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List of Articles

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

REVIEW
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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ARTICLE
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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Food Science of Animal Resources
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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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