Food Science of Animal Resources

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

Investigation of the Usability of Retrograded Flour in Meatball Production as A Structure Enhancer

Elif Aykin Dinçer, Özlem Kiliç Büyükkurt, Cihadiye Candal, Büşra Fatma Bilgiç, Mustafa Erbaş

Korean J Food Sci Anim Resour 2018;38(1):78-87.
https://doi.org/10.5851/kosfa.2018.38.1.78

HTML PDF PubReader Cited by 0

Inhibition of Clostridium perfringens using Bacteriophages and Bacteriocin Producing Strains

Sunhak Heo, Min Gon Kim, Mirae Kwon, Hee Soo Lee, Geun-Bae Kim

Korean J Food Sci Anim Resour 2018;38(1):88-98.
https://doi.org/10.5851/kosfa.2018.38.1.88

HTML PDF PubReader Cited by 0

The Inhibitory Effect of L. plantarum Q180 on Adipocyte Differentiation in 3T3-L1 and Reduction of Adipocyte Size in Mice Fed High-fat Diet

Sun-Young Park, Seulki Kim, Sang-Dong Lim

Korean J Food Sci Anim Resour 2018;38(1):99-109.
https://doi.org/10.5851/kosfa.2018.38.1.99

HTML PDF PubReader Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

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 Cited by 0

List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 38, No. 1, 2018