Food and Life

About Food and Life

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.
Editorial

Nov 30, 2020

A perspective of cultured meat market

Sun Jin Hur

Food Life 2020;2020(2):53-54.
https://doi.org/10.5851/fl.2020.e7
Review Article

Nov 30, 2020

Overview of the status of the development of antiviral drugs for COVID-19

Seung Yun Lee, Ji Hyeop Kang, Hea Jin Kang, Sun Jin Hur

Food Life 2020;2020(2):55-69.
https://doi.org/10.5851/fl.2020.e6

In this study, we surveyed worldwide media reports and research papers on the development of vaccines and antiviral drugs for COVID-19 treatment published over the past few months. We found that more studies were being conducted on the use of already approved drugs (remdesivir, lopinavir/ritonavir, chloroquine, niclosamide, and ivermectin) as new COVID-19 treatments, than on the development of new antiviral drugs. This could be due to the urgent need for drug development. We found that till date, there seem to be no results on current or future...
Research Article

Nov 30, 2020

Effect of Ricotta cheese added with Cirus microcarpa concentrated solution as coagulation agent replacement
응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향

Han-Sol Kim, Se-Rim Park, Jeong-Min Kim, Sin-Young Park, Hack-Youn Kim
김한솔, 박세림, 김정민, 박신영, 김학연

Food Life 2020;2020(2):71-77.
https://doi.org/10.5851/fl.2020.e8

This study aim to investigate the quality characteristics and antioxidant activity of Ricotta cheese added with Citrus mircocarpa concentrated solution (CCS) as coagulation agent replacement (C2: citric acid 3%, CCS 2%; C3: citric acid 2%, CCS 3%). The quality characteristics include the moisture content, protein content, color, pH, water holding capacity (WHC), viscosity and sensory evaluation. The antioxidant activity experiments include the DPPH scavenging activity and ferric reducing antioxidant power assay (FRAP). The moisture conte...
Research Article

Nov 30, 2020

Change of meat color and residual nitrite on pork with aging and heating
숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화

Hea Jin Kang, Seung Yun Lee, Sang Keun Jin
강혜진, 이승연, 진상근

Food Life 2020;2020(2):79-86.
https://doi.org/10.5851/fl.2020.e9

This study aimed to determine the changes in meat color (L*, a*, and b*), residual nitric acid ion, myoglobin (Mb), and met-myoglobin contents in pork loin aged and heated with the addition of sodium nitrite. The meat color was measured by using a chromameter, and visual sensory evaluation was used to determine for redness and brightness. When the pork loin was aged with sodium nitrite, the redness (a*), chroma (C*) and hue angle (ΔH) values were higher, and the lightness (L*), yellowness (b*), and whiteness (W*) values were lower tha...
Research Article

Nov 30, 2020

Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt

W. K. Meegahawaththa, I. D. Singhalage, D. C. Mudannayake

Food Life 2020;2020(2):87-97.
https://doi.org/10.5851/fl.2020.e10

Lycopene is the principle carotenoid responsible for red pigment in tomato. Lycopene is proven to indicate many health promoting properties due to its free radical quenching effects in human body. Tomato peel is a rich source of lycopene which can be used as a natural antioxidant and colorant in foods. Tomato peels were freeze dried, pulverized and sieved to prepare fine, light orange colored tomato peel powder. Tomato peel powder (TPP) was analyzed for radical scavenging activity (RSA), total phenolic content (TPC) and total carotenoid yield. ...

CURRENT ISSUE: Nov 2020, Vol. 2020 , No. 2

Editorial A perspective of cultured meat market Sun Jin Hur Food Life 2020;2020(2):53-54. https://doi.org/10.5851/fl.2020.e7 HTML PDF PubReader	Review Article Overview of the status of the development of antiviral drugs for COVID-19 Seung Yun Lee, Ji Hyeop Kang, Hea Jin Kang, Sun Jin Hur Food Life 2020;2020(2):55-69. https://doi.org/10.5851/fl.2020.e6 HTML PDF PubReader
Research Article Effect of Ricotta cheese added with Cirus microcarpa concentrated solution as coagulation agent replacement 응고 대체제로서 깔라만시 원액의 첨가가 리코타 치즈에 미치는 영향 Han-Sol Kim, Se-Rim Park, Jeong-Min Kim, Sin-Young Park, Hack-Youn Kim 김한솔, 박세림, 김정민, 박신영, 김학연 Food Life 2020;2020(2):71-77. https://doi.org/10.5851/fl.2020.e8 HTML PDF PubReader	Research Article Change of meat color and residual nitrite on pork with aging and heating 숙성 및 가열에 따른 돼지고기의 육색과 잔존 아질산이온의 변화 Hea Jin Kang, Seung Yun Lee, Sang Keun Jin 강혜진, 이승연, 진상근 Food Life 2020;2020(2):79-86. https://doi.org/10.5851/fl.2020.e9 HTML PDF PubReader
Research Article Tomato (Lycopersicon esculentum L.) peel powder as a source of natural antioxidant and a colorant in stirred yoghurt W. K. Meegahawaththa, I. D. Singhalage, D. C. Mudannayake Food Life 2020;2020(2):87-97. https://doi.org/10.5851/fl.2020.e10 HTML PDF PubReader

AHEAD OF PRINT

Article

Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review

Renalison Farias-Pereira, Lynnea Young, Yeonhwa Park

Food Life 2020 [published online ahead of print: Nov 18, 2020]
https://doi.org/10.5851/fl.2020.e11

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