Food Science of Animal Resources

Probiotics-Mediated Bioconversion and Periodontitis

Yewon Lee, Yohan Yoon, Kyoung-hee Choi

Food Sci Anim Resour 2021;41(6):905-922.
https://doi.org/10.5851/kosfa.2021.e57

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Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat

Xiaolan Shang, Juan Du, Yuhan Zhao, Jiajia Tian, Shuhui Jiang

Food Sci Anim Resour 2021;41(6):923-935.
https://doi.org/10.5851/kosfa.2021.e46

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Discriminating Eggs from Two Local Breeds Based on Fatty Acid Profile and Flavor Characteristics Combined with Classification Algorithms

Xiao-Guang Dong, Li-Bing Gao, Hai-Jun Zhang, Jing Wang, Kai Qiu, Guang-Hai Qi, Shu-Geng Wu

Food Sci Anim Resour 2021;41(6):936-949.
https://doi.org/10.5851/kosfa.2021.e47

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Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder

Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong

Food Sci Anim Resour 2021;41(6):950-966.
https://doi.org/10.5851/kosfa.2021.e48

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Probiotic Characteristics of Lactobacillus brevis KT38-3 Isolated from an Artisanal Tulum Cheese

Seda Hacıoglu, Buket Kunduhoglu

Food Sci Anim Resour 2021;41(6):967-982.
https://doi.org/10.5851/kosfa.2021.e49

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Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork

Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo

Food Sci Anim Resour 2021;41(6):983-996.
https://doi.org/10.5851/kosfa.2021.e50

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Processing Characteristics of Freeze-Dried Pork Powder for Meat Emulsion Gel

Seonmin Lee, Yun-Sang Choi, Kyung Jo, Hyun Gyung Jeong, Hae In Yong, Tae-Kyung Kim, Samooel Jung

Food Sci Anim Resour 2021;41(6):997-1011.
https://doi.org/10.5851/kosfa.2021.e51

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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong

Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52

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Effect of Pesticide Residue in Muscle and Fat Tissue of Pigs Treated with Propiconazole

Jin Young Jeong, Byeonghyeon Kim, Sang Yun Ji, Youl Chang Baek, Minji Kim, Seol Hwa Park, Ki Hyun Kim, Sang-Ik Oh, Eunju Kim, Hyunjung Jung

Food Sci Anim Resour 2021;41(6):1022-1035.
https://doi.org/10.5851/kosfa.2021.e53

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The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee

Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54

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Comparison of the Nutritional Composition of Bullfrog Meat from Different Parts of the Animal

Yanli Zhu, Min Bao, Chong Chen, Xiaoli Yang, Wenliang Yan, Fazheng Ren, Pengjie Wang, Pengcheng Wen

Food Sci Anim Resour 2021;41(6):1049-1059.
https://doi.org/10.5851/kosfa.2021.e56

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Natural Extracts as Inhibitors of Microorganisms and Lipid Oxidation in Emulsion Sausage during Storage

Jeeyeon Lee, Jung-Min Sung, Hyun Jin Cho, Seung-Hye Woo, Min-Cheol Kang, Hae In Yong, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi

Food Sci Anim Resour 2021;41(6):1060-1077.
https://doi.org/10.5851/kosfa.2021.e58

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Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Semeneh Seleshe, Ammara Ameer, Suk Nam Kang

Food Sci Anim Resour 2021;41(6):1078-1094.
https://doi.org/10.5851/kosfa.2021.e60

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List of Articles

Food Science of Animal Resources. Vol. 41, No. 6, 2021