동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제17권1호
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- Pages.130-135
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- 2007
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
방사선 조사가 옹근죽(통쌀죽)의 미생물학적 및 이화학적 특성에 미치는 영향
Effect of Gamma Irradiation on the Microbial and Physicochemical Properties of Ong-keun jook(Korean Whole Rice Porridge)
- 양윤형 (충남대학교 식품영양학과) ;
- 오상희 (충남대학교 식품영양학과) ;
- 권오윤 (충남대학교 식품영양학과) ;
- 변명우 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
- 이주운 (한국원자력연구소 방사선연구원 방사선이용연구부) ;
- 박수천 (대전지방식품의약품안전청) ;
- 김미리 (충남대학교 식품영양학과)
- Yang, Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
- Oh, Sang-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
- Kwon, Oh-Yun (Dept. of Food and Nutrition, Chungnam National University) ;
- Byun, Myung-Woo (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
- Lee, Ju-Woon (Radiation Application Research Division, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute) ;
- Park, Soo-Cheon (Daejeon Regional Food & Drug Administration) ;
- Kim, Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
- 발행 : 2007.02.28
초록
Ong-keun jook(Korean whole rice porridge)is a traditional Korean porridge made with whole rice. The aim of the present study was to evaluate the effects of gamma-irradiation on the microbial and physicochemical characteristics of rice porridge gamma-irradiation, even at a 1-kGy dose, decreased the total bacteria in cooked rice porridge to lower than the detectable limit(