Food and Life

About Food and Life

The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Review Article

Nov 30, 2024

Yogurt: A spoonful of wellness for every body

Ambreen Talib, Abdul Samad, Rabbya Rayan Shah, Tehreem Rana, Jakir Hossain, Swati Kumari, So-Hee Kim, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo

Food Life 2024;2024(3):89-100.
https://doi.org/10.5851/fl.2024.e9

Yogurt has surged due to its nutritional value, sensory characteristics, and probiotic benefits. Yogurt is produced by starter culture consisting of Streptococcus thermophilus and Lactobacillus bulgaricus. Set and stirred yogurt are the two main types of yogurts. It can also be available in flavored form with food additives (Moringa leaf powder, grape seeds, date palm, essential oils, and honey) that increase its functionality and nutraceutical characteristics. It is a bio-available source of essential amino acids, vitamins (D, B6...
Review Article

Nov 30, 2024

A review on the technology of discriminating different types of meat
다양한 종류의 식육을 판별하는 기술에 대한 고찰

Sumin Song, Junyoung Park, Huilin Cheng, Lixin Du, Jaehoon Baek, Gap-Don Kim
송수민, 박준영, 청혜린, 두리신, 백재훈, 김갑돈

Food Life 2024;2024(3):101-112.
https://doi.org/10.5851/fl.2024.e10

With the increasing meat consumption worldwide, some packers supply meat fraud deceiving the origin or shelf-life of the meat. Initially, visual inspection was the only usable option to detect such meat fraud. However, as the need for meat discrimination was increased, methods were developed such as using DNA or chromatography-based technology. These technologies are diversely applied to discriminate species, breed, quality and detect frozen/thawed, and spoilage of fresh or processed meat. Despite their advancement, the present methods have cle...
Research Article

Nov 30, 2024

Effects of amaranth gel on model system meat emulsion properties and quality parameters

Özlem Yüncü-Boyacı, Meltem Serdaroğlu, Filiz İçier

Food Life 2024;2024(3):113-126.
https://doi.org/10.5851/fl.2024.e11

This study aimed to investigate the use of amaranth gel containing amaranth and beetroot powder to replace beef meat at different concentrations (20%, 30%, and 40%) to evaluate its effects on product quality. The chemical composition analysis revealed that adding amaranth gel led to significant changes in the emulsions’ nutritional profile. Higher concentrations of amaranth gel resulted in increased protein content, attributed to the inherent protein content of amaranth, while concurrently reducing the fat content of the emulsions. The total ...
Research Article

Nov 30, 2024

Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry aging

AMM Nurul Alam, Eun-Yeong Lee, Jakir Hossain, Je-Bin Ryu, Deok-Hoon Ko, Young-Hwa Hwang, Seon-Tea Joo

Food Life 2024;2024(3):127-138.
https://doi.org/10.5851/fl.2024.e12

A novel approach using 2,000 m deep lava seawater from Jeju island was used with high-intensity ultrasound (HIUS) to assess Jeju black pig ham’s green salting efficiency and quality. Three concentrations of Jeju sea water (JSW), 3%, 6%, and 18% HIUS (22 W/cm2 and 37 kHz) for 120 min were applied to the treatment groups, and the control had no HIUS treatment. Following HIUS, treatments and controls (no HIUS) were aged for ten days, dipping in three concentrations of JSW. In the JSW18% group, lightness (42.74±0.91) was lower, and redness (16...

CURRENT ISSUE: Nov 2024, Vol. 2024 , No. 3

Review Article Yogurt: A spoonful of wellness for every body Ambreen Talib, Abdul Samad, Rabbya Rayan Shah, Tehreem Rana, Jakir Hossain, Swati Kumari, So-Hee Kim, Ayesha Muazzam, Young-Hwa Hwang, Seon-Tea Joo Food Life 2024;2024(3):89-100. https://doi.org/10.5851/fl.2024.e9 HTML PDF PubReader	Review Article A review on the technology of discriminating different types of meat 다양한 종류의 식육을 판별하는 기술에 대한 고찰 Sumin Song, Junyoung Park, Huilin Cheng, Lixin Du, Jaehoon Baek, Gap-Don Kim 송수민, 박준영, 청혜린, 두리신, 백재훈, 김갑돈 Food Life 2024;2024(3):101-112. https://doi.org/10.5851/fl.2024.e10 HTML PDF PubReader
Research Article Effects of amaranth gel on model system meat emulsion properties and quality parameters Özlem Yüncü-Boyacı, Meltem Serdaroğlu, Filiz İçier Food Life 2024;2024(3):113-126. https://doi.org/10.5851/fl.2024.e11 HTML PDF PubReader	Research Article Synergistic effect of Jeju lava sea water and high-intensity ultrasound on the quality characteristics of Jeju black pig during dry aging AMM Nurul Alam, Eun-Yeong Lee, Jakir Hossain, Je-Bin Ryu, Deok-Hoon Ko, Young-Hwa Hwang, Seon-Tea Joo Food Life 2024;2024(3):127-138. https://doi.org/10.5851/fl.2024.e12 HTML PDF PubReader

AHEAD OF PRINT

Article Effect of boiled feed on the physicochemical, histochemical, and nutritional properties of Hanwoo cow beef (M. longissimus lumborum) Junyoung Park, Gyeong-Ha Hwang, Sung-Joon Hwang, Youn-Bok Jung, Sumin Song, Gap-Don Kim Food Life 2025 [published online ahead of print: Mar 17, 2025] https://doi.org/10.5851/fl.2025.e4 HTML PDF PubReader	Article Antioxidant activities of Tenebrio molitor larvae and Protaetia brevitarsis larvae water extracts Hye Won Lee, Dong Bin Kim, Ho Gun Jang, Hyo Jin Lee, Jin Hong Park, Jong Hyuk Kim, Seung Yun Lee Food Life 2025 [published online ahead of print: Mar 17, 2025] https://doi.org/10.5851/fl.2025.e3 HTML PDF PubReader
Article Study on structural analysis and physicochemical properties of meat using hyperspectral image analysis Ji Yoon Cha, Yea-Ji Kim, Jeong-Heon Kim, Min Kyung Park, Sameool Jung, Yun-Sang Choi Food Life 2025 [published online ahead of print: Mar 17, 2025] https://doi.org/10.5851/fl.2025.e2 HTML PDF PubReader	Article Study on structural analysis and physicochemical properties of meat using hyperspectral image analysis Ji Yoon Cha, Yea-Ji Kim, Jeong-Heon Kim, Min Kyung Park, Sameool Jung, Yun-Sang Choi Food Life 2025 [published online ahead of print: Feb 10, 2025] https://doi.org/10.5851/fl.2025.e1 HTML PDF PubReader
Article Enhancing Food Safety Regulation and Assurance Systems in the Beef Value Chain of Bangladesh S.M. Rajiur Rahman, AMM Nurul Alam, Michele Gallo, Michael Barry, Jahan Ara Monti, Young-Hwa Hwang, Seon-Tea Joo Food Life 2025 [published online ahead of print: Feb 10, 2025] https://doi.org/10.5851/fl.2024.e13 HTML PDF PubReader

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