The objective of this study was to evaluate several varieties of aseptic-packaged cooked rice
including Juanbyeo. Quality evaluations, such as by amylose, setback, toyo values and …

쌀은 우리나라의 문화와 생활의 근간으로서 과거에는모든 먹거리를 쌀로 해결하였으며, 국내의
식품시장에서는 가장 많이 소비되고 있다. 이와 같이 쌀은 세계 전체식량의 34% 를 차지하는 …

Physicochemical properties and consumer evaluation of frozen‐cooked rice made in five
rice varieties were investigated. Rice quality evaluation, physicochemical analyses, rapid …

Agricultural foodstuffs, usually consumed without sterilization, are frequently contaminated
with foodborne pathogen B. cereus. Ethanol and sodium chloride were used to inhibit this …

We examined the antimicrobial activity of electrolyzed alkaline water against spoilage
microorganisms in rice warehouses. Dominant microbial species were isolated from paddy …

This study was conducted to investigate methods of increasing raw ginseng consumption.
To accomplish this, Insambob was prepared by adding minced raw ginseng (MRG), ground …

To defend putrifaction of the processed rice cake from gas-forming yeast during storage and
distribution it needed to reduce and remove them. The sanitizers of ethanol and organic …

This study was carried out to examine the effect of chitosan on the quality of cooked rice.
Sensory quality of cooked rice added with 0.1% and 0.5% chitosan was investigated. Taste …

The effect of the reheating method (microwave, autoclave and steam) and water content (65,
75, 85 and 95%) on change of the physicochemical properties of retrograded rice starch was …

The purpose of this study was to investigate the cooking and storage methods of delicious
rice in order to increase consumption of rice considering the lifestyle of consumers using a …