• Bulletin of Food Technology
• /
• v.23 no.3
• /
• pp.367-374
• /
• 2010

• The Korean Journal of Food & Health Convergence
• /
• v.10 no.2
• /
• pp.7-11
• /
• 2024

Glutathione (GSH) is a vital compound composed of glutamic acid, cysteine, and glycine, crucial for cellular functions including oxidative stress defense and detoxification. It has widespread applications in pharmaceuticals, cosmetics, and food industries due to its antioxidant properties and immune system support. Two primary methods for GSH synthesis are enzymatic and microbial fermentation. Enzymatic synthesis is efficient but costly, while microbial fermentation, particularly using yeast strains like Candida albicans, offers a cost-effective alternative. This study focuses on genetically modifying C. albicans mutants, specifically targeting glutathione reductase (GLR1) and gamma-glutamylcysteine synthetase (GCS1) genes, integral to GSH synthesis. By optimizing these mutants, the research aims to develop a model for efficient GSH production, potentially expanding its applications in the food industry.

• Food Industry And Nutrition
• /
• v.12 no.2
• /
• pp.37-43
• /
• 2007

• Journal of Distribution Science
• /
• v.18 no.4
• /
• pp.5-12
• /
• 2020

The Purpose: This study aims to identify the characteristics of customer satisfaction of the restaurants delivery applications that is increasing globally, especially in Korea. Due to demographic changes, social trends and the development of food science, customers no longer want to visit restaurants. This represents an important change in the restaurant business, and related research is also very urgent. Research design, data, and methodology: With 296 surveyed questionnaire, the study analyzed to verify the validity and reliability of measured variables in Korea. And structural equation model was used for hypotheses test of the research. Results: The result showed that consumers' usefulness, mobility, and reliability influenced on satisfaction. Specifically, mobility and reliability influencing the satisfaction and loyalty as well. And significant impact of satisfaction and loyalty are also corroborated. However, the path from informative to both satisfaction and loyalty was not statistically significant. This means food application developers should no longer focus on providing too many information, instead, concentrate on improving mobility and trust of mobile applications. Conclusions: This study analyzed the influence of attributes of food delivery applications on satisfaction and loyalty, and suggested crucial strategic implications of delivery marketing companies involved in the implementation of mobile application developers.

• Food Science and Industry
• /
• v.51 no.2
• /
• pp.136-147
• /
• 2018

Emulsifiers are widely accepted ingredients in food & beverage applications owing to their functional properties. The multi-functionality of emulsifiers increases its adoption in end-use applications. Also, the growing demand of natural sources of ingredients and increase in demand for convenience foods and premium products have expanded the application areas of food emulsifiers in the food & beverage industries. Emulsifiers are increasingly used by food processors to make their food products more cost-efficient and robust, enabling them to endure the rigors of harsh processing.

• Food Science and Industry
• /
• v.43 no.3
• /
• pp.14-21
• /
• 2010

• Preventive Nutrition and Food Science
• /
• v.21 no.1
• /
• pp.1-8
• /
• 2016

Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.

• Journal of Microbiology and Biotechnology
• /
• v.33 no.10
• /
• pp.1257-1267
• /
• 2023

Although rational genetic engineering is nowadays the favored method for microbial strain improvement, building up mutant libraries based on directed evolution for improvement is still in many cases the better option. In this regard, the demand for precise and efficient screening methods for mutants with high performance has stimulated the development of biosensor-based high-throughput screening strategies. Genetically encoded biosensors provide powerful tools to couple the desired phenotype to a detectable signal, such as fluorescence and growth rate. Herein, we review recent advances in engineering several classes of biosensors and their applications in directed evolution. Furthermore, we compare and discuss the screening advantages and limitations of two-component biosensors, transcription-factor-based biosensors, and RNA-based biosensors. Engineering these biosensors has focused mainly on modifying the expression level or structure of the biosensor components to optimize the dynamic range, specificity, and detection range. Finally, the applications of biosensors in the evolution of proteins, metabolic pathways, and genome-scale metabolic networks are described. This review provides potential guidance in the design of biosensors and their applications in improving the bioproduction of microbial cell factories through directed evolution.

• Food Science and Industry
• /
• v.40 no.3
• /
• pp.41-46
• /
• 2007

• International Journal of Advanced Culture Technology
• /
• v.8 no.3
• /
• pp.247-253
• /
• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.