Food and Life

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The Food and Life has published all type articles such as research articles, review articles, survey articles, research note, short communication or editorial since 2020. It covers the all scientific and technological aspects of food and life science.
Research Article

Jun 30, 2023

Optimization of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) peel using response surface methodology
반응표면분석법을 이용한 유자 과피 내 휘발성 성분의 초음파 추출 조건 최적화

Bo-Gyeong Kim, Yun-Sang Choi, Bum-Keun Kim, Min Kyung Park
김보경, 최윤상, 김범근, 박민경

Food Life 2023;2023(2):39-47.
https://doi.org/10.5851/fl.2023.e4

The aim of this study was to study the optimum condition of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) peel using response surface methodology in combination with a Box-Behnken experimental design. The effects of ultrasound amplitude (X₁), sonication temperature (X₂), and sonication time (X₃) on the changes of volatile compounds were investigated. The response variables, such as the total peak area of volatile compounds (Y₁) and the peak area of limonene (...
Research Article

Jun 30, 2023

Comparison of quality characteristics of smoked duck hams in domestic market
국내 시판 훈제오리햄의 품질 특성 비교

Jun-Young Ahn, Tae-Kyung Kim, Dong-Min Shin, Jae Hoon Lee, Ji Yoon Cha, Yea-Ji Kim, Min Kyung Park, Yun-Sang Choi
안준영, 김태경, 신동민, 이재훈, 차지윤, 김예지, 박민경, 최윤상

Food Life 2023;2023(2):49-54.
https://doi.org/10.5851/fl.2023.e5

The objective of this study is aimed to compare the quality characteristics of smoked duck hams in the domestic market and find out the traits that make the product preferable to consumers. All 6 different groups of smoked duck hams were investigated based on the categories such as pH and color, proximate compositions, water holding capacity, shear force, thiobarbituric acid reactive substances (TBARS), and sensory evaluation. The pH of each smoked duck hams showed the range of 6.29–7.21 and the color values CIE L* showed the range of 47.63...
Research Article

Jun 30, 2023

Antioxidant potential of Lycium barbarum and Delphinium denudatum to improve shelf life of acid-coagulated milk model system

Surbhi Sharma, Arvind Kumar, Humaira Fayaz, Sunil Kumar, Zuhaib Fayaz Bhat

Food Life 2023;2023(2):55-66.
https://doi.org/10.5851/fl.2023.e6

Acid coagulation of milk model viz., channa is one of the common processing methods of various dairy products. Channa is a traditional dairy product used as the base for many sweets. Being nutrient dense, they are in peril to lysis of proteins and lipids and have lower shelf-life. The present study aimed to prepare functional channa exploring antioxidants potential of two locally available fruit and flower Lycium barbarum and Delphinium denudatum respectively to make them functional dairy products with better shelf-life. The value...
Research Article

Jun 30, 2023

Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient

Haljothi Isuri Upeksha Thilakarathna, Gayathree Nidarshika Jayarathna, Deshani Chirajeevi Mudannayake

Food Life 2023;2023(2):67-75.
https://doi.org/10.5851/fl.2023.e7

The aim of this study was to incorporate blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient into probiotic dairy ice cream. Unripened Ambun banana and blue pea flowers (BPF) were oven dried, ground to a fine powder and analyzed for chemical properties. Treatments were made using varying levels of banana flour [0%, 10%, 20%, 30% (w/w)] and constant level of 0.67% (w/v) BPF powder. Single strain Bifidobacterium animalis-Bb-12 was used as the probiotic culture. Ph...

CURRENT ISSUE: Jun 2023, Vol. 2023 , No. 2

Research Article

Optimization of ultrasound system for the extraction of volatile compounds in Citrus junos (yuzu) peel using response surface methodology
반응표면분석법을 이용한 유자 과피 내 휘발성 성분의 초음파 추출 조건 최적화

Bo-Gyeong Kim, Yun-Sang Choi, Bum-Keun Kim, Min Kyung Park

김보경, 최윤상, 김범근, 박민경

Food Life 2023;2023(2):39-47.
https://doi.org/10.5851/fl.2023.e4

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Research Article

Comparison of quality characteristics of smoked duck hams in domestic market
국내 시판 훈제오리햄의 품질 특성 비교

Jun-Young Ahn, Tae-Kyung Kim, Dong-Min Shin, Jae Hoon Lee, Ji Yoon Cha, Yea-Ji Kim, Min Kyung Park, Yun-Sang Choi

안준영, 김태경, 신동민, 이재훈, 차지윤, 김예지, 박민경, 최윤상

Food Life 2023;2023(2):49-54.
https://doi.org/10.5851/fl.2023.e5

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Research Article

Antioxidant potential of Lycium barbarum and Delphinium denudatum to improve shelf life of acid-coagulated milk model system

Surbhi Sharma, Arvind Kumar, Humaira Fayaz, Sunil Kumar, Zuhaib Fayaz Bhat

Food Life 2023;2023(2):55-66.
https://doi.org/10.5851/fl.2023.e6

HTML PDF PubReader

Research Article

Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient

Haljothi Isuri Upeksha Thilakarathna, Gayathree Nidarshika Jayarathna, Deshani Chirajeevi Mudannayake

Food Life 2023;2023(2):67-75.
https://doi.org/10.5851/fl.2023.e7

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AHEAD OF PRINT

Article

Risk Analysis of Aflatoxin M1 (AFM1) occurrence in milchers of Jammu region, India

Mageswar Slathia, Harsh Sharma, Jasbir Bedi, Faieza Arwa, Arvind Kumar

Food Life 2023 [published online ahead of print: Jul 18, 2023]
https://doi.org/10.5851/fl.2023.e8

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