Quality Characteristics of Rice Varieties Suitable for Sushi |
Hong, Yoon-Jung
(Department of Nutrition Sciences & Food Management, Ewha Womans University)
Lee, Jeong-Heui (Rice Research Division, NICS, RDA) Oh, Sea-Kwan (Rice Research Division, NICS, RDA) Yoon, Mi-Ra (Rice Research Division, NICS, RDA) Choi, Im-Soo (Rice Research Division, NICS, RDA) Park, Jeong-Hwa (Department of Rice and Winter Cereal Crop, NICS, RDA) Chung, Hee-Chung (Department of Nutrition Sciences & Food Management, Ewha Womans University) Cho, Mi-Sook (Department of Nutrition Sciences & Food Management, Ewha Womans University) Lee, Jeom-Sig (Rice Research Division, NICS, RDA) Kim, Chung-Kon (Rice Research Division, NICS, RDA) |
1 | Lorentzen, G., M. S. W Breiland, M. Cooper, and H. Herland. 2012. Viability of Listeria monocytogenes in an experimental model of nigiri sushi of halibut (Hippoglossus hippoglossus) and salmon (Salmo salar). Food Control. 22 : 245-248. |
2 | Cho, S. K., B. Y. Moon, and J. H. Park. 2009. Microbial contamination analysis to assess the safety of marketplace sushi. Korean J. Food Sci. Technol. 41(3) : 334-338. 과학기술학회마을 |
3 | Choi, J. H. and K. O. Kang. 2007. A study on customers' recognition and preference attributes for Japanese food. J. East Asian Soc. Dietary Life. |
4 | Jung, S. W., J. H. Song, K. G. Lee, K. W. Hong, and S. J. Lee. 2006. Inhibitory effects of temperature and vinegar against indicator organisms in raw fishes for sushi ingredient during chilled storage. Food Eng. Prog. 10 : 192-200. |
5 | Kim, E. J., S. J. Kang, and Y. S. Hahn. 2008. Storage characteristic comparison of laver-wrapped rice and laver-wrapped rice with vinegar. Korean J. Food Cookery Sci. 24(1) : 99-105. 과학기술학회마을 |
6 | Kim, M. J. 2006. Characteristics of ordinary diets in present : problems and solutions. Korean Home Economics Assoc 44(8) : 151-16. |
7 | Lee H. Y., L. N. Chung, and I. S. Yang. 2007. Consumer inclination to convenience toward home meal replacement. Journal of Foodservice Management 10(2) : 285-315. |
8 | Lee, K. W., H. C. Chung, and M. S Cho. 2011. Sushi consumption behavior of koreans according to food-related lifestyle type among consumers. Korean J. Food Culture 26(6) : 574-582. 과학기술학회마을 |
9 | Chae, M. J. and H. J. Bae. 2008. A survey on preference and satisfaction of the customers purchasing ready-to-eat foods. Korean J. Food Cookery Sci. 24(6) : 788-800. 과학기술학회마을 |
10 | Odahara, M., H. Sokooshi, T. Takahashi, H. Okadome, and K. Ohtsubo. 2004. The effect of sushi vinegar on texture of sushi rice before and after storage under low temperature. Nippon Shokuhin Kagaku Kogaku Kaishi 51(11) : 620-625. DOI |
11 | Rural Development Administration. 2003. Evaluate the quality and taste of rice. Rural Development Administration, Suwon, Korea. |
12 | Sung, K. H., K. Y. Chae, and J. S. Hong. 2006. Changes by rigor mortis of flounder, seabream with different storage time and quality characteristics of sushi making. J. East Asian Soc. Dietary Life 16(4) : 438-446. |
13 | Sung, K. H., C. W. Kim, B. K. Song, and J. K. Lee. 2008. Japanese dishes. Baeksan publishing. |
14 | Tohyama H. and Y. Moriyama. 2002. Quick & easy sushi Cookbook, Kodansha international. |
15 | National Agriculture and Food Research Orgnization. 2011. A sushi suitable rice variety 'Eminokizuna'. National Agriculture and Food Research Orgnization(NARO), Agricultural Research center, Hokuriku Research center. |
16 | Taitung District Agricultural Research and Extension Station. 1999. A good quality sushi suitable rice variety 'Taitung32'. Taitung District Agricultural Research and Extension Station, Council of Agriculture, Executive Yuan. |