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Volume 34(1); February 2014
1.
Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg

Ganesan, P.;Kaewmanee, T.;Benjakul, S.;Baharin, B.S.;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 1-6
2.
Meat Consumption Culture in Ethiopia

Seleshe, Semeneh;Jo, Cheorun;Lee, Mooha;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 7-13
3.
Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin

Chun, Ji-Yeon;Jo, Yeon-Ji;Min, Sang-Gi;Hong, Geun-Pyo;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 14-19
4.
Gastric Fluid and Heat Stress Response of Listeria monocytogenes Inoculated on Frankfurters Formulated with 10%, 20%, and 30% Fat Content

Kim, Hack-Youn;Kim, Cheon-Jei;Han, Sung Gu;Lee, Sunah;Choi, Kyoung-Hee;Yoon, Yohan;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 20-25
5.
Effects of Egg Shell Membrane Hydrolysates on Anti-Inflammatory, Anti-Wrinkle, Anti-Microbial Activity and Moisture-Protection

Yoo, Jinhee;Park, Kimoon;Yoo, Youngji;Kim, Jongkeun;Yang, Heejin;Shin, Youngjae;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 26-32
6.
Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices

Kim, Byeongsoo;Gil, Hyung Bae;Min, Sang-Gi;Lee, Si-Kyung;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 33-39
7.
Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

Karslioglu, Betul;Cicek, Umran Ensoy;Kolsaric, Nuray;Candogan, Kezban;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 40-48
8.
The Preventive Effects of Nanopowdered Peanut Sprout-added Caciocavallo Cheese on Collagen-induced Arthritic Mice

Kim, Dong-Hwi;Chang, Yoon Hyuk;Kwak, Hae-Soo;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 49-56
9.
Physicochemical and Sensory Properties of Nanopowdered Chitosan-Added Maribo Cheese during Ripening

Kim, Hee-Yeon;Jeong, Yu-Tae;Bae, In-Hue;Kwak, Hae-Soo;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 57-64
10.
Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy

Kim, Min-Jeong;Park, Sunhyun;Lee, Ran-Sook;Lim, Sang-Dong;Kim, Hyo Jin;Lee, Myung-Ki;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 65-72
11.
Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Bae, Young Sik;Lee, Jae Cheong;Jung, Samooel;Kim, Hyun-Joo;Jeon, Seung Yeop;Park, Do Hee;Lee, Soo-Kee;Jo, Cheorun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 73-79
12.
Effects of Temperature and Packaging on the Growth Kinetics of Clostridium perfringens in Ready-to-eat Jokbal (Pig's Trotters)

Park, Hee-Jin;Na, Yu-Jin;Cho, Joon-Il;Lee, Soon-Ho;Yoon, Ki-Sun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 80-87
13.
Goat Milk Yoghurt by Using Lacto-B Culture Modulates the Production of Tumor Necrosis Factor-Alpha and Interleukin-10 in Malnourished Rats

Nurliyani, Nurliyani;Kandarina, B.J. Istiti;Kusuma, Sari;Trisnasari, Yunita Dewi;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 88-98
14.
Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp

Kim, Gap-Don;Go, Gwang-Woong;Lim, Hyun-Jung;Jung, Eun-Young;Seo, Hyun-Woo;Jeong, Jin-Yeon;Joo, Seon-Tea;Yang, Han-Sul;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 99-105
15.
Physiological Characteristics and Production of Folic Acid of Lactobacillus plantarum JA71 Isolated from Jeotgal, a Traditional Korean Fermented Seafood

Park, Sun-Young;Do, Jeong-Ryong;Kim, Young-Jin;Kim, Kee-Sung;Lim, Sang-Dong;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 106-114
16.
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin

Hong, Geun-Pyo;Chun, Ji-Yeon;Jo, Yeon-Ji;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 115-121
17.
Effects of Chicken Breast Meat on Quality Properties of Mackerel (Scomber japonicus) Sausage

Kim, Koth-Bong-Woo-Ri;Pak, Won-Min;Kang, Ja-Eun;Park, Hong-Min;Kim, Bo-Ram;Ahn, Dong-Hyun;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 122-126
18.
Optimizing Carnosine Containing Extract Preparation from Chicken Breast for Anti-glycating agents

Kim, Seung-Ki;Kwon, Dodan;Kwon, Da-Ae;Paik, In Kee;Auh, Joong-Hyuck;
Korean Journal for Food Science of Animal Resources, vol. 34, iss. 1, 2014, pp. 127-132