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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 1, 2018

ARTICLE
Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed
M. Serdaroğlu, H. S. Kavuşan, G. İpek, B. Öztürk
Korean J Food Sci Anim Resour 2018;38(1):1-13.
https://doi.org/10.5851/kosfa.2018.38.1.001
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Tran Hong Quan, Soottawat Benjakul
Korean J Food Sci Anim Resour 2018;38(1):14-25.
https://doi.org/10.5851/kosfa.2018.38.1.014
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Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs
Burcu Öztürk, Meltem Serdaroğlu
Korean J Food Sci Anim Resour 2018;38(1):26-42.
https://doi.org/10.5851/kosfa.2018.38.1.026
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Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines
Hye-Jin Kim, Dongwook Kim, Hee-Jin Kim, Sung-Ok Song, Young-Han Song, Aera Jang
Korean J Food Sci Anim Resour 2018;38(1):43-51.
https://doi.org/10.5851/kosfa.2018.38.1.043
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Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey
Yongfeng Liu, Xiaowei Zhao, Manshun Liu, Jing Zhao
Korean J Food Sci Anim Resour 2018;38(1):52-63.
https://doi.org/10.5851/kosfa.2018.38.1.052
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Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder
Jai-Sung Lee, Inhyu Bae
Korean J Food Sci Anim Resour 2018;38(1):64-77.
https://doi.org/10.5851/kosfa.2018.38.1.64
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Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer
Elif Aykin Dinçer, Özlem Kiliç Büyükkurt, Cihadiye Candal, Büşra Fatma Bilgiç, Mustafa Erbaş
Korean J Food Sci Anim Resour 2018;38(1):78-87.
https://doi.org/10.5851/kosfa.2018.38.1.78
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Inhibition of Clostridium perfringens using Bacteriophages and Bacteriocin Producing Strains
Sunhak Heo, Min Gon Kim, Mirae Kwon, Hee Soo Lee, Geun-Bae Kim
Korean J Food Sci Anim Resour 2018;38(1):88-98.
https://doi.org/10.5851/kosfa.2018.38.1.88
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The Inhibitory Effect of L. plantarum Q180 on Adipocyte Differentiation in 3T3-L1 and Reduction of Adipocyte Size in Mice Fed High-fat Diet
Sun-Young Park, Seulki Kim, Sang-Dong Lim
Korean J Food Sci Anim Resour 2018;38(1):99-109.
https://doi.org/10.5851/kosfa.2018.38.1.99
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Some Properties of Fresh and Ripened Traditional Akcakatik Cheese
Şimşek Bedia, Tuncer Yasin
Korean J Food Sci Anim Resour 2018;38(1):110-122.
https://doi.org/10.5851/kosfa.2018.38.1.110
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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil
Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M. Shafiur Rahman, Han-Sul Yang
Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123
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Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment
Hyejung Gu, In-Bong Song, Hye-Ju Han, Na-Young Lee, Ji-Yun Cha, Yeon-Kyong Son, Jungkee Kwon
Korean J Food Sci Anim Resour 2018;38(1):135-142.
https://doi.org/10.5851/kosfa.2018.38.1.135
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Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer
Sung Sil Moon
Korean J Food Sci Anim Resour 2018;38(1):143-151.
https://doi.org/10.5851/kosfa.2018.38.1.143
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Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
Ümran Çiçek, Kader Tokatli
Korean J Food Sci Anim Resour 2018;38(1):152-161.
https://doi.org/10.5851/kosfa.2018.38.1.152
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The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Jae-Yun Shim, Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Kwang-Il Ahn, Hyun-Dong Paik, Yun-Sang Choi
Korean J Food Sci Anim Resour 2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162
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Isolation and Molecular Identification of Bacteriocin-producing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran
Khodaei M, Soltani Nezhad Sh
Korean J Food Sci Anim Resour 2018;38(1):172-179.
https://doi.org/10.5851/kosfa.2018.38.1.172
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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim
Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses
Kyeonga Jang, Jeeyeon Lee, Heeyoung Lee, Sejeong Kim, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yohan Yoon, Soomin Lee
Korean J Food Sci Anim Resour 2018;38(1):203-208.
https://doi.org/10.5851/kosfa.2018.38.1.203
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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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