Volume 30, Issue 11 | Food Science and Biotechnology

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Volume 30, Issue 11

October 2021

Asian ethnic foods: from safety to health benefits

Issue Editor:

Kwang-Geun Lee

8 articles in this issue

Analysis of glyoxal, methylglyoxal and diacetyl in soy sauce
Yuri Kim
Hyunwoo Ahn
Kwang-Geun Lee
Research Article 08 June 2021 Pages: 1403 - 1408
Anti-inflammatory activities of the mixture of strawberry and rice powder as materials of fermented rice cake on RAW264.7 macrophage cells and mouse models
Chaiwat Monmai
Ju Hyun Nam
Woo Jung Park
Research Article 18 July 2021 Pages: 1409 - 1416
Combined effects of BARLEYmax and cocoa polyphenols on colonic microbiota and bacterial metabolites in vitro
Ryuji Nagata
Shun Sato
Michihiro Fukushima
Research Article 19 August 2021 Pages: 1417 - 1425
Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur
Bogyoung Choi
Eunmi Koh
Research Article 06 August 2021 Pages: 1427 - 1434
Development of methods for determining free fatty acid contents in red colored oils
HyungSeok Choi
ChanHyung Kim
JaeHwan Lee
Research Article 29 August 2021 Pages: 1435 - 1443
A study on the nutritional and biochemical analysis of Selaginella tamariscina powder
Hyo-Jeong Hwang
Jeong-Yeon Kim
Kyung-Ok Shin
Research Article 28 October 2021 Pages: 1445 - 1454
Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea
Gun Woo Nam
Myeongkyo Jeong
Soo Hwan Suh
Research Article 02 November 2021 Pages: 1455 - 1464
Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
Hyun Jie Kim
Do Yup Lee
Inhyung Lee
Research Article 18 October 2021 Pages: 1465 - 1470