• 한국환경농학회:학술대회논문집
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• 한국환경농학회 2009년도 정기총회 및 국제심포지엄
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• pp.157-168
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• 2009

Frequent outbreaks of foodborne illness have been increasing the awareness of agro-food safety. Conventional methods for pathogen detection and identification are labor.intensive and take days to complete. The increasing use of rapid food safety testing is receiving more and more attention. The major reason for this trend is that the food industry requires quick and accurate results. The rapid detection of contaminants in food is critical for ensuring the safety of consumers. Recent advances in technology make detection and identification faster, more sensitive and more specific than traditional method. In this paper, technology trends and recent developments in rapid methods for agro-food safety are discussed.

• 식품산업과 영양
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• 제18권2호
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• pp.23-32
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• 2013

• 식품과학과 산업
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• 제45권3호
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• pp.31-43
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• 2012

• 한국식생활문화학회지
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• 제35권1호
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• pp.28-54
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• 2020

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1205-1210
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• 2019

Objective: The inhibitory effects of dietary antioxidants, diallyl disulfide (DADS) and quercetin, in marinade were investigated on the formation of carcinogenic polycyclic aromatic hydrocarbons (EPA priority 16 PAHs) in grilled pork. Methods: The formation of PAHs in grilled sirloin pork with different marinades after charcoal-grilling for 2 min/side were evaluated using high performance liquid chromatography with a photodiode array detector (HPLC-DAD). Results: Compared with the control marinade treatment (without antioxidant), the addition of DADS (500 mg/kg meat sample) in marinade significantly decreased benzo[a]pyrene (BaP) (100%) and heavy PAHs (84%) in charcoal-grilled pork, while the addition of quercetin at the same concentration could reduce 23% and 55% of BaP and heavy PAHs, respectively. Conclusion: The results of this study suggested that the addition of DADS in the marinade could be important in decreasing the levels of PAHs in grilled meat.

• 한국지역지리학회지
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• 제11권2호
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• pp.233-246
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• 2005

본 연구의 목적은 우리나라의 대표적인 낙후지역이자 고추주산지의 하나인 경상북도 봉화군의 고추 농산업의 혁신환경을 분석하고, 이를 토대로 지역 고추 농산업의 육성 전락을 클러스터 관점에 기초하여 제시하는 것이다. 봉화군 고추농산업의 혁신인프라는 매우 취약하고 산학연관 네트워크 또한 활성화되어 있지 못하므로, 클러스터 발전단계 상으로 단순 고추 주산지 상태에 머무르고 있는 것으로 나타났다. 그러나 지식커뮤니티의 결성 및 지자체의 적극적인 산학연관 네트워크 육성 의지 둥에 따라 혁신환경이 점진적으로 개선되는 변화양상도 확인된다. 이를 토대로 본 연구에서는 봉화 고추 농산업을 클러스터화를 위해서는 학습 커뮤니티 조직의 활성화, 공동 브랜드 구축, 네트워크 매개기관으로서의 농업기술센터의 역할 제고, 지식창출의 중심 연계기관으로서 지역 대학과의 연계 강화 등에 초점을 두어야 함을 제안한다.

• 식품과학과 산업
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• 제46권2호
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• pp.33-47
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• 2013

• 한국식품영양학회지
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• 제35권6호
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• pp.473-480
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• 2022

This study aimed to develop an optimal processing method for the production of apple-mango jelly for domestic suppliers, by analyzing the quality attributes of the jelly. According to the central composite design, a total of 11 experimental points were designed including the content of apple-mango juice (X₁), and the sugar content (X₂). The responses were analyzed including the color values (CIE Lab and color difference), physicochemical properties (water activity, sweetness, pH, and total acidity), and textural properties (hardness and gel strength). Regression analysis was conducted, except for total acidity, and showed no significant difference for all the experimental points (p<0.05). Quadratic model was derived for all responses with an R square value ranging from 0.8590 to 0.9978. Based on regression model, the appropriate mixing ratio of apple-mango jelly was found to be 31.11% of apple mango juice and 14.65% of sugar. Through this study, the possibility for developing jelly product using apple-mango was confirmed, and it is expected that these findings will contribute to the improvement of the agricultural industry.

• Asian-Australasian Journal of Animal Sciences
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• 제29권6호
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• pp.845-854
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• 2016

Characteristics and properties of gelatin from goat skin pretreated with NaOH solutions (0.50 and 0.75 M) for various times (1 to 4 days) were investigated. All gelatins contained ${\alpha}$-chains as the predominant component, followed by ${\beta}$-chain. Gelling and melting temperatures of those gelatins were $23.02^{\circ}C$ to $24.16^{\circ}C$ and $33.07^{\circ}C$ to $34.51^{\circ}C$, respectively. Gel strength of gelatins increased as NaOH concentration and pretreatment time increased (p<0.05). Pretreatment for a longer time yielded gelatin with a decrease in $L^*$-value but an increase in $b^*$-value. Pretreatment of goat skin using 0.75 M NaOH for 2 days rendered the highest yield (15.95%, wet weight basis) as well as high gel strength (222.42 g), which was higher than bovine gelatin (199.15 g). Gelatin obtained had the imino acid content of 226 residues/1,000 residues and the gelatin gel had a fine and ordered structure. Therefore, goat skin gelatin could be used as a potential replacer of commercial gelatin.

• 식품과학과 산업
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• 제44권3호
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• pp.2-10
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• 2011