Food and Life

Technological Strategy of Clean Label Meat Products
클린라벨 육제품의 기술 전략

Hae In Yong, Tae-Kyung Kim, Hee-Don Choi, Samooel Jung, Yun-Sang Choi

용해인, 김태경, 최희돈, 정사무엘, 최윤상

Food Life 2020;2020(1):13-20.
https://doi.org/10.5851/fl.2020.e5

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Current status of research and market in alternative protein
대체단백질식품(식물성 대체육, 배양육, 식용곤충) 국내외 시장 현황 및 연구

Changjun Cho, Hyewon Lim, Bosung Kim, Heewon Jung, Sungkwon Park

조창준, 임혜원, 김보성, 정희원, 박성권

Food Life 2022;2022(1):9-18.
https://doi.org/10.5851/fl.2022.e4

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Study on quality-based protocol for meat and meat products
식육 및 식육가공품의 품질기반 프로토콜 연구

Dong-Min Shin, Tae-Kyung Kim, Jae Hoon Lee, Bum-Keun Kim, Ji Yoon Cha, Yun-Sang Choi

신동민, 김태경, 이재훈, 김범근, 차지윤, 최윤상

Food Life 2022;2022(3):69-78.
https://doi.org/10.5851/fl.2022.e9

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Trends in safety management of cultured meat and their potential considerations
국내외 배양육 안전관리 동향 및 예상 고려사항

Hyun Jung Lee, Hyun Young Jung, Chang-Kyu Lee, Sungkwon Park, Cheorun Jo

이현정, 정현영, 이창규, 박성권, 조철훈

Food Life 2022;2022(1):1-8.
https://doi.org/10.5851/fl.2022.e3

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Neuroprotective effects of Moringa oleifera leaf extracts

Hyeong Sang Kim, Chang-Ho Jeong, Jong-Kwang Lee

Food Life 2022;2022(1):19-26.
https://doi.org/10.5851/fl.2022.e1

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Consumer awareness survey analysis of alternative protein: Cultured meat and edible insect
대체 단백질에 대한 소비자 인식 조사 분석: 배양육 및 식용곤충

Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Min-Cheol Kang, Min Kyung Park, Min-Cheol Lim, Jae Hoon Lee, Bum-Keun Kim, Yun-Sang Choi

김예지, 김태경, 차지윤, 강민철, 박민경, 임민철, 이재훈, 김범근, 최윤상

Food Life 2022;2022(3):89-95.
https://doi.org/10.5851/fl.2022.e11

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Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt

W. K. Meegahawaththa, I. D. Singhalage, D. C. Mudannayake

Food Life 2020;2020(2):87-97.
https://doi.org/10.5851/fl.2020.e10

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Physicochemical characteristics and bioactive compounds of thigh meat from Cobb broiler in animal welfare farm
동물복지 육계(Cobb) 다리육의 이화학적 특성과 생리활성기능 성분

Hee-Jin Kim, Dongwook Kim, Hye-Jin Kim, Ji-Seon Kwon, Aera Jang

김희진, 김동욱, 김혜진, 권지선, 장애라

Food Life 2021;2021(2):67-78.
https://doi.org/10.5851/fl.2021.e7

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Quality properties of pork gel manufactured by the pork treated with high hydrostatic pressure without phosphate
초고압 처리된 돈육으로 제조된 인산염 무첨가 돈육 겔의 품질 특성

Seul-Ki-Chan Jeong, Seonmin Lee, Kyung Jo, Yun-Sang Choi, Samooel Jung

정슬기찬, 이선민, 조경, 최윤상, 정사무엘

Food Life 2023;2023(1):29-38.
https://doi.org/10.5851/fl.2023.e3

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Effect of incorporating roasted sesame (Sesamum indicum) seeds on the quality parameters of chicken nuggets

Shan Randima Nawarathne, Dinesh Darshaka Jayasena, Prabhathma Yasasvi Rathnayake, Manjula Senavirathna, Damith Udayanga, Jung Min Heo

Food Life 2021;2021(2):57-66.
https://doi.org/10.5851/fl.2021.e6

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Nutritional components of colored paprika
유색 파프리카의 영양성분

A-Reum Ryu, Min-Cheol Kang, Jung Sun Hong, Jeong Hee Choi, Yun-Sang Choi, Hee-Don Choi

류아름, 강민철, 홍정선, 최정희, 최윤상, 최희돈

Food Life 2021;2021(3):107-115.
https://doi.org/10.5851/fl.2021.e10

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Overview of energy intake, physical activity, and neuronal substances on obesity

Seung Yun Lee, Hea Jin Kang, Sun Jin Hur

Food Life 2020;2020(1):1-11.
https://doi.org/10.5851/fl.2020.e3

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Current strategies for the control of COVID-19 in South Korea¹

Sun Jin Hur, Ji Hyeop Kang, Min Gi Cho, Seung Yun Lee, Hea Jin Kang

Food Life 2020;2020(1):21-36.
https://doi.org/10.5851/fl.2020.e1

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Change of meat color and residual nitrite on pork with aging and heating
숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화

Hea Jin Kang, Seung Yun Lee, Sang Keun Jin

강혜진, 이승연, 진상근

Food Life 2020;2020(2):79-86.
https://doi.org/10.5851/fl.2020.e9

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Effects of formulation and processing techniques on physicochemical properties of surimi gel

Rae Recy C. Bagonoc, Michelle Ji Yeon Yoo

Food Life 2021;2021(2):35-46.
https://doi.org/10.5851/fl.2021.e4

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Development of bile salt in pig by-products
돼지 부산물에서 담즙산의 활용

On You Kim, Da Young Lee, Seung Yun Lee, Ji Hyeop Kang, Jae Hyeon Kim, Hyun Woo Kim, Dong Hoon Oh, Jae Won Jeong, Sun Jin Hur

김온유, 이다영, 이승연, 강지협, 김재현, 김현우, 오동훈, 정재원, 허선진

Food Life 2021;2021(2):47-56.
https://doi.org/10.5851/fl.2021.e5

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Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: a mini review
유청 단백질을 이용한 마이야르 공액체 기반 나노 에멀젼 전달체의 기능적 특성

Sehee Lee, Won-Jae Lee

이세희, 이원재

Food Life 2021;2021(3):79-85.
https://doi.org/10.5851/fl.2021.e8

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A study on the ASEAN Plus Three Emergency Rice Reserve as a food security institution in East Asia

Kunmin Kim

Food Life 2021;2021(3):87-97.
https://doi.org/10.5851/fl.2021.e11

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Quality characteristics of chia seed-added dry sausage for replacement of phosphate
인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성

Dong-Min Shin, Yea Ji Kim, Dong Hyun Kim, Hyun Su Jung, Seo Gu Han, Jong Hyeon Han, Hae Jung Park, Sung Gu Han

신동민, 김예지, 김동현, 정현수, 한서구, 한종현, 박해정, 한성구

Food Life 2021;2021(3):99-105.
https://doi.org/10.5851/fl.2021.e9

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Non-thermal decontamination on chicken tenderloin-based pet food with 2.5% lactic acid and hypochlorous acid water
젖산과 차아염소산수 처리에 의한 분쇄 닭고기 펫푸드의 비열 살균 효과 확인

Eunyoung Park, Sangeun Park, Yohan Yoon

박은영, 박상은, 윤요한

Food Life 2022;2022(1):27-31.
https://doi.org/10.5851/fl.2022.e2

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