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성명
이재환  이메일
직위
교수
연구실
생명공학관 62211호
전공 및 연구분야
식품화학,식품분석학, 유지식품화학
전화번호
031-290-7809
학력
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 학력

2002년 오하이오 주립대학교 식품공학과 박사학위 취득


연구분야

vLipid and its related areas
지방산화(광산화, Deep-fat frying) 메커니즘 구명 및 새로운 산화방지제 개발
지방산화 측정법 개발 (DPPH, DSC, NMR 활용)
산화방지제의 작용 기전 구명 (수분, polarity, amphiphilic compounds와 지방산화의 관계)
트랜스지방 분석법 개발 및 이해
Oleogel 개발을 통한 새로운 유지식품소재 개발
v Isoflavones을 등 Phytochemicals의 processing에 따른 변화연구
Non-fermentation: Riboflavin photosensitization 등 화학반응을 활용한 새로운 phytochemical 형성 및 기능성 구명
Fermentation : 발효 과정 중 발생하는 phytochemical 동정
photosensitization에 의한 산화방지능 기능성 변화


 연구실적

논문

    Jinyeong Jung, Seo Yeong Gim, Chankyu Lee, Mi-Ja Kim, and JaeHwan Lee. Stability of tocopherol homologs in soybean, corn, canola, and olive oils under different moisture contents at 25°C. EJLST. In Press.

 

    Chankyu Lee, Seo Yeong Gim, Mi-Ja Kim, and JaeHwan Lee. Effects of quercetin or rutin on the oxidative stability of stripped or non-stripped oils containing α-tocopherol. EJLST. In Press.

 

    Sang-Jun Lee, Mi-Ja Kim, Gun-Sub Sim, Tae Wha Moon, and JaeHwan Lee. Oxidative stability of extracts from red ginseng and puffed red ginseng in bulk oil or oil-in-water emulsion matrix. Journal of Ginseng Research.  In Press.

 

    Seo Yeong Gim, YongJun Kwon, Mi-Ja Kim, GH Kim, and JaeHwan Lee. Addition of β-cyclodextrin, chitosan, and collagen on the enhancement of tocopherol stability in heated oil at frying temperature. EJLST. Accepted.

BoRa Yi, HyeJung Ka, YongJun Kwon, HyungSeok Choi, Sunghwa Kim, Jisu Kim, Mi-Ja Kim, and JaeHwan Lee. Oxidative stability in oil-in-water emulsions with quercetin or rutin under iron catalysis or riboflavin photosensitization. Journal of Food Science. 2017. 82(4), 890-896.

Seo Yeong Gim, Seungmi Hong, Jisu Kim, YongJun Kwon, Mi-Ja Kim, and JaeHwan Lee. Enhancing oxidative stability in oils using core/shell structures of collagen and α-tocopherol complex. Food Chemistry. 2017. 235, 160-166.

Jinyeong Jung, Seo Yeong Gim, Chankyu Lee, Mi-Ja Kim, and JaeHwan Lee. Effects of moisture content and presence of γ-tocopherol on the stability of α-tocopherol in stripped corn oils. EJLST, 2016. 118, 1926-1934

Juhee Song, Mi-Ja Kim, Young-Jun Kim, and JaeHwan Lee. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken. Food Chemistry. 2017. 220. 306-312.

Kyung-Min Park, Min Joo Lee, Su-Kyung Jo, Seung Jun Choi, JaeHwan Lee, Pahn-Shick Chang. Erythorbyl laurate as a potential food additive with multi-functionalities: interfacial characteristics and antioxidant activity. Food Chemistry. 2017. 215, 101-107.

Juhee Song, Eun Yeong Jang, Mi-Ja Kim, Young-Jun Kim, and JaeHwan Lee. Development of a spectroscopic method to determine the content of free radical scavenging compounds and oxidation products in thermally oxidised oils. International Journal of Food Science and Technology. 2016. 51, 2424-2432.

HyeJung Ka, BoRa Yi, Mi-Ja Kim, and JaeHwan Lee. Evaluation of antioxidant or prooxidant properties of selected amino acids using in vitro assays and in oil-in-water emulsions under riboflavin sensitization. Journal of Food Science. 2016. 81:C1118-1123.

JuHee Song, Nam Gyu Seol, Mi-Ja Kim, and JaeHwan Lee. Effects of riboflavin phototransformation on the changes of antioxidant capacities in phenolic compounds. Journal of Food Science, 2016. 81, C1914-C1920

 

저서

1. JaeHwan Lee and SJ Schwartz. 2005. Analysis of carotenoids and chlorophylls in foods. In: Methods of Analysis of Food Components and Additives, S Otles, editor, Taylor & Francis, New York, USA, Chapter 8,179-198.

2. JaeHwan Lee and Min D.B. 2005. Nutraceuticals, Aging, and Food Oxidation. In: Handbook of functional lipid. Akoh C.C., editor, Taylor & Francis, Inc. New York  Chapter 14, 325-350.

3. JaeHwan Lee and SJ Schwartz. 2005. Pigments in plant food. In: Handbook of Food Science, YH Hui, editor, Taylor & Francis, Inc. New York, Chapter 14.

4. 이재환 외 9인. 2006. 기능성식품학. 라이프사이언스

5. 이재환 외 4인. 2008. 식품분석학. 수학사

6. 이재환 외 9인. 2008. 기능성식품학 개정판. 라이프사이언스

7.이재환 외 6인. 2011. 식품재료학. 수학사

8. JaeHwan Lee and SJ Schwartz. Analysis of carotenoids and chlorophylls in foods. In: Methods of Analysis of Food Components and Additives, S Otles, editor (2nd), CRC press, New York, USA, Chapter 8, 231-252.

9. 이재환 외 10인 2012. 식품과학사전. 교문사.

10. 이재환 외 9인 2013. 건강과 식생활, 수학사

11. 이재환 외 식품기사문제집, 수학사

12. 이재환 외 4인. 2014. 식품분석학 수정판. 수학사

13. 이재환 외 2인. 2014. 식용유지학. 한림원

14. 이재환 외 7인. 2015. 식용유지학. 수학사

15. Sesame seed and sesame oil for Korean food , CRC press, New York, USA, Chapter 8, 231-252.


 


 연구실

 

식품생물화학연구실

연구실험실 : 생명공학관 61252
교내전화: 031-290-7817

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