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Volume 36(1); February 2016
1.
Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

Choi, Yun-Sang;Hwang, Ko-Eun;Jeong, Tae-Jun;Kim, Young-Boong;Jeon, Ki-Hong;Kim, Eun-Mi;Sung, Jung-Min;Kim, Hyun-Wook;Kim, Cheon-Jei;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 1-7
2.
Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties

Lee, Yun-Kyung;Ko, Bo-Bae;Davaatseren, Munkhtugs;Hong, Geun-Pyo;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 8-13
3.
Induction of Oral Tolerance by Gamma-Irradiated Ovalbumin Administration

Yang, Hui;Lee, Junglim;Seo, Ji Hyun;Oh, Kwang Hoon;Cho, Young Ho;Yoo, Yung Choon;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 14-18
4.
Sensory Property Improvement of Jokbal (Korean Pettitoes) Made from Frozen Pig Feet by Addition of Herbal Mixture

Hwang, Young-Jung;Hwang, Seol-A;Lee, Ju-Woon;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 19-22
5.
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

Min, Joong-Seok;Khan, Muhammad I.;Lee, Sang-Ok;Yim, Dong Gyun;Seol, Kuk Hwan;Lee, Mooha;Jo, Cheorun;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 23-28
6.
Pork Quality Traits According to Postmortem pH and Temperature in Berkshire

Kim, Tae Wan;Kim, Chul Wook;Yang, Mi Ra;No, Gun Ryoung;Kim, Sam Woong;Kim, Il-Suk;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 29-36
7.
Screening of Cholesterol-lowering Bifidobacterium from Guizhou Xiang Pigs, and Evaluation of Its Tolerance to Oxygen, Acid, and Bile

Zhang, Rujiao;He, Laping;Zhang, Ling;Li, Cuiqin;Zhu, Qiujin;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 37-43
8.
Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

Utama, Dicky Tri;Lee, Seung Gyu;Baek, Ki Ho;Kim, Hye-Kyung;Cho, Chang-Yeon;Lee, Cheol-Koo;Lee, Sung Ki;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 44-50
9.
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties

Kim, Hyeong Sang;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 51-60
10.
Effects of Mixed Bone and Brisket Meat on Physico-Chemical Characteristics of Shank Bone and Rib Extracts from Hanwoo

Choi, Hyung-Gyu;Choi, Hyun-Su;Choi, Young-Seok;Jung, Myung-Ok;Choi, Jung-Seok;Choi, Yang-Il;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 61-67
11.
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef

Cho, Soohyun;Kang, Sun Moon;Seong, Pilnam;Kang, Geunho;Kim, Yunseok;Kim, Jinhyung;Lee, Seounghwan;Kim, Sidong;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 68-76
12.
Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats

Park, Sun-Young;Seong, Ki-Seung;Lim, Sang-Dong;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 77-83
13.
Comparison of Carcass and Meat Quality Traits among Three Rabbit Breeds

Wang, Jie;Su, Yuan;Elzo, Mauricio A.;Jia, Xianbo;Chen, Shiyi;Lai, Songjia;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 84-89
14.
Enhanced Microbial, Functional and Sensory Properties of Herbal Yogurt Fermented with Korean Traditional Plant Extracts

Joung, Jae Yeon;Lee, Ji Young;Ha, Young Sik;Shin, Yong Kook;Kim, Younghoon;Kim, Sae Hun;Oh, Nam Su;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 90-99
15.
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas

Kim, Hyobi;Yum, Bora;Yoon, Sung-Sik;Song, Kyoung-Ju;Kim, Jong-Rak;Myeong, Donghoon;Chang, Byungjoon;Choe, Nong-Hoon;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 100-108
16.
Determination of Energy and Nutrient Utilization of Enzyme-treated Rump Round Meat and Lotus Root Designed for Senior People with Young and Age d Hens as an Animal Model

Park, Okrim;Kim, Jong Woong;Lee, Hong-Jin;Kil, Dong Yong;Auh, Joong-Hyuck;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 109-113
17.
Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

Kim, Kwang-Il;Lee, Sang-Yoon;Kim, Soo-Jin;Seo, Jae-Hee;Lee, Joong-Kyu;Shin, Jung-Kue;Cho, Hyung-Yong;Choi, Mi-Jung;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 114-121
18.
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams

Kim, Young Joo;Park, Sung Yong;Lee, Hong Chul;Yoo, Seung Seok;Oh, Sejong;Kim, Kwang Hyun;Chin, Koo Bok;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 122-130
19.
Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages

Choi, Hyun-Su;Choi, Hyung-Gyu;Choi, Yeong-Seok;Kim, Jong-Hee;Lee, Ju-Ho;Jung, Eun-Hee;Lee, Sang-Hwa;Choi, Yang-Il;Choi, Jung-Seok;
Korean Journal for Food Science of Animal Resources, vol. 36, iss. 1, 2016, pp. 131-136