• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.118-118
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• 2001

• Journal of Biosystems Engineering
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• v.42 no.3
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• pp.170-189
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• 2017

Purpose: This paper presents Raman chemical imaging technology for inspecting food and agricultural products. Methods The paper puts emphasis on introducing and demonstrating Raman imaging techniques for practical uses in food analysis. Results & Conclusions: The main topics include Raman scattering principles, Raman spectroscopy measurement techniques (e.g., backscattering Raman spectroscopy, transmission Raman spectroscopy, and spatially offset Raman spectroscopy), Raman image acquisition methods (i.e., point-scan, line-scan, and area-scan methods), Raman imaging instruments (e.g., excitation sources, wavelength separation devices, detectors, imaging systems, and calibration methods), and Raman image processing and analysis techniques (e.g., fluorescence correction, mixture analysis, target identification, spatial mapping, and quantitative analysis). Raman chemical imaging applications for food safety and quality evaluation are also reviewed.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1087-1110
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• 2023

The growing demand for sustainable food production and the rising consumer preference for fresh, healthy, and safe food products have been driving the need for innovative methods for processing and preserving food. In the meat industry, this demand has led to the development of new interventions aimed at extending the shelf life of meats and its products while maintaining their quality and nutritional value. Cold plasma has recently emerged as a subject of great interest in the meat industry due to its potential to enhance the microbiological safety of meat and its products. This review discusses the latest research on the possible application of cold plasma in the meat processing industry, considering its effects on various quality attributes and its potential for meat preservation and enhancement. In this regard, many studies have reported substantial antimicrobial efficacy of cold plasma technology in beef, pork, lamb and chicken, and their products with negligible changes in their physicochemical attributes. Further, the application of cold plasma in meat processing has shown promising results as a potential novel curing agent for cured meat products. Understanding the mechanisms of action and the interactions between cold plasma and food ingredients is crucial for further exploring the potential of this technology in the meat industry, ultimately leading to the development of safe and high-quality meat products using cold plasma technology.

• The Korean Journal of Pesticide Science
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• v.20 no.1
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• pp.14-22
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• 2016

A trial of combining and quantifying the effects of food processing on various pesticides was carried out using a meta-analysis. In this study, weighted mean response ratios and confidence intervals about the reduction of pesticide residue levels in fruits and vegetables treated with various food processing techniques were calculated using a statistical tool of meta-analysis. The weighted mean response ratios for tap water washing, peeling, blanching (boiling) and oven drying were 0.52, 0.14, 0.34 and 0.46, respectively. Among the food processing methods, peeling showed the greatest effect on the reduction of pesticide residues. Pearsons's correlation coefficient (r=0.624) between weighted mean response ratios and octanolwater partition coefficients ($logP_{ow}$) for twelve pesticides processed with tap water washing was confirmed as having a positive correlation in the range of significance level of 0.05 (p=0.03). This means that a pesticide having the higher value of $logP_{ow}$ was observed as showing a higher weighted mean response ratio. These results could be used effectively as a reference data for processing factor in risk assessment and as an information for consumers on how to reduce pesticide residues in agricultural products.

• Journal of Biosystems Engineering
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• v.29 no.2
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• pp.187-194
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• 2004

The study focused on setting priority among the future core technologies that were derived by Delphi in agricultural management ＆ information using analytic hierarchy process(AHP). Items for setting priority were decided as ‘technology’, ‘market’, and ‘public concerns’by council. The future core technologies were divided into four parts by importance and R＆D level. Technologies which consisted of upper two parts having higher importance were considered in the study. Questionnaires were given to 9 specialists in biosystems engineering. As the results, ‘market’ was decided as a most important item. The most important technologies were ‘Developing technology and system of post harvest processing for higher quality rice’ in group I, and ‘Developing sensor technology to evaluate quality and safety for agricultural products’ in group II.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.118-122
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• 2008

The use of tartary buckwheat flour as a source of dietary rutin has been limited because of the enzymatic degradation of rutin during the dough-making process, which results in a bitter taste. A variety of pretreatment regimes, including heating, steaming, boiling, and extruding, were evaluated in relation to the inactivation of the rutin-degrading enzyme responsible for rutin loss and color change during dough-making. Steaming (120 see), boiling (90 see) buckwheat grains, or extruding (180 rpm/min at $140^{\circ}C$) the flour resulted in the retention of >85% of the original rutin and eliminated the bitter taste in the hydrated flours. In contrast, dry heating at $140^{\circ}C$ for 9 min or microwaving at 2,450 MHz for 3 min did not reduce the rutin loss, and the bitter taste remained. Unlike in the flour, the rutin degradation in water-soaked grains was insignificant at room temperature. Moreover, the samples treated by steaming, boiling, or extrusion were darker and more reddish in color.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.210-214
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• 2009

This study identified microbial risk factors in agricultural products processing center (APC) through the microbial hazard analysis to introduce good agricultural practices (GAP) system in APCs. Samples were collected from surroundings (basket, tray loader, weighing cup, collector, box) and workers by swabbing (glove and cloth) and glove juice method (hand) to enumerate total bacteria, coliform, Staphylococcus aureus, Escherichia coli, Escherichia coli O157:H7 and Salmonella. The levels of total bacterial and coliform populations recovered from surroundings were 2.4-5.7 log CFU/100 $cm^2$ and 2.3-5.7 log CFU/100 $cm^2$ or hand for surroundings, and workers, respectively samples were 2.3-5.7 log CFU/100 $cm^2$ or hand. Escherichia coli populations were determined to be below detection limit. S. aureus and Salmonella populations recovered from surroundings were 3.0-4.4 log CFU/100 $cm^2$ and close to detection limit, respectively. Corresponding bacterial populations to worker's samples were 2.8-5.2 log CFU/100 $cm^2$ or hand (S. aureus) and below detection limit (Salmonella). Bacterial populations of APC certified facilities were similar (p${\geq}$0.05) with those of uncertified facilities. These results showed that this study should be useful in development of GAP models to improve microbial safety in APCs.

• Agricultural and Biosystems Engineering
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• v.1 no.2
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• pp.100-105
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• 2000

Quality sorting of cut flowers is very essential to increase the value of products. There are many factors that determine the quality of cut flowers such as length, thickness, and straightness of stem, and color and maturity of bud. Among these factors, the straightness of stem and the maturity of bud are generally considered to be more difficult to evaluate. A prototype grading and sorting machine for cut flowers was developed and tested for a rose variety. The machine consisted of a chain-drive feed mechanism, a pneumatic discharge system, and a grading system utilizing color image processing and neural network. Artificial neural network algorithm was utilized to grade cut roses based on the straightness of stem and maturity of bud. Test results showed 89% agreement with human expert for the straightness of stem and 90% agreement for the maturity of bud. Average processing time for evaluating straightness of the stem and maturity of the bud were 1.01 and 0.44 second, respectively. Application of neural network eliminated difficulties in determining criteria of each grade category while maintaining similar level of classification error.

• Journal of Microbiology and Biotechnology
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• v.14 no.5
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• pp.972-977
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• 2004

The hypoglycemic effect of an exo-biopolymer (EXO) and endo-biopolymer (ENDO) produced from submerged mycelial culture of Ganoderma lucidum was investigated in streptozotocin (STZ)-induced diabetic rats. Both the EXO and ENDO showed hypoglycemic potential, however, the former proved to be more potent than the latter. The administration of the EXO at the dose of 100 mg/kg body weight (BW) significantly reduced the plasma glucose level (23.5%) and increased the plasma insulin level (2.2 fold) in the diabetic animals. The EXO also lowered the plasma total cholesterol, triglyceride, low-density lipoprotein (LDL) cholesterol, and athrogenic index by 14.7, 31.4, 24.1, and 45.4%, respectively, and reduced the liver total cholesterol and triglyceride levels by 6.7 and 25.8%, respectively. It increased the plasma high-density lipoprotein (HDL) cholesterol (37.7%), compared to the control group. Furthermore, the alanine transaminase (ALT) and aspartate transaminase (AST) showed lower activities in the EXO administered groups than the other experimental groups. Taken together, these results suggest that the exo-biopolymer may alleviate the blood glucose level by increased insulin secretion.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.44-54
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• 2020

The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180℃ oven until the internal temperature reached 60℃, and the other group was oven cooked until 35℃, then cooked in a 250℃ pan until the internal temperature reached 60℃. Despite a noticeable change in appearance due to the high temperature of the searing, there was no significant difference in juiciness, water content, and cooking loss between the searing-cooked and the oven-cooked steaks. However, in searing cooking, both scores of overall flavor and roast meat flavor were significantly higher than those of oven cooking. In the searing-cooked steak, the reducing sugar, which is a reactant of the Maillard reaction, was lower and Maillard-reaction products were higher than oven-cooked steak. From our results, it can be concluded that searing does not improve juiciness of the steak, but improves the flavor of beef steak due to higher levels of Maillard reaction products.