• 유통과학연구
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• 제20권9호
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• pp.97-107
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• 2022

Purpose: Online-To-Offline Food Delivery Services (O2O-FDS) is a new element in hotel supply chain that digitalizes traditional food delivery practices using new technologies. Targeting hotel guests, the present research is to explore the role of trust in the relationship between food delivery app on loyalty, price efficiency, and convenience. This new perspective is an essential value addition in the field of hotel marketing in relation to O2O-FDS. Research design, data and methodology: The present research conducted the mediator variable regression analysis as a main statistical methodology to identify the connections between three main constructs using total 244 South Korean participants that were recruited from the professional research company in Korea. Results: The statistical findings based on three steps of mediator regression approach strongly indicate that the trust of food delivery app in the hotel sector plays a moderating role in the relationship between price efficiency and convenience of food delivery app and customer loyalty of food delivery app in the hotel business. Conclusions: This research concludes that hotel practitioners must strive to provide adequate information on food delivery applications in order to increase price efficiency and convenience relative to traditional food and beverage services, influencing consumer trust in food delivery technology.

• 식품보건융합연구
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• 제10권3호
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• pp.19-22
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• 2024

The field of synthetic biology has emerged in response to the ongoing progress in the life sciences. Advances have been made in medicine, farming, eating, making materials, and more. Synthetic biology is the exploration of using living organisms to create new organisms. By manipulating specific genes to express targeted proteins, proteins can be created that are both productive and cost-effective. Solid-phase extraction (SPE) and liquid-liquid extraction (LLE) are employed for protein separation during the production process involving microorganisms. This study centers on Scanning Probe Microscopy (SPM) to showcase its utility in the food industry and food management. SPE is predominantly utilized as a pretreatment method to eliminate impurities from samples. In comparison to LLE, this method presents benefits such as decreased time and labor requirements, streamlined solvent extraction, automation capabilities, and compatibility with various other analytical instruments. Anion exchange chromatography (AEC) utilizes a similar methodology. Pharmaceutical companies utilize these technologies to improve the purity of biopharmaceuticals, thereby guaranteeing their quality. Used in the food and beverage industry to test chemical properties of raw materials and finished products. This exemplifies the potential of these technologies to enhance industrial development and broaden the scope of applications in synthetic biology.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2006년도 추계학술대회
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• pp.165-167
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• 2006

On our return to India from Germany, we have worked on the development of parabolic solar concentrators with input and collaboration of German and Austrian inventors. We have gradually improved the solar technologies to include food processing based on inputs and feedback from users to fulfill their specific requirements. We will discuss the acceptability and commercialisation of various systems that we have successfully developed, their implications and their benefit. These success stories can work as multipliers. These concentrators can have various other applications. The Global Treaty Kyoto Protocol's CDM (Clean Development Mechanism) can result in a win-win situation for both developing and developed nations and the world environment at large - whereby developed nations get carbon credits by supporting renewable energy projects in developing nations. North-South dialogue and South-South dialogue can effectively foster global co-operation meaningfully to benefit People and environments ensuring sustainable development and protection of Our planet Earth, our only HOME!!!

• 식품산업과 영양
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• 제9권2호
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• pp.1-9
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• 2004

• Journal of Microbiology and Biotechnology
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• 제26권9호
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• pp.1505-1516
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• 2016

The detection of food pathogens is an important aspect of food safety. A range of detection systems and new analytical materials have been developed to achieve fast, sensitive, and accurate monitoring of target pathogens. In this review, we summarize the characteristics of selected nanomaterials and their applications in food, and place focus on the monitoring of biological and chemical contaminants in food. The unique optical and electrical properties of nanomaterials, such as gold nanoparticles, nanorods, quantum dots, carbon nanotubes, graphenes, nanopores, and polydiacetylene nanovesicles, are closely associated with their dimensions, which are comparable in scale to those of targeted biomolecules. Furthermore, their optical and electrical properties are highly dependent on local environments, which make them promising materials for sensor development. The specificity and selectivity of analytical nanomaterials for target contaminants can be achieved by combining them with various biological entities, such as antibodies, oligonucleotides, aptamers, membrane proteins, and biological ligands. Examples of nanomaterial-based analytical systems are presented together with their limitations and associated developmental issues.

• Journal of Biosystems Engineering
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• 제43권1호
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• pp.59-71
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• 2018

Purpose: Cellulose nanocrystals (CNCs) are natural polymers that have been promoted as a next generation of new, sustainable materials. CNCs are invaluable as reinforcing materials for composites because they can impart improved mechanical, chemical, and thermal properties and they are biodegradable. The purpose of this review is to provide researchers with information that can assist in the application of CNCs extracted from waste agricultural byproducts (e.g. rice husks, corncobs, pineapple leaves). Methods & Results: This paper presents the unique characteristics of CNCs based on agricultural byproducts, and lists processing methods for manufacturing CNCs from agricultural byproducts. Various mechanical treatments (microfluidization and homogenization) and chemical treatments (alkali treatment, bleaching and hydrolysis) can be performed in order to generate nanocellulose. CNC-based composite properties and various applications are also discussed. Conclusions: CNC-based composites from agricultural byproducts can be combined to meet end-use applications such as sensors, batteries, films, food packaging, and 3D printing by utilizing their properties. The review discusses applications in food engineering, biological engineering, and cellulose-based hydrogels.

• Journal of Microbiology and Biotechnology
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• 제28권11호
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• pp.1846-1849
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• 2018

Recent human gut microbiome studies have supported that the genus Bifidobacterium is one of the most beneficial bacteria for human intestinal health. To develop a new probiotic strain for functional food applications, fourteen fecal samples were collected from healthy Koreans and the strain BCBR-583 was newly selected and isolated from a 25-year-old Korean woman's fecal sample using the selective medium for Bifidobacterium. Subsequent fructose-6-phosphate phosphoketolase (F6PPK) test and 16S rRNA gene sequencing analysis of the strain BCBR-583 confirmed that it belongs to B. longum subsp. longum. The stress resistance tests showed that it has oxygen and heat tolerance activities (5- and 3.9-fold increase for 24 h at 60 and 120 rpm, respectively; $78.61{\pm}6.67%$ survival rate at $45^{\circ}C$ for 24 h). In addition, gut environment adaptation tests revealed that this strain may be well-adapted in the gut habitat, with gastric acid/bile salt resistance ($85.79{\pm}1.53%$, survival rate under 6 h treatments of gastric acid and bile salt) and mucin adhesion ($73.72{\pm}7.36%$). Furthermore, additional tests including cholesterol lowering assay showed that it can reduce $86.31{\pm}1.85%$ of cholesterol. Based on these results, B. longum BCBR-583 has various stress resistance for survival during food processing and environmental adaptation activities for dominant survival in the gut, suggesting that it could be a good candidate for fermented food applications as a new probiotic strain.

• 식품기술
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• 제23권4호
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• pp.592-597
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• 2010

본 내용은 2010년 4월 25일부터 2010년 5월 1일까지 이탈리아의 UNITEC, SALVI, SORMA, APOFRUIT, 농식품유통매장을 방문하여, EU의 농식품 선별 및 품질관리 센싱기술의 현장 활용실태와 농식품 이력추적관리 및 농산물산지유통센터의 품질센싱 기술을 조사한 결과이다.

• Preventive Nutrition and Food Science
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• 제3권3호
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• pp.295-301
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• 1998

Potential applications of irradiation technology inpostharvest handling of agricultural products have been documented over the past five decades. The biological effects of ionizing radiation on food were demonstrated to have the potential both of reducing the storage losses by controlling spoilage microoraganisms, insects, to have the potential both of reducing the storge losses by controlling spoiliage microorganisms, insects, sprouting and ripening, and of improving the hygienic quality of raw and processed products. Food irradiation is recognized as a physical and cold process using gamma-rays from radioisotope sources and electron-beam from the accelerator. As one of the technologies or techniques for preserving and improving the safety of food, irradiated technology has been approved in some 40 countries for more than 200 individeual items of foods and of these about 30 countries including Korea are commerically utilizing this technology. Although limited quantities of irradiated foods are available in the market now, the proper uses of this renewed technology will offer great possibilities not only for increasing the availability of postharvest agricultural products, thereby contributing to price stabilization in the off-season, but also for reducing reliance on chemicals used for sanitary and quarantine requirements. This paper deals with biological actions of ionizing radiation and its potential applications in the agri-food industry from the international point of view.

• 식품과학과 산업
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• 제53권1호
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• pp.56-68
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• 2020

Recently, chitosan has increased attention in commercial applications in the food industry in terms of its biocompatibility and nontoxicity. In particular, chitosan has been used as a good hosting material for producing nanoparticles due to its unique property of ionic gelation. Chitosan has disadvantages such as low solubility at physiological pH, causing the metabolism of core material in the intestine and gastric juice. To overcome these limitations, various chitosan derivatives such as carboxylated, thiolated, and acylated chitosan have been studied. This review focuses on the changes in the physicochemical properties of chitosan nanoparticles with the introduction of hydrophobic groups, the application of functional nanocapsules as coatings, and their applicability in the food sector. The physicochemical modification of chitosan is expected to be an attractive research field for the development of chitosan applications for food as well as for improving bioavailability in functional food.