고압처리가 발아벼의 화학성분 변화에 미치는 영향

• Published in: 한국식품과학회지 Vol. 47; no. 2; pp. 198 - 203
• Main Authors: 김민영(Min Young Kim), 이상훈(Sang Hoon Lee), 장귀영(Gwi Yeong Jang), 박혜진(Hye Jin Park), 윤나라(Nara Yoon), 이연리(Youn Ri Lee), 이준수(Junsoo Lee), 정헌상(Heon Sang Jeong)
• Format: Journal Article
• Language: Korean
• Published: 한국식품과학회 2015
• Subjects: 식품과학; germination; rough rice; high pressure treatment; chemical component

This study was performed to evaluate changes in the chemical composition of germinated rough rice with high hydrostatic pressure treatment (HPT). Rough rice was germinated at $37^{\circ}C$ over 6 days (control), and then subjected to HPT at 30 MPa for 24 h. The highest crude protein content was 9.54...