• Food Science and Biotechnology
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• v.14 no.4
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• pp.456-460
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• 2005

To enforce the maximum residue limit for residual hexane (0.005 g/kg) in commercially available Korean vegetable oil, convenient and accurate quantification methods were investigated. Using dual surrogate standards, pentane and heptane were dissolved in ethanol, and then added to hexane-tree sunflower oil for setting up the calibration curve. Gas Chromatograph-Flame Ionization Detector with a porous layer open tubular column, indicated good chromatographic separation of hexane from other inhibiting matrix components. The lowest calibration level was $0.5\;{\mu}g/g$, not exceeding a relative standard deviation of 10% (RSD%), and 1.0\;{\mu}g/g$ not exceeding a deviation of 22% RSD% using heptane as an internal standard for the Static headspace analysis by using a headspace auto-sampler and manual injection, respectively. The residual hexane was detected in nine of the samples among 87 vegetable oil samples purchased on the local market.

• Food Science and Industry
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• v.49 no.1
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• pp.38-47
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• 2016

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.1
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• pp.134-142
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• 2013

The effect of modified atmosphere packaging (MAP; 30% $CO_2$+70% $N_2$ or 100% $N_2$) and an additive mixture (500 ppm rosemary extract, 3,000 ppm sodium acetate and 1,500 ppm calcium lactate) on the quality of pre-cooked hamburger patties during storage at $5^{\circ}C$ for 14 d was evaluated. The addition of the additive mixture reduced aerobic and anaerobic bacteria counts in both 30% $CO_2$-MAP (30% $CO_2$+70% $N_2$) and 100% $N_2$-MAP (p<0.05). The 30% $CO_2$-MAP was more effective to suppress the microbial growth than 100% $N_2$-MAP, moreover the 30% $CO_2$-MAP combined with additive mixture resulted in the lowest bacterial counts. The hamburger patties with additive mixture showed lower CIE $L^*$ and CIE $a^*$, and higher CIE $b^*$ than those with no additive mixture. The 30% $CO_2$-MAP tended to decrease the TBARS during storage regardless of the addition of additives. The use of 30% $CO_2$-MAP in combination with additives mixture was effective for maintaining the quality and extending the shelf-life of pre-cooked hamburger patties.

• 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.

• Journal of the Korean Institute of Intelligent Systems
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• v.27 no.1
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• pp.42-49
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• 2017

Studies for efficient information retrieval and reuse of information resources using the ontology techniques are being in progress in various fields. In this paper, we build an ontology to provide a food additive information for consumers given by the KFDA and food safety information portal. Food additives were represented in OWL based knowledge using $Prot{\acute{e}}g{\acute{e}}$. We defined Class, Property, Relationships for providing food additives names, origins, purposes and basic information. In order to retrieve the information of the food additive, we built 679 instances with an ontology, and confirmed the results through DL Query queries. We can expect that the food additives ontology shown in this paper will help the integration and improvement of the information retrieval systems of the related fields in future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.5
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• pp.864-868
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• 2004

Iron is an essential ingredient for all metabolism in a living body However, because of the very low content of the iron in foods, many researches have been performed about iron-fortified food additives. We developed an iron-fortified food additive using the liposome that contain ferrous sulfate and hemin. For preventing the autoxidation of the ferrous sulfate, ascorbic acid was applied. Also, to prevent the oxidation of the liposome induced by the added ferrous sulfate and/or hemin, $\alpha$ -tocopherol was additionally applied. Though the effect of the added aqueous ascorbic acid did not show the antioxidative activity on the liposome containing ferrous sulfate and/or hemin, the added $\alpha$ -tocopherol in the phospholipid bilayer could retard the oxidation of the liposome. These results support that the liposome containing ferrous sulfate, hemin and ascorbic acid with the incorporated $\alpha$ -tocopherol could be applied in the food industry as an iron-fortified additive.

• YAKHAK HOEJI
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• v.54 no.4
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• pp.240-243
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• 2010

High-performance liquid chromatography (HPLC) screening method revealed that a propolis product marketed as a functional food contained an undeclared substance similar to tadalafil, the active ingredient of the prescription drug Cialis$^{(R)}$ approved for the treatment of male erectile dysfunction. In order to identify the illegal additive, the propolis product was extracted with methylene chloride, and the extract was purified further using semipreparative HPLC. The chemical structure of the isolated substance was elucidated based on IR, LC/MS-ESI, and $^1H$- and $^{13}C$-NMR spectroscopy, which showed the characteristics similar to tadalafil. The only difference was the substitution of the methyl group at the piperazinedione ring of tadalafil to the amino group of the identified illegal additive.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06a
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• pp.137-140
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• 2006

This paper describes a technique combining chemometrics with UV spectroscopy for the determination of the concentra tions of two tissue additives (i.e., wet strength and softening agents) in a cellulose fiber containing solution. In single as ent solutions, the concentration of the additive can be measured by UV spectroscopy at the wavelength where the species having absorption. For a binary (i.e., containing two additives) solution system, the spectral characterization is very complicated. However, if aided by a chemometrical calibration technique, each additive in the binary solution can be quantified simultaneously. The present method is very rapid and simple, it can easily perform a continuous measurement in the changes in the additives' concentration after fiber addition, and therefore this becomes a valuable tool for the adsorption kinetics study of chemical additives onto the cellulose fibers. The time-dependent adsorption behaviors of the wet-strength, softening agent, and their both on fiber were also presented.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.4
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• pp.454-459
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• 1992

Kojic acid, a fungal metabolite produced by some species of Aspergillus and Penicillium, was found to induce chromosomal aberrations in Chinese hamster ovary cells in the presence or absence of the rat liver homogenate (59 mix). All categories of chromosomal aberrations increased with increased doses of kojic acid. Based on the this result, kojic acid was assumed to be a kind of mutagens. On the potential toxicity of this compound it becomes evident that kojic acid would not be used as a food additive at this time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.554-559
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• 2010

The manufacturing characteristics and physicochemical components analysis of Bokbunja jelly made with the addition of different amounts of materials (Bokbunja extract, sugar, gelatin, and pectin) were investigated. There were no significant changes in the pH, total acidity and sugar content of all Bokbunja jelly prepared with different amount of materials. L-value of color in the Bokbunja jelly increased in proportion to additive amount of gelatin. a-value and b-value of color in the Bokbunja jelly increased in proportion to additive amount of pectin. The value of hardness, adhesiveness, and chewiness in the Bokbunja jelly increased in proportion to the additive amount of gelatin. The value of springiness, cohesiveness, and gumminess were increased in proportion to additive amount of petin. The highest of overall acceptability values in the sensory test for color, sweetness, springiness, chewiness, and overall favorite were 5.80, 5.32, 5.27, 5.83, and 6.02, respectively, with the addition of 10% gelatin and 10% pectin.