• Safe Food
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• v.1 no.2
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• pp.5-11
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• 2006

• Bulletin of Food Technology
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• v.24 no.2
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• pp.225-235
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• 2011

• Safe Food
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• v.6 no.3
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• pp.11-16
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• 2011

• Food Science and Industry
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• v.41 no.1
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• pp.46-58
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• 2008

• Food Science and Industry
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• v.49 no.1
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• pp.2-10
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• 2016

• Food Science and Preservation
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• v.1 no.2
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• pp.125-131
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• 1994

• Food Engineering Progress
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• v.21 no.1
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• pp.12-21
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• 2017

Foods are becoming more customized and consumers demand food that provides great taste and appearance and that improves health. Food three-dimensional (3D)-printing technology has a great potential to manufacture food products with customized shape, texture, color, flavor, and even nutrition. Food materials for 3D-printing do not rely on the concentration of the manufacturing processes of a product in a single step, but it is associated with the design of food with textures and potentially enhanced nutritional value. The potential uses of food 3D-printing can be forecasted through the three following levels of industry: consumer-produced foods, small-scale food production, and industrial scale food production. Consumer-produced foods would be made in the kitchen, a traditional setting using a nontraditional tool. Small-scale food production would include shops, restaurants, bakeries, and other institutions which produce food for tens to thousands of individuals. Industrial scale production would be for the mass consumer market of hundreds of thousands of consumers. For this reason, food 3D-printing could make an impact on food for personalized nutrition, on-demand food fabrication, food processing technologies, and process design in food industry in the future. This article review on food materials for 3D-printing, rheology control of food, 3D-printing system for food fabrication, 3D-printing based on molecular cuisine, 3D-printing mobile platform for customized food, and future trends in the food market.

• Nuclear Engineering and Technology
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• v.30 no.1
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• pp.75-82
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• 1998

Development and implementation of food irradiation was driven by needs pertaining to food safety improvement, food spoilage reduction, and quarantine/trade. The need for food safety is caused by the increasing morbidity and mortality caused by food-borne diseases worldwide, and it affects national economy and world-trade. Radiation technology can serve to ameliorate the vulnerability of our food supply system.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1442-1445
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• 2000

This study was carried out to investigate the contents of minerals and heavy metals in the sea salts of Korean products and imported products. NaCl was major component, which ranged from $80.31{\sim}89.84%$ for Korean products and from $91.59{\sim}97.66%$ for imported products. Minerals and heavy metals of Korean products and imported products were analyzed with ICP-AES and AAS, respectively. Mineral contents of K and Mg in Korean products were relatively higher than those in imported ones, but no significant differences were found for heavy metals between them.

• Toxicological Research
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• v.31 no.3
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• pp.273-278
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• 2015

The aim of this study was to develop an efficient quantitative method for the determination of acetaldehyde (AA) and formaldehyde (FA) contents in solid and liquid food matrices. The determination of those compounds was validated and performed using gas chromatography-mass spectrometry combined by solid phase micro-extraction after derivatization with O-(2,3,4,5,6-pentafluoro-benzyl)-hydroxylamine hydrochloride. Validation was carried out in terms of limit of detection, limit of quantitation, linearity, precision, and recovery. Then their contents were analyzed in various food samples including 15 fruits, 22 milk products, 31 alcohol-free beverages, and 13 alcoholic beverages. The highest contents of AA and FA were determined in a white wine (40,607.02 ng/g) and an instant coffee (1,522.46 ng/g), respectively.