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식품 내 벤조피렌 분석법의 기존 연구동향 및 라만분광법 기반기술 전망
이미현 ( Mihyun Lee ),이소윤,김현연 ( Xuanyan Jin ),최대식 ( Daesik Choi ),이한주 ( Hanju Rhee ),이진규 ( Jinkyu Rhee ) 한국미생물생명공학회(구 한국산업미생물학회) 2015 한국미생물·생명공학회지 Vol.43 No.3
With a view to supporting the provisions of the current Korean food code for the detection of Benzo[a]pyrene, various analytical methods of detection in foods were evaluated and established in terms of linearity, limits of detection/quantitation, efficiency, and accuracy, amongst others. It was observed that to improve the technologies involved in the application of these methods, complicated and combined preparation processes of foods, including extraction, separation and purification, have been the main focus of efforts at optimization. Recently, on-site quick reaction for the detection of hazardous substances in the environment and food materials aims at developing simplified examination processes, such as lable-free and non-invasive technological analysis, to reduce the costs and time involved in the examination. Herein, current benzo[a]pyrene detection methods are reviewed in addition to new Raman spectroscopy-based trials established to pursue improve the speed, simplicity and suitability of testing.
윤형선(Hyung-Sun Yoon),이미현(Mihyun Lee),김현연(Xuanyan Jin),김수진,이소윤(Soyeon Lee),김연비,유영선(Young-Sun You),이진규(Jin-Kyu Rhee) 한국식품과학회 2016 식품과학과 산업 Vol.49 No.4
The potentialities of 3D printing technology are discussed from technical and research-oriented perspectives for industrial manufacturing of a variety of food products. Currently, 3D printing technology has advanced to enable us to process or cook innovative foods. However, food-based materials for 3D printing are still limited in terms of eating qualities, nutritional values and functionality as well as industrial production. Therefore, this uprising issue on alternative food processing techniques especially focused on the exploration of new food materials combined with these 3D printing technologies needs to be re-spotlighted, and then solved to pave the way to this innovative and sensational area of investigation with more accessibility. In this review, previous research work and industrial applications conducted by frontier research groups in this field are covered, then to open discussion for future research on the 3D printing of food.