자원과학연구(Resources Science Research)

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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A Study on the Viscosity of Senior-Friendly Foods for Quality Standards
고령친화식품의 점도 특성 조사를 통한 품질기준 세분화

Da-Sol Jung, Hyung-Youn Choi, Sunhyun Park, Jong-Chan Kim

정다솔, 최형윤, 박선현, 김종찬

Resour Sci Res 2023;5(1):1-15.
https://doi.org/10.52346/rsr.2023.5.1.1

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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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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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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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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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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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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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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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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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Physicochemical Properties and Antioxidant Activity of Yogurt with Immature Citrus unshiu
풋귤을 첨가한 요거트의 이화학적 특성 및 항산화 활성

Hye-Yoon Yi, Ju Gyeong Seo, Si Eun Jeong, Ji-Yeon Chun

이혜윤, 서주경, 정시은, 천지연

Resour Sci Res 2021;3(2):90-100.
https://doi.org/10.52346/rsr.2021.3.2.90

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Immunoactive Effect of Gryllus bimaculatus on Macrophage Cells under Different Extraction Temperatures
추출온도에 따른 쌍별귀뚜라미 (Gryllus bimaculatus)의 대식세포 내 면역 활성 효과

Jun-Pyo Hong, Bo-Gyeong Yoo, Joung-Hee Lee, Eui-Hong Byun

홍준표, 유보경, 이정희, 변의홍

Resour Sci Res 2023;5(1):16-25.
https://doi.org/10.52346/rsr.2023.5.1.16

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Effects of Dietary Glutathione-enhanced Yeast Culture on Growth Performance, Blood Characteristics and Meat Storage Stability in Broiler Chicks
글루타티온 강화 효모 배양물의 사료 내 첨가 급여가 육계 생산성, 혈액특성 및 계육 저장성에 미치는 영향

Dong-Wook Kim, Whan-Gook Nho, Wang-Shik Lee, Sang-Ho Kim

김동욱, 노환국, 이왕식, 김상호

Resour Sci Res 2019;1(1):39-49.
https://doi.org/10.52346/rsr.2019.1.1.39

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Manufacturing of Jeju Horse Oil and Separation of Saturated and Unsaturated Fatty Acids
제주산 마유 제조와 포화 및 불포화 지방산 분리

Dong-Wan Hong, Hye-Yoon Yi, Kyeong-Hak Jeon, Ji-Yeon Chun

홍동완, 이혜윤, 전경학, 천지연

Resour Sci Res 2023;5(1):32-39.
https://doi.org/10.52346/rsr.2023.5.1.32

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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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Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
Levilactobacillus brevis의 γ-Aminobutyric Acid 생산 및 항산화 효능

Jeong-Eun Lee, So-Yeon Jo, Moo-Chang Kook

이정은, 조소연, 국무창

Resour Sci Res 2021;3(1):16-23.
https://doi.org/10.52346/rsr.2021.3.1.16

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Analysis of Contamination of Total Aerobic Bacteria and Foodborne Pathogens in Home Meal Replacement (HMR) and the Importance of Food Hygiene Management
가정간편식(Home Meal Replacement)의 일반세균 및 식중독세균 오염현황 분석과 위생관리의 중요성

Hyun Jin Cho, Jeeyeon Lee

조현진, 이지연

Resour Sci Res 2021;3(2):63-70.
https://doi.org/10.52346/rsr.2021.3.2.63

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Quality Attributes of Sous-Vide and Dry-Oven Cooked Pork Loin Hams with Different Sugars
당 종류에 따른 수비드 및 건식 가열한 돈육 등심햄의 품질 특성

Na-Eun Yang, Sin-Woo Noh, Chae-Eun Yu, Hyun-Wook Kim

양나은, 노신우, 유채은, 김현욱

Resour Sci Res 2023;5(1):40-49.
https://doi.org/10.52346/rsr.2023.5.1.40

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The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast
Fried Chicken Breast에 첨가한 사과분말이 품질 특성과 항산화에 미치는 영향

Sun-Gyeom Kim, Hack-Youn Kim, Sun-Moon Kang

김선겸, 김학연, 강선문

Resour Sci Res 2023;5(1):50-60.
https://doi.org/10.52346/rsr.2023.5.1.50

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Quality Properties of Pork Restructured Jerky with Basil Powder and Tomato Puree
바질가루와 토마토퓨레를 첨가한 돈육 재구성 육포의 품질 특성

Sin-Young Park, Young-Sun Ji, Seong-Min Kim, Yun-gyu Baek, Min-Ji Kim, Gun-Woo Kim, Seung-Chan Hong, Hack-Youn Kim

박신영, 지영선, 김성민, 백윤규, 김민지, 김건우, 홍승찬, 김학연

Resour Sci Res 2020;2(2):68-75.
https://doi.org/10.52346/rsr.2020.2.2.68

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