최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기축산식품과학과 산업, v.12 no.1, 2023년, pp.20 - 31
이선민 (충남대학교 동물자원과학부) , 정사무엘 (충남대학교 동물자원과학부)
초록이 없습니다.
Adewale P, Dumont MJ, Ngadi M. 2015. Recent trends of biodiesel production from animal fat wastes and?associated production techniques. Renew Sustain Energy Rev 45: 574-588.
Akpor OB, Odesola DE, Thomas RE, Oluba OM. 2018. Chicken feather hydrolysate as alternative peptone?source for microbial cultivation. F1000Research 7: 1918.
Alipal J, Pu'Ad NM, Lee TC, Nayan NHM, Sahari N, Basri H, Idris MI, Abdullah HZ. 2021. A review of gelatin:?Properties, sources, process, applications, and commercialisation. Mater Today: Proc 42: 240-250.
Aschemann-Witzel J, Stangherlin IDC. 2021. Upcycled by-product use in agri-food systems from a consumer?perspective: A review of what we know, and what is missing. Technol Forecast Soc Change 168: 120749.
Bhari R, Kaur M, Sarup Singh R. 2021. Chicken feather waste hydrolysate as a superior biofertilizer in?agroindustry. Curr Microbiol 78(6): 2212-2230.
Choi JP. 2013. Animal byproduct (blood) current status & usage. Food Sci Anim Resour Ind 2(2): 2-7.
Choi YS, Sung JM, Jeon KH, Choi HW, Seo DH, Kim CJ, Kim HW, Hwang KE, Kim YB. 2015. Quality?characteristics on adding blood levels to blood sausage. Korean J Food Cook Sci 31(6): 741-748.
Choi YS, Jeon KH, Ku SK, Sung JM, Choi HW, Seo DH, Kim CJ, Kim, YB. 2016a. Quality characteristics of?replacing pork hind leg with pork head meat for hamburger patties. Korean J Food Cook Sci 32(1): 58-64.
Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ, 2016b. Effect of chicken skin on?the quality characteristics of semi-dried restructured jerky. Poult Sci 95(5): 1198-1204.
Choi YS, Ku SK, Lee HJ, Park JD, Sung JM, Jeon KH, Oh NS, Kim YB. (2017). Effects of pork liver levels on the?quality characteristics on hamburger patties. Korean J Food Cook Sci 33(1): 20-27.
Difonzo G, Grassi S, Paciulli M. 2022. Upcycling of agro-food chain by-products to obtain high-value-added?foods. Foods 11(14): 2043.
Food and Agriculture Organization of the United Nations (FAO). (2019). The state of food and agriculture 2019:?Moving forward on food loss and waste reduction. 2-13.
Gielen D, Gorini R, Wagner N, Leme R, Gutierrez L, Prakash G, Asmelash E, Janeiro L, Gallina G, Vale G, Sani L,?Garcia Casals X, Ferroukih R, Parajuli B, Feng J, Alexandri E, Chewpreecha U, Goldman M, Heald S, Stenning J,?Pollitt H, Garcia-Banos C, Renner, M. 2019. Global energy transformation: A roadmap to 2050.
Hassan MA, Abol-Fotouh D, Omer AM, Tamer TM, Abbas E. 2020. Comprehensive insights into microbial?keratinases and their implication in various biotechnological and industrial sectors: A review. Int J Biol Macromol?154: 567-583.
Idrishi R, Aggarwal D, Sharma V. 2022. Upcycling technologies in the food industry. In Smart and Sustainable?Food Technologies (pp. 367-392). Singapore: Springer Nature Singapore.
Kang MG, Kim JH. 2005. Biodiesel. J Korean Soc Automot Eng 27(2): 12-20.
Kim HY, Lee JW, Kim JH, Kim GW. 2015. Effects of chicken feet gelatin on physicochemical and sensory?properties of restructured chicken jerky. Korean J Poult Sci 42(4): 327-333.
Kim J, Utama DT, Jeong HS, Heidar BF, Jang A, Pak JI, Kim YJ, Lee SK. 2019. Development of samgyetang?broth from air-dried and oven-roasted chicken feet. Korean J Poult Sci 46(3): 137-154.
Kim J, Lee MH, Yong HI, Ku SK, Kim TK, Choi YS. 2022b. Study on the quality characteristics of emulsion?based on the added levels of duck blood. Korean J Food Cook Sci 38(2): 82-90.
Kim SO. 2023. Review of food upcycling in South Korea: regulation, limitation, and prospects. Food Sci?Biotechnol 32(1): 1-10.
Lee YH, Kim KS, Jang YS, Shin JA, Lee KT, Choi IH. 2014. Improvement of low-temperature fluidity of?biodiesel from vegetable oils and animal fats using urea for reduction of total saturated FAME. J Korean Appl?Sci Technol 31(1): 113-119.
Lee CH, Chin KB. 2016. Effects of pork gelatin levels on the physicochemical and textural properties of model?sausages at different fat levels. LWT 74: 325-330.
Mata TM, Cardoso N, Ornelas M, Neves S, Caetano NS. 2011. Evaluation of two purification methods of?biodiesel from beef tallow, pork lard, and chicken fat. Energ Fuel 25(10): 4756-4762.
Mora L, Reig M, Toldra F. 2014. Bioactive peptides generated from meat industry by-products. Food Res Int?65: 344-349.
Santana JC, Gardim RB, Almeida PF, Borini GB, Quispe AP, Llanos SA, Heredia JA, Zamuner S, Camarra FMC,?Farias TMB, Ho LL, Berssaneti FT. 2020. Valorization of chicken feet by-product of the poultry industry: High?qualities of gelatin and biofilm from extraction of collagen. Polymers 12(3): 529.
Tang C, Zhou K, Zhu Y, Zhang W, Xie Y, Wang Z, Zhou H, Yang T, Zhang Q, Xu B. 2022. Collagen and its?derivatives: From structure and properties to their applications in food industry. Food Hydrocoll 107748.
Toldra F, Aristoy MC, Mora L, Reig M. 2012. Innovations in value-addition of edible meat by-products. Meat Sci?92(3): 290-296.
Toldra F, Mora L, Reig M. 2016. New insights into meat by-product utilization. Meat Sci 120: 54-59.
Toldra-Reig F, Mora L, Toldra F. 2020. Trends in biodiesel production from animal fat waste. Appl Sci 10(10): 3644.
Tumerkan ETA, Cansu u, Boran G, Mac Regenstein J, Ozogul F. 2019. Physiochemical and functional properties?of gelatin obtained from tuna, frog and chicken skins. Food Chem 287: 273-279.
Qiu J, Wilkens C, Barrett K, Meyer AS. 2020. Microbial enzymes catalyzing keratin degradation: Classification,?structure, function. Biotechnol Adv 44: 107607.
농림축산식품부. 농림축산검역본부. 2014. 도축장 식육부산물 위생관리매뉴얼.
농촌진흥청. 2014. 동물성 유지 이용한 바이오디젤 생산연구 및 결과.
(사)한국육류유통수출협회. 2007. 육류 부산물 유통 실태 및 위생 안전성 제고.
신기석. 2021. OECD-FAO 농업전망 2021-2030: 육류. 세계농업 244: 3-19.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.