• Proceedings of the Korean Society of Food Science and Nutrition Conference
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• 2002.11a
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• pp.4-4
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• 2002

• Bulletin of Food Technology
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• v.9 no.1
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• pp.39-60
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• 1996

• 주류산업
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• v.23 no.4
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• pp.41-50
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• 2003

식품의약품안전청의 고시형태로 규정되어 있는 식품공전은 상위법령인 식품위생법에 근거하고 있다. 식품위생법 제7조에 식품의약품안전청장은 국민보건 상 필요하다고 인정하는 때에는 판매를 목적으로 하는 식품 또는 식품첨가물이 제조. 가공. 사용. 조리 및 보존의 방법에 관한 기준과 그 식품 또는 식품첨가물의 성분에 관한 규격을 정하여 고시하게 되어있다.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.68-72
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• 1999

Dried plantain (Plantago asiatica L.) was evaluated as a natural food preservative. The methanol extract of dried plantain at tie concentration of 2,000$\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, L. monocytogenes and V. parahaemolyticus. When the extract was added to noodles and rice cakes at the concentration of 1, 3 or 5%, less microbial growth was observed compared with the control group. While the noodles with 1% plautain extract were evaluated favorable in terms of color, chewiness and overall guality, 3% addition of the extract gave the best score for rice cakes.

• Food Industry
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• s.14
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• pp.52-56
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• 1973

과학이 발달하여 식품공업이 대형화하고 대량생산을 하게됨에 따라 생산관리나 품질관리면에서 일정한 품질규격을 갖는 제품을 만들 필요가 생기게 되고 또 보존성이 높은 것을 요구하게 된다. 식품첨가물은 이러한 목적을 달성하기 위하여 사용되는 것으로서 그 종류나 수량이 점차 늘어가고 있는 실정이다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.5 no.1
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• pp.1-5
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• 1999

To improve freshness maintenance function of food containers, many methods have been applied. Most of the methods utilize absorption properties of porous ceramics powders. However, this kind of methods was appeared to be a non-realistic one because of the short effective periods of the produce and reduced die life due to the ceramic powders mixed in the raw materials. Other methods, e.g., CA or MA, need more study for practical application bemuse of the high cost in process. In addition to this, different method should be applied depends on foods. In this paper, a new technology based on information templation was applied in making a food preservation film. It has been known recently that water memorizes informations and this information could be tempelated to other materials through appropriate pretest. One of the participating company developed this process to template informations to PE materials unitizing water as an information rallier. Food packaging film was made using this PE chips. Experimental results of freshness maintenance test of foods showed that it is effective. Results and disussions are reported in this paper.

• Journal of Food Hygiene and Safety
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• v.33 no.6
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• pp.474-482
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• 2018

The aim of this study was to determine and analyze probiotic contents, pH, and acidity of 120 samples of health functional and processed foods containing lactic acid bacteria distributed in 2017. The changes due to the preservation methods were also determined and analyzed in five probiotic products. Two samples of the 85 health functional food products had lactic acid bacteria at lower levels than the marked amount required to meet Korean food standards, whereas the 35 processed products were all suitable for distribution. The averages for probiotic contents, pH, and acidity were $1.2{\times}10^{10}CFU/g$, 5.35, and 1.29%, respectively. The average count of lactic acid bacteria in the 17 samples with marked amount among the 35 processed foods was $5.8{\times}10^8CFU/g$. The effects of preservation temperature ($-20^{\circ}C$, $4^{\circ}C$, $20^{\circ}C$, and $40^{\circ}C$) and storage period (1, 3, and 6 months) on probiotic content, pH, and acidity were determined for 5 probiotic products. After 1 to 6 months, the average reduction in probiotic content was by 59%; the lowest reduction occurred at $4^{\circ}C$ and the highest reduction occurred at $40^{\circ}C$. In addition, 3 of the 5 products showed a rapid decrease in probiotic content by more than 70% at $40^{\circ}C$ after a storage period of 1 to 3 months. Therefore, from this study results, it is recommended that products containing lactic acid bacteria should be refrigerated and consumed shortly after purchase.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.69-74
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• 1998

Scallop, Patinopecten yessoensis (Jay), cultivated in the cold east coast of Kangwon region in Korea, is expected to be produced to about 50,000 tons in 2000 year. First of all, scallop should be exuviated to process for new goods. In this study, preservatives such s sorbate, lactate, benzoic acid, and lysozyme were to extend the shelf-life of exuviated scallop boiled with steam for 10 min. The addition of preservatives retarded the decrease in pH, and inhibited the productions of VBN, TMA, and TBA of exuviated scallop stored at $5^{\circ}C$ in the latter period of storage. They also inhibited the microbial growth, especially in the first period of storage. The estimated values of shelf-life of boiled and exuviated scallops for control, sorbate, lactate, benzoic acid, and lysozyme were about 22, 26, 29, 25, and 27 days, respectively.

• Bulletin of Food Technology
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• v.4 no.3
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• pp.45-50
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• 1991