Volume.36 No.5 October 2021

• Role of Peptides in Antiviral (COVID-19) Therapy

  Ramachandran Chelliah, Eric Banan-Mwine Daliri, Fazle Elahi, Su-Jung Yeon, Akanksha Tyagi, Chae Rin Park, Eun Ji Kim, Jo kyoung Hee, Deog-Hwan Oh

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.363-375

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.363

  Open abstract

• Development and Validation of an Analytical Method for Betanine and Isobetanine in Processed Food Products Labeled with Beet Red

  Hyun-Hee Kang, Choong-In Yun, Gayeong Lee, Jae-Wook Shin, Young-Jun Kim

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.376-381

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.376

  Open abstract

• Microbial Contamination Levels of Red Pepper Powder Purchased in Gyeonggi Province and Changes in Characteristics According to the Storage Method

  Yu-Mi Choi, Sun-Il Hwang, Geon-Yeong Park, Sang-Tae Kim, Hyo-Kyung Lee, Hye-Won Lim, Hye-Young Kim, Hyun-Kyung Ham, Yong-Bae Park

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.382-391

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.382

  Open abstract

• Monitoring of Pesticide Residues on Herbs and Spices

  Ho-Jeong Bae, Woon-Ho Kim, You-Jung Jung, Yu-Na Lee, Kyeong-Eun Moon, Jung-Sun Kim, Kyung-Suk Chae, Jin-Hee Lee, Young-Sook Do, Ok-Kyung Choi

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.392-399

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.392

  Open abstract

• Monitoring for Microbiological Quality of Rice Cakes Manufactured by Small-Scale Business in Korea

  Sangha Han, Kyeongjun Kim, Kye-Hwan Byun, Duk-Hyun Kim, Song-yi Choi, Sang-do Ha

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.400-406

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.400

  Open abstract

• Occurrence of Fungal Contamination in Ginseng Sprout and Mycotoxigenic Potential

  Jang Nam Choi, So soo Kim, Jung-Hye Choi, Seul Gi Baek, Jin Ju Park, Ja Yeong Jang, Jeong-Eun Hyun, Se-Ri Kim, Jeom-Soon Kim, Theresa Lee

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.407-417

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.407

  Open abstract

• Characteristics and Antioxidant Properties of Yanggaeng Containing Enzymatic Hydrolyzed White Ginseng or Red Ginseng

  Hee-Jae Suh

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.418-429

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.418

  Open abstract

• Inhibitory Effects of Cinnamon, Clove and Lemongrass Essential Oils against Biofilm Formation by Food Poisoning Bacteria

  Hyeong-Eun Kim, Yong-Suk Kim

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.430-439

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.430

  Open abstract

• Fermented Property and Antioxidative Effect of GABA Producing Lactobacillus plantarum from Kimchi

  Young-Duck Lee

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.440-446

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.440

  Open abstract

• Effect of Physical Control Technology on Aspergillus ochraceus Reduction

  Eun-Seon Lee, Jong-Hui Kim, Bu-Min Kim, Mi-Hwa Oh

  Journal of Food Hygiene and Safety :: Vol.36 No.5 pp.447-453

  DOI:https://doi.org/10.13103/JFHS.2021.36.5.447

  Open abstract