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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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Modern trends and techniques for food preservation
Ambreen Talib, Abdul Samad, Md Jakir Hossain, Ayesha Muazzam, Bushra Anwar, Rameen Atique, Young-Hwa Hwang, Seon-Tea Joo
Food Life 2024;2024(1):19-32.
https://doi.org/10.5851/fl.2024.e6
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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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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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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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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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Meat analogues: an assessment of plant-based protein options and the parameters of their success: a mini review
Mari Leland, Allison Trigg, Yuan H. Brad Kim
Food Life 2022;2022(2):51-57.
https://doi.org/10.5851/fl.2022.e8
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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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Greenhouse gas emission status in agriculture and livestock sectors of Korea: A mini review
Sun Jin Hur, Jae Min Kim, Dong Gyun Yim, Yohan Yoon, Sang Suk Lee, Cheorun Jo
Food Life 2024;2024(1):1-7.
https://doi.org/10.5851/fl.2024.e2
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A study on the packaging method and quality analysis of small package refrigerated beef for distribution
소포장 우육의 유통시 포장 방법 및 품질 분석 연구
Jae-Yong Kim, Yea-Ji Kim, Ji Yoon Cha, Seon-Min Oh, Jung-Min Sung, Min-Kyung Park, Jae-Hwan Ahn, Yun-Sang Choi
김재용, 김예지, 차지윤, 오선민, 성정민, 박민경, 안재환, 최윤상
Food Life 2024;2024(1):33-40.
https://doi.org/10.5851/fl.2024.e1
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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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