자원과학연구(Resources Science Research)

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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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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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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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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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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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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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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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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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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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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Effect of Oxygen Concentration in Modified Atmosphere Packaging on the Superoxide Dismutase Activity and Oxidation Stability of Ground Beef
MAP 산소 농도가 세절한 쇠고기의 SOD 활성 및 산화안정성에 미치는 영향

Jeong Ah Lee, Sun Moon Kang

이정아, 강선문

Resour Sci Res 2022;4(1):48-55.
https://doi.org/10.52346/rsr.2022.4.1.48

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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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Physiological Effects of Natural Products
천연물 유래 생리활성 소재의 개발

Moochang Kook

국무창

Resour Sci Res 2020;2(2):109-114.
https://doi.org/10.52346/rsr.2020.2.2.109

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Comparison of Nutritional Composition and Texture among Livers from Rabbit, Pig, and Hanwoo (Korean Cattle)
토끼, 돼지 및 한우 간의 영양성분 및 조직감 비교

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

이정아, 정숙한, 설국환, 김현욱, 조수현, 강선문

Resour Sci Res 2022;4(1):38-47.
https://doi.org/10.52346/rsr.2022.4.1.38

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Analysis of the Physical Properties of the Crust Derived from Dry-Aged Beef Loin and the Possibility of Materialization into Food
건조숙성 우육 등심에서 분리한 크러스트의 물리적 특성 및 식품 소재화 가능성 분석

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

박신영, 강선문, 김학연

Resour Sci Res 2021;3(2):55-62.
https://doi.org/10.52346/rsr.2021.3.2.55

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Comparison of Appearance Acceptability and Eating Quality Characteristics between Iberian Jamon Grades
이베리코 하몽 등급 간 관능 특성 차이 비교

Hee Seung Lee, Boin Lee, Jae Yeong Kim, Young Min Choi

이희승, 이보인, 김재영, 최영민

Resour Sci Res 2022;4(1):30-37.
https://doi.org/10.52346/rsr.2022.4.1.30

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Antioxidant Activity and Quality Properties of Yogurt with Black Rice Flour
흑미 가루를 첨가한 요거트의 항산화 활성과 품질 특성

Kyu-Min Kang, Hack-Youn Kim

강규민, 김학연

Resour Sci Res 2022;4(1):21-29.
https://doi.org/10.52346/rsr.2022.4.1.21

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Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
동결건조한 차조기 분말의 첨가가 유화형 소시지의 품질 특성에 미치는 영향

Sol-Hee Lee, Jong-Hwan Hong, Hack-Youn Kim

이솔희, 홍종환, 김학연

Resour Sci Res 2021;3(1):8-15.
https://doi.org/10.52346/rsr.2021.3.1.8

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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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Immunological Activity of Annelida (Lumbricus rubellus) Water Extracts
환형동물(지렁이) 열수 추출물의 면역활성 효과

Kwangwook Kim, Eui-Hong Byun

김광욱, 변의홍

Resour Sci Res 2019;1(2):58-65.
https://doi.org/10.52346/rsr.2019.1.2.58

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