Effects of Storage Conditions of Rice Flour on Growth Properties of Natural Microflora
![]() ![]() |
Choi, Bong-Kyu
(Dept. of Food Science and Technology, Chung-Ang University, Korea Food Research Institute)
Park, Shin-Young (Dept. of Food Science and Technology, Chung-Ang University) Ha, Sang-Do (Dept. of Food Science and Technology, Chung-Ang University) Kum, Jun-Seok (Korea Food Research Institute) Lee, Hyun-Yu (Korea Food Research Institute) Park, Jong-Dae (Korea Food Research Institute) |
1 | Giese J. 1992. Advances in microwave food processing. Food Technol-Chicago 46: 118-122 |
2 | Kim MH. 1991. Studies on optimization of air dehydration process for red peppers. Korean J Food Preserv 2: 41-49 |
3 | Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K, McDowell J, Post LS, Boderck M. 1990. Microbiological safety assurance system for food service facilities. Food Technol-Chicago 44: 68-73 |
4 | Lee YS, Oh SH, Lee JW, Kim JH, Kim JH, Kim KS, Kim WG, Byun MW. 2004. Optimum of gamma irradiation dose for rice-based infant foods with improved energy-density and shelf-life. J Korean Soc Food Sci Nutr 33: 894-898 과학기술학회마을 DOI ScienceOn |
5 | Kim SS, Lee JH. 1999. Pasteurization efficiency and physico-chemical changes of soymilk HTST pasteurized using microwaves. Korean J Food Sci Technol 31: 1196-1202 과학기술학회마을 |
6 | Schiffman RF. 1992. Microwave sterilization. Food Technol-Chicago 46: 58-59 |
7 | Kang MY, Choi YH, Choi HC. 1997. Compositions of some characteristics relevant to rice bread processing between brown and milled rice. Korean J Soc Food Sci 13: 64-69 |
8 | Jang JH, Jang JS, Lee SY, Kim HS, Kang SM, Park JH. 2003. Growth inhibition effects of ethanol and sodium chloride on Bacillus cereus. Korean J Food Sci Technol 35: 998-1002 과학기술학회마을 |
9 | Qingming L, Xinghe T, Yubo H. 2003. Advance in microwave sterilization technology for food processing. Food Ferment Ind 29: 86-89 |
10 | Schlegel W. 1992. Commercial pasteurization and sterilization of food products using microwave technology. Food Technol-Chicago 46: 62-63 |
11 | Jacques T. 1992. Microwaves-Industrial, Scientific, and Medical Application. Artech House, Boston. p 346-356 |
12 | AOAC. 1990. Official Methods of Analysis. 15th ed. method 325.09. Association of Official Analytical Chemists, Washington DC, USA |
13 | Ju HK, Kim YH. 1996. Food technology. Sunjin Munwhasa, Seoul. Korea. p 50-55 |
14 |
Aziz NH, Mahrous SR, Youssef BM. 2002. Effect of gamma-ray and microwave treatment on the shelf-life of beef products stored at |
15 | Sachindra NM, Sakhare PZ, Yashoda D, Narasimha R. 2005. Microbial profile of buffalo sausage during processing and storage. Food Control 16: 31-35 DOI ScienceOn |
16 | Kim DH, Kwon YM. 2001. Effect of storage conditions on the microbiological and physicochemical characteristics of traditional kochujang. Korean J Food Sci Technol 33: 589-595 과학기술학회마을 |
17 | Kum JS, Jo YS. 2000. Studies on pasteurization method using microwaves in food industry. Food Sci Industry 33: 12-18 |
18 | Lee SH, Lee MS, Sun NK, Song KB. 2004. Effect of storage condition on the quality and microbiological change of strawberry 'Minyubong' during storage. Korean J Food Preserv 11: 7-11 과학기술학회마을 |
19 | Ministry of Agriculture and Forestry. 2003. 2002 Crops Statistics. Ministry of Agriculture and Forestry, Seoul, Korea |
20 | Kum JS. 2002. Current status and recent subject of rice products development in Korea. Abstract No. PL 9 presented at the 1st International Symposium and Expo on Rice, Chuncheon, Korea. p 109-119 |
21 | Kum JS, Han O. 1998. Effects of food height for microwave blanching on vegetables and reheating on cooked rice. J Korean Soc Food Sci Nutr 27: 281-285 과학기술학회마을 |
22 | Taner B, Icier F, Ersus S, Hasan Z. 2003. Effects of microwave and infrared drying on the quality of carrot and garlic. Eur Food Res Technol 218: 68-73 DOI |
![]() |