• 베이커리
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• no.8 s.349
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• pp.100-103
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• 1997

• Bulletin of Food Technology
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• v.15 no.1
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• pp.52-54
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• 2002

식품에 대한 고압의 영향은 이미 19C말이나 20C초부터 연구되어 왔다. 본 논문에서는 식품의 보존기간(shelf-life)에 미치는 고압의 영향과 고압(HHP, High Hydrostatic Pressure)하에서 단백질의 3차 구조가 어떻게 변화하는 지에 대해 살펴 보고자 한다. 보통 식품가공에 적용되는 고압은 몇 초 내지 몇 분 동안에 50∼1000MPa 정도의 압력이 가해지는 것을 말한다. 소비자들이 식품을 선택할 때 가장 먼저 민감하게 느끼는 점은 식품의 색이다. 그러나 색은 가공과정이나 유통기간중에 변색이 쉽다. 따라서 색이나 풍미성분의 손실을 최소화하면서 식품의 보존기간을 늘리기 위해서 고압처리 기술이 주목을 받게 된 것이다. 식품의 색은 소비자들로 하여금 그 식품의 품질을 미리 짐작하게 하는 중요한 요소로서, 과일의 경우는 당도까지도 예측하게 한다. 그러므로 식품의 색이 소비자에게 주는 정보를 과소 평가해서는 안된다.

• Bulletin of Food Technology
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• v.23 no.4
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• pp.544-551
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• 2010

식품산업에서 박테리오파아지를 첫째, 동물 보건에서 항생제 대체품으로서, 둘째, 식품에서 바이오보존제(biopreservative)로서, 셋째, 식품 체인에서 병원성 세균을 검출하기위한 도구로서 다양하게 이용하고자 최근에 널리 인지하고 있다. 박테리오파아지는 바이러스로서 세균을 감염시키고 용해하는 특성이 있으며, 식품 안전과 관련하여, 1) 포유 동물세포에 무해하여 박테리오파아지를 안전하게 이용할 가능성, 2) 발효식품에 적절한 스타터 역할을 하거나 천연 미생물균총을 그대로 보존하는 박테리오파아지의 높은 숙주 선택성이라는 2가지 특징을 지니고 있다. 최근에는 식품첨가물로서 박테리오파아지를 '먹을 수 있는 바이러스'로 인정할 수 있을지 논의되고 있다. 식품유래 병원성 세균을 제어하기 위한 파아지의 이용가능성과 생물학 분야에서 관련되는 기초연구를 하고자 할 때 생기는 제한점 등에 대해서 고찰하고자 한다.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.317-324
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• 2019

This study focuses on the role of nanotechnology in the field of food industries. Bioactive components with antimicrobial activity against food pathogens are encapsulated into nanoparticles (NPs) to improve and extend their efficiency in food preservation. However, these NPs should be biocompatible and nontoxic for humans. Advancement in this field has resulted in the development of NPs for food packaging in some industries. The most commonly used group of NPs in the food industry is metal oxide. As metal oxide NPs such as zinc oxide and titanium dioxide exhibit antimicrobial activity in food materials, the NPs can be used for food preservation with enhanced functional properties. The application and effects of nanotechnology in correlation with the nutritional and sensory properties of foods were briefly discussed with a few insights into safety regulations on nano-based food formulation and preservation.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.417-426
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• 2018

Food preservatives are very important food additives for the biological and chemical safety of processed foods. The purposes of this study were to investigate Korean consumer's perception and information needs on food preservatives, to develop an educational booklet as a risk communication material on food preservatives, and to assess the educational effect of the developed booklet. To understand perception on food preservatives, a self-administered questionnaire survey was conducted by 381 parents having elementary school students at Seoul and Geoynggi area in Korea. Based on the survey results, brain storming of the authors along with consultation from the professionals, we developed a risk communication booklet about food preservatives. It was exposed to 35 parents of elementary school children, and their evaluation was collected by using a questionnaire and analyzed statistically. Respondents considered food safety (44.8%) as the most important factor while purchasing processed foods. They still perceived food additives as the most hazardous one (41.5%), and among those, food preservatives were the most concerned (45.9%). Total 67.7% of the respondents considered the consumption of food preservatives as hazardous or very hazardous. However, 90.6% of respondents did not have any educational experience about food additives and food preservatives. Based on their information needs, a science-based booklet consisting of the definition, classification, safety, intake, and management of food preservatives was developed. When the booklet titled as 'Food preservatives, Just Know Them!' was exposed to the parents via elementary school teacher, their negative perceptions on food additives and food preservatives were changed positively by increasing the understanding level on preservatives from 18.9% to 90.9% and obtaining 72.7% positive answers on their safety. Therefore, it could be used as an effective risk communication material on food preservatives.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.166-170
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• 1979

A rapid and simple method for detecting chemical preservatives was attempted on the basis of emitted fluorescence at the illumination of UVSL-25 mineral light. Absorption and fluorescence spectra of powdered samples dispersed in liquid paraffin revealed characteristic patterns depending on chemical preservatives. Detection of chemical preservatives was more readily accomplished by simultaneous comparison of spectral characteristics at long and short wave ranges of the exciting light.

• Bulletin of Food Technology
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• v.11 no.2
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• pp.79-80
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• 1998

식이섬유 및 미네랄이 풍부하여 현재 건강식품으로서 주목을 받고 있는 미역! 기존의 건조 미역과 달리 1970년경부터 원료미역을 $80^{\circ}C$이상의 더운 물에 담근 후에 식염과 혼합하여 만든 염장 미역이 일본에서 유통되고 있다. 본 고에서는 염장 미역의 보존성에 대하여 살펴보았다.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2000.05a
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• pp.94-95
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• 2000

Chitosan은 식품산업, 의료·의약, 환경, 농업 등 거의 분야에서 광범위하게 응용되고 있는 새로운 천연 기능성 물질이다. 최근에는 항균작용 등 생리활성 기능을 나타내는 chitosan 및 oligochitosan을 활용하여 식품의 유통기간 연장을 위한 연구가 보고되고 있다. Chitosan은 축육소세지 (Park et al., 1999) 및 김치 (Yoo et al., 1998; No et al., 1995)에 대하여 보존효과를 나타내었으나 저염 명란젓 (Kim, 1996)에는 보존 효과가 거의 없다고 보고되고 있다. 본 실험에서는 저염 창란젓의 유통기간 연장 및 기능성 강화를 할 목적으로 chitosan 및 oilgochitosan을 첨가한 창란젓의 숙성기간에 따른 보존성을 연구하였다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.243-249
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• 2001

This study was investigated to determine the antimicrobial effect of the ethanol extract of Quercus mongolica leaf on microbial growth. The ethanol extract at the concentration of $250\;\mu\textrm{g}/mL\;and\;500\;\mu\textrm{g}/mL$ inhibited the growth of gram positive and gram negative food-borne disease bacteria for 40 hours in tryptic soy broth, respectively. Antimicrobial activity of the ethanol extract from Quercus mongolica leaf was not affected by pH and heat treatment. The comparision between ethanol extract and commercially available preservatives on antimicrobial activity in food system was conducted. When the 0.1% ethanol extract of Quercus mongolica leaf was added to pine needle drink and carrot juice, antimicrobial activity was similar to those of containing 0.05% benzoic acid and 0.5% grapefruit seed extract. Also addition of 2~3% ethanol extract to the soybean paste inhibited the microbial growth up to 7 week, comparable to the inhibition of 2% ethanol. Thus, this results indicate that the ethanol extract of Quercus mongolica leaf may be useful as natural antimicrobial agents.

• Journal of Food Hygiene and Safety
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• v.15 no.3
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• pp.179-185
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• 2000

Daily intakes of 14 preservatives were evaluated by using their maximum permitted levels(MPL) and national food disappearance data in 1998. The estimated daily intake (EDI) of each preservatives were compared with corresponding acceptable daily intakes (ADIs). EDIs of dehydroacetic acid, sodium dehydroacetate, $\rho$-hydrobenzoic acid ester, propionic acid, sodium propionate and calcium propionate were less than 2% of ADI and judged to be safe. However, EDI of sorbic acid and potassium sorbate were 76.61 mg/person/day and it reached 5% of its ADI.. EDI of benzoic acid and sodium benzoate were 85.65 mg/person/day and it reached 31% of its ADI. The highest intake of benzoic acid came from carbonated drink.