• 한국식품저장유통학회지
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• 제30권2호
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• pp.179-189
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• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• 한국식품영양학회지
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• 제8권2호
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• pp.135-144
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• 1995

Lipid oxidation in foods produce the peroxidation products, toxic substance and rancidity odor. In vivo, lipid peroxidation by free radicals or molecular singlet oxygen cause such as a damage of DNA, cancer and aging. Accordingly, the development of new compound Inhibit lipid oxidation in foods and in vivo is very important. Antioxidants are generally used as a protection material of oxidation for a storage and preservation of foods. In terms of stability of foods and health for human, development of high effective antioxidants In a nature is required. In this point of view, this paper presents the research trends of a kind of natural antioxidative substances and its antioxidative activity.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.245-254
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• 1999

Lactic aicd bacteria(LAB)는 전통적으로 식품의 발효과정 중에 사용되는 미생물이다. Lactic acid bacteria를 이용한 bacteriocinogenic culture와 lactic acid bacteria에서 생산되는 산물은 식품의 부패에 원인이 되는 미생물과 병원성균에 대한 생육억제효과을 지니고 있다. 이러한 이유로 생선제품, 유제품. 육제품과 발효되지 않은 냉장식품 등의 식품저장에 lactic acid bacteria를 이용한 연구가 다양하게 수행되어져 오고 있었으나 과실 및 채소류에서의 lactic acid bacteria에 대한 효용가능성에 대해서는 아직까지 광범위하게 연구된 것이 없다. 따라서 lactic acid bacteria의 과일 및 채소류의 저장시 효과적이고 적용성이 넓은 보존제로서의 성공적인 이용을 위해서 식품저장과 lactic acid bacteria에 대한 특성, lactic acid bacteria의 대사산물, lactic acid bacteria의 안정성 등을 고려하여 과일 및 채소의 식품성분 및 구성요소와 미생물의 생육저해효과가 있는 대사산물과의 관계에 대한 많은 연구의 수행이 과일 및 채소제품에서 lactic acid bacteria의 식품보존제로서의 이용가능성을 평가하기 위해 필요한 점으로 사료된다.

• 식품과학과 산업
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• 제53권2호
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• pp.148-165
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• 2020

At beginning the fermentation is naturally occurred by natural microbes. Fermentation techniques apply as two ways, one is fermentation to produce fermented foods and the other is preservation of the foods for longer time for future. They contain various biological active ingredient, like as vitamins. Microorganisms concerning fermentation are well known the functionalities. Each nations in the world have unique and distinct foods and dietary habits on their own specific cultures and accessible edible raw resources of plant or animal origins. Many countries have their unique traditional fermented foods based on their natural conditions. Korea has very famous traditional fermented foods, as Kimchi, fermented soybean products(Jang), fermented fish products(Jeotgal) and vinegar. In this review will discuss the overall fermented foods and typical Korean traditional fermented foods with functionalities, and future effort to enlarge into wide range of new industry.

• 대한설비공학회지:설비저널
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• 제24권5호
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• pp.561-570
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• 1995

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 춘계총회 및 제20차 학술발표회
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• pp.27-28
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• 2002

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.71-77
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• 2003

• 식품산업과 영양
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• 제6권1호
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• pp.60-66
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• 2001

• 원자력산업
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• 제6권7호통권41호
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• pp.29-35
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• 1986

• 식품과학과 산업
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• 제46권1호
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• pp.42-48
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• 2013