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

Nov 30, 2022

Study on quality-based protocol for meat and meat products
식육 및 식육가공품의 품질기반 프로토콜 연구

Dong-Min Shin, Tae-Kyung Kim, Jae Hoon Lee, Bum-Keun Kim, Ji Yoon Cha, Yun-Sang Choi
신동민, 김태경, 이재훈, 김범근, 차지윤, 최윤상

Food Life 2022;2022(3):69-78.
https://doi.org/10.5851/fl.2022.e9

In this study, the protocol of quality analysis method of meat and processed meat products was conducted to be used in the development of various products. Meat and processed meat products have many considerations when analyzing the quality compared with other food groups. The determinants of meat quality are pH, meat color, water holding capacity, age, fatty acid composition, marbling, and lipid oxidation. The quality determinants of processed meat products differed from product to product, so whole meat products and ground meat products were ...
Research Article

Nov 30, 2022

Assessing the genotoxicity of oral zinc oxide nanoparticle administration in male rats using micronuclei and comet assay

Amal G. Ramadan, Ahmed A. M. Yassein, Eissa A. Eissa, Gamal M. Hassan

Food Life 2022;2022(3):79-87.
https://doi.org/10.5851/fl.2022.e10

Zinc oxide nanoparticles (ZnO-NPs) are regularly utilized in the food and fertilizers industries. In our investigation, rats received oral administration of ZnO NPs with a particle size of 30±5 nm once daily at doses of 100, 200, 300, 400, and 600 mg/kg for ten weeks in order to assess the genotoxic effect. Impacts on hematological markers, genotoxic impact, and growth were investigated. The findings showed that ZnO-NPs significantly reduced body weight gain, red blood cell count (RBC), hemoglobin concentration (Hb), hematocrit value (HCT), ...
Research Article

Nov 30, 2022

Consumer awareness survey analysis of alternative protein: Cultured meat and edible insect
대체 단백질에 대한 소비자 인식 조사 분석: 배양육 및 식용곤충

Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Min-Cheol Kang, Min Kyung Park, Min-Cheol Lim, Jae Hoon Lee, Bum-Keun Kim, Yun-Sang Choi
김예지, 김태경, 차지윤, 강민철, 박민경, 임민철, 이재훈, 김범근, 최윤상

Food Life 2022;2022(3):89-95.
https://doi.org/10.5851/fl.2022.e11

The issue of protein alternatives to traditional livestock proteins is a policy that is in the spotlight as part of food security and carbon neutrality policies. This study was conducted to identify the degree of consumer awareness of alternative proteins through a consumer perception survey to support scientific progress of alternative proteins, and to suggest policies and technical directions accordingly. The survey was conducted on 500 adults over the age of 18 nationwide, centering on an online panel survey using a Structured Questionnaire....
Research Article

Nov 30, 2022

Design a steam chamber to avoid over gelatinization thus producing straight and single form of rice noodles strings

M.K.A. Shanika, K.S. Kumararathna, S.B. Navarathne, V.S. Jayamanne

Food Life 2022;2022(3):97-101.
https://doi.org/10.5851/fl.2022.e12

Over gelatinization of extruded rice noodles during open wet steam cooking is a major problem in the food processing industry and occurs due to the condensation of water droplets that come into contact with noodle strings during the steaming process. This issue may arise due to the presence of stuck noodles in the finished product. Therefore, 5 prototype designs; wooden frame enclosed with polythene sheet (A), wooden frame enclosed with gray cloth (B), wooden frame enclosed with a plywood sheet with two steam inlets in the galvanized door (C), ...

CURRENT ISSUE: Nov 2022, Vol. 2022 , No. 3

Review Article

Study on quality-based protocol for meat and meat products
식육 및 식육가공품의 품질기반 프로토콜 연구

Dong-Min Shin, Tae-Kyung Kim, Jae Hoon Lee, Bum-Keun Kim, Ji Yoon Cha, Yun-Sang Choi

신동민, 김태경, 이재훈, 김범근, 차지윤, 최윤상

Food Life 2022;2022(3):69-78.
https://doi.org/10.5851/fl.2022.e9

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Research Article

Assessing the genotoxicity of oral zinc oxide nanoparticle administration in male rats using micronuclei and comet assay

Amal G. Ramadan, Ahmed A. M. Yassein, Eissa A. Eissa, Gamal M. Hassan

Food Life 2022;2022(3):79-87.
https://doi.org/10.5851/fl.2022.e10

HTML PDF PubReader

Research Article

Consumer awareness survey analysis of alternative protein: Cultured meat and edible insect
대체 단백질에 대한 소비자 인식 조사 분석: 배양육 및 식용곤충

Yea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, Min-Cheol Kang, Min Kyung Park, Min-Cheol Lim, Jae Hoon Lee, Bum-Keun Kim, Yun-Sang Choi

김예지, 김태경, 차지윤, 강민철, 박민경, 임민철, 이재훈, 김범근, 최윤상

Food Life 2022;2022(3):89-95.
https://doi.org/10.5851/fl.2022.e11

HTML PDF PubReader

Research Article

Design a steam chamber to avoid over gelatinization thus producing straight and single form of rice noodles strings

M.K.A. Shanika, K.S. Kumararathna, S.B. Navarathne, V.S. Jayamanne

Food Life 2022;2022(3):97-101.
https://doi.org/10.5851/fl.2022.e12

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AHEAD OF PRINT

Article

염소와 양 골격근의 근섬유 특성 (Muscle fiber characteristics of caprine and ovine skeletal muscles)

Junyoung Park, Sumin Song, Huilin Cheng, Choeun Im, Gap-Don Kim

Food Life 2022 [published online ahead of print: Nov 23, 2022]
https://doi.org/10.5851/fl.2022.e14

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