• 축산식품과학과 산업
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• v.6 no.2
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• pp.34-40
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• 2017

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.236-245
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• 2017

Objective: The study was to investigate the effects of alanyl-glutamine (Ala-Gln) and glutamine (Gln) supplementation on the intestinal mucosa barrier in piglets. Methods: A total of 180 barrows with initial weight $10.01{\pm}0.03kg$ were randomly allocated to three treatments, and each treatment consisted of three pens and twenty pigs per pen. The piglets of three groups were fed with control diet [0.62% alanine (Ala)], Ala-Gln diet (0.5% Ala-Gln), Gln diet (0.34% Gln and 0.21% Ala), respectively. Results: The results showed that in comparison with control diet, dietary Ala-Gln supplementation increased the height of villi in duodenum and jejunum (p<0.05), Gln supplementation increased the villi height of jejunum (p<0.05), Ala-Gln supplementation up-regulated the mRNA expressions of epidermal growth factor receptor and insulin-like growth factor 1 receptor in jejunal mucosa (p<0.05), raised the mRNA expressions of Claudin-1, Occludin, zonula occludens protein-1 (ZO-1) and the protein levels of Occludin, ZO-1 in jejunal mucosa (p<0.05), Ala-Gln supplementation enlarged the number of goblet cells in duodenal and ileal epithelium (p<0.05), Gln increased the number of goblet cells in duodenal epithelium (p<0.05) and Ala-Gln supplementation improved the concentrations of secretory immunoglobulin A and immunoglobulin G in the jejunal mucosa (p<0.05). Conclusion: These results demonstrated that dietary Ala-Gln supplementation could maintain the integrity of small intestine and promote the functions of intestinal mucosa barriers in piglets.

• Food Industry And Nutrition
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• v.13 no.2
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• pp.1-8
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• 2008

• Food Engineering Progress
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• v.14 no.4
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• pp.283-291
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• 2010

Currently, nanotechnology is widely applied in various industrial fields and is rapidly emerging as a promising future technology. In food industries, nanotechnology is used to enhance food quality and safety. Numerous cutting-edge studies on the advantages of nanotechnology have been conducted in the fields of food processing, food ingredients and additives, food packaging, and food engineering for optimal health. The market for these areas of research has grown steadily, and is expected to continue to do so. Because of this, R&D for nanotechnology that can be used effectively in food industries is being performed by several companies, as well as in academic research institutions around the world. This review describes the recent global R&D trends that have been in progress for two key areas: food processing and food packaging.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1997.11a
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• pp.153-153
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• 1997

• Bulletin of Food Technology
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• v.22 no.2
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• pp.265-272
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• 2009

• Journal of Food Hygiene and Safety
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• v.35 no.2
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• pp.103-108
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• 2020

Recently, consumer demand for safe but minimally processed food has rapidly increased. For this reason, many food processing industries are applying hurdle technology to enhance food safety, extend shelf life, and make foods appear minimally processed. Meanwhile, studies have shown that a treatment (stress) meant to inactivate foodborne pathogens may trigger adaptation mechanisms and could even offer cross protection against subsequent treatments. Also, certain routine farm practices such as antibiotic and herbicide use could result in the development of antibiotic-resistant pathogens. Such bacteria may be tolerant to food processing-associated stress and be more likely to remain viable in processed foods. In this review, we discuss the correlation between food processing-associated stress and antibiotic resistance. We also discuss molecular mechanisms such as the use of sigma factors, SOS response pathways and efflux pumps as means of cross protection against antimicrobial compounds and other food processing-associated stresses.

• Preventive Nutrition and Food Science
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• v.6 no.4
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• pp.257-262
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• 2001

Large amounts of poultry processing wastes including blood, feathers, offal, bones and manure are produced annually from the poultry industry. Over the past years, these products have been wasted and now there is a need for the treatment of these processing wastes. These processing wastes could be either discarded, a rather expensive option considering the cost of sewage disposal, or processed into animal feed or food for human consumption. This paper mainly deals with the various methods through which the different poultry processing wastes have been further processed and/or utilized for human flood or animal consumption. This paper also reviews steps involved in general poultry processing.

• 축산식품과학과 산업
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• v.7 no.1
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• pp.42-51
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• 2018

• Animal Bioscience
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• v.34 no.9
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• pp.1532-1543
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• 2021

Objective: This study was aimed to establish a quantitative detection method for meat contamination based on specific polypeptides. Methods: Thermally stable peptides with good responses were screened by high resolution liquid chromatography tandem mass spectrometry. Standard curves of specific polypeptide were established by triple quadrupole mass spectrometry. Finally, the adulteration of commercial samples was detected according to the standard curve. Results: Fifteen thermally stable peptides with good responses were screened. The selected specific peptides can be detected stably in raw meat and deep processed meat with the detection limit up to 1% and have a good linear relationship with the corresponding muscle composition. Conclusion: This method can be effectively used for quantitative analysis of commercial samples.