|
Current status of non-thermal sterilization by pet food raw ingredients
|
Ui-Bin Baek, Hack-Youn Kim
|
p. 967-987
|
|
|
|
|
|
ω-6 and ω-3 polyunsaturated fatty acids : inflammation, obesity and foods of animal resources
|
Hwa Yeong Jeong, Yang Soo Moon, Kwang Keun Cho
|
p. 988-1010
|
|
|
|
|
|
Psychrotrophic bacteria threatening the safety of animal-derived foods : characteristics, contamination, and control strategies
|
Hyemin Oh, Jeeyeon Lee
|
p. 1011-1027
|
|
|
|
|
|
Quality characteristics of meat analogs through the incorporation of textured vegetable protein and Tenebrio molitor Larvae in the presence of transglutaminase
|
Yea-Ji Kim, Jeong Heon Kim, Ji Yoon Cha, Tae-Kyung Kim, Hae Won Jang, Dong-Hyun Kim, Yun-Sang Choi
|
p. 1028-1039
|
|
|
|
|
|
Evaluating the potential of vegetable powders as nitrite replacements in cured pork sausages : effects of different processing methods to produce Chinese cabbage and radish powders
|
Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong
|
p. 1040-1054
|
|
|
|
|
|
Comparative study on the postmortem proteolysis and shear force during aging of pork and beef Semitendinosus muscles
|
Seokhee Han, Kyung Jo, Seul-Ki-Chan Jeong, Hayeon Jeon, Soeun Kim, Minkyung Woo, Samooel Jung, Seonmin Lee
|
p. 1055-1068
|
|
|
|
|
|
Effect of non-meat proteins on storage characteristics and amino acid composition of pork emulsified sausages
|
Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi
|
p. 1069-1079
|
|
|
|
|
|
Integrative analysis of probiotic-mediated remodeling in canine gut microbiota and metabolites using a fermenter for an intestinal microbiota model
|
Anna Kang, Min-Jin Kwak, Hye Jin Choi, Seon-hui Son, Sei-hyun Lim, Ju Young Eor, Minho Song, Min Kyu Kim, Jong Nam Kim, Jungwoo Yang, Minjee Lee, Minkyoung Kang, Sangnam Oh, Younghoon Kim
|
p. 1080-1095
|
|
|
|
|
|
Effects of broth pH and chilling storage on the changes in volatile profiles of boiled chicken flesh
|
Pattarabhorn Pakaweerachat, Teerin Chysirichote
|
p. 1096-1107
|
|
|
|
|
|
Comparison of soy and pea protein for cultured meat scaffolds : evaluating gelation, physical properties, and cell adhesion
|
Do Hyun Kim, Seo Gu Han, Su Jin Lim, Seong Joon Hong, Hyuk Cheol Kwon, Hyun Su Jung, Sung Gu Han
|
p. 1108-1125
|
|
|
|
|
|
Effect of paprika powder on the antioxidant capacity of emulsion-type sausages
|
Yu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, Seong-Geon Hong, Hack-Youn Kim
|
p. 1126-1141
|
|
|
|
|
|
Impact of packaging methods coupled with high barrier packaging loaded with TiO2 on the preservation of chilled pork
|
Xiaoyu Chai, Dequan Zhang, Yuqian Xu, Xin Li, Zhisheng Zhang, Chengli Hou, Weili Rao, Debao Wang
|
p. 1142-1155
|
|
|
|
|
|
Development and comparative evaluation of imitated fiber from different protein sources using wet-spinning
|
Swati Kumari, So-Hee Kim, Chan-Jin Kim, Yong Sik Chung, Young-Hwa Hwang, Seon-Tea Joo
|
p. 1156-1166
|
|
|
|
|
|
Effect of chicken age on proliferation and differentiation abilities of muscle stem cells and nutritional characteristics of cultured meat tissue
|
Chan-Jin Kim, So-Hee Kim, Eun-Yeong Lee, Young-Hwa Hwang, Seung-Yun Lee, Seon-Tea Joo
|
p. 1167-1180
|
|
|
|
|
|
Comparison of muscle fiber and meat quality characteristics of beef strip loin, tenderloin, and round cuts among Jeju black cattle, Hanwoo, and their crossbreeds
|
Soo-Hyun Cho, Van-Ba Hoa, Dong-Heon Song, Dong Kyun Kim, Yun-Seok Kim, Hyun-Wook Kim, In-Seon Bae, Pil Nam Sung, Junyoung Park, Sumin Song, Huilin Cheng, Lixin Du, Choeun Im, Gap-Don Kim
|
p. 1181-1194
|
|
|
|
|
한국학술지인용색인(NRF)
