• The monthly packaging world
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• s.11
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• pp.70-80
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• 1994

• The monthly packaging world
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• s.77
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• pp.108-112
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• 1999

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2000.05a
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• pp.297-297
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• 2000

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2001.11a
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• pp.125-125
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• 2001

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.05a
• /
• pp.176-176
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• 2002

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2002.08a
• /
• pp.171.1-171
• /
• 2002

• Korean journal of food and cookery science
• /
• v.4 no.2
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• pp.39-50
• /
• 1988

Main lactic acid bacteria fermenting “Baechu Kimchi” and” “Dongchim”, which are indigenous fermented food in Korea, were isolated at optimum fermentation period and identified. The three groups of food preservatives-sorbic acid, p-hydroxybutyl benzoate (POBB), p-hydroxypropyl benzoate (POPB), and sorbic acid-POBB were prepared, and the effect of the food preservatives and various salt concentrations on those lactic acid bacteria was examined. The results obatined are as follows; 1. Lactic acid bacteria were isolated from “Baechu Kimchi” and “Dongchimi”and identifed as Leuconostoc mesonteriodse, Lactobacillus plantatum, Lactobacillus brevis, Streptococcus faecalis, and Pedicoccus pentosaceus. 2. Lactic acid bacteria were grown much better at 0.5-2% NaCl level than 0% NaCl level. 3. Among the isolated lactic acid bactera, Lactobacillus plantarum showed the highest acid producibility. The lower the concentration of NaCl, the higher the acid producibility by Leuconostoc mesentroides, and the other bacteria produced a large amount of acid at 0.5-2.5% NaCl level. 4. Both the sorbic acid (0.05-0.1%) and sorbic (0.05%)-POBB (0.004%) groups showed the highest preservatives effect. In contrast, however, POPB (0.01% ) Group showed the lowest effect, and the preservatives effect was enhanced by the addition of NaCl. Lactobacillus plantarum was least affected by all preservatives, whereas Leuconostoc mesentroides was most affected by them.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.51-56
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• 1997

Effects of mustard seed (Brassica juncea) on the preservation of soup for Naengmyon were investigated, and morphological changes of E. coli treated with extract of mustard seed were examined. Titratable acidity of soup for Naengmyon treated with mustard seed was higher than that of control at initial stage, but became lower than control after 24 hours of preservation. The number of bacteria and E. coli in soup for Naengmyon added with mustard seed was lower than that of control, and the more mustard seed was added, the less bacteria and E. coli were observed. The content of volatile basic nitrogen (VBN) increased during preservation of soup for Naengmyon. The VBN content of soup for Naengmyon added with mustard seed was higher than that of control, and the more mustard seed was added, the lower VBN was detected. Scanning eletron microscopys of E. coli treated with extract of mustard seed showed that cell surface was distorted with shrinked cell mass.

• Life and Agrochemicals
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• s.278
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• pp.34-37
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• 2012

농업 식품산업기술종합연구기구(NARO)는 농업, 식품, 축산에 대한 시험연구, 개발, 조사, 교육 등을 종합적으로 시행하는 일본 최대의 연구기관으로서 건강한 식생활의 실현, 농업환경 보존, 차세대 농업, 식품산업 강화와 새로운 생물산업의 창출, 농업후계자 양성을 목적으로 하고 있다.

• 프린팅코리아
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• s.19
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• pp.170-173
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• 2004

캔 포장의 발달은 전쟁과 불가분의 관계를 가지고 있다. 1795년 프랑스가 유럽의 여러 나라와 싸울때, 나폴레옹이 고심한 것은 병사가 전사하는 것보다 그들이 먹어야 하는 양식의 보급이었다. 매일 먹어야 하는 빵과 소금 절임만으로는 병사의 사기가 살아나지 않았다. 그 뿐만 아니라 채소류 식품의 공급이 문제였다. 당시의 지혜로서는 식품을 장기간 저장하는 기술이 없어서 나폴레옹은 현상금을 걸고 식품의 장기보존 방법을 공모했다.