Food Science of Animal Resources

The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs

Woo Bum Park, Sang Mi An, Go Eun Yu, Seulgi Kwon, Jung Hye Hwang, Da Hye Park, Deok Gyeong Kang, Tae Wan Kim, Hwa Chun Park, Jeongim Ha, Chul Wook Kim

Korean J Food Sci Anim Resour 2017;37(6):926-930.
https://doi.org/10.5851/kosfa.2017.37.6.926

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Whey Protein Attenuates Angiotensin II-Primed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1

Jung Seok Hwang, Sung Gu Han, Chi-Ho Lee, Han Geuk Seo

Korean J Food Sci Anim Resour 2017;37(6):917-925.
https://doi.org/10.5851/kosfa.2017.37.6.917

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Effects of Fermented Milk with Mixed Strains as a Probiotic on the Inhibition of Loperamide-Induced Constipation

Byoung-Kook Kim, In Suk Choi, Jihee Kim, Sung Hee Han, Hyung Joo Suh, Jae-Kwan Hwang

Korean J Food Sci Anim Resour 2017;37(6):906-916.
https://doi.org/10.5851/kosfa.2017.37.6.906

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Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract

Da Gyeom Lee, Juri Lee, Kyung Jo, Cheol Woo Lee, Hyun Jung Lee, Cheorun Jo, Samooel Jung

Korean J Food Sci Anim Resour 2017;37(6):898-905.
https://doi.org/10.5851/kosfa.2017.37.6.898

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Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham

Seung Wook Kim, Coralia V. Garcia, Bom Nae Lee, Ho Jeong Kwon, Jun Tae Kim

Korean J Food Sci Anim Resour 2017;37(6):889-897.
https://doi.org/10.5851/kosfa.2017.37.6.889

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Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods

Young-Duck Lee, Jong-Hyun Park

Korean J Food Sci Anim Resour 2017;37(6):884-888.
https://doi.org/10.5851/kosfa.2017.37.6.884

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Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

Ishamri Ismail, Seon-Tea Joo

Korean J Food Sci Anim Resour 2017;37(6):873-883.
https://doi.org/10.5851/kosfa.2017.37.6.87

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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage

Won-Young Cho, Su-Jung Yeon, Go-Eun Hong, Ji-Han Kim, Chuluunbat Tsend-Ayush, Chi-Ho Lee

Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865

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Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang

Endy Triyannanto, Keun Taik Lee

Korean J Food Sci Anim Resour 2017;37(6):855-864.
https://doi.org/10.5851/kosfa.2017.37.6.855

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Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry

Huaixiang Tian, Xingxin Zhou, Chen Chen, Yabin He, Haiyan Yu, Xiaoping Zheng

Korean J Food Sci Anim Resour 2017;37(6):847-854.
https://doi.org/10.5851/kosfa.2017.37.6.847

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Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties

Hyun-Woo Cho, Young-Min Jung, Joong-Hyuck Auh, Dong-Un Lee

Korean J Food Sci Anim Resour 2017;37(6):840-846.
https://doi.org/10.5851/kosfa.2017.37.6.840

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Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules

Yoo Kyeong Kim, Myoung Soo Nam, Hyoung Churl Bae

Korean J Food Sci Anim Resour 2017;37(6):833-839.
https://doi.org/10.5851/kosfa.2017.37.6.833

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Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

Ji-Han Kim, Dong-Han Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee

Korean J Food Sci Anim Resour 2017;37(6):823-832.
https://doi.org/10.5851/kosfa.2017.37.6.823

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Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics

Xiaoqin Diao, Haining Guan, Baohua Kong, Xinxin Zhao

Korean J Food Sci Anim Resour 2017;37(6):813-822.
https://doi.org/10.5851/kosfa.2017.37.6.813

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Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages

Hyun-Hee Yu, Gun Hee Yoon, Ji Hun Choi, Ki Moon Kang, Han-Joon Hwang

Korean J Food Sci Anim Resour 2017;37(6):804-812.
https://doi.org/10.5851/kosfa.2017.37.6.804

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Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration

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

Korean J Food Sci Anim Resour 2017;37(6):799-803.
https://doi.org/10.5851/kosfa.2017.37.6.799

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The Relationships between Muscle Fiber Characteristics, Intramuscular Fat Content, and Fatty Acid Compositions in M. longissimus lumborum of Hanwoo Steers

Seon-Tea Joo, Sung-Hyun Joo, Young-Hwa Hwang

Korean J Food Sci Anim Resour 2017;37(5):780-786.
https://doi.org/10.5851/kosfa.2017.37.5.780

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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563

Minyu Song, Won Seo Park, Jayeon Yoo, Gi-Sung Han, Bu-Min Kim, Pil-Nam Seong, Mi-Hwa Oh, Kyung-Woon Kim, Jun-Sang Ham

Korean J Food Sci Anim Resour 2017;37(5):773-779.
https://doi.org/10.5851/kosfa.2017.37.5.773

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Purification and Identification of a Natural Antioxidant Protein from Fertilized Eggs

Shaohua Yang, Lulu Wang, Ying Wang, Xiaoqian Ou, Zhaoyuan Shi, Chongchong Lu, Wei Wang, Guoqing Liu

Korean J Food Sci Anim Resour 2017;37(5):764-772.
https://doi.org/10.5851/kosfa.2017.37.5.764

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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752

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