Food Science of Animal Resources

Optimization of 1D ¹H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat

Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong, Cheorun Jo

Food Sci Anim Resour 2019;39(1):1-12.
https://doi.org/10.5851/kosfa.2018.e54

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Construction of a Bile-responsive Expression System in Lactobacillus plantarum

Jong Pyo Chae, Edward Alain Pajarillo, In-Chan Hwang, Dae-Kyung Kang

Food Sci Anim Resour 2019;39(1):13-22.
https://doi.org/10.5851/kosfa.2018.e58

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Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

Müge Urgu, Aylin Türk, Sevcan Ünlütürk, Figen Kaymak-Ertekin, Nurcan Koca

Food Sci Anim Resour 2019;39(1):23-34.
https://doi.org/10.5851/kosfa.2018.e60

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Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder

In-Kyu Bae, Kwon-Jung Kim, Jung-Seok Choi, Yang-Il Choi, Jung-Heun Ha

Food Sci Anim Resour 2019;39(1):35-44.
https://doi.org/10.5851/kosfa.2019.e1

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Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat

Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2019;39(1):45-53.
https://doi.org/10.5851/kosfa.2019.e2

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon, Cheorun Jo

Food Sci Anim Resour 2019;39(1):54-64.
https://doi.org/10.5851/kosfa.2019.e3

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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin

Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4

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Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt

Maryam Ein Ali Afjeh, Rezvan Pourahmad, Behrouz Akbari-adergani, Mehrdad Azin

Food Sci Anim Resour 2019;39(1):73-83.
https://doi.org/10.5851/kosfa.2019.e5

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Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model

Kyoung Hee Yang, Bohyun Yun, Hye Jin Choi, Sangdon Ryu, Woong Ji Lee, Mi-Hwa Oh, Min-Ho Song, Jong Nam Kim, Sangnam Oh, Younghoon Kim, Young Jun Kim

Food Sci Anim Resour 2019;39(1):84-92.
https://doi.org/10.5851/kosfa.2019.e6

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Nucleotide Analysis in Korean Dairy Products Using High- Performance Liquid Chromatography with Diode Array Detector

Jong-Eun Won, Han-Yeol Bang, Byung-Man Kwak, Jong-Su Park, Gui-Ran Kim, Joong-Ho Kwon

Food Sci Anim Resour 2019;39(1):93-101.
https://doi.org/10.5851/kosfa.2019.e7

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Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Hae-Won Jang, Hyun-Sung Lee, Yun-Sang Choi

Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8

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Improving the Quality of Response Surface Analysis of an Experiment for Coffee-Supplemented Milk Beverage: I. Data Screening at the Center Point and Maximum Possible R-Square

Sungsue Rheem, Sejong Oh

Food Sci Anim Resour 2019;39(1):114-120.
https://doi.org/10.5851/kosfa.2019.e9

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Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS)

Rushikesh Ambadasrao Kantale, Pavan Kumar, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Amanpreet Kaur, Rajesh Vishwanath Wagh

Food Sci Anim Resour 2019;39(1):121-138.
https://doi.org/10.5851/kosfa.2019.e10

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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time

Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Cheorun Jo, Juhui Choe

Food Sci Anim Resour 2019;39(1):139-150.
https://doi.org/10.5851/kosfa.2019.e11

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Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers

Boin Lee, Young Min Choi

Food Sci Anim Resour 2019;39(1):151-161.
https://doi.org/10.5851/kosfa.2019.e12

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Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice

Ji-Woo Yoon, Sung-Il Ahn, Jin-Woo Jhoo, Gur-Yoo Kim

Food Sci Anim Resour 2019;39(1):162-176.
https://doi.org/10.5851/kosfa.2019.e13

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Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics

Sung Yong Chang, Shah Ahmed Belal, Da Rae Kang, Yang Il Choi, Young Hoon Kim, Ho Sung Choe, Jae Young Heo, Kawn Seob Shim

Food Sci Anim Resour 2019;39(1):177-178.
https://doi.org/10.5851/kosfa.2019.e14

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List of Articles

Food Science of Animal Resources. Vol. 39, No. 1, 2019