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List of Articles

Food and Life. Vol. 2025, No. 3, 2025

Review Article
Research trends and IP-R&D strategies for the development of clean label materials and processing technologies
클린라벨 소재 및 가공기술 개발을 위한 연구 동향과 IP-R&D 전략
Min Kyung Park, Jung-Min Sung, Min Cheoul Kang, Bum-Keun Kim, Joon-Young Jun, Tae-Kyung Kim, Seon-Min Oh, Seonmin Lee, Yun-Sang Choi
박민경, 성정민, 강민철, 김범근, 전준영, 김태경, 오선민, 이선민, 최윤상
Food Life 2025;2025(3):83-99.
https://doi.org/10.5851/fl.2500026
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The importance of juiciness in meat quality and its determinant factors
식육 다즙성의 중요성과 다즙성 결정 요인들
Hayeon Jeon, Kyung Jo, Seul-Ki-Chan Jeong, Seokhee Han, Soeun Kim, Minkyung Woo, Samooel Jung
전하연, 조경, 정슬기찬, 한석희, 김소은, 우민경, 정사무엘
Food Life 2025;2025(3):101-111.
https://doi.org/10.5851/fl.2500017
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Research Article
Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue
Huilin Cheng, Sumin Song, Junyoung Park, Jaehoon Baek, Hyun-Jun Kim, Jungseok Choi, Sun Jin Hur, Seon-Tea Joo, Gap-Don Kim
Food Life 2025;2025(3):113-121.
https://doi.org/10.5851/fl.2500027
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Effects of low-methane functional feed on parity-specific milk productivity and quality traits in dairy cows
저메탄 사료가 젖소의 산차별 우유생산성 및 품질에 미치는 영향
Hyesook Yang, Kyoungbo Ko, GwangHeun Kim, YounChul Ryu
양혜숙, 고경보, 김광흔, 류연철
Food Life 2025;2025(3):123-133.
https://doi.org/10.5851/fl.2500023
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Effects of frozen storage on the quality and volatile flavor components of duck breast
Lijie Zhang, Ying Wang, Moon Ju Kim, Inho Hwang
Food Life 2025;2025(3):135-149.
https://doi.org/10.5851/fl.2500018
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Profiling volatile flavor compounds in Cherry Valley ducks using solid phase microextraction-gas chromatography-mass spectrometry
Ying Wang, Lijie Zhang, Moon Ju Kim, Inho Hwang
Food Life 2025;2025(3):151-161.
https://doi.org/10.5851/fl.2500014
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Evaluation of physicochemical properties of low-fat model sausages with Faba bean protein isolate and Faba bean protein with transglutaminase
누에콩 단백질과 지방 대체재와 transglutaminase를 활용한 저지방 모델 소시지의 이화학적 특성 평가
Chae Bin Park, Koo Bok Chin
박채빈, 진구복
Food Life 2025;2025(3):163-170.
https://doi.org/10.5851/fl.2500011
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Classification of shear force and cooking loss of pork tenderloin using the hyperspectral imaging analysis
초분광 분석을 통한 돼지 안심 전단력 및 가열 감량 분류
Seul-Ki-Chan Jeong, Soeun Kim, Seokhee Han, Hayeon Jeon, Minkyung Woo, Samooel Jung
정슬기찬, 김소은, 한석희, 전하연, 우민경, 정사무엘
Food Life 2025;2025(3):171-177.
https://doi.org/10.5851/fl.2500013
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The publication fee will be changed.

The publication fee is 300,000 KRW per article. The first author and corresponding author must be members of the Korean Society for Food Science of Animal Resources (KoSFA) and are required to pay the membership fee. For corresponding authors residing outside Korea, the publication fee is waived.

The publication fee policy will take effect for all manuscripts submitted on or after September 8, 2025


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