• Safe Food
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• v.5 no.2
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• pp.4-8
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• 2010

• Food Industry And Nutrition
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• v.16 no.1
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• pp.17-21
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• 2011

• Bulletin of Food Technology
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• v.23 no.1
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• pp.104-116
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• 2010

• 축산식품과학과 산업
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• v.6 no.1
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• pp.88-97
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• 2017

• Food Science and Industry
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• v.49 no.4
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• pp.82-93
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• 2016

Although the development of food technology is relatively fast, it's application is very broad. So, it is necessary that quantitative analysis method can be introduced in analysing of research trends and implication of research themes. Most countries do not classify in food additives as synthesis or natural. However, the use of natural food additives should be recommended by considering about health safety. In this regard, quantitative analysis based on bibliographic information of patents and papers is vital to analyse the trend of research on natural food additives. The data regarding with natural food additives was assigned patents and published papers in the world from 1996 to March 2016 and Thomson Innovation, analysis program was provided by Thomson reuters.

• 축산식품과학과 산업
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• v.10 no.2
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• pp.42-52
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• 2021

• Journal of Korea Technology Innovation Society
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• v.15 no.2
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• pp.277-298
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• 2012

Once a production focused on primary industry, Food, agriculture, forestry and fisheries industry is now trying to shed away and plans to totally transform the paradigm of agricultural R&D with a leaping goal towards being a new growth engine. Promoting the bioindustry through utilizing agricultural bioresources was selected as the primary task and also made all efforts to support by all government department and ministry. In this study, we are raised problems and planned the improvements by the empirical analysis of national R&D policy, investment strategy, the recent progress of R&D program, and the performance of R&D investment to achieve early commercialization in fields of agricultural bioresources utilizing. We also propose the R&D role sharing and cooperations of public/private sector to commercialize the agricultural bioresources from the comprehensive empirical analysis results. It will eventually strengthen the national R&D investment strategy and efficiency and then will contribute towards a successful early commercialization performance in bioindustry through utilizing agricultural bioresources.

• Food Science and Industry
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• v.54 no.2
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• pp.93-101
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• 2021

Hazard Analysis Critical Control Point (HACCP) systems were developed to ensure a high level of food safety and reduced risk of foodborne illness. This paper focuses on significant issues associated with the implementation of HACCP; it provides an overview on recent literature. The structure of the paper follows six groupings of issues in the international literature of HACCP: (1) comparative studies and unification plan between HACCP and other food safety regulations; (2) verification of the HACCP system's effectiveness in improving food safety; (3) establishment of critical control point (CCP) for various foods HACCP model development; (4) expansion of HACCP application in the various fields and small businesses;(5) the impacts of HACCP on consumer's preferences and firms' financial performance in food industry; (6) HACCP and technological changes. The paper concludes with some suggestions for the future research in order to promote safe food supply chain for global customers.

• Korean Journal of Food Science and Technology
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• v.46 no.5
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• pp.655-659
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• 2014

Food-grade protective agents, namely, skim milk, yeast extract, soy powder, and trehalose, were studied for their ability to improve the viability of freeze-dried lactic acid bacteria (LAB), including Weissella cibaria SW1-1, Lactobacillus plantarum A-1, Lactobacillus sakei 2-12 24, and Leuconostoc citreum 3526. The best results were obtained with 10% soy powder; approximately 90% cell viability was observed during the freeze-drying process. Increase in the concentration of soy powder did not cause a proportional increase in the survival rate of LAB. Further, no significant difference was observed when two agents were combined in a 1:1 ratio (p<0.05).

• Food Science and Industry
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• v.52 no.4
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• pp.375-386
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• 2019

Carbohydrates play an important role in not only providing the body with calories but also giving taste and texture in foods. Recently, there is a growing interest in low-calorie carbohydrate materials due to obesity and the resulting diseases caused by excessive intake of calories. Polydextrose and sugar alcohols have calories of 2.0 kcal/g and 2.4 kcal/g, respectively. In addition to being a low-calorie material, polydextrose can be widely used as a dietary fiber source, thereby reducing calories and supplementing fiber. Sugar alcohols have sweetness comparable to a table sugar but they are not calculated as a sugar, so it can meet the government's sugar reduction policy. Also, polydextrose and sugar alcohols are not easily decomposed by heat and acid, and thus can be used without being affected by food manufacturing processes.