. Korean J. Food Sci.?Technol. 53(5) : 607-612.
Oh, S. M., S. B. Song, J. S. Lee, Y. G. Oh, Y. C. Choi, J. H. Lee,?and J. Kwak. 2022. Effect of microwave treatment on Adzuki?Beans (Vigna angularis L.) under dry state-Analyzing microstructure, water absorption, and antioxidant properties. Foods?11(11) : 1653.
Oliveira, A. L., B. G. Colnaghi, E. Z. da Silva, I. R. Gouvea, R. L.?Vieira, and P. E. D. Augusto. 2013. Modeling the effect of?temperature on the hydration kinetic of adzuki beans (Vigna?angularis). J. Food Eng. 118 : 417-420.
Pomeranz, Y. 1992. Biochemical, functional and nutritive changes?during storage. In: Anderson JA, Alcock AW. (Eds.), Storage?of Cereal Grains and Their Products. American Association of?Cereal Chemists, St. Paul, MN. pp. 55-141.
Rho, C. W., S. Y. Song, S. T. Hong, K. H. Lee, and I. M. Ryu.?2003. Agronomic characters of Korean adzuki beans (Vigna?angularis (Willd.) Ohwi & Ohashi). Korean J. Plant Res. 16(2)?: 147-154.
RDA (Rural Development Administration). 2018. Standard agricultural manuals for adzuki bean cultivation. Rural Development?Administration, Jeonju, Korea.
Song, S. B., H. I. Seo, J. Y. Ko, J. S. Lee, J. R. Kang, B. G. Oh, M.?C. Seo, Y. N. Yoon, D. Y. Kwak, M. H. Nam, and K. S. Woo.?2011. Quality characteristics of adzuki bean sediment according?to variety. J. Korean Soc. Food Nutr. 40(8) : 1121-1127.
Song, S. B., J. Y. Ko, K. S. Woo, M. E. Choe, J. Chu, T. Ha, S.?Han, and D. Y. Kwak. 2019. A small redbean cultivar 'Hongjin'?with lodging tolerance and high yield. Korean J. Breed. Sci.?51(4) : 523-528.
Sopade, P., E. Ajisegiri, and M. Badau. 1992. The use of Peleg's?equation to model water absorption in some cereal grains?during soaking. J. Food Eng. 15 : 269-283.
Turhan, M., S. Sayar, and S. Gunasekaran. 2002. Application of?Peleg model to study water absorption in chickpea during?soaking. J. Food Eng. 53 : 153-159.
Yousif, A. M., H. C. Deeth, N. Caffin, and A. Lisle. 2002. The?effect of storage time and conditions on the hardness and?cooking quality of Adzuki (Vigna angularis L.) beans. LWT?Food Sci. Technol. 34(4) : 338-343.
Yousif, A., J. Kato, and H. Deeth. 2007. Effect of storage on the?biochemical structure and processing quality of adzuki bean?(Vigna angularis). Food Rew. Int. 23 : 1-33.
White, N. D. G., R. B. Hulasare, and D. S. Jayas. 1999. Effects of?storage conditions on quality loss of hull-less and hulled oats?and barley. Canadian Journal of Plant Science 79 : 475-482.?
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.