Advanced Search
Display options
Filter resources
Text Availability
Article type
Publication date
Species
Language
Sex
Age
Showing 1 to 12 of 556 entries
Sorted by: Best Match Show Resources per page
Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties.

Korean journal for food science of animal resources

Kim HS, Chin KB.
PMID: 27499664
Korean J Food Sci Anim Resour. 2016;36(1):51-60. doi: 10.5851/kosfa.2016.36.1.51. Epub 2016 Feb 28.

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of...

Cite
Kim HS, Chin KB. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties. Korean J Food Sci Anim Resour. 2016;36(1):51-60doi: 10.5851/kosfa.2016.36.1.51.
Kim, H. S., & Chin, K. B. (2016). Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties. Korean journal for food science of animal resources, 36(1), 51-60. https://doi.org/10.5851/kosfa.2016.36.1.51
Kim, Hyeong Sang, and Chin, Koo Bok. "Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties." Korean journal for food science of animal resources vol. 36,1 (2016): 51-60. doi: https://doi.org/10.5851/kosfa.2016.36.1.51
Kim HS, Chin KB. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties. Korean J Food Sci Anim Resour. 2016;36(1):51-60. doi: 10.5851/kosfa.2016.36.1.51. Epub 2016 Feb 28. PMID: 27499664; PMCID: PMC4973938.
Copy Download .nbib Format: NLM
Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats.

Korean journal for food science of animal resources

Park SY, Seong KS, Lim SD.
PMID: 27499667
Korean J Food Sci Anim Resour. 2016;36(1):77-83. doi: 10.5851/kosfa.2016.36.1.77. Epub 2016 Feb 28.

This study aimed to investigate the anti-obesity effects of yogurt fermented by Lactobacillus plantarum Q180 in diet-induced obese rats. To examine the effects, male Sprague-Dawley rats were fed on six different diets, as follows: Group A was fed an...

Cite
Park SY, Seong KS, Lim SD. Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats. Korean J Food Sci Anim Resour. 2016;36(1):77-83doi: 10.5851/kosfa.2016.36.1.77.
Park, S. Y., Seong, K. S., & Lim, S. D. (2016). Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats. Korean journal for food science of animal resources, 36(1), 77-83. https://doi.org/10.5851/kosfa.2016.36.1.77
Park, Sun-Young, et al. "Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats." Korean journal for food science of animal resources vol. 36,1 (2016): 77-83. doi: https://doi.org/10.5851/kosfa.2016.36.1.77
Park SY, Seong KS, Lim SD. Anti-obesity Effect of Yogurt Fermented by Lactobacillus plantarum Q180 in Diet-induced Obese Rats. Korean J Food Sci Anim Resour. 2016;36(1):77-83. doi: 10.5851/kosfa.2016.36.1.77. Epub 2016 Feb 28. PMID: 27499667; PMCID: PMC4973937.
Copy Download .nbib Format: NLM
Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams.

Korean journal for food science of animal resources

Kim YJ, Park SY, Lee HC, Yoo SS, Oh S, Kim KH, Chin KB.
PMID: 27499673
Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28.

The objective of this study was to investigate the effects of mixed starter cultures isolated from kimchi on physicochemical properties, functionality and flavors of fermented ham. Physicochemical properties, microbial counts, shear force, cholesterol contents and volatile compounds of fermented...

Cite
Kim YJ, Park SY, Lee HC, et al. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30doi: 10.5851/kosfa.2016.36.1.122.
Kim, Y. J., Park, S. Y., Lee, H. C., Yoo, S. S., Oh, S., Kim, K. H., & Chin, K. B. (2016). Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean journal for food science of animal resources, 36(1), 122-30. https://doi.org/10.5851/kosfa.2016.36.1.122
Kim, Young Joo, et al. "Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams." Korean journal for food science of animal resources vol. 36,1 (2016): 122-30. doi: https://doi.org/10.5851/kosfa.2016.36.1.122
Kim YJ, Park SY, Lee HC, Yoo SS, Oh S, Kim KH, Chin KB. Evaluation of Mixed Probiotic Starter Cultures Isolated from Kimchi on Physicochemical and Functional Properties, and Volatile Compounds of Fermented Hams. Korean J Food Sci Anim Resour. 2016;36(1):122-30. doi: 10.5851/kosfa.2016.36.1.122. Epub 2016 Feb 28. PMID: 27499673; PMCID: PMC4973939.
Copy Download .nbib Format: NLM
Evaluation on Antimicrobial Activity of .

Korean journal for food science of animal resources

Kim S, Lee S, Lee H, Ha J, Lee J, Choi Y, Oh H, Hong J, Yoon Y, Choi KH.
PMID: 28943762
Korean J Food Sci Anim Resour. 2017;37(4):502-510. doi: 10.5851/kosfa.2017.37.4.502. Epub 2017 Aug 31.

This study investigated bacterial growth-inhibitory effect of 69 therapeutic herbal plants extracts on 9 bacterial strains using a disc diffusion assay. Especially, the antimicrobial activity of

Cite
Kim S, Lee S, Lee H, et al. Evaluation on Antimicrobial Activity of . Korean J Food Sci Anim Resour. 2017;37(4):502-510doi: 10.5851/kosfa.2017.37.4.502.
Kim, S., Lee, S., Lee, H., Ha, J., Lee, J., Choi, Y., Oh, H., Hong, J., Yoon, Y., & Choi, K. H. (2017). Evaluation on Antimicrobial Activity of . Korean journal for food science of animal resources, 37(4), 502-510. https://doi.org/10.5851/kosfa.2017.37.4.502
Kim, Sejeong, et al. "Evaluation on Antimicrobial Activity of ." Korean journal for food science of animal resources vol. 37,4 (2017): 502-510. doi: https://doi.org/10.5851/kosfa.2017.37.4.502
Kim S, Lee S, Lee H, Ha J, Lee J, Choi Y, Oh H, Hong J, Yoon Y, Choi KH. Evaluation on Antimicrobial Activity of . Korean J Food Sci Anim Resour. 2017;37(4):502-510. doi: 10.5851/kosfa.2017.37.4.502. Epub 2017 Aug 31. PMID: 28943762; PMCID: PMC5599570.
Copy Download .nbib Format: NLM
Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea.

Korean journal for food science of animal resources

Sujiwo J, Kim D, Yoon JY, Kim H, Kim JS, Lee SK, Jang A.
PMID: 28515642
Korean J Food Sci Anim Resour. 2017;37(2):181-190. doi: 10.5851/kosfa.2017.37.2.181. Epub 2017 Apr 30.

The aim of this study was to compare the quality and physicochemical characteristics of blue-shelled eggs (BE) and conventional eggs (CE). Proximate composition, quality, pH value, shell color, collagen content, fatty acid composition, total cholesterol, α-glucosidase inhibition activity, and...

Cite
Sujiwo J, Kim D, Yoon JY, et al. Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea. Korean J Food Sci Anim Resour. 2017;37(2):181-190doi: 10.5851/kosfa.2017.37.2.181.
Sujiwo, J., Kim, D., Yoon, J. Y., Kim, H., Kim, J. S., Lee, S. K., & Jang, A. (2017). Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea. Korean journal for food science of animal resources, 37(2), 181-190. https://doi.org/10.5851/kosfa.2017.37.2.181
Sujiwo, Joko, et al. "Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea." Korean journal for food science of animal resources vol. 37,2 (2017): 181-190. doi: https://doi.org/10.5851/kosfa.2017.37.2.181
Sujiwo J, Kim D, Yoon JY, Kim H, Kim JS, Lee SK, Jang A. Physicochemical and Functional Characterization of Blue-Shelled Eggs in Korea. Korean J Food Sci Anim Resour. 2017;37(2):181-190. doi: 10.5851/kosfa.2017.37.2.181. Epub 2017 Apr 30. PMID: 28515642; PMCID: PMC5434205.
Copy Download .nbib Format: NLM
Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood.

Korean journal for food science of animal resources

Sorapukdee S, Narunatsopanon S.
PMID: 28515647
Korean J Food Sci Anim Resour. 2017;37(2):228-241. doi: 10.5851/kosfa.2017.37.2.228. Epub 2017 Apr 30.

Hematological, chemical and functional characteristics of porcine, chicken and duck blood were evaluated. A porcine blood sample showed the most abundant red blood cell, hemoglobin concentration, packed cell volume and plasma protein content as well as its freeze-dried blood...

Cite
Sorapukdee S, Narunatsopanon S. Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood. Korean J Food Sci Anim Resour. 2017;37(2):228-241doi: 10.5851/kosfa.2017.37.2.228.
Sorapukdee, S., & Narunatsopanon, S. (2017). Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood. Korean journal for food science of animal resources, 37(2), 228-241. https://doi.org/10.5851/kosfa.2017.37.2.228
Sorapukdee, Supaluk, and Narunatsopanon, Supawadee. "Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood." Korean journal for food science of animal resources vol. 37,2 (2017): 228-241. doi: https://doi.org/10.5851/kosfa.2017.37.2.228
Sorapukdee S, Narunatsopanon S. Comparative Study on Compositions and Functional Properties of Porcine, Chicken and Duck Blood. Korean J Food Sci Anim Resour. 2017;37(2):228-241. doi: 10.5851/kosfa.2017.37.2.228. Epub 2017 Apr 30. PMID: 28515647; PMCID: PMC5434210.
Copy Download .nbib Format: NLM
Effect of Persimmon Peel (.

Korean journal for food science of animal resources

Choe JH, Kim HY, Kim CJ.
PMID: 28515649
Korean J Food Sci Anim Resour. 2017;37(2):254-263. doi: 10.5851/kosfa.2017.37.2.254. Epub 2017 Apr 30.

The inhibition effect of persimmon peel extracts (PPE) (0.05(PPE-0.05), 0.1(PPE-0.1), and 0.2 g(PPE-0.2) per meat sample) on lipid and protein oxidation of pork patties during chilled storage for 12 days were investigated and compared to ascorbic acid (As-0.05) and...

Cite
Choe JH, Kim HY, Kim CJ. Effect of Persimmon Peel (. Korean J Food Sci Anim Resour. 2017;37(2):254-263doi: 10.5851/kosfa.2017.37.2.254.
Choe, J. H., Kim, H. Y., & Kim, C. J. (2017). Effect of Persimmon Peel (. Korean journal for food science of animal resources, 37(2), 254-263. https://doi.org/10.5851/kosfa.2017.37.2.254
Choe, Ju-Hui, et al. "Effect of Persimmon Peel (." Korean journal for food science of animal resources vol. 37,2 (2017): 254-263. doi: https://doi.org/10.5851/kosfa.2017.37.2.254
Choe JH, Kim HY, Kim CJ. Effect of Persimmon Peel (. Korean J Food Sci Anim Resour. 2017;37(2):254-263. doi: 10.5851/kosfa.2017.37.2.254. Epub 2017 Apr 30. PMID: 28515649; PMCID: PMC5434212.
Copy Download .nbib Format: NLM
Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material.

Korean journal for food science of animal resources

Cortez-Vega WR, Fonseca GG, Bagatini DC, Prentice C.
PMID: 28515639
Korean J Food Sci Anim Resour. 2017;37(2):162-167. doi: 10.5851/kosfa.2017.37.2.162. Epub 2017 Apr 30.

Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products....

Cite
Cortez-Vega WR, Fonseca GG, Bagatini DC, et al. Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material. Korean J Food Sci Anim Resour. 2017;37(2):162-167doi: 10.5851/kosfa.2017.37.2.162.
Cortez-Vega, W. R., Fonseca, G. G., Bagatini, D. C., & Prentice, C. (2017). Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material. Korean journal for food science of animal resources, 37(2), 162-167. https://doi.org/10.5851/kosfa.2017.37.2.162
Cortez-Vega, William Renzo, et al. "Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material." Korean journal for food science of animal resources vol. 37,2 (2017): 162-167. doi: https://doi.org/10.5851/kosfa.2017.37.2.162
Cortez-Vega WR, Fonseca GG, Bagatini DC, Prentice C. Influence of Adding Recovered Protein from Processing Wastewater on the Quality of Mechanically Separated Chicken Meat Surimi Like-Material. Korean J Food Sci Anim Resour. 2017;37(2):162-167. doi: 10.5851/kosfa.2017.37.2.162. Epub 2017 Apr 30. PMID: 28515639; PMCID: PMC5434202.
Copy Download .nbib Format: NLM
Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes.

Korean journal for food science of animal resources

Jeewanthi RK, Kim MH, Lee NK, Yoon YC, Paik HD.
PMID: 28316472
Korean J Food Sci Anim Resour. 2017;37(1):62-70. doi: 10.5851/kosfa.2017.37.1.62. Epub 2017 Feb 28.

The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin,...

Cite
Jeewanthi RK, Kim MH, Lee NK, et al. Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean J Food Sci Anim Resour. 2017;37(1):62-70doi: 10.5851/kosfa.2017.37.1.62.
Jeewanthi, R. K., Kim, M. H., Lee, N. K., Yoon, Y. C., & Paik, H. D. (2017). Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean journal for food science of animal resources, 37(1), 62-70. https://doi.org/10.5851/kosfa.2017.37.1.62
Jeewanthi, Renda Kankanamge Chaturika, et al. "Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes." Korean journal for food science of animal resources vol. 37,1 (2017): 62-70. doi: https://doi.org/10.5851/kosfa.2017.37.1.62
Jeewanthi RK, Kim MH, Lee NK, Yoon YC, Paik HD. Peptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes. Korean J Food Sci Anim Resour. 2017;37(1):62-70. doi: 10.5851/kosfa.2017.37.1.62. Epub 2017 Feb 28. PMID: 28316472; PMCID: PMC5355585.
Copy Download .nbib Format: NLM
Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology.

Korean journal for food science of animal resources

Ahn SI, Park JH, Kim JH, Oh DG, Kim M, Chung D, Jhoo JW, Kim GY.
PMID: 28316475
Korean J Food Sci Anim Resour. 2017;37(1):87-97. doi: 10.5851/kosfa.2017.37.1.87. Epub 2017 Feb 28.

This study aimed at optimizing the manufacturing conditions of a milk beverage supplemented with coffee, and monitoring its physicochemical and sensory properties during storage. Raw milk, skim milk powder, coffee extract, and emulsifiers were used to manufacture the beverage....

Cite
Ahn SI, Park JH, Kim JH, et al. Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology. Korean J Food Sci Anim Resour. 2017;37(1):87-97doi: 10.5851/kosfa.2017.37.1.87.
Ahn, S. I., Park, J. H., Kim, J. H., Oh, D. G., Kim, M., Chung, D., Jhoo, J. W., & Kim, G. Y. (2017). Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology. Korean journal for food science of animal resources, 37(1), 87-97. https://doi.org/10.5851/kosfa.2017.37.1.87
Ahn, Sung-Il, et al. "Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology." Korean journal for food science of animal resources vol. 37,1 (2017): 87-97. doi: https://doi.org/10.5851/kosfa.2017.37.1.87
Ahn SI, Park JH, Kim JH, Oh DG, Kim M, Chung D, Jhoo JW, Kim GY. Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology. Korean J Food Sci Anim Resour. 2017;37(1):87-97. doi: 10.5851/kosfa.2017.37.1.87. Epub 2017 Feb 28. PMID: 28316475; PMCID: PMC5355588.
Copy Download .nbib Format: NLM
Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy.

Korean journal for food science of animal resources

Kim MJ, Park S, Lee RS, Lim SD, Kim HJ, Lee MK.
PMID: 26760747
Korean J Food Sci Anim Resour. 2014;34(1):65-72. doi: 10.5851/kosfa.2014.34.1.65. Epub 2014 Feb 28.

This study is executed to develop probiotics which produce S-adenosyl-L-methionine (SAM), a methyl group donor of the 5-methyltetrahydrofolate methylation reaction within the animal cell. SAM is an essential substance for the synthesis, activation, and metabolism of hormones, neurotransmitters, nucleic...

Cite
Kim MJ, Park S, Lee RS, et al. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72doi: 10.5851/kosfa.2014.34.1.65.
Kim, M. J., Park, S., Lee, R. S., Lim, S. D., Kim, H. J., & Lee, M. K. (2014). Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean journal for food science of animal resources, 34(1), 65-72. https://doi.org/10.5851/kosfa.2014.34.1.65
Kim, Min-Jeong, et al. "Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy." Korean journal for food science of animal resources vol. 34,1 (2014): 65-72. doi: https://doi.org/10.5851/kosfa.2014.34.1.65
Kim MJ, Park S, Lee RS, Lim SD, Kim HJ, Lee MK. Selection and Characteristics of Fermented Salted Seafood (jeotgal)-Originated Strains with Excellent S-adenosyl-L-methionine (SAM) Production and Probiotics Efficacy. Korean J Food Sci Anim Resour. 2014;34(1):65-72. doi: 10.5851/kosfa.2014.34.1.65. Epub 2014 Feb 28. PMID: 26760747; PMCID: PMC4597818.
Copy Download .nbib Format: NLM
Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle.

Korean journal for food science of animal resources

Li RR, Yu QL, Han L, Cao H.
PMID: 26760941
Korean J Food Sci Anim Resour. 2014;34(2):214-20. doi: 10.5851/kosfa.2014.34.2.214. Epub 2014 Apr 30.

We investigated nutritional characteristics and active components in the liver of Wagyu×Qinchuan cattle and Qinchuan cattle produced in Shaanxi (China). We observed significant differences (p

Cite
Li RR, Yu QL, Han L, et al. Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle. Korean J Food Sci Anim Resour. 2014;34(2):214-20doi: 10.5851/kosfa.2014.34.2.214.
Li, R. R., Yu, Q. L., Han, L., & Cao, H. (2014). Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle. Korean journal for food science of animal resources, 34(2), 214-20. https://doi.org/10.5851/kosfa.2014.34.2.214
Li, Ru-Ren, et al. "Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle." Korean journal for food science of animal resources vol. 34,2 (2014): 214-20. doi: https://doi.org/10.5851/kosfa.2014.34.2.214
Li RR, Yu QL, Han L, Cao H. Nutritional Characteristics and Active Components in Liver from Wagyu×Qinchuan Cattle. Korean J Food Sci Anim Resour. 2014;34(2):214-20. doi: 10.5851/kosfa.2014.34.2.214. Epub 2014 Apr 30. PMID: 26760941; PMCID: PMC4597842.
Copy Download .nbib Format: NLM
Showing 1 to 12 of 556 entries