• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.4
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• pp.381-390
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• 2017

This study was conducted to determine 16 preservatives and 18 UV filter ingredients levels in 100 sunblock products. The order of detection rates of preservatives was phenoxyethanol (n=61), benzoic acid (n=19), methyl paraben (n=11), benzyl alcohol (n=8), propyl paraben (n=7). Also the order of detection rates of UV filter ingredients was titanium dioxide (n=81), ethylhexyl methoxycinnamate (n=69), zinc oxide (n=48), ethylhexyl salicylate (n=48), bis-ethylhexyloxyphenol methoxyphenyltriazine (n=44). The content of the detected preservatives and UV filter ingredients was within maximum allowed amount established by KFDA. In addition, preservatives and UV filter ingredients, which were not labeled in the products, were detected in 31 and 2 products respectively.

• Korean Journal of Food Science and Technology
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• v.4 no.1
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• pp.24-28
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• 1972

Synthetic food preservatives were analysed in foods collected in Seoul area on Aug. 10, 1971. Sorbic acid, benzoic acid, dehydroacetic acid and butyl p-hydroxybenzoate were determined by the simultaneous gas chromatography using FID at $200{\circ}C$ and a column of Chromosorb W coated with 5% $DGS{\sim}1%\;H_3PO_4$. The recovery rates of each preservative were from 76.7% to 96.3%. The calibration curves show linearity within a range from 0.3 to $2.5{\mu}g$ of standard preservatives. The results obtained were as follows: 1) Benzoic acid was used as well as butyl p-hydroxybenzoate in soy. 2) Sorbic acid was not found in soy. 3) From all breads and biscuits benzoic acid was found as trace. 4) Detected preservatives were below the range of permitted limit. 5) From 2 soy among 15 samples dehydroacetic acid was found.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.540-543
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• 2003

Antibacterial activities of garlic and heat-treated garlic juices on food-poisoning and lactic acid bacterial were examined. Aqueous extract of garlic juice showed bacteriocidal effect against both types of bacteria. Food-poisoning and lactic acid bacterial counts decreased at over 0.5 and 1.5% (w/v) garlic juice. Heat-treated garlic juice, which showed lower antibacterial effect than garlic juice against food-poisoning bacteria, had no significant antibacterial effect against Bifidobacterium, but instead increased Bifidobacterium count.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.56-63
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• 1997

Antimicrobial activity of Sancho (Zanthoxylum schinifolium) was investigated. Methanol extract of dried Sancho was fractionated to hexane, chloroform, ethylacetate, butanol, and aqueous fractions. Chloroform fraction among these fractions showed the highest inhibitory effect on the microorganisms such as Escherichia coli, Bacillus subtilis, Staphylococcus aureus and Lactobacillus plantarum at 1000 $\mu\textrm{g}$/$m\ell$. Chloroform fraction was further fractionated into 4 fractions by silica gel column and thin layer chromatography (TLC). The fraction 3 on TLC exhibited the highest antimicrobial activity. In the 2nd fractionation, subfration 2 was identified as hexadecanoic acid by MS, $^1$H-NMR and IR.

• Food Science and Preservation
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• v.4 no.1
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• pp.17-25
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• 1997

The effects of microwave treatment on the perservation of foods, such as a seaweed soup and sea stoned radish shreds, were studied. Microwave treatment of microbial cell suspensions revealed that viable cells decreased dramatically when heated to 6$0^{\circ}C$. However, it was unlikely that microwave treatment to 60 is enough to decrease the viable cell counts efficiently in a seaweed soup and radish shreds. It was thought that microwave heating to at least 7$0^{\circ}C$ as a final temperature was an important factor to reduce microbial cell counts in foods. When foods were heated to 7$0^{\circ}C$ with a repetitive 15 sec "on" followed by 30 sec "off", no big differences were observed in viable counts during storage at 2$0^{\circ}C$ for 3 days, as compared to those treated with a full power. The microwave treatment with three stages was designed to solve problems associated with variations depending on food volumes and difficulties of heat diffusion in a solid food to be irradiated with a microwave oven. The three stage method was found to have a similar efficiency in the reduction of viable cell counts in foods to microwave treatment at a full power and to conventional methods, such as water bath heating or boiling for 3 min with a gas range.in with a gas range.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.200-207
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• 1975

This experiment was carried out to investigate the chemical composition and microflora of soy sauce during storage under the different temperature. The results obtained are as follows. (1) Total nitrogen, color density, specific gravity and sodium chloride concentration of soy sauce showed a increasing tendency in the progress of storage period. Open-storage state at $30^{\circ}C\;and\;15^{\circ}C$ were responsible to the increase of components as compare with close-storage state at $5^{\circ}C$. (2) pH and buffer action were not almost changed during the storage. (3) Alcohol and sugar contents of soy sauce showed a decreasing tendency in the process of storage period, especially in the case of open state alcohol being almost disappeared within 11 months in all groups. (4) The number of common bacteria in one ml of soy sauce were counted as $96{\times}10^4$ before pasteurization and $10^3$ after pasteurization. The osmophilic bacteria was counted as $38{\times}10^4$, $10^2$ after pasteurization. (5) The spore number of mold in one ml of soy sauce were counted $32{\times}10^7$ before pasteurization, 58 after pasteurization and 10 to $10^2$ in the progress of storage period. (6) The bacteria number of soy sauce were somewhat decreased with the passing, of the time. The group of high temperature and open state were more notable than low temperature and close state.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.27-31
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• 1983

Monolayer moisture contents of white ginseng and white ginseng powder were 6.68g/100g and 7.81g/100g respectively, and the corresponding water activity at that moisture were 0.16 and 0.18 respectively. TBA value increased with an increase in relative humidity and storage period, and the increase of TBA value was the lowest at 23-32% R.H.. The variation of fat soluble and water soluble pigment in white ginseng was similar to that of TBA value.

• Korean Journal of Food Science and Technology
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• v.5 no.2
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• pp.89-94
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• 1973

Discoloration by heating and gamma-radiation of aqueous solutions of two coal-tar food dyes used in meat products was observed. Tartrazin with sodium tri-polyphosphate or cinnamon oil was slightly discolorized by heating at $75^{\circ}C$, but Amaranth was comparatively resistant. Effect of gamma rays of coal-tar food dyes was generally increased with irradiation doses, and especially by the addition of sodium tri-polyphosphate and cinnamon oil. This tendency was higher in Tartrazin than Amaranth. The addition of sodium nitrate and ascorbic acid, and storage at low temperature, however, seems to be effective in decreasing the discoloration of irradiated solutions.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.109-114
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• 2005

A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.

• KSBB Journal
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• v.30 no.5
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• pp.253-256
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• 2015

The antibacterial activity from Tricholoma matsutake extracts were confirmed by minimum inhibitory concentration (MIC) test against various bacteria. Tricholoma matsutake extracts was applied for manufacturing low salted Jeot-gal with sodium DL-malate and sodium nitrite as food preservatives. Due to antibacterial activity from Tricholoma matsutake extracts, MIC of sodium DL-malate and sodium nitrite were significantly reduced to 0.025 g/L and 0.25 g/L, respectively. As a result of this study, a premium low salted Jeot-gal can be developed with low concentration of food preservatives by adding Tricholoma matsutake extracts.