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Korean J. Food Sci. An. 2017;37:793-963
REVIEW
Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Inhyu Bae, Jong-Hyun Park, Hee-Young Choi, and Hoo-Kil Jung
Korean J. Food Sci. An. 2017;37:793-798
ARTICLES
Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration
Yukyung Choi, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jeeyeon Lee, Jimyeong Ha, Hyemin Oh, and Yohan Yoon
Korean J. Food Sci. An. 2017;37:799-803
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
Hyun-Hee Yu, Gun Hee Yoon, Ji Hun Choi, Ki Moon Kang, and Han-Joon Hwang
Korean J. Food Sci. An. 2017;37:804-812
Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics
Xiaoqin Diao, Haining Guan, Baohua Kong, and Xinxin Zhao
Korean J. Food Sci. An. 2017;37:813-822
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Ji-Han Kim, Dong-Han, Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, and Chi-Ho Lee
Korean J. Food Sci. An. 2017;37:823-832
Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules
Yoo Kyeong Kim, Myoung Soo Nam, and Hyoung Churl Bae
Korean J. Food Sci. An. 2017;37:833-839
Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
Hyun-Woo Cho, Young-Min Jung, Joong-Hyuck Auh, and Dong-Un Lee
Korean J. Food Sci. An. 2017;37:840-846
Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry
Huaixiang Tian, Xingxin Zhou, Chen Chen, Yabin He, Haiyan Yu, and Xiaoping Zheng
Korean J. Food Sci. An. 2017;37:847-854
Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang
Endy Triyannanto and Keun Taik Lee
Korean J. Food Sci. An. 2017;37:855-864
Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Won-Young Cho, Su-Jung Yeon, Go-Eun Hong, Ji-Han Kim, Chuluunbat Tsend-Ayush, and Chi-Ho Lee
Korean J. Food Sci. An. 2017;37:865-872
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
Ishamri Ismail and Seon-Tea Joo
Korean J. Food Sci. An. 2017;37:873-883
Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods
Young-Duck Lee and Jong-Hyun Park
Korean J. Food Sci. An. 2017;37:884-888
Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
Seung Wook Kim, Coralia V. Garcia, Bom Nae Lee, Ho Jeong Kwon, and Jun Tae Kim
Korean J. Food Sci. An. 2017;37:889-897
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Da Gyeom Lee, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, and Samooel Jung
Korean J. Food Sci. An. 2017;37:898-905
Effects of Fermented Milk with Mixed Strains as a Probiotic on the Inhibition of Loperamide-Induced Constipation
Byoung-Kook Kim, In Suk Choi, Jihee Kim, Sung Hee Han, Hyung Joo Suh, and Jae-Kwan Hwang
Korean J. Food Sci. An. 2017;37:906-916
Whey Protein Attenuates Angiotensin II-Primed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1
Jung Seok Hwang, Sung Gu Han, Chi-Ho Lee, and Han Geuk Seo
Korean J. Food Sci. An. 2017;37:917-925
The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs
Woo Bum Park, Sang Mi An, Go Eun Yu, Seulgi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Jeongim Ha, and Chul Wook Kim
Korean J. Food Sci. An. 2017;37:926-930
Protective Effect of Lactobacillus fermentum LA12 in an Alcohol-Induced Rat Model of Alcoholic Steatohepatitis
Byoung-Kook Kim, In-Ock Lee, Pei-Lei Tan, Ju-Young Eor, Jae-Kwan Hwang, and Sae-Hun Kim
Korean J. Food Sci. An. 2017;37:931-939
Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fraction of Goat Milk
Tae-Hwan Jung, Hyo-Jeong Hwang, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ji-Yun Ahn, Woo-Min Jeon, and Kyoung-Sik Han
Korean J. Food Sci. An. 2017;37:940-947
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
Young-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, Ishamri Ismail, and Seon-Tea Joo
Korean J. Food Sci. An. 2017;37:948-954
Defatting and Sonication Enhances Protein Extraction from Edible Insects
Byoung Deug Choi, Nathan A. K. Wong, and Joong-Hyuck Auh
Korean J. Food Sci. An. 2017;37:955-961
ERRATUM
Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage
Furkan Demirgül and Yasin Tuncer
Korean J. Food Sci. An. 2017;37:963-963
Korean Journal for Food Science of Animal Resources (Korean J. Food Sci. An.) is an international, peerreviewed bimonthly journal publishing original research and reviews on basic and applied aspects of the use of animal resources including the meat, egg, and dairy product...
Editor-in-Chief
Cheorun Jo
Seoul National University