Fatty Acid Profile and Thermal Behavior of Fat-Rich Edible Insect Oils Compared to Commonly Consumed Animal and Plant Oils [0.03%]
富含脂肪可食用昆虫油的脂肪酸组成及热行为与其常见动物和植物油脂的比较分析
Kasidate Chantakun,Tanyamon Petcharat,Saowakon Wattanachant et al.
Kasidate Chantakun et al.
This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken...
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder [0.03%]
以芜菁粉和萝卜粉腌制的猪肉饼中用牡蛎壳粉替代磷酸盐的可能性
Su Min Bae,Jong Youn Jeong
Su Min Bae
The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on the use of natural substitute...
The Application of High-Intensity Ultrasound on Wet-Dry Combined Aged Pork Loin Induces Physicochemical and Oxidative Alterations [0.03%]
高强度超声处理对干湿结合诱导猪肉成熟的作用及其理化和氧化特性变化响应
Yu-Min Son,Eun-Yeong Lee,Amm Nurul Alam et al.
Yu-Min Son et al.
This research investigated the synergic outcome of high intensity ultrasound (HIU) treatment and wet-dry combined aging (WDCA) on physiochemical characteristics and lipid oxidation during refrigerated storage to ameliorate pork meat's quali...
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%]
Correction to: Oxya chinensis sinuosa （OC）提取物通过激活丝裂原活化蛋白激酶（MAPKs）/核因子-κB（NF-κB）通路保护ARPE-19细胞免受氧化应激伤害
Bong Sun Kim,Ra-Yeong Choi,Haeyong Kweon et al.
Bong Sun Kim et al.
[This corrects the article DOI: 10.5851/kosfa.2024.e15.]. © Korean Society for Food Science of Animal Resources.
Published Erratum
Food science of animal resources. 2024 Jul;44(4):966. DOI:10.5851/kosfa.2024.e48 2024
Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway [0.03%]
胰脂肪酶水解卵粘蛋白通过活化RAW264.7巨噬细胞的丝裂原活化蛋白激酶信号途径发挥免疫刺激作用
Jin-Hong Jang,Ji-Eun Lee,Kee-Tae Kim et al.
Jin-Hong Jang et al.
Ovomucin (OM), which has insoluble fractions is a viscous glycoprotein, found in egg albumin. Enzymatic hydrolysates of OM have water solubility and bioactive properties. This study investigated that the immunostimulatory effects of OM hydr...
Determination of Flunixin and 5-Hydroxy Flunixin Residues in Livestock and Fishery Products Using Liquid Chromatography-Tandem Mass Spectrometry (LC-MS/MS) [0.03%]
液相色谱-串联质谱法测定动物源食品中氟尼辛及其代谢物5-羟基氟尼辛残留量
Dahae Park,Yong Seok Choi,Ji-Young Kim et al.
Dahae Park et al.
Flunixin is a veterinary nonsteroidal anti-inflammatory agent whose residues have been investigated in their original form within tissues such as muscle and liver. However, flunixin remains in milk as a metabolite, and 5-hydroxy flunixin ha...
Quality Properties and Flavor-Related Components of Beef Longissimus Lumborum Muscle from Four Korean Native Cattle Breeds [0.03%]
四种韩国地方黄牛品种腰肋肉(M. longissimus lumborum)的肉品质及风味相关成分分析
Van-Ba Hoa,Dong-Gyun Kim,Dong-Heon Song et al.
Van-Ba Hoa et al.
This study was carried out to assess the quality properties, components associated with taste and aroma of beef as a function of breed. For this purpose, steers from four Korean native cattle breeds: Hanwoo (n=10), Chikso (n=10), black Hanw...
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout [0.03%]
枯草芽孢杆菌B-1895改善虹鳟鱼苗生长性能
Elena N Ponomareva,Marina N Sorokina,Vadim A Grigoriev et al.
Elena N Ponomareva et al.
The aim of this study was to evaluate a new Bacillus amyloliquefaciens B-1895 probiotic as a feed additive for farmed trout. Final weight, absolute and average daily gain of fish, and average daily growth rate were higher in the group that ...
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality [0.03%]
评估单个肌肉特性以提升冷冻-解冻肉的品质
Choeun Im,Sumin Song,Huilin Cheng et al.
Choeun Im et al.
This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freezing, freeze-thawing, or techn...
A Review on Camel Milk Composition, Techno-Functional Properties and Processing Constraints [0.03%]
骆驼奶组成、技术功能性质及加工限制研究进展
Muhammad Asif Arain,Hafiz Muhammad Salman,Mehboob Ali et al.
Muhammad Asif Arain et al.
Camel milk plays a critical role in the diet of peoples belongs to the semi-arid and arid regions. Since prehistoric times, camel milk marketing was limited due to lacking the processing facilities in the camel-rearing areas, nomads practic...