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2021 Impact Factor: 3.135
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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 36, No. 1, 2016

ARTICLE
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak
Yun-Sang Choi, Ko-Eun Hwang, Tae-Jun Jeong, Young-Boong Kim, Ki-Hong Jeon, Eun-Mi Kim, Jung-Min Sung, Hyun-Wook Kim, Cheon-Jei Kim
Korean J Food Sci Anim Resour 2016;36(1):1-7.
https://doi.org/10.5851/kosfa.2016.36.1.1
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Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties
Yun-Kyung Lee, Bo-Bae Ko, Munkhtugs Davaatseren, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2016;36(1):8-13.
https://doi.org/10.5851/kosfa.2016.36.1.8
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Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration
Hui Yang, Junglim Lee, Ji Hyun Seo, Kwang Hoon Oh, Young Ho Cho, Yung Choon Yoo
Korean J Food Sci Anim Resour 2016;36(1):14-18.
https://doi.org/10.5851/kosfa.2016.36.1.14
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Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture
Young-Jung Hwang, Seol-A Hwang, Ju-Woon Lee
Korean J Food Sci Anim Resour 2016;36(1):19-22.
https://doi.org/10.5851/kosfa.2016.36.1.19
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Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin
Joong-Seok Min, Muhammad I. Khan, Sang-Ok Lee, Dong Gyun Yim, Kuk Hwan Seol, Mooha Lee, Cheorun Jo
Korean J Food Sci Anim Resour 2016;36(1):23-28.
https://doi.org/10.5851/kosfa.2016.36.1.23
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Pork Quality Traits According to Postmortem pH and Temperature in Berkshire
Tae Wan Kim, Chul Wook Kim, Mi Ra Yang, Gun Ryoung No, Sam Woong Kim, Il-Suk Kim
Korean J Food Sci Anim Resour 2016;36(1):29-36.
https://doi.org/10.5851/kosfa.2016.36.1.29
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Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile
Rujiao Zhang, Laping He, Ling Zhang, Cuiqin Li, Qiujin Zhu
Korean J Food Sci Anim Resour 2016;36(1):37-43.
https://doi.org/10.5851/kosfa.2016.36.1.37
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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye-Kyung Kim, Chang-Yeon Cho, Cheol-Koo Lee, Sung Ki Lee
Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44
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Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties
Hyeong Sang Kim, Koo Bok Chin
Korean J Food Sci Anim Resour 2016;36(1):51-60.
https://doi.org/10.5851/kosfa.2016.36.1.51
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Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo
Hyung-Gyu Choi, Hyun-Su Choi, Young-Seok Choi, Myung-Ok Jung, Jung-Seok Choi, Yang-Il Choi
Korean J Food Sci Anim Resour 2016;36(1):61-67.
https://doi.org/10.5851/kosfa.2016.36.1.61
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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Yunseok Kim, Jinhyung Kim, Seounghwan Lee, Sidong Kim
Korean J Food Sci Anim Resour 2016;36(1):68-76.
https://doi.org/10.5851/kosfa.2016.36.1.68
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Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats
Sun-Young Park, Ki-Seung Seong, Sang-Dong Lim
Korean J Food Sci Anim Resour 2016;36(1):77-83.
https://doi.org/10.5851/kosfa.2016.36.1.77
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Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds
Jie Wang, Yuan Su, Mauricio A. Elzo, Xianbo Jia, Shiyi Chen, Songjia Lai
Korean J Food Sci Anim Resour 2016;36(1):84-89.
https://doi.org/10.5851/kosfa.2016.36.1.84
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Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts
Jae Yeon Joung, Ji Young Lee, Young Sik Ha, Yong Kook Shin, Younghoon Kim, Sae Hun Kim, Nam Su Oh
Korean J Food Sci Anim Resour 2016;36(1):90-99.
https://doi.org/10.5851/kosfa.2016.36.1.90
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Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Hyobi Kim, Bora Yum, Sung-Sik Yoon, Kyoung-Ju Song, Jong-Rak Kim, Donghoon Myeong, Byungjoon Chang, Nong-Hoon Choe
Korean J Food Sci Anim Resour 2016;36(1):100-108.
https://doi.org/10.5851/kosfa.2016.36.1.100
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Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model
Okrim Park, Jong Woong Kim, Hong-Jin Lee, Dong Yong Kil, Joong-Hyuck Auh
Korean J Food Sci Anim Resour 2016;36(1):109-113.
https://doi.org/10.5851/kosfa.2016.36.1.109
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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment
Kwang-Il Kim, Sang-Yoon Lee, Soo-Jin Kim, Jae-Hee Seo, Joong-Kyu Lee, Jung-Kue Shin, Hyung-Yong Cho, Mi-Jung Choi
Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114
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Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams
Young Joo Kim, Sung Yong Park, Hong Chul Lee, Seung Seok Yoo, Sejong Oh, Kwang Hyun Kim, Koo Bok Chin
Korean J Food Sci Anim Resour 2016;36(1):122-130.
https://doi.org/10.5851/kosfa.2016.36.1.122
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Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
Hyun-Su Choi, Hyung-Gyu Choi, Yeong-Seok Choi, Jong-Hee Kim, Ju-Ho Lee, Eun-Hee Jung, Sang-Hwa Lee, Yang-Il Choi, Jung-Seok Choi
Korean J Food Sci Anim Resour 2016;36(1):131-136.
https://doi.org/10.5851/kosfa.2016.36.1.131
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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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