OP-1

Antibacterial and Antioxidant Effect of Brassica oleracea var. capitate f, rubra Extract as Natural Preservative of Raw Beef Meat

Momna Rubab¹*, Ramachandran Chelliah¹, Kandasamy Saravanakumar2, Xiuqin Chen¹, Su-Bin Hwang¹, Hyeon-Yeong Jo¹, Eun Ji Park¹, Nam Hyeon Kim¹, Na Kyeong Han¹, Kaliyan Barathikannan¹, Fazle Elahi¹, Myeong-Hyeon Wang2, and Deog-Hwan Oh¹

¹Department of Food Science and Biotechnology, College of Agriculture and Life Sciences, 2Department of Medical Biotechnology, College of Biomedical Sciences, Kangwon National University, Chuncheon, Korea

OP-2

Changes of Gel Properties and Microstructure of Elastic Texture Profiles from Skate (Raja Kenojel) Muscle during Alkali Fermentation at 25℃

Yin-Zi Piao*, Hye In Ko, Jong-Bang Eun

Department of Food Science and Technology,

Graduate School of Chonnam National University, Gwangju, 61186, South Korea

OP-3

Development of anti-inflammatory effect material using a persimmon tannin

Hyeon-hwa Lee1*, Ji hye Lee1, Taewan Kim1

1Department of Food Science and Biotechnology, Andong National University

OP-4

Anti-oxidant, Anti-bacterial and Anti-inflammatory Effects of Stick-Type Oriental Concentrated Beverage Made with Oriental Medicinal Materials

Hyeon-Jun Chang*, Jeung-Hee Lee

Department of Food and Nutrition, Daegu University

OP-5

Antibacterial Activities and Volatile Profile of Cereals and Cereal by-products

Fred K Ofosu¹*, Ramachandran Chellia¹, Kaliyan Barathikannan¹, Fazle Elahi¹, Eric Banan-Daliri¹, Akanksha Tyagi¹, Chae-Rin Park¹, Deog-Hwan Oh¹

¹Department of Food Science and Biotechnology, College of Agriculture and Life Science, Kangwon National University, Chuncheon, Korea

OP-6

Anti-browning and antioxidant properties of foeniculum vulgare seed extracts

Joo Yeon Lee*, Choon Young Kim

Department of Food and Nutrition, Yeungnam University, Gyeongsan 38541, Korea

OP-7

Quality changes during ripening of gouda cheese coated with loess

Ji-Hoon Na, Choul-Gyo Lee, Sang-Jun Park, Je-Hee Jeong, Cheol-Min Kim, Hong-Bi Han, Bok-Seon Kim, Chang-Ki Huh*

Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Korea

OP-8

Quality characteristics of Tenebrio molitor L. ingested yuzu supplemented feed

Sang-Jun Park1†, Ji-Hoon Na1, Chul-Gyo Lee1, Jae-Hee Jeong1, Cheol-Min Kim1, Hong-Bi Han1, Bok-Seon Kim1, Chang-Hee Park2, Chang-Ki Huh1*

1Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Korea

2Team of High Technology Farm, Goheung Agricultural Technology & Extension Center, Goheung 59549, Korea

OP-9

Quality characteristics of Makgeolli made with non-steamed rice flour Nuruk by various fungal strains

Cheol-Gyo Lee, Ji-Hoon Na, Sang-Jun Park, Jae-Hee Jeong, Cheol-Min Kim, Bok-seon Kim, Hong-Bi Han, Chang-Ki Huh*

Department of Food Science and Technology, Sunchon National University, Suncheon 57922, Korea

OP-10

Physicochemcial and Antioxidant Properties, Bioavailability of Pink Pepper (Schinus molle)

Dae-Won Kim1*, Young-Jun Kim1, Sungwoong Yang1, Choong-In Yun2, Youngjae Shin3, Hyunjeong Park3, Minjeong Kim4, Jugyeong Kim4, Sung Keun Jung4,5

1Department of Food Science and Technology, Seoul National University of Science and Technology, Korea, 2Lab of Nanobio, Seoul National University of Science and Technology, Korea, 3Department of Food Engineering, Dankook University, Korea, 4School of Food Science and Biotechnology, Kyungpook National University, Daegu, Korea, 5Institute of Agricultural Science & Technology, Kyungpook National University, Daegu, Republic of Korea

OP-11

Comparison of Repeatability and Sensitivity of Automatic Surface-scanning Coil Detector with In-coil Detector for Salmonella Detection

Jaein Choe*, Su-Hyeon Joung, In Young Choi, Hwa-Eun Lee, Yeon Soo Kim, Mi-Kyung Park

School of Food Science and Biotechnology, Kyungpook National University

Daegu 41566, Republic of Korea

OP-12

Efficacy verification for the application as whitening functional cosmetic meterial of Cynanchum Atratum root

Yu-mi Ma*, You-jeong Kim, Taewan Kim

Department of food science and biotechnology, Andong National University

OP-13

Anti-inflammatory effect of Heracleum moellendorffi HANCE ethanol extracts in lipopolysaccharide-induced RAW 264.7 macrophages

Kim So Yeon¹*, Lee So Hyeon², Kim Taewan³

¹Department of food and nutrition, Andong National University,

²Gyeonbuk Institute for Bio industry,

³Department of food and biotechnology, Andong National University

OP-14

A Study on the  Functional Materialization of Anti-obesity Using Pepper leaves, An Useless Resource

Ye hei Seo*, Tae wan Kim

Department of Food science biotechnology, Andong National University

OP-15

Investigation of Novel Resources Possessing Antibacterial Activity against Staphylococcus aureus and Cutibacterium acnes

Ji Min Han*, Gi Yeon Song, Su-Hyeon Kim, Damilare E. Adeyemi, Mi-Kyung Park

School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea

OP-16

Characterization of Cellulose Nanocrystal Using Cellulose Binding Protein

Hyeon Jin Yeo*, Young Hoon Jung

School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, South Korea

OP-17

The effect of MFC fiber morphologies on its accessibility

Jeong Hwa Jang*, Young Hoon Jung

School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Republic of Korea