• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.06a
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• pp.17-22
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• 1994

Food additives are minor components which are used to enhance nutritive or sensory values, and to improve shelf life of foods. In foods, natural additives are preferred over artificial or synthetic materials because of concern on food safety. Many biotechnological techniques have been applied to the production of food additives since the biotechnology has been utilized to prodyce many flavor components such as glutamate, 5'-nucleotides, esters, 2,3-bytadione, pyrazines, terpenes, and lactones. Natural flavors, fragrances, sweetners, and colorants can be produced by plant cell culture. Many lactic acid bacteria produce bacteriocins such as nisin or diplococcin. These bacteriocins are used as safe preservatives in foods and many researches on the improvenment of bacteriocin productivity by genetic engineering are in progress.

• YAKHAK HOEJI
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• v.11 no.3_4
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• pp.27-32
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• 1967

유화제또는 현탁화제로 쓰이고 있는 hydrophilic polymer의 일종인 acacia및 sodium alginate와 방부제와의 interaction에 관한 연구로서 Higuchi씨등 solubility mehtod를 실험방법으로 하여 고찰하였다. acacia는 용액중에서 혹종의 interation을 하나 o-hydroxybenzoic acid및 p-hydroxybenzoic acid의 methly, ethly, propyl, butyl ester 와는 그러한 interaction이 없다. sodium alginate는 butyl-p-hydroxybenzoate및 o-hydroxybezoic acid를 제외한 본실험에 사용한 방부제와는 용액내에서 interaction을 나타내었다. 방부제의 초농도와 acacia및 sodium alginate를 가하여 일정시간 반응시켜 평형에 도달했을때의 방부제의 농도와의 비인 K치는 acacia및 sodium alginate의 농도와 함수관계에 있음을 발견하였다.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.10a
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• pp.231-236
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• 2011

• Journal of Food Hygiene and Safety
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• v.10 no.4
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• pp.271-277
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• 1995

Total 29 Monascus strains were isolated from Ang-Khak and 4 of them were selecte based on the relative intensity of soluble red pigment and growth rate. The optimum growth temperature of the selected isolates was 32.5$^{\circ}C$ on malt extract agar(MEZ) plate. The optimum growth pH was 5.0 on czapek yeast extract agar plate, while it was pH 6.2 or 6.5 on MEA plate. Isolate No. 116, especially, showed the strongest animicrobial activity aganist Bacillus subtilis and Staphylococcus aureus but much less aganist Escherichia coli and Enterobacter aerogenes. The maximun antimicrobial activity of isolate No. 116 against St. aureus was achieved at initial pH 5.3 on rice extract broth. The acitivity was increased with increasing amount of culture broth concentrate of isolate No. 116.

• Journal of the Korea Furniture Society
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• v.25 no.3
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• pp.233-237
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• 2014

The eco-friendly preservatives such as ACQ or CUAZ have been used in landscape architectural facilities these days. In this study, the decay efficacies of ACQ treatments were evaluated according to domestic veneer species, concentration of ACQ, weathering test, adhesive type, and fungus type. In case of veneer species, hinoki cypress and yellow poplar showed the highest and lowest decay resistance, respectively. And the decay resistance appeared to be greater in plywoods bonded by resorcinol resin-bonded plywood and non-weathering treated plywood than polyurethane resin-bonded plywood and weathering treated plywood.

• Food Science and Preservation
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• v.7 no.1
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• pp.103-107
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• 2000

Previously , the methanolic extract of peach sees was found to have a strong tyrosinase inhibitory activity in an in vitro assay. Several phenolic compunds were isolated from the seeds by solvent fractionation , Sephadex LH-20 chromatography, and preparative HPLC , and one of them showing strong tyrosinase inhibition was identified as benzoic acid by UV, IR, $^1$H/$^1$$^3$C-NMR, and EI-MS spectrsopy. Benzoic acid (IC50= 250$\mu\textrm{g}$/ml) and L-ascorbic acid (IC50=28$\mu\textrm{g}$/ml), well-known tyrosinase inhibitors. In particular , benzoic acid inhibited markedly the enzymatic browing (melanosis) of apple juices at low concentration of 0.01% and 0.05, comparable to that of L-ascorbic acid (P<0.05). these results suggest that benzoic acid, one of an effective food preservatives, may be potentially useful as a functional alternative to sulfites for the control of melanosis in fruit juices.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.453-459
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• 2000

Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter's color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.

• YAKHAK HOEJI
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• v.46 no.4
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• pp.231-236
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• 2002

A high-performance liquid chromatographic method for the simultaneous quantitative analysis of methylparaben (MP), ethylparaben (EP), propylparaben (PP), butylparaben (BP) and imidazolidinyl urea(IU) or diazolidinyl urea(DU) in cosmetics was studied by using a cyano-propyl column and 0.05M hexanesulfonic acid at 228 nm. Calibration curves were found to be linear in the 60-1000 $\mu\textrm{g}$/mL range (parabens), 100-1,250 $\mu\textrm{g}$/mL range (IU) and the 120-2000 $\mu\textrm{g}$/mL range (DU). Linear regression analysis of the data demonstrates the efficacy of the method in terms of precision and accuracy. An extraction method is developed and validated in order to apply this chromatographic method to a commercial cosmetic cream. The precision of this method, calculated as the relative standard deviation (RSD) of the recoveries (0.46-2.71％) was excellent for all compounds.

• Food Science of Animal Resources
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• v.18 no.1
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• pp.75-80
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• 1998

pH in sausages with 0.5% and 2% pyroligneous liquor was lowered rapidly respectively. Sausage with 2% pyroligneous liquor showed the lowest Aw. Antioxidant activity of 0.02% and 0.5% pyroligneous liquor was negligible but rancidity was inhibited in the sausages with 2% pyroligneous liquor and 0.02% BHA/BHT(1:1) Sensory tests showed that sausages treated with pyrolignesous liquor had lower score. The growth of lactic acid bacteria was not affected by pyroligneous liquor. But enterobacteria was not detected after 10 days fermentation of the sausages wit 0.02% BHA/ BHT 8 days in the 0.5% pyroligneous liquor and 6 days in the 2% pyroligneous liquor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.2
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• pp.232-238
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• 1998

To developed natural food preservatives, ethanol and water extracts were prepared from the defatted camellia(Camellia japonica L.) seeds. Antimicrobial activities were examined against 14 microorganisms which were food borne pathogens and/or food poisoning microorganisms and food-related bacteria and yeasts. Ethanol extract showed antimicrobial activities against several microorganisms tested, but not on lactic acid bactria. Especially, minimum inhibitory concentrations(MIC) for yeasts were as low as 1mg/ml. Water extract exhibited antimicrobial activities for the yeasts tested, but almost bacteria were not observed. The ethanol extract was fractionated in the order of hexane, chloroform, ethylaetate and butanol fractions to test antimicrobial activity. The strongest activity for the tested yeasts were found in the butanol fractions, but bacteria were chloroform fraction. Hansenula anomala treated with ethanol were observed by scanning electron micrograph, and the results exhibited morphological changes, including the irregularly contracted cell surface and expanded ellipsoidal shape.