• Food Science and Industry
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• v.45 no.2
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• pp.2-9
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• 2012

• Food Science and Industry
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• v.43 no.1
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• pp.35-52
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• 2010

• Food Science and Biotechnology
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• v.17 no.2
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• pp.373-378
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• 2008

Contents of phytochemicals in citron (Citrus junos Sieb. ex Tanaka) seeds and their effects on antioxidant activities were investigated. Methanol extract of defatted citron seeds contained the highest amounts of total polyphenols followed by 70% ethanol and water extracts. Neohesperidin was the most predominant citrus flavanones in these extracts. The highest amounts of limonoids were found in methanol extract, and this extract was the most efficient in scavenging both DPPH and ABTS radicals. All 3 extracts also exhibited good antioxidant activities against attack of linoleate free radicals on $\beta$-carotene. When methanol extract was sequentially fractionated into ether, ethyl acetate, n-butanol, and water fractions, butanol fraction contained the highest amounts of polyphenols otherwise most of limonoids were concentrated in ethyl acetate fraction. A positive relationship between radical scavenging activities and total polyphenol contents in fractions was observed while antioxidant activity on $\beta$-carotene seemed more related with contents of limonoids and other hydrophobic polyphenols.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.448-452
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• 1994

This paper presents a computer image processing system, which measures the thickness of the food extrudate on a real-time basis. The image processing system was established with a CCD camera, an image grabber, and a 486 PC. The image obtained by the system was analyzed by a devised C-program, specially designed for the real-time thickness measurement of the extrudate. Experimental results showed that the proposed computer algorithm yielded an accurate measurement of the thickness of the food extrudate within 1 second.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.406-412
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• 1986

• Bulletin of Food Technology
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• v.26 no.4
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• pp.296-306
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• 2013

• Bulletin of Food Technology
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• v.25 no.1
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• pp.82-91
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• 2012

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.725-739
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• 2021

Many consumers are concerned about the high levels of salt intake owing to the accompanied risk of chronic diseases. Due to this dietary concern, the food industry has recommended the reduction of salt content in many products. However, the addition of salt to meat products improves their quality and sensory properties, including saltiness, color, juiciness, and texture. Because quality deteriorations could induce decreased sensory scores owing to salt reductions, the challenges involved in improving the quality of reduced-salt meat products have been addressed. During the development of low-salt meat products, it is important to reduce sodium content and address the problems that arise with this reduction. Modified salt, organic acids, amino acids, nucleotides, hydrocolloids, high-pressure, ultrasound, electric pulsed field, and irradiation have been suggested as strategies to replace or reduce sodium content, and sensory scores could be improved by these strategies. Therefore, when developing a low-salt meat product, several perspectives must be considered and the latest technologies that could resolve this problem should be adopted.

• Proceedings of the Korean Society of Fisheries Technology Conference
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• 2003.05a
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• pp.87-88
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• 2003

As seafood processing by-products, various seafood processing waste wasters (SPWWs) are produced at seafood processing plants in Korea. However almost of them have been discarded without suitable application methods, although those have high contents of available compounds, such as protein, amino acids (Hang et at, 1980; Shiau and Chai, 1990). (omitted)

• Food Science and Industry
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• v.49 no.4
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• pp.3-18
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• 2016

The status of Korean food security was analyzed by considering world food situation and food self-sufficiency of Korea, and the hurdles to be solved by science and technology were highlighted. The role of food science and technology in preparing for future food crisis was reviewed in four categories: application of modern biotechnology to increase food production, use of irradiation technology for food storage, food processing technology for rice utilization in particular, and improving food safety regulation system for waste reduction.