List of Articles

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

ARTICLE
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity
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
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
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
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
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
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
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
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
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
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
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
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
Food Sci Anim Resour 2020;40(2):297-310.
https://doi.org/10.5851/kosfa.2020.e15
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