Food Science of Animal Resources

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Tae-Kyung Kim, Hae In Yong, Young-Boong Kim, Hyun-Wook Kim, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53

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Impact of Cooking pH Values on the Textural and Chemical Properties for Processed Cheeses with/without the Use of Traditional Village Cheese during Storage

Birsen Bulut-Solak, Nihat Akin

Food Sci Anim Resour 2019;39(4):541-554.
https://doi.org/10.5851/kosfa.2019.e34

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Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

Sang Keun Jin, Sun Jin Hur, Dong Gyun Yim

Food Sci Anim Resour 2019;39(4):555-564.
https://doi.org/10.5851/kosfa.2019.e36

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Quantitative Microbial Risk Assessment for Campylobacter jejuni in Ground Meat Products in Korea

Jeeyeon Lee, Heeyoung Lee, Soomin Lee, Sejeong Kim, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yujin Kim, Yewon Lee, Ki-Sun Yoon, Kunho Seo, Yohan Yoon

Food Sci Anim Resour 2019;39(4):565-575.
https://doi.org/10.5851/kosfa.2019.e39

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Evaluation of Pork Myofibrillar Protein Gel with Pork Skin Gelatin on Rheological Properties at Different Salt Concentrations

Chnag Hoon Lee, Koo Bok Chin

Food Sci Anim Resour 2019;39(4):576-584.
https://doi.org/10.5851/kosfa.2019.e48

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Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing

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

Food Sci Anim Resour 2019;39(4):585-600.
https://doi.org/10.5851/kosfa.2019.e49

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Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563

Minyu Song, Hyaekang Kim, Woori Kwak, Won Seo Park, Jayeon Yoo, Han Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Hoa Van Ba, Bu-Min Kim, Mi-Hwa Oh, Heebal Kim, Ham Jun-Sang

Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50

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Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties

Hyun-Jin Lee, Dong-kyu Yoon, Na-yeon Lee, Chi-ho Lee

Food Sci Anim Resour 2019;39(4):610-622.
https://doi.org/10.5851/kosfa.2019.e51

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Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins

Jianping Wang, Ning Liu, Feike Zhang

Food Sci Anim Resour 2019;39(4):623-631.
https://doi.org/10.5851/kosfa.2019.e52

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Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Mahabbat Ali, Seong-Yun Lee, Ji-Young Park, Samooel Jung, Cheorun Jo, Ki-Chang Nam

Food Sci Anim Resour 2019;39(4):632-642.
https://doi.org/10.5851/kosfa.2019.e54

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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

Tae-Kyung Kim, Hae In Yong, Chang Hee Jeong, Sung Gu Han, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi

Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56

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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho

Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58

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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

Sin-Young Park, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour 2019;39(4):668-676.
https://doi.org/10.5851/kosfa.2019.e59

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Antimicrobial Efficacy of Leuconostoc spp. Isolated from Indian Meat against Escherichia coli and Listeria monocytogenes in Spinach Leaves

Gokila Thangavel, Thiruvengadam Subramaniyam

Food Sci Anim Resour 2019;39(4):677-685.
https://doi.org/10.5851/kosfa.2019.e60

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List of Articles

Food Science of Animal Resources. Vol. 39, No. 4, 2019