Synopsis of recent research by authors named "Ho-Seok Chang"
- Ho-Seok Chang's research focuses on food safety and microbiology, particularly examining the effects of sodium reduction and temperature on microbial growth in food products.
- In his 2020 study, he analyzed how a 20% reduction in sodium in hamburger patties and a 30% reduction in loaf bread affected microbial proliferation under varying storage temperatures (4 °C, 25 °C, and 40 °C) over a 60-hour period.
- The findings highlighted the crucial role of water activity, titratable acidity, and pH in inhibiting microbial growth, underscoring the importance of sodium levels and storage conditions in food preservation.
