{"text_format":"3","workbook":"xlsx","n_sheets":1,"sheets":["Sheet1"],"read":"whole","date_system":"1900"}

{"sheet":"Sheet1","index":0,"n_rows":34,"n_cols":3,"rows_kept":34}
["발표순서","제 목","접수자 성명(소속)"]
[1,"Corynebacterium glutamicum에서 생산된 재조합 TtCITase-N의 특성 및 효과적인 Cyclodextran의 생산","홍성진 (전남대학교)"]
[2,"Changes in the Viability Rate of Probiotic Strain of Pudding Containing with Dried Rice Flour Yogurt during Cold Storage","박아름 (국립군산대학교)"]
[3,"Effects of Heat-induced Protein Modification on Physicochemical state of Skate (Raja kenojei) Myofibrillar Protein at Different pH and Urea Concentrations","PIAO YINZI (전남대학교)"]
[4,"Optimization of Extraction Conditions for Bioactive Component-rich Laver (Porphyra dentata) Extract by Infusion Extraction and Ultrasound-assisted Extraction","Thinzar Aung (전남대학교)"]
[5,"Enhancement of Reuterin (3-Hydroxypropanal) production from Lactobacillus reuteri URCS11 with Moringa olifera (leaves) supplement: Application in food industry","CHELLIAH RAMACHANDRAN (강원대학교)"]
[6,"Protective Effects of Protein Hydrolysates from Protaetia brevitarsis Larvae against Oxidative Stress-Induced Hepatotoxicity","박채은 (계명대학교)"]
[7,"Protection of Skin Photo-aging by Averrhoa carambola Bark Extract via Modulation of MAPKs/AP-1 Mediated Down-regulation of MMPs in HaCaT Cells","박지현 (경북대학교 식품공학부)"]
[8,"High Hydrostatic Pressure-Based Hurdle Strategy to Improve Microbiological Safety and Extend Shelf-Life of Kimchi Seasoning","이정현 (세계김치연구소)"]
[9,"유색미 쌀가루 개량누룩을 이용한 약주의 품질특성과 항산화 활성","한홍비 (순천대학교)"]
[10,"곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 품질특성 및 항산화 활성","이희원 (순천대학교)"]
[11,"매실 추출물의 Streptococcus mutans에 대한 항균활성","김복선 (순천대학교)"]
[12,"Production and Characterization of Novel Glucosyl-steviosides Using Dextransucrase as a Sweetener","강혜진 (전남대학교)"]
[13,"Improved Solubilization and Characterization of EGCG by Sonication and Heat Treatment with Cyclodextrin","전도연 (전남대학교 융합식품바이오공학과)"]
[14,"Identification and Sterilization Characteristics of Fungi Isolated from Red Pepper Powder Ah-Hyeon Jo’· Department of Food Science and Technology, Sunchon National University This study was conducted to isolate and identify fungi in red pepper powder, and investigate the sterilization characteristics of isolated fungi. The mean value of fungi contamination in red pepper powder was 1.8 ± 1.2 log CFU/g, and ranged from not detected to 4.8 log CFU/g. The colonies were classified as twenty-four types based on morphological characteristics on the selective media. Alternaria spp. (1 strain), Aspergillus spp. (11 strains), Lichtheimia spp. (1 strain), Penicillium spp. (2 strains), Rhizopus spp. (3 strains), and Talaromyces spp. (2 strains) was identified based on microscopic observations and the genetic characteristics. Three colonies were identified as yeast and one colony was unidentified. As a results of this study, in order to control the fungi of red pepper powder, it was judged that heat sterilization should be treated at 70℃ for 60 minutes, or using simultaneous treatment of UV sterilization and heat sterilization should be treated at 65℃ for 60 minutes.","조아현 (순천대학교 식품공학과)"]
[15,"Cellulose Nanocrystal (CNC) Extracted from Gelidium amansii and Its Skin Inflammation Relief Effect","여현진 (경북대학교)"]
[16,"Manufacturing Microfibrillated cellulose (MFC) from Gelidium amansii as Anti-Inflammatory Functional Material","장정화 (경북대학교)"]
[17,"Analysis of Odor Compounds of Edible Insect (Allomyrina dichotoma larva) by Using Solid-Phase Microextraction Gas Chromatography/Mass Spectrophotometry","이하은 (경북대학교)"]
[18,"Anti-oxidant and anti-inflammatory activities of Moringa leaf(Moringa oleifera Lam.) and green tea powder and their application to protein cube","백채완 (대구대학교)"]
[19,"Thermal and Sensory Properties of Dark Chocolate with Honey and Sugar Ester and Anti-blooming Effect by Sugar Ester","고혜인 (전남대학교)"]
[20,"Mechanism of Color Deepening and Changes in Antioxidant Capacity of Quercus salicina Blume Leaf Hot-Water Extract during Storage","김영열 (전남대학교)"]
[21,"Additional Effect of Lotus Root (Nelumbo Nucifera) and Bamboo Shoot (Bambusa Polymorpha) on the Color, Texture, and Cooking Loss of Pork Patties","문진영 (전남대학교)"]
[22,"Maximizing Liking and Perceived Intensity Responses from Consumer Studies: A Case Study with Honey-Yuzu Drink","Bibat Marie Anna Dominique (전남대학교)"]
[23,"감자전분 호화액 함량을 달리한 식물성 대체육의 물리적 특성이 3D 식품 프린팅에 미치는 영향","김정수 (경북대학교 식품공학부)"]
[24,"Optimization of process conditions for manufacturing spray dried honey powder using a response surface methodology","윤석민 (전남대학교)"]
[25,"10종의 식품폐기물에 존재하는 유효 미네랄 함량 분석-목포대학교 박소윤","박소윤 (목포대학교)"]
[26,"Textural, Functional and Sensory Properties of Thistle (Cirsium japonicum var. ussuriense Kitamura) Affected by Chemical Steeping Coupled with Water and Oxygen-Controlled Heating and Drying","정유나 (순천대학교 식품공학과)"]
[27,"Biological Changes in Viable but Non-culturable (VBNC) State of Campylobacter jejuni Induced by Low Temperature","김수현 (경북대학교)"]
[28,"Development of Novel Salmonella Detection Method Using Fluorescent-labeled Phage","정수현 (경북대학교)"]
[29,"Isolation and Characterization of Antibiotic-resistant Escherichia coli from Fresh Produces, Soils and Manures","송기연 (경북대학교)"]
[30,"The Combined Repellent Efficacy of Origanum vulgare and Tanacetum cinerariifolium against Larvae of Plodia interpunctella","강시은 (경북대학교)"]
[31,"Validation of Square Planar Coil Inductive System with Solenoid Coil Inductive System to Detect S. Enteritidis on Surface of Cucumber","최재인 (경북대학교)"]
[32,"쌀의 세척 및 취반에 따른 flubendiamide의 잔류량 변이","서정아 (대구대학교)"]
[33,"식용유지를 이용한 버터스펀지케이크의 품질 평가","김승환 (상명대학교)"]