Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork [0.03%]
超critical二氧化碳处理对猪肉糜颜色、脂质氧化、血红素铁、非血红素铁和高铁肌红蛋白含量的影响
Shirong Huang,Min Tang,Fenfen Chen et al.
Shirong Huang et al.
The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2...
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging [0.03%]
枯草芽孢杆菌B13和芽孢杆菌S6源胶原蛋白酶在湿熟化过程中软化山羊肉的应用
Supaluk Sorapukdee,Wiwat Samritphol,Papungkorn Sangsawad et al.
Supaluk Sorapukdee et al.
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenoly...
Physicochemical Properties of Restructured Black Goat Jerky with Various Types of Ultra-Ground Seaweed Powders [0.03%]
不同种类的超微海藻粉对重组黑山羊劲腿风味片理化特性的影响
Ui-Bin Baek,Hack-Youn Kim
Ui-Bin Baek
This study investigated the effects of ultra-ground seaweed powders (USP) on the physicochemical properties (proximate composition, mineral contents, pH, color, shear force, sensory evaluation, electronic nose, and electronic tongue) of res...
Erratum to: Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/Nuclear Factor-κB (NF-κB) Pathway [0.03%]
Oxya chinensis sinuosa（OC）提取物通过激活ARPE-19细胞的丝裂原活化蛋白激酶/核因子途径来保护氧化应激-κB（NF-κB）路径对文章“OC溶液可预防PM2.5诱导的小鼠视网膜氧化损伤”的勘误
Bong Sun Kim,Ra-Yeong Choi,Haeyong Kweon et al.
Bong Sun Kim et al.
Published Erratum
Food science of animal resources. 2024 Jul;44(4):966. DOI:10.5851/kosfa.2024.e48 2024
The effects of dietary beef powder on the dextran sulfate sodium-induced colitis in a mouse model through COX-2 pathway [0.03%]
饮食补牛肉粉通过COX-2通路改善鼠dss肠炎模型的影响研究
Hye-Jin Kim,Dongwook Kim,Aera Jang
Hye-Jin Kim
Certain dietary foods have an anti-inflammatory effect against colitis in an animal model. Beef is a highly nutritious food source and contains high amounts of protein and minerals. In addition, an antioxidant octapeptide derived from beef ...
Effects of curing sources and high-pressure processing on quality attributes of smoked hams [0.03%]
腌制原料和高压处理对烟熏火腿品质特性的影响
Nadini H Gamage,Damon Ewasko,Yenling Yeh et al.
Nadini H Gamage et al.
To address consumer demand for “clean label” meat products, naturally derived nitrite sources are increasingly used as alternatives to synthetic nitrite. This study assessed the effects of curing source and high-pressure processing (HPP; ...
Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis [0.03%]
三种果蔬汁对沙门氏菌污染鸡胸肉质量及微生物抑减作用的影响
Joko Sujiwo,Hee-Jin Kim,Hye-Jin Kim et al.
Joko Sujiwo et al.
The antimicrobial and antioxidant properties of lyophilized juice from chives (Allium tuberosum R., CVJ), pomegranate (Punica granatum, PGJ), and lime (Citrus aurantifolia, LMJ) were evaluated in this study. These lyophilized juices were us...
Nutritional enrichment of eggs through essential oil-supplemented laying hen diets and associations with intestinal microbiota [0.03%]
通过必需精油补充产蛋鸡饲料进行鸡蛋营养强化及其与肠道微生物的关联性研究
Tulay Elal Mus,Tulay Ozcan,Tugçe Necla Selvi et al.
Tulay Elal Mus et al.
This study evaluated the effects of oregano essential oil alone and in combination with cinnamon and peppermint essential oils on intestinal microbiota, the sensory and textural properties of cooked egg's and fatty acid profile. Intestinal ...
Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives [0.03%]
韩牛肉饼和商用植物基替代品的营养与感官评价
Soomin Oh,Da Young Lee,Dongwook Kim et al.
Soomin Oh et al.
Due to population growth and rising demand for sustainable proteins, plant-based meat analogs (PBMAs) have drawn attention as alternatives to traditional meat. This study compared nutritional and sensory properties of Hanwoo beef patties (H...
Technological and molecular profiling of lactic flora in Hamra ewe's milk cheese from the Algerian steppe [0.03%]
阿尔及利亚草原哈姆拉山羊乳干酪的乳酸菌技术与分子特征剖析
Abdelkader El Amine Dahou,Malika Bouchibane,Zakaria Meskini et al.
Abdelkader El Amine Dahou et al.
This study explores the technological and functional characteristics of indigenous lactic acid bacteria (LAB) isolated from Hamra ewe’s milk cheese, a traditional semi-refined product from the steppe region of western Algeria. The objectiv...