Food Science of Animal Resources

Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

Inhyu Bae, Jong-Hyun Park, Hee-Young Choi, Hoo-Kil Jung

Korean J Food Sci Anim Resour 2017;37(6):793-798.
https://doi.org/10.5851/kosfa.2017.37.6.793

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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

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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

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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

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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

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Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage

Furkan Demirgül, Yasin Tunce

Korean J Food Sci Anim Resour 2017;37(6):963
https://doi.org/10.5851/kosfa.2017.37.6.963

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List of Articles

Korean Journal for Food Science of Animal Resources. Vol. 37, No. 6, 2017