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3D printing of materials and printing parameters with animal resources : a review
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Eun Young Jeon, Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Yun-Sang Choi
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p. 225-238
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Effects of pulsed electric field on meat tenderization and microbial decontamination : a review
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Se-Ho Jeong, Han-Beak Lee, Dong-Un Lee
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p. 239-254
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Overview of dairy-based products with probiotics : fermented or non-fermented milk drink
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Hye Ji Jang, Na-Kyoung Lee, Hyun-Dong Paik
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p. 255-268
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(The) need for research on the comparison of sensory characteristics between cultured meat produced using scaffolds and meat
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Sol-Hee Lee, Jungseok Choi
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p. 269-283
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Modern concepts of restructured meat production and market opportunities
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Abdul Samad, Amm Nurul Alam, Swati Kumari, Md. Jakir Hossain, Eun-Yeong Lee, Young-Hwa Hwang, Seon-Tea Joo
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p. 284-298
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Potential prebiotic properties of whey protein and glycomacropeptide in gut microbiome
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Bryna Rackerby, Hoang Ngoc M. Le, Avery Haymowicz, David C. Dallas, Si Hong Park
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p. 299-308
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Nonthermal sterilization of animal-based foods by intense pulsed light treatment
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Gyeong Mi Lee, Jung-Kue Shin
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p. 309-325
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Current research, industrialization status, and future perspective of cultured meat
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Seung Hyeon Yun, Da Young Lee, Juhyun Lee, Ermie Mariano Jr, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur
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p. 326-355
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(The) color-developing methods for cultivated meat and meat analogues : a mini-review
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Ermie Mariano Jr, Da Young Lee, Seung Hyeon Yun, Juhyun Lee, Yeongwoo Choi, Jinmo Park, Dahee Han, Jin Soo Kim, Sun Jin Hur
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p. 356-371
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Enhancing raw bovine milk quality using ultraviolet-C (UV-C) irradiation : a microbial and lipid peroxidation study
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Davids Makararpong, Supawan Tantayanon, Chupun Gowanit, Jiranij Jareonsawat, Sukuma Samgnamnim, Sirirat Wataradee, Henk Hogeveen, Chaidate Inchaisri
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p. 372-389
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Highlighting the microbial community of kuflu cheese, an artisanal turkish mold : ripened variety, by high-throughput sequencing
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Talha Demirci
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p. 390-407
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Effects of supercritical CO2 treatment on color, lipid oxidation, heme iron, non-heme iron and metmyoglobin contents in ground pork
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Shirong Huang, Min Tang, Fenfen Chen, Shengnan Zhao, Dongfang Chen
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p. 408-429
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Application of collagenolytic proteases from bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging
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Supaluk Sorapukdee, Wiwat Samritphol, Papungkorn Sangsawad, Pussadee Tangwatcharin
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p. 430-442
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Characteristics of purified horse oil by supercritical fluid extraction with different deodorants agents
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Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-tag Do, Chang-Beom Yang, Sung-Won Jeon, Jong Hyun Jung, Aera Jang
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p. 443-463
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Impact of humectants on physicochemical and functional properties of jerky : a meta-analysis
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Shine Htet Aung, Ki-Chang Nam
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p. 464-482
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Physicochemical properties of restructured black goat jerky with various types of ultra-ground seaweed powders
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Ui-Bin Baek, Hack-Youn Kim
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p. 483-497
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한국학술지인용색인(NRF)
