Food Industry And Nutrition (식품산업과 영양)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지

Development of Rice Varieties for Processing and Trend of Food Industry

국내 가공용 쌀 품종개발 및 식품산업화 동향

  • Oh, Sea Kwan (Crop Post-harvest Technology Division, National Institute of Crop Science, Rural Development Administration)
  • 오세관 (농촌진흥청 국립식량과학원 중부작물부 수확후이용과)
  • Published : 2016.12.15
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Abstract

Keywords

References

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  2. Son JR, Kim JH, Lee JI, Youn YH, Kim JK, Hwang HG, Moon HP. 2002. Trend and further research of rice quality evaluation. Korean J Crop Sci 47: 33-54.
  3. Chae JC. 2004. Present situation, research and prospect of rice quality and bioactivity in Korea. Food Science and Industry 37(2): 47-54.
  4. Na GS, Lee SK, Kim SY. 2007. Antioxidative effects and quality characteristics of the rice cultivated by organic farming and ordinary farming. J Korean Soc Appl Biol Chem 50: 36-41.
  5. Kim YD, Ha UG, Song YC, Cho JH, Yang EI, Lee JK. 2005. Palatability evaluation and physical characteristics of cooked rice. Korean J Crop Sci 50: 24-28.
  6. Jeong JH, Han SJ, Cho WD, Hwang HJ. 1999. Identification of spoilage bacteria isolated from aseptic packaged cooked rice and application of acidic electrolyzed saline solution as water-for-cooked rice. Korean J Food Sci Technol 31: 788-793.
  7. Kum JS, Lee CH, Lee SH, Lee HY. 1996. Effect of microwave reheating on quality of aseptic-packaged cooked rice. Korean J Food Sci Technol 28: 528-537.
  8. You SY, Oh SK, Kim HS, Chung HJ. 2015. Influence of molecular structure on physicochemical properties and digestibility of normal rice starches. Int J Biol Macromol 77: 375-382. https://doi.org/10.1016/j.ijbiomac.2015.02.054
  9. 이경하, 윤순덕, 이정희, 원용재, 최인덕, 박혜영, 우관식, 오세관. 2016. 발아에 따른 현미의 아밀로펙틴 중합도와 식감 특성에 관한 연구. 한국작물학회지 61: 1-8.
  10. Oh SK, Kim DJ, Chun A, Yoon MR, Hong HC, Choi IS, Oh YJ, Oh KB, Kim YG. 2010. Quality evaluation of Juanbyeo as aseptic-packaged cooked rice. Korean J Food Sci Technol 42: 721-726.
  11. 박혜영, 신동선, 우관식, 심은영, 김현주, 이석기, 원용재, 이상복, 오세관. 2016. 주요 쌀 품종의 가공밥 이용을 위한 기계적 취반품질 평가. 한국작물학회지 61: 145-152.