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.
Review Article

Mar 31, 2021

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 2021;2021(1):1-7.
https://doi.org/10.5851/fl.2020.e11

Green coffee bean extract (GCBE) is known as an anti-obesity dietary supplement, but its neuroprotective effects have been recently reported. Since GCBE and its main phenolic acids, chlorogenic acids (CGA), share similar physiological effects, this mini review summarizes the most current research of the neurobiological effects of GCBE and CGA. GCBE and/or CGA act on acetylcholine, glutamate, and insulin signaling pathways to reduce the risk of Alzheimer’s disease by reducing amyloid-β proteins (Aβ) and tau proteins in the bra...
Research Article

Mar 31, 2021

Quality properties of beef patties manufactured with chestnut powder
밤 분말이 첨가된 우육 패티의 품질 특성

Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Samooel Jung
조경, 이선민, 정현경, 정사무엘

Food Life 2021;2021(1):9-15.
https://doi.org/10.5851/fl.2020.e12

This study was investigated the quality properties of beef patty incorporated with chestnut powder. The flesh of chestnut was lyophilized and then pulverized. The chestnut powder was added at a level of 1% (10 g), 2% (20 g), and 3% (30 g) into beef homogenate consisted of minced beef (600 g), water (100 g), unpolished rice oil (80 g), onion (100 g), garlic (15 g), bread crumb (80 g), egg (15 g), salt (10 g). Beef patties were manufactured without chestnut powder were used as a control. The pH of raw beef homogenate was not affected by the addit...
Research Article

Mar 31, 2021

Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine
레몬과 청귤의 첨가가 리코타의 응고성에 미치는 영향

Sol-Hee Lee, Ha-Jun Song, Dae-Cheol Kim, Yong-Chan Kim, Hack-Youn Kim
이솔희, 송하준, 김대철, 김용찬, 김학연

Food Life 2021;2021(1):17-22.
https://doi.org/10.5851/fl.2021.e1

Quality characteristics of ricotta manufactured with various levels of lemon and green tangerine (3%, 5%, and 7%, respectively) were examined. The pH was significantly lowered as the content of lemon and green mandarin increased (p<0.05). The lightness value of ricotta added with lemon did not differ according to the amount added, and the lightness value of ricotta added with green mandarine showed a significantly higher difference as the amount increased (p<0.05). In redness, G5 showed a significant difference compared to o...
Research Article

Mar 31, 2021

Quality Properties of Yoghurt with Various Levels of Sangria Syrup
샹그리아 시럽을 첨가한 요거트의 품질 특성

Kyu Min Kang, Yu Jin Kang, Ju Young Kim, Hye In Kim, Hack Youn Kim
강규민, 강유진, 김주영, 김혜인, 김학연

Food Life 2021;2021(1):23-28.
https://doi.org/10.5851/fl.2021.e2

The aim of this study was to investigate the quality properties of yoghurt with various levels of sangria syrup. Lightness and yellowness significantly decreased with increasing sangria syrup (p<0.05). On the contrary, redness significantly increased with increasing sangria syrup (p<0.05). Viable cell count of Lactobacillus was no significantly differences between samples. DPPH free radical scavenging activity of 10% and 15% samples were significantly higher than the control and 5% sample (p<0.05). In sensor...
Research Article

Mar 31, 2021

Quality characteristics of stored varieties of tiger nut oil

Akama Friday Ogori, Glory Cornelius Nina, Moses Terkula Ukeyima

Food Life 2021;2021(1):29-34.
https://doi.org/10.5851/fl.2021.e3

Quality characteristic of stored tiger nut oil was studied. Different tiger nut cultivars were sourced and their oil extracted using hexane. Oil were stored in plastic bottles for 12 weeks at room temperature revealed moisture content of 0.39%, 0.48%, and 0.30% for black, brown and yellow varieties respectively. Thiobarbituric acid value of stored tiger nut oil were 0.49 malondialdehyde/mg black tiger nut oil, 0.51 malondialdehyde/mg yellow, and 0.35 malondialdehyde/mg for brown cultivars respectively. The free fatty acids (FFA) of the tiger nu...

CURRENT ISSUE: Mar 2021, Vol. 2021 , No. 1

Review 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 2021;2021(1):1-7. https://doi.org/10.5851/fl.2020.e11 HTML PDF PubReader	Research Article Quality properties of beef patties manufactured with chestnut powder 밤 분말이 첨가된 우육 패티의 품질 특성 Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Samooel Jung 조경, 이선민, 정현경, 정사무엘 Food Life 2021;2021(1):9-15. https://doi.org/10.5851/fl.2020.e12 HTML PDF PubReader
Research Article Effect on Coagulation Improvement of Ricotta with Various Levels of Lemon and Green Tangerine 레몬과 청귤의 첨가가 리코타의 응고성에 미치는 영향 Sol-Hee Lee, Ha-Jun Song, Dae-Cheol Kim, Yong-Chan Kim, Hack-Youn Kim 이솔희, 송하준, 김대철, 김용찬, 김학연 Food Life 2021;2021(1):17-22. https://doi.org/10.5851/fl.2021.e1 HTML PDF PubReader	Research Article Quality Properties of Yoghurt with Various Levels of Sangria Syrup 샹그리아 시럽을 첨가한 요거트의 품질 특성 Kyu Min Kang, Yu Jin Kang, Ju Young Kim, Hye In Kim, Hack Youn Kim 강규민, 강유진, 김주영, 김혜인, 김학연 Food Life 2021;2021(1):23-28. https://doi.org/10.5851/fl.2021.e2 HTML PDF PubReader
Research Article Quality characteristics of stored varieties of tiger nut oil Akama Friday Ogori, Glory Cornelius Nina, Moses Terkula Ukeyima Food Life 2021;2021(1):29-34. https://doi.org/10.5851/fl.2021.e3 HTML PDF PubReader

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Research Article Quality properties of beef patties manufactured with chestnut powder 밤 분말이 첨가된 우육 패티의 품질 특성 Kyung Jo, Seonmin Lee, Hyun Gyung Jeong, Samooel Jung 조경, 이선민, 정현경, 정사무엘 Food Life 2021;2021(1):9-15. https://doi.org/10.5851/fl.2020.e12 HTML PDF PubReader Last 3 months views: 292	Research Article Current strategies for the control of COVID-19 in South Korea¹ Sun Jin Hur, Ji Hyeop Kang, Min Gi Cho, Seung Yun Lee, Hea Jin Kang Food Life 2020;2020(1):21-36. https://doi.org/10.5851/fl.2020.e1 HTML PDF PubReader Last 3 months views: 245
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Research Article Quality Properties of Yoghurt with Various Levels of Sangria Syrup 샹그리아 시럽을 첨가한 요거트의 품질 특성 Kyu Min Kang, Yu Jin Kang, Ju Young Kim, Hye In Kim, Hack Youn Kim 강규민, 강유진, 김주영, 김혜인, 김학연 Food Life 2021;2021(1):23-28. https://doi.org/10.5851/fl.2021.e2 HTML PDF PubReader Last 3 months views: 161	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 Last 3 months views: 152
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