Food Science of Animal Resources

Chicken Egg Yolk Antibodies (IgY) for Prophylaxis and Treatment of Rotavirus Diarrhea in Human and Animal Neonates: A Concise Review

Hlaing Myat Thu, Theingi Win Myat, Mo Mo Win, Kyaw Zin Thant, Shofiqur Rahman, Kouji Umeda, Sa Van Nguyen, Faustino C. Icatlo, Kyoko Higo-Moriguchi, Koki Taniguchi, Takao Tsuji, Keiji Oguma, Sang Jong Kim, Hyun Suk Bae, Hyuk Joon Choi

Korean J Food Sci Anim Resour 2017;37(1):1-9.
https://doi.org/10.5851/kosfa.2017.37.1.1

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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

Pil-Nam Seong, Hoa Van Ba, Yoon-Seok Kim, Sun-Moon Kang, Soo-Hyun Cho, Jin-Hyoung Kim, Beom-Young Park, Geun-Ho Kang, Sung-Sil Moon, Hyun-Woo Seo

Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10

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Changes in the Total Lipid, Neutral Lipid, Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing, a Dry-Cured Meat Product

Muhammet Irfan Aksu, Mehmet Dogan, Ahmet Necdet Sirkecioglu

Korean J Food Sci Anim Resour 2017;37(1):18-28.
https://doi.org/10.5851/kosfa.2017.37.1.18

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Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic Solvent

Sung-Won Kang, Hye-Min Kim, M. Shafiur Rahman, Ah-Na Kim, Han-Sul Yang, Sung-Gil Choi

Korean J Food Sci Anim Resour 2017;37(1):29-37.
https://doi.org/10.5851/kosfa.2017.37.1.29

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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee

Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38

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Experimental and Modelling Study of the Denaturation of Milk Protein by Heat Treatment

Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, Guangqing Mu

Korean J Food Sci Anim Resour 2017;37(1):44-51.
https://doi.org/10.5851/kosfa.2017.37.1.44

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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Cheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, Hyun-Wook Kim, Young-Boong Kim, Cheon-Jei Kim, Yun-Sang Cho

Korean J Food Sci Anim Resour 2017;37(1):52-61.
https://doi.org/10.5851/kosfa.2017.37.1.52

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Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes

Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik

Korean J Food Sci Anim Resour 2017;37(1):62-70.
https://doi.org/10.5851/kosfa.2017.37.1.62

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Effect of Black Rice Powder on the Quality Properties of Pork Patties

Sin-Young Park, Jong-Wan Lee, Gye-Woong Kim, Hack-Youn Kim

Korean J Food Sci Anim Resour 2017;37(1):71-78.
https://doi.org/10.5851/kosfa.2017.37.1.71

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Determination of Aflatoxin M₁ and Heavy Metals in Infant Formula Milk Brands Available in Pakistani Markets

Saeed Akhtar, Muhammad Arif Shahzad, Sang-Ho Yoo, Amir Ismail, Aneela Hameed, Tariq Ismail, Muhammad Riaz

Korean J Food Sci Anim Resour 2017;37(1):79-86.
https://doi.org/10.5851/kosfa.2017.37.1.79

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Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

Sung-Il Ahn, Jun-Hong Park, Jae-Hoon Kim, Duk-Geun Oh, Moojoong Kim, Donghwa Chung, Jin-Woo Jhoo, Gur-Yoo Kim

Korean J Food Sci Anim Resour 2017;37(1):87-97.
https://doi.org/10.5851/kosfa.2017.37.1.87

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Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts

Jong Youn Jeong

Korean J Food Sci Anim Resour 2017;37(1):98-104.
https://doi.org/10.5851/kosfa.2017.37.1.98

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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Jong-Dae Park, Jung-Min Sung, Hyun-Wook Choi, Ko-Eun Hwang, Yun-Sang Choi

Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105

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The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

Huiyun Zhang, Xinyan Peng, Xinling Li, Jingjuan Wu, Xinyu Guo

Korean J Food Sci Anim Resour 2017;37(1):114-122.
https://doi.org/10.5851/kosfa.2017.37.1.114

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Development of Two-Step Temperature Process to Modulate the Physicochemical Properties of β-lactoglobulin Nanoparticles

Ho-Kyung Ha, Gyeong-Won Nam, Dongwoo Khang, Sung Jean Park, Mee-Ryung Lee, Won-Jae Lee

Korean J Food Sci Anim Resour 2017;37(1):123-133.
https://doi.org/10.5851/kosfa.2017.37.1.123

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Inducible spy Transcription Acts as a Sensor for Envelope Stress of Salmonella typhimurium

Seon Mi Jeong, Hwa Jeong Lee, Yoon Mee Park, Jin Seok Kim, Sang Dae Lee, Iel Soo Bang

Korean J Food Sci Anim Resour 2017;37(1):134-138.
https://doi.org/10.5851/kosfa.2017.37.1.134

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Response Surface Methodology Using a Fullest Balanced Model: A Re-Analysis of a Dataset in the Korean Journal for Food Science of Animal Resources

Sungsue Rheem, Insoo Rheem, Sejong Oh

Korean J Food Sci Anim Resour 2017;37(1):139-146.
https://doi.org/10.5851/kosfa.2017.37.1.139

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Monitoring of Bioluminescent Lactobacillus plantarum in a Complex Food Matrix

Gi-Seong Moon, Arjan Narbad

Korean J Food Sci Anim Resour 2017;37(1):147-152.
https://doi.org/10.5851/kosfa.2017.37.1.147

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 1, 2017