Food Science of Animal Resources

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

Mutamed Ayyash, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu

Food Sci Anim Resour 2020;40(2):155-171.
https://doi.org/10.5851/kosfa.2020.e1

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Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates

Sang Keun Jin, Jung Seok Choi, Dong-Gyun Yim

Food Sci Anim Resour 2020;40(2):172-182.
https://doi.org/10.5851/kosfa.2020.e2

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Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice

Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3

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Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):197-208.
https://doi.org/10.5851/kosfa.2020.e4

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Preparation and Characterization of a Polar Milk Lipid-enriched Component from Whey Powder

Kwanhyoung Lee, Ara Kim, Ki-Bae Hong, Hyung Joo Suh, Kyungae Jo

Food Sci Anim Resour 2020;40(2):209-220.
https://doi.org/10.5851/kosfa.2020.e5

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Antioxidant and Antibacterial Properties of Hovenia (Hovenia dulcis) Monofloral Honey Produced in South Korea

Seung Hee Park, Young Ki Kim, Moon Seob Kim, Seung Ho Lee

Food Sci Anim Resour 2020;40(2):221-230.
https://doi.org/10.5851/kosfa.2020.e6

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The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts

Su Min Bae, Min Guk Cho, Jong Youn Jeong

Food Sci Anim Resour 2020;40(2):231-241.
https://doi.org/10.5851/kosfa.2020.e7

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The Ratio of Dietary n-3 Polyunsaturated Fatty Acids Influences the Fat Composition and Lipogenic Enzyme Activity in Adipose Tissue of Growing Pigs

Chang Hyun Song, Seung Min Oh, SuHyup Lee, YoHan Choi, Jeong Dae Kim, Aera Jang, JinSoo Kim

Food Sci Anim Resour 2020;40(2):242-253.
https://doi.org/10.5851/kosfa.2020.e8

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Influence of the pH and Salt Concentrations on Physicochemical Properties of Pork Myofibrillar Protein Gels Added with Cornstarch

Chang Hoon Lee, Koo Bok Chin

Food Sci Anim Resour 2020;40(2):254-261.
https://doi.org/10.5851/kosfa.2020.e10

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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho

Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11

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Ovalbumin Hydrolysates Inhibit Nitric Oxide Production in LPS-induced RAW 264.7 Macrophages

Hyun Suk Kim, Jae Hoon Lee, Sun Hee Moon, Dong Uk Ahn, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):274-285.
https://doi.org/10.5851/kosfa.2020.e12

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Electric Field Induced Super-cooling System for Long Term Dry-aged Beef Loin

Sin-Young Park, Hack-Youn Kim

Food Sci Anim Resour 2020;40(2):286-296.
https://doi.org/10.5851/kosfa.2020.e14

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Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens

Kariyawasam Majuwana Gamage Menaka Menike Kariyawasam, Seo Jin Yang, Na-Kyoung Lee, Hyun-Dong Paik

Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15

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List of Articles

Food Science of Animal Resources. Vol. 40, No. 2, 2020