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, 2021

Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: a mini review
유청 단백질을 이용한 마이야르 공액체 기반 나노 에멀젼 전달체의 기능적 특성

Sehee Lee, Won-Jae Lee
이세희, 이원재

Food Life 2021;2021(3):79-85.
https://doi.org/10.5851/fl.2021.e8

Numerous hydrophobic bioactive compounds are susceptible to decomposition and contain low bioavailability because of their poor water solubility and chemical stability during food processing and storage, and gastrointestinal digestion. The use of Maillard conjugate-based nanoemulsion delivery system using whey protein can be a promising way to enhance the chemical stability and bioavailability. It is attributed to the enhanced functional properties of Maillard conjugate, such as thermal stability, emulsifying property, and antioxidant property....
Research Article

Nov 30, 2021

A study on the ASEAN Plus Three Emergency Rice Reserve as a food security institution in East Asia

Kunmin Kim

Food Life 2021;2021(3):87-97.
https://doi.org/10.5851/fl.2021.e11

This study was conducted to study the background, operation status, problems, and improvement plans of the ASEAN Plus Three Emergency Rice Reserve (APTERR) institution, which was formed under ASEAN and the Plus Three governments consisting of Korea, China, and Japan to cope with the food crisis in East Asia. This study performed a literature search and focus group interview with experts. In-depth expert interviews were conducted three times for one month in August 2021 with eight experts in the relevant field. The results of this study are as f...
Research Article

Nov 30, 2021

Quality characteristics of chia seed-added dry sausage for replacement of phosphate
인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성

Dong-Min Shin, Yea Ji Kim, Dong Hyun Kim, Hyun Su Jung, Seo Gu Han, Jong Hyeon Han, Hae Jung Park, Sung Gu Han
신동민, 김예지, 김동현, 정현수, 한서구, 한종현, 박해정, 한성구

Food Life 2021;2021(3):99-105.
https://doi.org/10.5851/fl.2021.e9

Phosphate is a widely used food additive for manufacturing processed meat product due to its water holding capacity by increasing the pH of meat batter. However, excessive phosphate consumption has been associated with the occurrence of some diseases including metabolic bone disease and chronic kidney disease. Therefore, this study evaluated the quality properties of chia seed (CS) as a replacement for phosphate in dry sausage. CS [1%–3% (w/w)] was added to produce dry sausage as a phosphate replacer. Quality characteristics including pH, emu...
Research Article

Nov 30, 2021

Nutritional components of colored paprika
유색 파프리카의 영양성분

A-Reum Ryu, Min-Cheol Kang, Jung Sun Hong, Jeong Hee Choi, Yun-Sang Choi, Hee-Don Choi
류아름, 강민철, 홍정선, 최정희, 최윤상, 최희돈

Food Life 2021;2021(3):107-115.
https://doi.org/10.5851/fl.2021.e10

This study was conducted to examine the nutritional components of three different colored varieties of paprika―the red, the orange, and the yellow. Their nutritional value was investigated based on the approximate composition of free sugar, organic acid, free amino acid, fatty acids, vitamins, and mineral content. All 3 paprika varieties were rich in the free sugars―fructose and glucose, with red paprika (RP) having the highest sugar content. Amongst organic acids, the succinic acid content in RP was 3.6–5.3 times higher than orange papri...

CURRENT ISSUE: Nov 2021, Vol. 2021 , No. 3

Review Article

Functional property of Maillard conjugate-based nano emulsion delivery system using whey protein: a mini review
유청 단백질을 이용한 마이야르 공액체 기반 나노 에멀젼 전달체의 기능적 특성

Sehee Lee, Won-Jae Lee

이세희, 이원재

Food Life 2021;2021(3):79-85.
https://doi.org/10.5851/fl.2021.e8

HTML PDF PubReader

Research Article

A study on the ASEAN Plus Three Emergency Rice Reserve as a food security institution in East Asia

Kunmin Kim

Food Life 2021;2021(3):87-97.
https://doi.org/10.5851/fl.2021.e11

HTML PDF PubReader

Research Article

Quality characteristics of chia seed-added dry sausage for replacement of phosphate
인산염 대체제로서 치아씨드가 첨가된 건조 소시지의 품질 특성

Dong-Min Shin, Yea Ji Kim, Dong Hyun Kim, Hyun Su Jung, Seo Gu Han, Jong Hyeon Han, Hae Jung Park, Sung Gu Han

신동민, 김예지, 김동현, 정현수, 한서구, 한종현, 박해정, 한성구

Food Life 2021;2021(3):99-105.
https://doi.org/10.5851/fl.2021.e9

HTML PDF PubReader

Research Article

Nutritional components of colored paprika
유색 파프리카의 영양성분

A-Reum Ryu, Min-Cheol Kang, Jung Sun Hong, Jeong Hee Choi, Yun-Sang Choi, Hee-Don Choi

류아름, 강민철, 홍정선, 최정희, 최윤상, 최희돈

Food Life 2021;2021(3):107-115.
https://doi.org/10.5851/fl.2021.e10

HTML PDF PubReader

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