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In this study, consumer awareness and safety perceptions of food additives were identified via survey questionnaire. A total of 430 consumers living in Seoul, Korea participated. The results showed that the respondents were very concerned about preservatives, colorants, and artificial sweeteners in foods. More than two thirds expressed that information on food additives was insufficient. They attributed...
A Korean beef product seasoned in concentrated soy sauce was vacuum packaged in a gas barrier plastic pouch and pasteurised. Adding vinegar and/or sake to the product was examined as preservation hurdles to improve microbial stability, and sensory quality affected by the additions was evaluated. A combination of vinegar and sake improved the microbial stability of the product at 8 and 20°C, while...
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