Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass [0.03%]
基于金纳米粒子和聚合酶链式反应的PCR比色法快速检测鸡肉中的空肠弯曲菌
Seung-Hwan Hong,Kun-Ho Seo,Sung Ho Yoon et al.
Seung-Hwan Hong et al.
Campylobacteriosis is a common cause of gastrointestinal disease. In this study, we suggest a general strategy of applying gold nanoparticles (AuNPs) in colorimetric biosensors to detect Campylobacter in chicken carcass. Polymerase chain re...
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1 [0.03%]
乳酸菌B2-1发酵乳清蛋白抗氧化肽的分离纯化
Hao Guo,Lei Fan,Lin Ding et al.
Hao Guo et al.
In this study, a antioxidant activity peptide fraction was separated and purified from metabolites of whey protein fermented by Lactobacillus rhamnosus B2-1. The fermentation sample was separated by macroporous resin D101 and Sephadex G-15....
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle [0.03%]
新型高强度超声技术对牛肉半膜肌理化特性、感官属性及微结构的影响
Eun Yeong Lee,Dhanushka Rathnayake,Yu Min Son et al.
Eun Yeong Lee et al.
The present study aimed to evaluate the effects of high-intensity ultrasound (HIU) application on meat quality traits, sensory parameters, and the microstructure of semitendinosus muscle from Hanwoo cattle. The samples were treated in an ul...
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork Loin [0.03%]
电导率在提高猪肉 loin 质量损失预测准确度中的应用研究
Kyung Jo,Seonmin Lee,Hyun Gyung Jeong et al.
Kyung Jo et al.
This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loins were measured. The explana...
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage [0.03%]
卡拉曼西果浆乙醇提取物对猪肉饼冷却贮藏期间肉品质及生物胺形成的影响
Jinwoo Cho,Farouq Heidar Barido,Hye-Jin Kim et al.
Jinwoo Cho et al.
This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various condi...
Effects of Lactobacillus reuteri MG5346 on Receptor Activator of Nuclear Factor-Kappa B Ligand (RANKL)-Induced Osteoclastogenesis and Ligature-Induced Experimental Periodontitis Rats [0.03%]
乳酸菌罗伊氏杆菌MG5346对核因子κB受体活化剂配基(RANKL)诱导的破骨细胞生成和牙周病模型大鼠的影响研究
Yu-Jin Jeong,Jae-In Jung,YongGyeong Kim et al.
Yu-Jin Jeong et al.
Effects of culture supernatants of Lactobacillus reuteri MG5346 (CS-MG5346) on receptor activator of nuclear factor-kappa B ligand (RANKL)-induced osteoclastogenesis were examined. CS-MG5346 treatment up to 400 μg/mL significantly reduced ...
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty [0.03%]
紫苏叶提取物对炭烤猪肉饼品质特性及多环芳烃的影响
Jinwoo Cho,Farouq Heidar Barido,Hye-Jin Kim et al.
Jinwoo Cho et al.
This study aimed to investigate the effect of ethanolic extracts from perilla leaves (PLE) on the quality attributes and polycyclic aromatic hydrocarbons (PAHs) in charcoal-barbecued pork patties. The PLE addition and doneness had no signif...
Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid Profile [0.03%]
乳氨基酸谱改变下牛奶的功能特性通过添加开心果、石榴和橄榄副产品至羊日粮中实现
Mücahit Kahraman,Sabri Yurtseven,Ebru Sakar et al.
Mücahit Kahraman et al.
This study was carried out to determine the effects of adding pistachio shell (PIS), pomegranate hull (POM), and olive pulp (OP) to the diet on milk amino acid and fatty acid parameters in Awassi sheep. In the study, 40 head of Awassi sheep...
Erratum to: Effect of Modified Casein to Whey Protein Ratio on Dispersion Stability, Protein Quality and Body Composition in Rats [0.03%]
修改案例：改变酪蛋白与乳清蛋白比例对大鼠分散稳定性、蛋白质质量和身体组成的影响
Eun Woo Jeong,Gyu Ri Park,Jiyun Kim et al.
Eun Woo Jeong et al.
[This corrects the article DOI: 10.5851/kosfa.2021.e42.]. © Korean Society for Food Science of Animal Resources.
Published Erratum
Food science of animal resources. 2023 Jan;43(1):195. DOI:10.5851/kosfa.2022.e78 2023
Comparison of Functional Properties of Blood Plasma Collected from Black Goat and Hanwoo Cattle [0.03%]
黑 goat 和韩牛血液血浆功能特性比较研究
Shine Htet Aung,Edirisinghe Dewage Nalaka Sandun Abeyrathne,Mahabbat Ali et al.
Shine Htet Aung et al.
Slaughterhouse blood is a by-product of animal slaughter that can be a good source of animal protein. This research purposed to examine the functional qualities of the blood plasma from Hanwoo cattle, black goat, and their hydrolysates. Par...