Comparison of microbial inactivation and quality characteristics of Korean turbid rice wine, Makgeolli pasteurized with conventional and ohmic heating

In recent years, due to the influence and promotion of several factors, the Chinese market demands for prepared foods have grown rapidly. However, there are still many problems with Chinese prepared food. As China’s prepared foods are still at an early stage of development, there are problems such as vague concepts, outdated processing techniques and equipment, imperfect, unclear and inconsistent national standards, and prominent safety risks. The existence of these problems hinders the high quality and stable development of prepared foods. Thus, to meet the further development of prepared foods, it is necessary to conduct further analysis and research on the concept and boundary of prepared foods, set the Chinese national standards for prepared foods further, reform and upgrade the processing technology and equipment of prepared foods, and develop the safety control management system of prepared foods to promote the high-quality development of the prepared foods industry and provide a solid foundation for the further development of this industry. In this paper, the research progress of prepared foods’ processing techniques and the difficulties of industry development have been reviewed. In addition, an outlook on the future of prepared foods is provided, with a view to giving some reference for the innovative and stable development of prepared foods in the future.

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Comparison of microbial inactivation and quality characteristics of Korean turbid rice wine, Makgeolli pasteurized with conventional and ohmic heating

Cited by 3 publications

References 35 publications

Characterisation of Korean rice wine (makgeolli) prepared by different processing methods

Characterisation of Korean rice wine (makgeolli) prepared by different processing methods

Inactivation of microorganisms in foods by electric field processing: A review

Research and Development Status of Prepared Foods in China: A Review

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