Food Science of Animal Resources

Quality Characteristics, Changes in Physiochemical Properties and Functional Properties of Camembert Cheese Containing Red Ginseng Powder

Jai-Sung Lee, Inhyu Bae

Korean J Food Sci Anim Resour 2018;38(1):64-77.
https://doi.org/10.5851/kosfa.2018.38.1.64

HTML PDF PubReader

Cheese Manufacturing and Bioactive Substance Separation: Separation and Preliminary Purification of cAMP from Whey

Yongfeng Liu, Xiaowei Zhao, Manshun Liu, Jing Zhao

Korean J Food Sci Anim Resour 2018;38(1):52-63.
https://doi.org/10.5851/kosfa.2018.38.1.052

HTML PDF PubReader

Evaluation of the Microbiological Status of Raw Beef in Korea: Considering the Suitability of Aerobic Plate Count Guidelines

Hye-Jin Kim, Dongwook Kim, Hee-Jin Kim, Sung-Ok Song, Young-Han Song, Aera Jang

Korean J Food Sci Anim Resour 2018;38(1):43-51.
https://doi.org/10.5851/kosfa.2018.38.1.043

HTML PDF PubReader

Effects of Jerusalem Artichoke Powder and Sodium Carbonate as Phosphate Replacers on the Quality Characteristics of Emulsified Chicken Meatballs

Burcu Öztürk, Meltem Serdaroğlu

Korean J Food Sci Anim Resour 2018;38(1):26-42.
https://doi.org/10.5851/kosfa.2018.38.1.026

HTML PDF PubReader

Pathogenic Characteristics and Antibiotic Resistance of Bacterial Isolates from Farmstead Cheeses

Kyeonga Jang, Jeeyeon Lee, Heeyoung Lee, Sejeong Kim, Jimyeong Ha, Yukyung Choi, Hyemin Oh, Yohan Yoon, Soomin Lee

Korean J Food Sci Anim Resour 2018;38(1):203-208.
https://doi.org/10.5851/kosfa.2018.38.1.203

HTML PDF PubReader

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim

Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189

HTML PDF PubReader

The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180

HTML PDF PubReader

Isolation and Molecular Identification of Bacteriocin-producing Enterococci with Broad Antibacterial Activity from Traditional Dairy Products in Kerman Province of Iran

Khodaei M, Soltani Nezhad Sh

Korean J Food Sci Anim Resour 2018;38(1):172-179.
https://doi.org/10.5851/kosfa.2018.38.1.172

HTML PDF PubReader

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

Jae-Yun Shim, Tae-Kyung Kim, Young-Boong Kim, Ki-Hong Jeon, Kwang-Il Ahn, Hyun-Dong Paik, Yun-Sang Choi

Korean J Food Sci Anim Resour 2018;38(1):162-171.
https://doi.org/10.5851/kosfa.2018.38.1.162

HTML PDF PubReader

Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios

Ümran Çiçek, Kader Tokatli

Korean J Food Sci Anim Resour 2018;38(1):152-161.
https://doi.org/10.5851/kosfa.2018.38.1.152

HTML PDF PubReader

Effect of Proteolytic Enzymes and Ginger Extract on Tenderization of M. pectoralis profundus from Holstein Steer

Sung Sil Moon

Korean J Food Sci Anim Resour 2018;38(1):143-151.
https://doi.org/10.5851/kosfa.2018.38.1.143

HTML PDF PubReader

Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting

Tran Hong Quan, Soottawat Benjakul

Korean J Food Sci Anim Resour 2018;38(1):14-25.
https://doi.org/10.5851/kosfa.2018.38.1.014

HTML PDF PubReader

Antioxidant Activity of Royal Jelly Hydrolysates Obtained by Enzymatic Treatment

Hyejung Gu, In-Bong Song, Hye-Ju Han, Na-Young Lee, Ji-Yun Cha, Yeon-Kyong Son, Jungkee Kwon

Korean J Food Sci Anim Resour 2018;38(1):135-142.
https://doi.org/10.5851/kosfa.2018.38.1.135

HTML PDF PubReader

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M. Shafiur Rahman, Han-Sul Yang

Korean J Food Sci Anim Resour 2018;38(1):123-134.
https://doi.org/10.5851/kosfa.2018.38.1.123

HTML PDF PubReader

Some Properties of Fresh and Ripened Traditional Akcakatik Cheese

Şimşek Bedia, Tuncer Yasin

Korean J Food Sci Anim Resour 2018;38(1):110-122.
https://doi.org/10.5851/kosfa.2018.38.1.110

HTML PDF PubReader

Evaluation of the Quality of Beef Patties Formulated with Dried Pumpkin Pulp and Seed

M. Serdaroğlu, H. S. Kavuşan, G. İpek, B. Öztürk

Korean J Food Sci Anim Resour 2018;38(1):1-13.
https://doi.org/10.5851/kosfa.2018.38.1.001

HTML PDF PubReader

Defatting and Sonication Enhances Protein Extraction from Edible Insects

Byoung Deug Choi, Nathan A. K. Wong, Joong-Hyuck Auh

Korean J Food Sci Anim Resour 2017;37(6):955-961.
https://doi.org/10.5851/kosfa.2017.37.6.955

HTML PDF PubReader

Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat

Young-Hwa Hwang, Sung-Hyun Joo, Allah Bakhsh, Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(6):948-954.
https://doi.org/10.5851/kosfa.2017.37.6.948

HTML PDF PubReader

Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fractionof Goat Milk

Tae-Hwan Jung, Hyo-Jeong Hwang, Sung-Seob Yun, Won-Jae Lee, Jin-Wook Kim, Ji-Yun Ahn, Woo-Min Jeon, Kyoung-Sik Han

Korean J Food Sci Anim Resour 2017;37(6):940-947.
https://doi.org/10.5851/kosfa.2017.37.6.940

HTML PDF PubReader

Protective Effect of Lactobacillus fermentum LA12 in an Alcohol-Induced Rat Model of Alcoholic Steatohepatitis

Byoung-Kook Kim, In-Ock Lee, Pei-Lei Tan, Ju-Young Eor, Jae-Kwan Hwang, Sae-Hun Kim

Korean J Food Sci Anim Resour 2017;37(6):931-939.
https://doi.org/10.5851/kosfa.2017.37.6.931

HTML PDF PubReader

Advanced Search List