자원과학연구(Resources Science Research)

About Resources Science Research

자원과학연구는 공주대학교 자원과학연구소의 공식학술지로 농업, 원예, 축산 및 수산 자원의 이용에 관한 기초 및 응용연구에 관련된 전 분야의 원고를 연 2회(6월, 12월) 출판합니다. 투고원고는 다른 학술지에 발표되지 않았으며 발표될 예정이 없는 논문에 한하며, 보문(Article), 단보(Note), 속보(Short Communication), 총설(Review)로 구분합니다. 투고하는 논문은 자원과학연구 학술지 연구윤리 규정 및 투고규정을 준수하여 작성해야하며, 편집위원회에서는 전문가 심사위원의 심사결과를 토대로 편집위원회에서 최종 게재 여부를 결정합니다.
ARTICLE

Dec 31, 2022

Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans
국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과

Jeong-Eun Lee, Eun-Ji Yi, Moochang Kook
이정은, 이은지, 국무창

Resour Sci Res 2022;4(2):67-78.
https://doi.org/10.52346/rsr.2022.4.2.67

To confirm the antioxidant and anti-hemolytic activity in human breast milk (HBM), evaluated DPPH radical scavenging and anti-hemolytic activities against hemolytic strains. As a result of measuring the pH of HBM according to the days after childbirth, the pH of the HBM less than 10 days after childbirth was 6.63±0.26, the longer the lactation period, the lower the pH of breast milk. As a result of measuring the pH of HBM according to the days after childbirth, the pH of HBM less than 10 days after childbirth was 6.63±0.26 and over 30 days a...
ARTICLE

Dec 31, 2022

Heat Resistance Analysis of Bacillus cereus Isolated from the Tomato Farm Environments
토마토 농가 환경에서 분리한 Bacillus cereus의 열저항성 분석

Minkyoung Ryu, Yeongsil Lim, Jeeyeon Lee
류민경, 임영실, 이지연

Resour Sci Res 2022;4(2):79-85.
https://doi.org/10.52346/rsr.2022.4.2.79

Bacillus cereus (B. cereus) is a spore forming bacteria with a highly adhesive ability on the food surface and which expresses concern about commercial sterilization due to heat resistance. In this study, the heat challenge was performed at 60℃ for 60 min to derive the importance of the inactivation of bacteria by time during heating 14 isolates of B. cereus from the tomato farm environment. As a result, the final cell counts of B. cereus reduced after heating were –3.6 Log CFU/mL on average (minimum: –2.8 Log ...
ARTICLE

Dec 31, 2022

Effect of Cherry Tomato-Paste for Nitrite Replacement on the Quality Characteristics of Loin Ham
아질산염 대체제로써 방울토마토 페이스트가 등심햄의 품질 특성에 미치는 영향

Jong-Hwan Hong, Jae-Ho Woon, Hack-Youn Kim
홍종환, 운재호, 김학연

Resour Sci Res 2022;4(2):86-95.
https://doi.org/10.52346/rsr.2022.4.2.86

The aim of this study was to analyze effect of cherry tomato paste for nitrite replacement on loin ham. Loin hams were prepared with cherry tomato paste at three levels of curing solutions (control: NPS 1.2%, salt 1.2% and cherry tomato paste 1%, salt 1.2% and cherry tomato paste 3%, salt 1.2% and cherry tomato paste 5%). pH tended to decrease as the amount of cherry tomato paste increased. The lightness decreased with a significant difference as the amount of cherry tomato paste increased (p<0.05). Yellowness and chroma tended to increase w...
ARTICLE

Dec 31, 2022

Effect of Chicken Serum and Horse Serum on Proliferation and Differentiation of Chicken Muscle Satellite Cells
Chicken Serum과 Horse Serum이 닭 근육위성세포의 증식과 분화에 미치는 영향

Sehyuk Oh, Yun-a Kim, Nayoung Choi, Hackyoun Kim, Jungseok Choi
오세혁, 김윤아, 최나영, 김학연, 최정석

Resour Sci Res 2022;4(2):96-104.
https://doi.org/10.52346/rsr.2022.4.2.96

For efficient production of cultured meat, chicken breast muscle cells and chicken leg muscle cells were proliferated and differentiated using medium with various serums, and proliferation and differentiation ability were analyzed. Chicken breast muscle cells and chicken leg muscle cells were cultured with serum-free medium (NC), medium with 20% FBS (C), medium with 10% chicken serum (CS) and 5% horse serum (HS) (T1), medium with 10% CS (T2), medium with 5% HS (T3). Using the immunofluorescence staining, Pax7 and nuclei were stained in chicken ...
ARTICLE

Dec 31, 2022

Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed
조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향

Jeong Ah Lee, Hyoun-Wook Kim, Kuk-Hwan Seol, Soohyun Cho, Sun Moon Kang
이정아, 김현욱, 설국환, 조수현, 강선문

Resour Sci Res 2022;4(2):105-114.
https://doi.org/10.52346/rsr.2022.4.2.105

This study investigated the effect of cooking method on the nutritional composition and tenderness of loin from Korean black goat crossbreed to apply the goat meat to senior-friendly foods. The samples of loins were grilled to medium (71°C) or boiled for 1 h, and then utilized for the measurements of proximate composition, energy, vitamin A, niacin, and amino acid contents, and texture profiles. The boiled goat loin contained lower (p<0.05) moisture content and higher (p<0.05) fat, protein, and energy contents compared to the grilled g...
ARTICLE

Dec 31, 2022

Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성

Sung-Yeon Park, Dong-Heon Song, Sin-Woo Noh, Na-Eun Yang, Youn-Kyung Ham, Hyun-Wook Kim
박성연, 송동헌, 노신우, 양나은, 함윤경, 김현욱

Resour Sci Res 2022;4(2):115-123.
https://doi.org/10.52346/rsr.2022.4.2.115

The objective of this study was to determine the effects of samgyetang concentrate prepared with chicken bone and medicinal herbs on the quality attributes of reduced-salt chicken breast sausages. Samgyetang concentrate was prepared using chicken bones and medicinal herbs, heated at 95°C for 1 h, evaporated, and diluted to 10 volumes. Control sausage was formulated with 1.5% NaCl, and reduced-salt chicken sausages were prepared with 0.75% NaCl and 1%, 3%, and 5% samgyetang concentrate, respectively. The addition of sa...

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MOST READ ARTICLE

CURRENT ISSUE: Dec 2022, Vol. 4 , No. 2

ARTICLE

Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans
국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과

Jeong-Eun Lee, Eun-Ji Yi, Moochang Kook

이정은, 이은지, 국무창

Resour Sci Res 2022;4(2):67-78.
https://doi.org/10.52346/rsr.2022.4.2.67

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ARTICLE

Heat Resistance Analysis of Bacillus cereus Isolated from the Tomato Farm Environments
토마토 농가 환경에서 분리한 Bacillus cereus의 열저항성 분석

Minkyoung Ryu, Yeongsil Lim, Jeeyeon Lee

류민경, 임영실, 이지연

Resour Sci Res 2022;4(2):79-85.
https://doi.org/10.52346/rsr.2022.4.2.79

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ARTICLE

Effect of Cherry Tomato-Paste for Nitrite Replacement on the Quality Characteristics of Loin Ham
아질산염 대체제로써 방울토마토 페이스트가 등심햄의 품질 특성에 미치는 영향

Jong-Hwan Hong, Jae-Ho Woon, Hack-Youn Kim

홍종환, 운재호, 김학연

Resour Sci Res 2022;4(2):86-95.
https://doi.org/10.52346/rsr.2022.4.2.86

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ARTICLE

Effect of Chicken Serum and Horse Serum on Proliferation and Differentiation of Chicken Muscle Satellite Cells
Chicken Serum과 Horse Serum이 닭 근육위성세포의 증식과 분화에 미치는 영향

Sehyuk Oh, Yun-a Kim, Nayoung Choi, Hackyoun Kim, Jungseok Choi

오세혁, 김윤아, 최나영, 김학연, 최정석

Resour Sci Res 2022;4(2):96-104.
https://doi.org/10.52346/rsr.2022.4.2.96

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ARTICLE

Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed
조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향

Jeong Ah Lee, Hyoun-Wook Kim, Kuk-Hwan Seol, Soohyun Cho, Sun Moon Kang

이정아, 김현욱, 설국환, 조수현, 강선문

Resour Sci Res 2022;4(2):105-114.
https://doi.org/10.52346/rsr.2022.4.2.105

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ARTICLE

Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate
삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성

Sung-Yeon Park, Dong-Heon Song, Sin-Woo Noh, Na-Eun Yang, Youn-Kyung Ham, Hyun-Wook Kim

박성연, 송동헌, 노신우, 양나은, 함윤경, 김현욱

Resour Sci Res 2022;4(2):115-123.
https://doi.org/10.52346/rsr.2022.4.2.115

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ARTICLE

Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi
김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환

Moochang Kook

국무창

Resour Sci Res 2019;1(2):66-70.
https://doi.org/10.52346/rsr.2019.1.2.66

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Last 3 months views: 247

ARTICLE

Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley
D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성

Jong-Hwan Hong, Hack-Youn Kim, Su-Han Kang, Ui-Bin Baek, Ji-Su You, Jeong-Woo Han, Moochang Kook

홍종환, 김학연, 강수한, 백의빈, 유지수, 한정우, 국무창

Resour Sci Res 2020;2(1):18-27.
https://doi.org/10.52346/rsr.2020.2.1.18

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Last 3 months views: 245

ARTICLE

3D Printing Technology : Food Tech Analysis
3D 프린팅 기술: 푸드테크 분석

Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi

김유리, 윤현정, 김범근, 최희돈, 최윤상

Resour Sci Res 2022;4(1):1-11.
https://doi.org/10.52346/rsr.2022.4.1.1

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Last 3 months views: 233

ARTICLE

Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성

Ha-Young Kim, Tae-Kyun Shin, Mee-Jung Ahn, Gi-Ok Kim, Ji-Yeon Chun

김하영, 신태균, 안미정, 김기옥, 천지연

Resour Sci Res 2021;3(1):46-54.
https://doi.org/10.52346/rsr.2021.3.1.46

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Last 3 months views: 212

ARTICLE

Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef
소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발

Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim

박신영, 강선문, 김학연

Resour Sci Res 2021;3(2):81-89.
https://doi.org/10.52346/rsr.2021.3.2.81

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Last 3 months views: 203

ARTICLE

Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향

Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee

고하윤, 김학연, 이지연

Resour Sci Res 2021;3(1):24-34.
https://doi.org/10.52346/rsr.2021.3.1.24

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Last 3 months views: 195

ARTICLE

Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder
블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성

Jeong-A Lee, Hack-Youn Kim, Chan-Young Park, In-Deok Seo, Ki-Woong Lee, Kuk-Hwan Seol

이정아, 김학연, 박찬영, 서인덕, 이기웅, 설국환

Resour Sci Res 2020;2(2):76-85.
https://doi.org/10.52346/rsr.2020.2.2.76

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Last 3 months views: 195

ARTICLE

Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir
Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과

Jeong-Eun Lee, Moochang Kook

이정은, 국무창

Resour Sci Res 2021;3(2):71-80.
https://doi.org/10.52346/rsr.2021.3.2.71

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Last 3 months views: 192

ARTICLE

Antibiotics in Livestock and Their Effects on the Human Health: Mini Review

Md. Shohel Rana, Sun Jin Hur

Resour Sci Res 2022;4(1):12-20.
https://doi.org/10.52346/rsr.2022.4.1.12

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Last 3 months views: 180

ARTICLE

Establishment of Mixing Ratios for Senior-Friendly Gelatin Gels Formulated with κ-Carrageenan and Calcium Chloride using the Response Surface Methodology
반응표면분석을 이용한 카파 카라기난과 염화칼슘 첨가 고령친화형 젤라틴 젤의 최적 배합비율 확립

Dong-Heon Song, Hyun-Wook Kim

송동헌, 김현욱

Resour Sci Res 2022;4(1):56-66.
https://doi.org/10.52346/rsr.2022.4.1.56

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Last 3 months views: 159

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ARTICLE Antioxidant and Anti-Hemolytic Effects of Human Breast Milk from Koreans 국내 수유부로부터 수집한 모유의 항산화 및 항용혈 효과 Jeong-Eun Lee, Eun-Ji Yi, Moochang Kook 이정은, 이은지, 국무창 Resour Sci Res 2022;4(2):67-78. https://doi.org/10.52346/rsr.2022.4.2.67 HTML PDF PubReader	ARTICLE Heat Resistance Analysis of Bacillus cereus Isolated from the Tomato Farm Environments 토마토 농가 환경에서 분리한 Bacillus cereus의 열저항성 분석 Minkyoung Ryu, Yeongsil Lim, Jeeyeon Lee 류민경, 임영실, 이지연 Resour Sci Res 2022;4(2):79-85. https://doi.org/10.52346/rsr.2022.4.2.79 HTML PDF PubReader
ARTICLE Effect of Cherry Tomato-Paste for Nitrite Replacement on the Quality Characteristics of Loin Ham 아질산염 대체제로써 방울토마토 페이스트가 등심햄의 품질 특성에 미치는 영향 Jong-Hwan Hong, Jae-Ho Woon, Hack-Youn Kim 홍종환, 운재호, 김학연 Resour Sci Res 2022;4(2):86-95. https://doi.org/10.52346/rsr.2022.4.2.86 HTML PDF PubReader	ARTICLE Effect of Chicken Serum and Horse Serum on Proliferation and Differentiation of Chicken Muscle Satellite Cells Chicken Serum과 Horse Serum이 닭 근육위성세포의 증식과 분화에 미치는 영향 Sehyuk Oh, Yun-a Kim, Nayoung Choi, Hackyoun Kim, Jungseok Choi 오세혁, 김윤아, 최나영, 김학연, 최정석 Resour Sci Res 2022;4(2):96-104. https://doi.org/10.52346/rsr.2022.4.2.96 HTML PDF PubReader
ARTICLE Effect of Cooking Method on the Nutritional Composition and Tenderness of Loin from Korean Black Goat Crossbreed 조리방법이 흑염소 교잡종 등심의 영양적 조성 및 연도에 미치는 영향 Jeong Ah Lee, Hyoun-Wook Kim, Kuk-Hwan Seol, Soohyun Cho, Sun Moon Kang 이정아, 김현욱, 설국환, 조수현, 강선문 Resour Sci Res 2022;4(2):105-114. https://doi.org/10.52346/rsr.2022.4.2.105 HTML PDF PubReader	ARTICLE Quality Attributes of Reduced-Salt Chicken Breast Sausages Formulated with Different Levels of Samgyetang Concentrate 삼계탕 농축물의 첨가 수준에 따른 저염 닭가슴살 소시지의 품질 특성 Sung-Yeon Park, Dong-Heon Song, Sin-Woo Noh, Na-Eun Yang, Youn-Kyung Ham, Hyun-Wook Kim 박성연, 송동헌, 노신우, 양나은, 함윤경, 김현욱 Resour Sci Res 2022;4(2):115-123. https://doi.org/10.52346/rsr.2022.4.2.115 HTML PDF PubReader

ARTICLE Biotransformation of Soybean Isoflavone by Lactic Acid Bacteria Oriented form Kimchi 김치 유래 유산균에 의한 대두 Isoflavone의 생물학적 전환 Moochang Kook 국무창 Resour Sci Res 2019;1(2):66-70. https://doi.org/10.52346/rsr.2019.1.2.66 HTML PDF PubReader Last 3 months views: 247	ARTICLE Quality Properties of Chicken Breast Tteokgalbi with D-Allulose and Sprout-Barley D-Allulose와 새싹보리를 첨가한 닭 가슴살 떡갈비의 품질 특성 Jong-Hwan Hong, Hack-Youn Kim, Su-Han Kang, Ui-Bin Baek, Ji-Su You, Jeong-Woo Han, Moochang Kook 홍종환, 김학연, 강수한, 백의빈, 유지수, 한정우, 국무창 Resour Sci Res 2020;2(1):18-27. https://doi.org/10.52346/rsr.2020.2.1.18 HTML PDF PubReader Last 3 months views: 245
ARTICLE 3D Printing Technology : Food Tech Analysis 3D 프린팅 기술: 푸드테크 분석 Yuri Kim, Hyun-Jung Yun, Bum-Keun Kim, Hee-Don Choi, Yun-Sang Choi 김유리, 윤현정, 김범근, 최희돈, 최윤상 Resour Sci Res 2022;4(1):1-11. https://doi.org/10.52346/rsr.2022.4.1.1 HTML PDF PubReader Last 3 months views: 233	ARTICLE Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods 다양한 추출 및 건조방법으로 제조된 흑무 추출물의 특성 Ha-Young Kim, Tae-Kyun Shin, Mee-Jung Ahn, Gi-Ok Kim, Ji-Yeon Chun 김하영, 신태균, 안미정, 김기옥, 천지연 Resour Sci Res 2021;3(1):46-54. https://doi.org/10.52346/rsr.2021.3.1.46 HTML PDF PubReader Last 3 months views: 212
ARTICLE Development of Bulgogi Sauce with Crust By-Product of Dry-Aged Beef 소고기 건조숙성육의 부산물인 크러스트 첨가 불고기 양념 개발 Sin-Young Park, Sun-Moon Kang, Hack-Youn Kim 박신영, 강선문, 김학연 Resour Sci Res 2021;3(2):81-89. https://doi.org/10.52346/rsr.2021.3.2.81 HTML PDF PubReader Last 3 months views: 203	ARTICLE Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage 열풍건조한 눈개승마 분말 첨가가 유화형 돈육 소시지의 품질 특성에 미치는 영향 Ha-Yoon Go, Hack-Youn Kim, Jee-Yeon Lee 고하윤, 김학연, 이지연 Resour Sci Res 2021;3(1):24-34. https://doi.org/10.52346/rsr.2021.3.1.24 HTML PDF PubReader Last 3 months views: 195
ARTICLE Antioxidant Activity and Quality Characteristics of Yogurt Added with Blueberry Powder 블루베리 분말을 첨가한 요거트의 항산화 활성과 품질 특성 Jeong-A Lee, Hack-Youn Kim, Chan-Young Park, In-Deok Seo, Ki-Woong Lee, Kuk-Hwan Seol 이정아, 김학연, 박찬영, 서인덕, 이기웅, 설국환 Resour Sci Res 2020;2(2):76-85. https://doi.org/10.52346/rsr.2020.2.2.76 HTML PDF PubReader Last 3 months views: 195	ARTICLE Antimicrobial and Antioxidant Effects of Lactic Acid Bacteria Lactobacillus pentosus Strains Derived from Kefir Kefir 유래 유산균 Lactobacillus pentosus Strains의 항균 및 항산화 효과 Jeong-Eun Lee, Moochang Kook 이정은, 국무창 Resour Sci Res 2021;3(2):71-80. https://doi.org/10.52346/rsr.2021.3.2.71 HTML PDF PubReader Last 3 months views: 192
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