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.
Research Article

Mar 31, 2025

Enhancing food safety regulation and assurance systems in the beef value chain of Bangladesh

SM Rajiur Rahman, AMM Nurul Alam, Michele Gallo, Michael Barry, Jahan Ara Monti, Young-Hwa Hwang, Seon-Tea Joo

Food Life 2025;2025(1):1-13.
https://doi.org/10.5851/fl.2025.e1

This study investigates the food safety regulation and assurance systems in Bangladesh’s beef value chain (BVC), focusing on current practices, existing gaps, and necessary compliance actions. Through a comprehensive methodology involving secondary review, data collection, field observation, analysis, and expert consultations, the study highlights significant challenges across various stages of the BVC. The BVC in in Bangladesh involves various stakeholders from farmers to consumers, with challenges including weak regulatory provisions, inade...
Research Article

Mar 31, 2025

Study on structural analysis and physicochemical properties of meat using hyperspectral image analysis
초분광 이미지 분석을 활용한 식육의 구조체 분석 및 이화학적 특성 분석 연구

Ji Yoon Cha, Yea-Ji Kim, Jeong-Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi
차지윤, 김예지, 김정헌, 박민경, 정사무엘, 최윤상

Food Life 2025;2025(1):15-22.
https://doi.org/10.5851/fl.2025.e2

The objective of this study was to evaluate the physicochemical and structural properties of pork (loin, tenderloin, neck, and belly) and beef (loin, tenderloin, round, and brisket) using hyperspectral imaging and food scanner analyses. Color, pH, and water-holding capacity (WHC) were analyzed, revealing that pork belly showed the highest lightness (69.90), while beef round exhibited the lowest (35.54). Redness and yellowness varied significantly among cuts, influenced by intramuscular fat and chemical composition. The pH ranged from 5.66 to 6....
Research Article

Mar 31, 2025

Antioxidant activities of Tenebrio molitor larvae and Protaetia brevitarsis larvae water extracts
갈색거저리 및 흰점박이꽃무지 유충 물 추출물의 항산화 활성 평가

Hye Won Lee, Dong Bin Kim, Ho Gun Jang, Hyo Jin Lee, Jin Hong Park, Jong Hyuk Kim, Seung Yun Lee
이혜원, 김동빈, 장호건, 이효진, 박진홍, 김종혁, 이승연

Food Life 2025;2025(1):23-30.
https://doi.org/10.5851/fl.2025.e3

This study aimed to evaluate the antioxidant activities of Tenebrio molitor L. (TM) and Protaetia brevitarsis seulensis L. (PB). Water extracts of TM and PB were prepared at concentrations of 2, 4, 6, 8, 10, 20, 40, 60, 80, and 100 mg/mL. Cell viability assays were performed to evaluate the cytoprotective effects of TM and PB water extracts. Antioxidant activities were measured using 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS and 2,2-diphenyl-1-picrylhydrazyl(DPPH) radical scavenging assays and the reducing power...
Research Article

Mar 31, 2025

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;2025(1):31-41.
https://doi.org/10.5851/fl.2025.e4

The aim of this study was to investigate the effect of boiled feed on meat quality as a fundamental study to establish a standardized feeding regime for cows. Cow beef strip loins (M. longissimus lumborum) from two different cow groups (n=10 each; CON, finishing with normal feed; TR, finishing with boiled feed) were used to evaluate muscle fiber characteristics, meat quality traits, and fatty acid and amino acid composition. The cut surface of the 7–8^th thoracic vertebrae was used to analyze muscle characteristics. Muscle an...

CURRENT ISSUE: Mar 2025, Vol. 2025 , No. 1

Research Article

Enhancing food safety regulation and assurance systems in the beef value chain of Bangladesh

SM Rajiur Rahman, AMM Nurul Alam, Michele Gallo, Michael Barry, Jahan Ara Monti, Young-Hwa Hwang, Seon-Tea Joo

Food Life 2025;2025(1):1-13.
https://doi.org/10.5851/fl.2025.e1

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Research Article

Study on structural analysis and physicochemical properties of meat using hyperspectral image analysis
초분광 이미지 분석을 활용한 식육의 구조체 분석 및 이화학적 특성 분석 연구

Ji Yoon Cha, Yea-Ji Kim, Jeong-Heon Kim, Min Kyung Park, Samooel Jung, Yun-Sang Choi

차지윤, 김예지, 김정헌, 박민경, 정사무엘, 최윤상

Food Life 2025;2025(1):15-22.
https://doi.org/10.5851/fl.2025.e2

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Research Article

Antioxidant activities of Tenebrio molitor larvae and Protaetia brevitarsis larvae water extracts
갈색거저리 및 흰점박이꽃무지 유충 물 추출물의 항산화 활성 평가

Hye Won Lee, Dong Bin Kim, Ho Gun Jang, Hyo Jin Lee, Jin Hong Park, Jong Hyuk Kim, Seung Yun Lee

이혜원, 김동빈, 장호건, 이효진, 박진홍, 김종혁, 이승연

Food Life 2025;2025(1):23-30.
https://doi.org/10.5851/fl.2025.e3

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Research 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;2025(1):31-41.
https://doi.org/10.5851/fl.2025.e4

HTML PDF PubReader

AHEAD OF PRINT

Article Correlation of pH and cooking loss in muscles from different primal cuts of pork Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Seonmin Lee, Samooel Jung, kyung Jo Food Life 2025 [published online ahead of print: Apr 25, 2025] https://doi.org/10.5851/fl.25.00009 HTML PDF PubReader	Article Characterization of Hanwoo Beef Flavor Across Cooking Doneness Levels Using SPME-GC-MS and Chemometric Analysis Xi Liu, Yang Song, Inho Hwang Food Life 2025 [published online ahead of print: Apr 25, 2025] https://doi.org/10.5851/fl.25.00008 HTML PDF PubReader
Article Quality Characteristics and Sensory Evaluation of Unsalted Butter with Basil and Garlic Min-Ji Kim, Ye-Won Kang, Dan-Bi Lee, Sung-Min Lim, Sin-Young Park Food Life 2025 [published online ahead of print: Apr 25, 2025] https://doi.org/10.5851/fl.25.00003 HTML PDF PubReader

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