| |
|
Title (en) |
Author |
1st Author |
Affiliation |
| p-101 |
KoSFA-2022-SUB-0057 |
A Study on Charateristics of Sow for Processed Meat |
Jeonguk Eom |
Jeonguk Eom |
Gyeongsang National University |
| p-102 |
KoSFA-2022-SUB-0052 |
A study on the effect of Korean representative traditional fermented foods on carcinogens in processed meat products |
Dong hoon Oh |
Hyun Woo Kim |
Chung-Ang University |
| p-103 |
KoSFA-2022-SUB-0040 |
Antibacterial Effects of Plasma-activated Organic Acid on Salmonella Typhimurium Inoculated in Pork Loin |
Hag Ju Lee |
Hag Ju Lee |
Seoul National University |
| p-104 |
KoSFA-2022-SUB-0114 |
Antioxidant Activity of Green Cabbage (brassica oleracea var. capitata) Powders as affected by Drying Method and Temperature, and Its use for the Chicken Breast as a Functional Ingredient |
Jiwon Park |
Jiwon Park |
Chonnam National University |
| p-105 |
KoSFA-2022-SUB-0119 |
Antioxidant activity of protein extracts from Korean native black goat muscle at different heating conditions |
Na Eun YANG |
Na Eun YANG |
Gyeongsang National University |
| p-106 |
KoSFA-2022-SUB-0084 |
Application of Electric Field Supercooling for Enhanced Shelf Life of Pork Loin (M. Longissimus Dorsi) |
Hayoon Go |
Ha-Yoon Go |
Kongju University |
| p-107 |
KoSFA-2022-SUB-0032 |
Application of Oyster Mushroom (Pleurotus ostreatus) Powder for Replacing Phosphate in Emulsion-Type Sausage |
Doo Yeon Jung |
Doo Yeon Jung |
Seoul National University |
| p-108 |
KoSFA-2022-SUB-0054 |
Changes in the Antihypertensive Activity of Different Molecular Weight Bioactive Peptide Extracts Obtained from Korean Native Cattle during In Vitro Human Digestion |
Jaehyeon Kim |
Jaehyeon Kim |
Chung-Ang University |
| p-109 |
KoSFA-2022-SUB-0102 |
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System |
Allah Bakhsh |
Allah Bakhsh |
Gyeongsang National University |
| p-110 |
KoSFA-2022-SUB-0112 |
Characteristics of Hydrogel Scaffold Based on Arabic gum or guar gum with Fava Protein Enriched with Oil Microcapsules for Cultured Meat |
Amr Mohamed Bakry Ibrahim |
Amr Mohamed Bakry Ibrahim |
Gyeongsang National University |
| p-111 |
KoSFA-2022-SUB-0047 |
Coating with Chitosan Containing Lauric Acid (C12:0) Significantly Extends the Shelf-Life of Aerobically – Packaged Beef Steaks During Refrigerated Storage |
Soohyun Cho |
Van-Ba Hoa |
National Institute of Animal Science |
| p-112 |
KoSFA-2022-SUB-0022 |
Comparison of carcass characteristics and primal cuts weight between gilt and ballow of LYD pigs measured by the AutoFom III |
Yunhwan Park |
Yunhwan Park |
chungbuk national university |
| p-113 |
KoSFA-2022-SUB-0013 |
Comparison of Different Storage Methods on the Quality of Mackerel Fillets |
Azfar Ismail |
Azfar Ismail |
Seoul National University |
| p-114 |
KoSFA-2022-SUB-0053 |
Determination of Changes in Antioxidant Activities of Myofibrillar Proteins and Peptide Extracts Derived from Korean Native Black Pig during In Vitro Human Digestion |
Jae won Jeong |
Jae won Jeong |
Chung-Ang University |
| p-115 |
KoSFA-2022-SUB-0083 |
Dietary of supplement and period effects of vitamin C and green tea extract on meat quality and antioxidant activity of broilers under heat stress |
Jiseon Son |
Jiseon Son |
Poultry Research Institute, National Institute of Animal Science |
| p-116 |
KoSFA-2022-SUB-0073 |
Differences in Physicochemical and Muscle Fiber Characteristics of Porcine Skeletal Muscles with Different Morphologies |
Junyoung Park |
Junyoung Park |
Mgenic Bio |
| p-117 |
KoSFA-2022-SUB-0115 |
Digestibility and physicochemical properties of liver sausage: effect of processing methods |
Su Kyung Ku |
Su Kyung Ku |
Korea Food Research Institute |
| p-118 |
KoSFA-2022-SUB-0090 |
Effect of Breed on Meat Quality Characteristics in 10 Primal Cuts from Korean Black Male Goat |
Sun Moon Kang |
Suk Han Jung |
National Institute of Animal Science |
| p-119 |
KoSFA-2022-SUB-0089 |
Effect of Chilling Temperature on Quality Traits in Carcass and Loin from Finishing Pig |
Sun Moon Kang |
Jeong Ah Lee |
National Institute of Animal Science |
| p-120 |
KoSFA-2022-SUB-0058 |
Effect of Cooking Methods on the Tenderness and Sensory Properties of Dairy Beef Loin |
Hye-Jin Kim |
Hye-Jin Kim |
Seoul National University |
| p-121 |
KoSFA-2022-SUB-0060 |
Effect of Different Grilling Temperatures on Heterocyclic Amine Formation in Chicken Breast Patties |
ZUBAYED AHAMED |
ZUBAYED AHAMED |
Gyeongsang national university |
| p-122 |
KoSFA-2022-SUB-0031 |
Effect of fatty acid composition on flavor of pork |
Jongryun Kim |
Jongryun Kim |
Jeonbuk National University |
| p-123 |
KoSFA-2022-SUB-0063 |
Effect of Goat Meat Extracts on BAX, p53, and p21 proteins in HT-29 cell |
Jei Oh |
Jei Oh |
Sookmyung women's university |
| p-124 |
KoSFA-2022-SUB-0092 |
Effect of Grafted Myofibrillar Protein with Palatinose on Phosphate-free Meat Emulsion |
Taekyung Kim |
Taekyung Kim |
Korea Food Research Institute |
| p-125 |
KoSFA-2022-SUB-0074 |
Effect of Intramuscular Adipose Tissue on Reducing Destruction of Bovine Longissimus Lumborum Muscles Caused by Freezing |
Choeun IM |
Choeun IM |
Seoul National University |
| p-126 |
KoSFA-2022-SUB-0049 |
Effect of Paper Box Types on Quality Deterioration of 1++ Hanwoo Fresh Striploin Beef During Storage |
Soohyun Cho |
Soohyun Cho |
National Institute of Animal Science |
| p-127 |
KoSFA-2022-SUB-0093 |
Effect of Rhynchosia nulubilis Powder on Quality Characteristics of Low-Fat Pork Sausages as Affected by Different Drying Methods |
Minjae Kim |
Minjae Kim |
Chonnam National University |
| p-128 |
KoSFA-2022-SUB-0035 |
Effect of Thickness of Pork Belly on Physicochemical and Sensory Properties After Pan-frying |
Juae Gil |
Hee-Chun Kim |
Korea Institute for Animal Products Quality Evaluation |
| p-129 |
KoSFA-2022-SUB-0100 |
Effect of Ultrasound Application on Amino Acid Composition and Amino Peptides in Relation to Umami during Meat Aging |
MD Jakir Hossain |
MD Jakir Hossain |
Gyeongsang national university |
| p-130 |
KoSFA-2022-SUB-0110 |
Effect of Ultrasound Application on Meat Quality of Bovine Longissimus Dorsi and Semitendinosus Muscles |
Pradeep Dhanushka |
Dhanushka Rathnayake |
Gyeongsang National University |
| p-131 |
KoSFA-2022-SUB-0104 |
Effects of Beetroot Juice on the Physiological and Sensory Characteristics of Woorimatdag Chicken Marinated with Soy Sauce during Cold Storage |
Hyojin Jeong |
Hyojin Jeong |
Kangwon National University |
| p-132 |
KoSFA-2022-SUB-0097 |
Effects of High-Intensity Ultrasound on Microstructure and Tenderness of Bovine Semitendinosus Muscle during Cold Storage |
Yumin Son |
Yumin Son |
Division of Applied Life Science (BK21 Four) |
| p-133 |
KoSFA-2022-SUB-0059 |
Effects of Hot Water Goat Meat Extracts on Atrogin-1, MAFbx, MuRF-1 and MYH-7 Related to Muscle Atrophy in C2C12 Myoblast |
Joohyun Kang |
Joohyun Kang |
Sookmyung Women's University |
| p-134 |
KoSFA-2022-SUB-0099 |
Effects of Low-Intensity Ultrasound on Meat Quality and Taste Characteristics during Thawing and Refrigeration of Frozen Pork |
Eunyeong Lee |
Eunyeong Lee |
Gyeongsang national university |
| p-135 |
KoSFA-2022-SUB-0025 |
Effects of Semi-castration and Muscle Type on Quality Properties of Hanwoo Beef |
young-Ran Ban |
young-Ran Ban |
National Institute of Animal Science |
| p-136 |
KoSFA-2022-SUB-0004 |
Effects of Wet- and Dry-salting with Various Salt Concentrations on Pork Skin for Extraction of Gelatin |
Sin-Young Park |
Sin-Young Park |
Kongju National University |
| p-137 |
KoSFA-2022-SUB-0065 |
Evaluation of Physicochemical and Texture Properties of Chicken Breast Sausages Containing Various Levels of Psyllium Husk Powder |
Jiseon Choi |
Jiseon Choi |
Chonnam National University |
| p-138 |
KoSFA-2022-SUB-0071 |
Evaluation of Physicochemical Quality of Pork Cuts with Carcass Grade and Meat Portion |
Jeongah Lee |
Jeongah Lee |
Kongju national university |
| p-139 |
KoSFA-2022-SUB-0091 |
Expressions of BAX, p21, and p53 proteins in AGS cell treated with Goat Meat Extracts |
Kim Susie |
Kim Susie |
Sookmyung women's university |
| p-140 |
KoSFA-2022-SUB-0043 |
Identification and discrimination of aroma compounds from fresh and frozen-thawed meat of Woorimatdak |
Dong-Jin Shin |
Dong-Jin Shin |
Kangwon National University |
| p-141 |
KoSFA-2022-SUB-0069 |
Identification and discrimination of aroma compounds from fresh and frozen-thawed meat of Woorimatdak2 |
Dong-Jin Shin |
Dong-Jin Shin |
Kangwon National University |
| p-142 |
KoSFA-2022-SUB-0096 |
Identification and quantification of volatiles from raw chicken associated with quality characteristics |
Bu Min Kim |
Bu Min Kim |
NIAS |
| p-143 |
KoSFA-2022-SUB-0079 |
Meat Quality Characteristics on three muscle from Chickso (Korean native brindle cattle) |
Dong-Heon Song |
Dong-Heon Song |
National Institute of Animal Science |
| p-144 |
KoSFA-2022-SUB-0066 |
Meat-Physico-chemical Properties of Dry-cured Ham by Yeast Extracted from Doenjang and Salami |
Sun Gyeom Kim |
Sun Gyeom Kim |
Kongiu national University |
| p-145 |
KoSFA-2022-SUB-0086 |
Microbiological Properties Analysis of Dry Cured Ham with Starter Cultures Isolated from Korean Fermented Food |
ChangHwan Jeong |
ChangHwan Jeong |
Kongju National University |
| p-146 |
KoSFA-2022-SUB-0061 |
Minimum Inhibitory Concentration of Propionic acid, Benzoic acid, and Sorbic acid in Livestock Products |
Miseon Sung |
Miseon Sung |
Sookmyung women's university |
| p-147 |
KoSFA-2022-SUB-0103 |
Optimal Pre-plating Condition to Isolate High-Purity Satellite Cells from Chicken Embryo |
SoHee Kim |
SoHee Kim |
Gyeongsang national university |
| p-148 |
KoSFA-2022-SUB-0017 |
Physicochemical and Sensory Properties of Hybrid Beef Patty with Shiitake Mushroom(Lentinus edodes) |
Gyutae Park |
Gyutae Park |
Chungbuk National University |
| p-149 |
KoSFA-2022-SUB-0068 |
Physicochemical Properties of Black Goat Meat with Various Slaughter Ages |
Dami Choi |
Dami Choi |
Kongju national university |
| p-150 |
KoSFA-2022-SUB-0048 |
Protective Effect of Combined Chitosan/Lauric Acid (C12:0) Coating Against Discoloration of Beef Steaks During Storage |
Soohyun Cho |
Van-Ba Hoa |
National Institute of Animal Science |
| p-151 |
KoSFA-2022-SUB-0026 |
Quality and Storage Characteristics of Pork Sausages with Goat Milk Protein and Ginseng Powder |
Oh Sehyuk |
Oh Sehyuk |
Chungbuk National University |
| p-152 |
KoSFA-2022-SUB-0120 |
Salting-in Effect on Enzymatic Hydrolysis of Chicken Breast |
Ji hyeon Jeong |
Ji hyeon Jeong |
Gyeongsang National University |
| p-153 |
KoSFA-2022-SUB-0042 |
Separation of the Antioxidative Hydrolysate from Horse Meat and Its Effect on C2C12 Myoblast |
Hee-Jeong Lee |
Hee-Jeong Lee |
kangwon national university |
| p-154 |
KoSFA-2022-SUB-0015 |
The Effect of Caramel Color-Encapsulated Sodium Alginate Beads on the Color of Beef Patty after Thermal Treatment |
Seonmin Lee |
Seonmin Lee |
Chungnam National University |
| p-155 |
KoSFA-2022-SUB-0009 |
The effect of combined treatment for reducing fungi separated from the slaughterhouse and meat processing plants |
Eunseon Lee |
Eunseon Lee |
National Institute of Animal Science |
| p-156 |
KoSFA-2022-SUB-0029 |
The effects of photoperiod length on carcass, meat quality, and foot pad dermatitis in broilers |
Hee-Jin Kim |
Hee-Jin Kim |
National Institute of Animal Science |
| p-157 |
KoSFA-2022-SUB-0067 |
The Effects of Sous-vide Cooking Temperature on Korean Native Black Goat Meat |
Kyumin James Kang |
Kyumin James Kang |
Kongju National University |
| p-158 |
KoSFA-2022-SUB-0085 |
The Effects of Various Curing Agents on Quality Characteristics of Fermented Sausages during Aging |
solhee Lee |
solhee Lee |
Kong ju university |
| p-159 |
KoSFA-2022-SUB-0050 |
The pH and cooking loss of various muscles in pork belly and correlations among muscles |
Kyung Jo |
Kyung Jo |
Chungnam National University |
| p-160 |
KoSFA-2022-SUB-0020 |
Association of pH Decline Rate with Serum Parameters, Meat Quality, and Sensory Quality Traits in Broiler Pectoralis Major Muscle |
Boin Lee |
Young Min Choi |
Kyungpook National University |
| p-201 |
KoSFA-2022-SUB-0109 |
Antioxidant, Antimicrobial and Anti-inflammatory Activity of fermented Milk Added Cacao Nibs |
Myoung Soo Nam |
Nu-Ri Jeong |
Chungnam National University |
| p-202 |
KoSFA-2022-SUB-0108 |
Bioactive Function of Yoghurt Added the Vitamin Tree Fruit Powder |
Myoung Soo Nam |
Byung Bae Park |
Chungnam National University |
| p-203 |
KoSFA-2022-SUB-0106 |
Biochemical Fermentation Properties of Yoghurt Added Lycium chinense Mill Extract., Red Ginseng Extract and Rice Powder |
Myoung Soo Nam |
Kwang-Yeon Kim |
Chungnam National University |
| p-204 |
KoSFA-2022-SUB-0095 |
Biogenic amines contents of different cheese varieties obteined from Korean domestic and retail markets |
Junsang Ham |
Sujatha Kandasamy |
National Institute of Animal Science |
| p-205 |
KoSFA-2022-SUB-0107 |
Biological Function of Yoghurt Added Lycium chinense Mill Extract., Red Ginseng Extract and Rice Powder |
Myoung Soo Nam |
Kwang-Yeon Kim |
Chungnam National University |
| p-206 |
KoSFA-2022-SUB-0055 |
Characteristics of Butter and Fermented Butter Made from Jersey and Holstein Milk in Korea |
Jayeon Yoo |
Jayeon Yoo |
National Institute of animal science |
| p-207 |
KoSFA-2022-SUB-0070 |
Development of Probiotics/Resveratrol Co-Delivery System Using Chitosan Oligosaccharide and Whey Protein Nanoparticles |
Sreynak Pov |
Sreynak Pov |
Sunchon National University |
| p-208 |
KoSFA-2022-SUB-0076 |
Effects of Spore-forming probiotic bacterium Weizmannia coagulans on the characteristics of Gouda cheese using micro-cheese system |
Hye Jin CHOI |
Hyejin Choi |
Seoul National University |
| p-209 |
KoSFA-2022-SUB-0094 |
Metagenome analysis of cottage cheese added with Lactobacillus casei KACC 92338 |
Junsang Ham |
Kil Ho Lee |
National Institute of Animal Science |
| p-210 |
KoSFA-2022-SUB-0023 |
Rapid freshness evaluation of cow milk at different storage temperatures using in situ electrical conductivity measurement |
Seungsu Yu |
Jeong Hyeon Hwang |
Seoul National University of Science and Technology |
| p-211 |
KoSFA-2022-SUB-0036 |
Separation of obesity inhibitory active ingredients from fermented whey powder by Weissella cibaria KI35 |
Sang Dong Lim |
Seulki Kim |
Korea Food Research Institute |
| p-212 |
KoSFA-2022-SUB-0007 |
The physicochemical properties of Maillard conjugate-based nanoemulsion delivery system to affect the bioaccessibility of DHA |
SeHee Lee |
SeHee Lee |
Gyeongsang National University |
| p-301 |
KoSFA-2022-SUB-0088 |
Analysis of Physicochemical Characteristics and Aroma Compounds of Fermented Protaetia Brevitarsis by Lactic Acid Bacteria and Yeast |
Jiyoon Cha |
Jiyoon Cha |
Korea food research institute |
| p-302 |
KoSFA-2022-SUB-0046 |
Antioxidant and Antibiofilm Properties of Egg White Ovotransferrin Hydrolysates against Listeria monocytogenes |
Hee Yeon Cho |
Hee Yeon Cho |
Konkuk University |
| p-303 |
KoSFA-2022-SUB-0006 |
Biochemical Characteristics of Leuconostoc spp. DB-3 Isolated from Camellia Flower for the Application of Livestock Products |
il-Suk Kim |
Sam Woong Kim |
Gyeongsang National University |
| p-304 |
KoSFA-2022-SUB-0012 |
Characterization of Gut Microbiota between Aging and Sarcopenia in Mouse Model |
Seung Yun Lee |
Seung Yun Lee |
Chung-Ang University |
| p-305 |
KoSFA-2022-SUB-0064 |
Comparison of the Effect of Prebiotics on Increasing Intestinal Lactobacillus in C57BL/6 mice |
Miseon Sung |
Miseon Sung |
Sookmyung women's university |
| p-306 |
KoSFA-2022-SUB-0033 |
Culture Condition of Chicken Muscle Stem Cells for Maintaining Stemness and Differentiating into Muscle and Fat at the Same Time |
Minsu Kim |
Minsu Kim |
Seoul National University |
| p-307 |
KoSFA-2022-SUB-0077 |
Culturomics approaches to identify gut microbiota for enhanced meat quality and physicochemical characteristics |
Woong Ji Lee |
Woong Ji Lee |
Seoul National University |
| p-308 |
KoSFA-2022-SUB-0118 |
Degradation of major allergens in soybean through fermentation with B.amyloliquefaciens and B.subtilis |
Hyewon Lim |
Hyewon Lim |
Sejong university |
| p-309 |
KoSFA-2022-SUB-0028 |
Effect of Lactoferrin on Proliferation and Differentiation of Porcine Muscle Satellite Cells |
Jinryong Park |
Jinryong Park |
Chonbuk National University |
| p-310 |
KoSFA-2022-SUB-0105 |
Effects of Extraction Factors on Functional Properties of Protein from Hermetia illucens |
Hyunjung Yun |
Hyunjung Yun |
Korea Food Research Institute |
| p-311 |
KoSFA-2022-SUB-0019 |
Effects of Fermented Pistachio Milk on the Production of Short Chain Fatty Acids and Lactate and Its Role in Human Colon Cancer Cell Proliferation |
Su Jin Lim |
Su Jin Lim |
Konkuk University |
| p-312 |
KoSFA-2022-SUB-0010 |
Enterococcus faecalis Mediated Biofilm Formation and Inflammation can be Reduced by Hovenia Monofloral Honey |
Seung Ho Lee |
Hyun Joo Woo |
Incheon National University |
| p-313 |
KoSFA-2022-SUB-0078 |
Extraction of bacteriocin produced by Bacillus amyloliquefaciens Y138-6 using an aqueous two-phase system, and applications in food processing plants |
Ju eun Kim |
Ju eun Kim |
National Institute of Animal Science |
| p-314 |
KoSFA-2022-SUB-0075 |
Extraction of bacteriocin produced by Bacillus amyloliquefaciens Y138-6 using an aqueous two-phase system, and applications in food processing plants |
Jong-Hui Kim |
Ju eun Kim |
National Institute of Animal Science |
| p-315 |
KoSFA-2022-SUB-0101 |
Immune-enhancing Activities of Water- and Salt-soluble Proteins Extracted from Protaetia brevitarsis Larvae in RAW 264.7 Macrophages |
Jae Hoon Lee |
Jae Hoon Lee |
Korea Food Research Institute |
| p-316 |
KoSFA-2022-SUB-0045 |
Immune-enhancing Effect of Egg White Ovalbumin Hydrolysates Treated with Papain in RAW 264.7 macrophages |
Hee Yeon Cho |
Hee Yeon Cho |
Konkuk University |
| p-317 |
KoSFA-2022-SUB-0044 |
In vitro Evaluation of Antioxidant and Anti-elastase activities of γ-Livetin Hydrolysates Derived from Egg Yolk |
Hee Yeon Cho |
Hee Yeon Cho |
Konkuk University |
| p-318 |
KoSFA-2022-SUB-0039 |
Inhibitory Effect of Phosvitin Phosphopeptide Combined with Amorphous Calcium Phosphate on Cariogenic Properties of Streptococcus mutans |
Ji-Eun Lee |
Ji-Eun Lee |
Konkuk University |
| p-319 |
KoSFA-2022-SUB-0080 |
Isolation of an anti-listerial substance from Ligilactobacillus agilis C7 |
Dae-Kyung Kang |
Jeong Min Yoo |
Dankook University |
| p-320 |
KoSFA-2022-SUB-0117 |
Neuroprotective Effect of Silkworm Hydrolysate |
Kyoung-Sik Han |
Gyu-Mi An |
Sahmyook University |
| p-321 |
KoSFA-2022-SUB-0030 |
Path analysis for the effects of lairage times prior to slaughter on stress in pigs |
Jeongeun Lee |
Jeongeun Lee |
Jeonbuk National University |
| p-322 |
KoSFA-2022-SUB-0008 |
Screening for the proliferation effect of food-derived plant extracts on Hanwoo satellite cells |
In-Sun Yu |
In-Sun Yu |
Korea Food Research Institute |
| p-323 |
KoSFA-2022-SUB-0121 |
Textural properties and protein content of plant-based animal feed mixed with Seosi and Sejong Chal. |
Heewon Jung |
Heewon Jung |
Sejong University |
| p-324 |
KoSFA-2022-SUB-0034 |
Verification of a New Sampling Procedure of Eggs for Egg Grading |
Juae Gil |
Chanyi Oh |
Korea Institute for Animal Products Quality Evaluation |
| p-325 |
KoSFA-2022-SUB-0002 |
Comparison of bioactive peptides produced from slaughterhouse blood plasma collected from black goat & hanwoo cattle |
Nalaka Sandun Abeyrathne |
Shine Htet Aung |
Uva Wellassa University |
