Erratum to: Influence of Probiotics-Friendly Pig Production on Meat Quality and Physicochemical Characteristics [0.03%]
probiotics友好型养猪生产对猪肉品质及理化特性的影响修正意见
Sung Yong Chang,Shah Ahmed Belal,Da Rae Kang et al.
Sung Yong Chang et al.
[This corrects the article DOI: 10.5851/kosfa.2018.38.2.403.].
Published Erratum
Food science of animal resources. 2019 Feb;39(1):177-178. DOI:10.5851/kosfa.2019.e14 2019
Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice [0.03%]
低温发酵酸奶的抗氧化活性及其对DSS诱导的小鼠结肠炎的抗炎作用
Ji-Woo Yoon,Sung-Il Ahn,Jin-Woo Jhoo et al.
Ji-Woo Yoon et al.
This study was performed to evaluate the antioxidant activity of yogurt fermented at low temperature and the anti-inflammatory effect it has on induced colitis with 2.5% dextran sodium sulfate (DSS) in Balb/c mice. Yogurt premix were fermen...
Correlation of Marbling Characteristics with Meat Quality and Histochemical Characteristics in Longissimus Thoracis Muscle from Hanwoo Steers [0.03%]
marbling特征与韩牛阉牛肉质和腰肋肌组织化学特性的相关性分析
Boin Lee,Young Min Choi
Boin Lee
The objective of this study was to investigate the correlations of marbling characteristics, including marbling score, intramuscular fat (IMF) content, and fleck traits, with meat quality traits and histochemical characteristics of the long...
Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time [0.03%]
基于等级和熟成时间的韩牛牛肉销售地点及消费地测定
Kyung Chul Koh,Ku-Yong Chung,Hyun-Seok Kim et al.
Kyung Chul Koh et al.
This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the ca...
Comparative Efficacy of Synthetic and Natural Tenderizers on Quality Characteristics of Restructured Spent Hen Meat Slices (RSHS) [0.03%]
合成嫩化剂和天然嫩化剂对重组spent hen肉饼品质特性的影响比较研究
Rushikesh Ambadasrao Kantale,Pavan Kumar,Nitin Mehta et al.
Rushikesh Ambadasrao Kantale et al.
In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderi...
Improving the Quality of Response Surface Analysis of an Experiment for Coffee-Supplemented Milk Beverage: I. Data Screening at the Center Point and Maximum Possible R-Square [0.03%]
基于咖啡的乳饮料实验响应面分析质量改进Ⅰ型：中心点数据筛选及最大可能的R²值计算
Sungsue Rheem,Sejong Oh
Sungsue Rheem
Response surface methodology (RSM) is a useful set of statistical techniques for modeling and optimizing responses in research studies of food science. As a design for a response surface experiment, a central composite design (CCD) with mul...
Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth [0.03%]
盐浓度和是否存在磷酸盐对参鸡汤汤体品质特性的影响
Tae-Kyung Kim,Young-Boong Kim,Ki-Hong Jeon et al.
Tae-Kyung Kim et al.
In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash content, salinity, water hold...
Nucleotide Analysis in Korean Dairy Products Using High- Performance Liquid Chromatography with Diode Array Detector [0.03%]
高效液相色谱-二极管阵列检测器法测定韩国乳制品中的核苷酸
Jong-Eun Won,Han-Yeol Bang,Byung-Man Kwak et al.
Jong-Eun Won et al.
Nucleotides play important roles in numerous intracellular biochemical processes and are used in infant formulas and other dairy products. However, domestic analytical methods for assessing nucleotide content in products have not yet been e...
Simple Evaluation of Listeria monocytogenes Pathogenesis Using Caenorhabditis elegans Animal Model [0.03%]
利用钙视网膜菌动物模型简单评价李斯特菌病原性
Kyoung Hee Yang,Bohyun Yun,Hye Jin Choi et al.
Kyoung Hee Yang et al.
Listeria monocytogenes is a major cause of serious foodborne illness in the dairy foods. Although Caenorhabditis elegans model is well established as a virulence model of pathogenic bacteria, its application on L. monocytogenes is criticall...
Use of Glucose Oxidase Immobilized on Magnetic Chitosan Nanoparticles in Probiotic Drinking Yogurt [0.03%]
磁性壳聚糖纳米颗粒固定化葡萄糖氧化酶在益生菌发酵饮品中的应用研究
Maryam Ein Ali Afjeh,Rezvan Pourahmad,Behrouz Akbari-Adergani et al.
Maryam Ein Ali Afjeh et al.
The aim of this study was to investigate the effect of glucose oxidase (GOX) immobilized on magnetic chitosan nanoparticles (MCNP) on the viability of probiotic bacteria and the physico-chemical properties of drinking yogurt. Different conc...