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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2022.12
- 수록면
- 423 - 431 (9page)
- DOI
- 10.23093/FSI.2022.55.4.423
이용수
초록· 키워드
오류제보하기
Rice cakes are a traditional Korean food made with rice flour as the main ingredient. The consumption of rice cakes has been steadily increasing until recently, and the market for rice cake consumption is also growing. However, rice cakes have a lot of moisture and high water activity, so they are suitable for microbial growth. In addition, since most of the companies that manufacture rice cakes are small businesses, research on microbial contamination reduction measures suitable for these environments is needed. Therefore, this paper investigated the overall status of the domestic rice cake industry and recent trends were analyzed, and the safety standards of current rice cakes were investigated. In addition, studies on reducing pathogenic bacteria on rice cakes by physical and chemical methods that can be used in smallscale manufacturing processes were further reviewed.
목차
Abstract
서론
떡류의 시장규모
떡류 제품 트렌드 분석
떡류의 미생물 안전 관리기준
제조공정 및 설비의 오염
떡류의 미생물 저감화를 위한 연구
결론
References
참고문헌 (0)
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