Food Science of Animal Resources

Marbling and Its Nutritional Impact on Risk Factors for Cardiovascular Disease

Stephen B. Smith

Korean J Food Sci Anim Resour 2016;36(4):435-444.
https://doi.org/10.5851/kosfa.2016.36.4.435

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Replacement of Pork Meat with Pork Head Meat for Frankfurters

Yun-Sang Choi, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Young-Boong Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):445-451.
https://doi.org/10.5851/kosfa.2016.36.4.445

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Inhibitory Effects of Synthetic Peptides Containing Bovine Lactoferrin C-lobe Sequence on Bacterial Growth

Woan-Sub Kim, Midori Ohashi, Kei-ichi Shimazaki

Korean J Food Sci Anim Resour 2016;36(4):452-457.
https://doi.org/10.5851/kosfa.2016.36.4.452

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Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs

Geunho Kang, Pil-Nam Seong, Soohyun Cho, Hyoung-Joo Ham, Sun-Moon Kang, Dayae Kim, Beom-Young Park, Hoa Van Ba

Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458

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Detection of Foodborne Pathogens and Mycotoxins in Eggs and Chicken Feeds from Farms to Retail Markets

Minhwa Lee, Dong Joo Seo, Su Been Jeon, Hyun Ee Ok, Hyelee Jung, Changsun Choi, Hyang Sook Chun

Korean J Food Sci Anim Resour 2016;36(4):463-468.
https://doi.org/10.5851/kosfa.2016.36.4.463

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The Correlation between NaCl Adaptation and Heat Sensitivity of Listeria monocytogenes, a Foodborne Pathogen through Fresh and Processed Meat

Jeeyeon Lee, Jimyeong Ha, Sejeong Kim, Soomin Lee, Heeyoung Lee, Yohan Yoon, Kyoung-Hee Choi

Korean J Food Sci Anim Resour 2016;36(4):469-475.
https://doi.org/10.5851/kosfa.2016.36.4.469

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Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage

Tran Van Cuong, Koo Bok Chin

Korean J Food Sci Anim Resour 2016;36(4):476-486.
https://doi.org/10.5851/kosfa.2016.36.4.476

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Sensitivity of Pseudomonas syringae to Bovine Lactoferrin Hydrolysates and Identification of a Novel Inhibitory Peptide

Woan-Sub Kim, Pyeung-Hyeun Kim, Kei-ichi Shimazaki

Korean J Food Sci Anim Resour 2016;36(4):487-493.
https://doi.org/10.5851/kosfa.2016.36.4.487

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Mutagenicity and Immune Toxicity of Emulsion-type Sausage Cured with Plasma-treated Water

Hyun-Joo Kim, Nak-Yun Sung, Hae In Yong, Hanwool Kim, Younggap Lim, Kwang Hyun Ko, Cheol-Heui Yun, Cheorun Jo

Korean J Food Sci Anim Resour 2016;36(4):494-498.
https://doi.org/10.5851/kosfa.2016.36.4.494

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Isolation and Identification of Lactic Acid Bacteria from Traditional Dairy Products in Baotou and Bayannur of Midwestern Inner Mongolia and q-PCR Analysis of Predominant Species

Dan Wang, Wenjun Liu, Yan Ren, Liangliang De, Donglei Zhang, Yanrong Yang, Qiuhua Bao, Heping Zhang, Bilige Menghe

Korean J Food Sci Anim Resour 2016;36(4):499-507.
https://doi.org/10.5851/kosfa.2016.36.4.499

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Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

Mi-Hye Kim, Sung-Il Ahn, Chan-Mook Lim, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2016;36(4):508-515.
https://doi.org/10.5851/kosfa.2016.36.4.508

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Hydrolysis by Alcalase Improves Hypoallergenic Properties of Goat Milk Protein

Tae-Hwan Jung, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ho-Kyung Ha, Michelle Yoo, Hyo-Jeong Hwang, Woo-Min Jeon, Kyoung-Sik Han

Korean J Food Sci Anim Resour 2016;36(4):516-522.
https://doi.org/10.5851/kosfa.2016.36.4.516

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Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

Jin-Kyu Seo, Hyeon-Woong Yum, Gap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang

Korean J Food Sci Anim Resour 2016;36(4):523-530.
https://doi.org/10.5851/kosfa.2016.36.4.523

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Evaluation of Natural Food Preservatives in Domestic and Imported Cheese

Sun-Young Park, Noori Han, Sun-Young Kim, Mi-Young Yoo, Hyun-Dong Paik, Sang-Dong Lim

Korean J Food Sci Anim Resour 2016;36(4):531-537.
https://doi.org/10.5851/kosfa.2016.36.4.531

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The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

Jong Youn Jeong, Seung Taek Lim, Cheon Jei Kim

Korean J Food Sci Anim Resour 2016;36(4):538-546.
https://doi.org/10.5851/kosfa.2016.36.4.538

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Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems

Na-Kyoung Lee, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2016;36(4):547-557.
https://doi.org/10.5851/kosfa.2016.36.4.547

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The Impact of Proteolytic Pork Hydrolysate on Microbial, Flavor and Free Amino Acids Compounds of Yogurt

Jinzhong Lin, Baozhen Hua, Zhiping Xu, Sha Li, Chengjie Ma

Korean J Food Sci Anim Resour 2016;36(4):558-565.
https://doi.org/10.5851/kosfa.2016.36.4.558

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 4, 2016

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