Food Science of Animal Resources

High Density Lipoprotein from Egg Yolk (EYHDL) Improves Dyslipidemia by Mediating Fatty Acids Metabolism in High Fat Diet-induced Obese Mice

Zhihui Yu, Changyi Mao, Xing Fu, Meihu Ma

Food Sci Anim Resour 2019;39(2):179-196.
https://doi.org/10.5851/kosfa.2018.e38

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Correlations of Sensory Quality Characteristics with Intramuscular Fat Content and Bundle Characteristics in Bovine Longissimus Thoracis Muscle

Young Min Choi, Lyda Guadalupe Garcia, Kichoon Lee

Food Sci Anim Resour 2019;39(2):197-208.
https://doi.org/10.5851/kosfa.2019.e15

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Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage

Taojun Wang, Huiyuan Guo, Hao Zhang, Fazheng Ren, Ming Zhang, Shaoyang Ge, Hailing Luo, Liang Zhao

Food Sci Anim Resour 2019;39(2):209-221.
https://doi.org/10.5851/kosfa.2019.e16

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Improving the Quality of Response Surface Analysis of an Experiment for Coffee-supplemented Milk Beverage: II. Heterogeneous Third-order Models and Multi-response Optimization

Sungsue Rheem, Insoo Rheem, Sejong Oh

Food Sci Anim Resour 2019;39(2):222-228.
https://doi.org/10.5851/kosfa.2019.e17

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Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim

Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18

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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

Da-Som Ji, Ji-Han Kim, Dong-Kyu Yoon, Jung-Ho Kim, Ha-jung Lee, Won-Young Cho, Chi-Ho Lee

Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19

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A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk

Jayeon Yoo, Minyu Song, Wonseo Park, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, Younghoon Kim

Food Sci Anim Resour 2019;39(2):255-265.
https://doi.org/10.5851/kosfa.2019.e20

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Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C

Seonjin Kim, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Dong Jin Shin, Cheorun Jo

Food Sci Anim Resour 2019;39(2):266-275.
https://doi.org/10.5851/kosfa.2019.e21

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Effects of Humic Acid and Blueberry Leaf Powder Supplementation in Feeds on the Productivity, Blood and Meat Quality of Finishing Pigs

Kwonjung Kim, inkyu Bae, Jinho Cho, Yangil Choi, Jungheun Ha, Jungseok Choi

Food Sci Anim Resour 2019;39(2):276-285.
https://doi.org/10.5851/kosfa.2019.e22

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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System

Jeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour 2019;39(2):286-295.
https://doi.org/10.5851/kosfa.2019.e23

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Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

Ha-jung Lee, Ji-han Kim, Da-som Ji, Chi-ho Lee

Food Sci Anim Resour 2019;39(2):296-308.
https://doi.org/10.5851/kosfa.2019.e24

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Use of Fish Oil Nanoencapsulated with Gum Arabic Carrier in Low Fat Probiotic Fermented Milk

Farideh Vahid Moghadam, Rezvan Pourahmad, Ali Mortazavi, Daryoush Davoodi, Reza Azizinezhad

Food Sci Anim Resour 2019;39(2):309-323.
https://doi.org/10.5851/kosfa.2019.e25

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Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng Extract

Kee-Tae Kim, Ji Eun Hwang, Su Jin Eum, Hyun-Dong Paik

Food Sci Anim Resour 2019;39(2):324-331.
https://doi.org/10.5851/kosfa.2019.e26

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Characteristics of Pig Carcass and Primal Cuts Measured by the Autofom Ⅲ Depend on Seasonal Classification

Jungseok Choi, Kimun Kwon, Youngkyu Lee, Eunyoung Ko, Yongsun Kim, Yangil Choi

Food Sci Anim Resour 2019;39(2):332-344.
https://doi.org/10.5851/kosfa.2019.e30

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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham

Juhui Choe, Hack-Youn Kim

Food Sci Anim Resour 2019;39(2):345-353.
https://doi.org/10.5851/kosfa.2019.e31

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List of Articles

Food Science of Animal Resources. Vol. 39, No. 2, 2019