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Author: Yun-Sang Choi
49 Articles are founded.
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing
Food Sci Anim Resour 2021;41(2):173-184.
https://doi.org/10.5851/kosfa.2020.e96
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https://doi.org/10.5851/kosfa.2020.e96
Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Food Sci Anim Resour 2020;40(6):1033-1043.
https://doi.org/10.5851/kosfa.2020.e74
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https://doi.org/10.5851/kosfa.2020.e74
Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model
Food Sci Anim Resour 2019;39(6):1000-1007.
https://doi.org/10.5851/kosfa.2019.e73
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https://doi.org/10.5851/kosfa.2019.e73
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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https://doi.org/10.5851/kosfa.2019.e56
Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends
Food Sci Anim Resour 2019;39(4):521-540.
https://doi.org/10.5851/kosfa.2019.e53
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https://doi.org/10.5851/kosfa.2019.e53
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Food Sci Anim Resour 2019;39(2):229-239.
https://doi.org/10.5851/kosfa.2019.e18
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https://doi.org/10.5851/kosfa.2019.e18
Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth
Food Sci Anim Resour 2019;39(1):102-113.
https://doi.org/10.5851/kosfa.2019.e8
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https://doi.org/10.5851/kosfa.2019.e8
Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin
Korean J Food Sci Anim Resour 2018;38(5):970-980.
https://doi.org/10.5851/kosfa.2018.e29
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https://doi.org/10.5851/kosfa.2018.e29
The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43
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https://doi.org/10.5851/kosfa.2018.e43
Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
Korean J Food Sci Anim Resour 2018;38(4):749-758.
https://doi.org/10.5851/kosfa.2018.e13
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https://doi.org/10.5851/kosfa.2018.e13
Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters
Korean J Food Sci Anim Resour 2018;38(4):718-726.
https://doi.org/10.5851/kosfa.2018.e10
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https://doi.org/10.5851/kosfa.2018.e10
Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage
Korean J Food Sci Anim Resour 2018;38(2):338-349.
https://doi.org/10.5851/kosfa.2018.38.2.338
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https://doi.org/10.5851/kosfa.2018.38.2.338
The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham
Korean J Food Sci Anim Resour 2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162
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https://doi.org/10.5851/kosfa.2018.38.1.162
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage
Korean J Food Sci Anim Resour 2017;37(5):698-707.
https://doi.org/10.5851/kosfa.2017.37.5.698
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https://doi.org/10.5851/kosfa.2017.37.5.698
Optimization of Replacing Pork Meat with Yellow Worm (Tenebrio molitor L.) for Frankfurters
Korean J Food Sci Anim Resour 2017;37(5):617-625.
https://doi.org/10.5851/kosfa.2017.37.5.617
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https://doi.org/10.5851/kosfa.2017.37.5.617
Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant
Korean J Food Sci Anim Resour 2017;37(4):552-560.
https://doi.org/10.5851/kosfa.2017.37.4.552
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https://doi.org/10.5851/kosfa.2017.37.4.552
Effect of the Duck Skin on Quality Characteristics of Duck Hams
Korean J Food Sci Anim Resour 2017;37(3):360-367.
https://doi.org/10.5851/kosfa.2017.37.3.360
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https://doi.org/10.5851/kosfa.2017.37.3.360
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori ) and Transglutaminase
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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https://doi.org/10.5851/kosfa.2017.37.3.351
Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions
Korean J Food Sci Anim Resour 2017;37(2):288-296.
https://doi.org/10.5851/kosfa.2017.37.2.288
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https://doi.org/10.5851/kosfa.2017.37.2.288
Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin
Korean J Food Sci Anim Resour 2017;37(1):105-113.
https://doi.org/10.5851/kosfa.2017.37.1.105
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https://doi.org/10.5851/kosfa.2017.37.1.105