순서 |
분야 |
제목 |
발표자(제1저자) |
소속 |
P-101 |
Meat |
A Study on the Measurement of Meat Quality of Pig Carcass Using Electrical Conductivity Equipment |
Hwa Eun Jeon |
Korea Institute for Animal Products Quality Evaluation |
P-102 |
Meat |
Alteration in Muscle Fiber Characteristics of Beef Strip Loin by Freeze-Thawing |
Choeun Im |
Seoul National University |
P-103 |
Meat |
Antioxidant Activities of Rosemary Powder and Its Application to Pork Patties as an Antioxidant Agent during Refrigerated Storage |
Yu Jin Nam |
Chonnam National University |
P-104 |
Meat |
Antioxidant Activity of Flos Sophora japonica L. Ethanolic Extracts and the Effects on the Quality Characteristics of Pork Patties during Refrigerated Storage |
Ji Eun Choi |
Sangji University |
P-105 |
Meat |
Assessing Freshness of Mackerel using Hyperspectral Imaging across Varied Storage Methods |
Azfar Ismail |
Seoul National University |
P-106 |
Meat |
Changes in Bioactive Compounds and Bioactivities of Chikso Rump and Loin Cuts during Wet Aging |
Dongheon Lee |
Seoul National University |
P-107 |
Meat |
Changes in Meat quality and Taste property of pork loin by Wet-Dry Cross-Aging |
Eun-Yeong Lee |
Gyeongsang National University |
P-108 |
Meat |
Changes in Myofibrillar Proteins of Pork Aged in Volcanic Scoria Pots |
Ko Kyoungbo |
Jeju National University |
P-109 |
Meat |
Characteristics of newly isolated Salmonella phage SLAM_phiST1N3 in Cornellvirus genus as preservation agent for pork meat |
Youbin Choi |
Seoul National University |
P-110 |
Meat |
Characterization of the Volitale Compounds in Grade of Acacia and Chestnut Honeys using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry |
Jeong Won Kim |
Korea Institute for Animal Products Quality Evaluation |
P-111 |
Meat |
Characterization of Volatile Organic Compounds in the Fried Chicken Strips of Woorimatdag No. 1 and Broiler Reheated by Different Methods. |
Yousung Jung |
Kangwon National University |
P-112 |
Meat |
Classification of frozen-thawed pork according to the amount of thawing loss by the hyperspectral image analysis |
Seul-Ki-Chan Jeong |
Chungnam National University |
P-113 |
Meat |
Comparison of Carcass Characteristics and Primal Cuts Yield by Growth Periods of Castrated Hanwoo |
Dong Heon Song |
National Institute of Animal Science |
P-114 |
Meat |
COMPARISON OF FATTY ACID COMPOSITION AND TEXTURE IN HIGH-WEIGHT PIGS |
Kang-Jin Jeong |
Gyeongsang National University |
P-115 |
Meat |
Comparison of Meat Quality of Hanwoo Beef Loin between White and Yellow Carcass Fat Appearance |
Seungchul Lee |
Seoul National University |
P-116 |
Meat |
Comparison of Nutritional Properties by Growth Periods in Tenderloin, Strip loin and Top round of Castrated Hanwoo |
Dong Heon Song |
National Institute of Animal Science |
P-117 |
Meat |
Comparison of Quality Properties of Frozen Deep-Fried Chicken Tender Strips Made of Broiler and Woorimatdag1 upon Different Reheating Methods |
Dong-Jin Shin |
Kangwon National University |
P-118 |
Meat |
Construction of an AI Learning Model for the Automatic Sreening of External Quality in Chicken Egg |
Seheon Jang |
Korea Institute for Animal Products Quality Evaluation |
P-119 |
Meat |
Correlation between Carcass grade and Pork belly in LYD pigs measured by AutoFom III |
Eunyoung Ko |
Dodram Pig Farmers Cooperative |
P-120 |
Meat |
Development of Recipes for Chicken Patties with Edible Insect Powders as a Meat Protein Replacement |
Hyeon Jo Jeong |
Hankyong National University |
P-121 |
Meat |
Different Characteristics of Meat Quality and Muscle Fiber between Chicken and Duck Skeletal Muscles |
Huilin Cheng |
Seoul National University |
P-122 |
Meat |
Effect of Aging at 25℃ with Various Types of on Protein Degradation and Digestion of Dry-cured Ham |
Sun-Gyeom Kim |
Kongju National University |
P-123 |
Meat |
Effect of Aging Temperature on Physicochemical Properties of Wet Aged Chicken Breast using the Electric Field Refrigeration System |
Han-Gyeol Cho |
Kongju National University |
P-124 |
Meat |
Effect of L-arginine and Chromium Picolinate on Growth Performance, Nutrient Digestibility, Carcass and Meat Quality Traits of Woori Black Pigs |
Yejin Min |
National Institute of Animal Science |
P-125 |
Meat |
Effect of oven-dried kiwifruit powder of various colors on protease activities and their application on the chicken breast for hydrolysis effect and characterization of antioxidative hydrolysates |
Ha Eun Kim |
Chonnam National University |
P-126 |
Meat |
Effect of Rhynchosia nulubilis Powder on Physicochemical Properties of Emulsified Pork Model Sausages |
Min Jae Kim |
Chonnam National University |
P-127 |
Meat |
Effect of wet- and dry-salting pretreatments with various levels of salt on pork skin snack |
Sin-Young Park |
Kongju National University |
P-128 |
Meat |
Effects of Chicken Age on Satellite CellProductivity and Taste Characteristics of Cultured Meat |
Chan-Jin Kim |
Gyeongsang National University |
P-129 |
Meat |
Effects of Dietary Fermented Foods on the Production of Potential Carcinogens and Risk of Colorectal Cancer from Processed Meat Products |
Da Young Lee |
Chung-Ang University |
P-130 |
Meat |
Effects of Gender Status on Physicochemical and Functional Quality Traits of Korean Hanwoo Meat |
Md. Altaf Hossain |
Sunchon National University |
P-131 |
Meat |
Effects of Goaty Flavor Masking Agents on Quality and Sensory Characteristics of Black Goat Meat Sausage and Ham |
Md. Altaf Hossain |
Sunchon National University |
P-132 |
Meat |
Effects of High-Intensity Ultrasound on Protease Activities and Tenderness of Pork loin during Wet-Dry Cross-Aging |
Yu-Min Son |
Gyeongsang National University |
P-133 |
Meat |
Effects of Nitrite Content, Cooking Time and Temperature on Nitrosamines Formation in emulsified sausage |
Jeong-Uk Eom |
Gyeongsang National University |
P-134 |
Meat |
Effects of Physicochemical and Sensory Quality of Reheated Low-salt Beef Patties with Ginseng |
Ha Yoon Go |
National Institute of Animal Science |
P-135 |
Meat |
Effects of Pre-converted Nitrite from Vegetables on Quality Properties of Naturally Cured Sausages during Storage |
Su Min Bae |
Kyungsung University |
P-136 |
Meat |
Efficiency of gelatin in bovine satellite cells |
Jae Ho Han |
Jeonbuk National University |
P-137 |
Meat |
Efficient Isolation and Differentiation of Fibroblasts into Adipocyte from Chicken Embryo for Cultured Meat |
So Hee Kim |
Gyeongsang National University |
P-138 |
Meat |
Evaluating of aged beef flavor using electronic tongue system |
Ko Kyoungbo |
Jeju National University |
P-139 |
Meat |
Expression levels of collagen-related genes and its effect on the occurrence of white striping in broiler pectoralis major muscle |
Boin Lee |
Kyungpook National University |
P-140 |
Meat |
Impact of Cinnamon Powder on Aroma Compounds and Sensory Characteristics of Over-Thawed Woorimatdag Fried Chicken Breast |
Anneke |
Kangwon National University |
P-141 |
Meat |
Manufacture of Semi-dried Goat Meat Jerky: Clean-label Ingredients for a Healthy Snack |
Shine Htet Aung |
Sunchon National University |
P-142 |
Meat |
Microbial and physico-chemical quality characteristics in the fermented sausage smeared with essential oil |
Eun-Seon Lee |
National Institute of Animal Science |
P-143 |
Meat |
Optimization of volatile extraction conditions and analysis from cooked meat and species authentication using HS-SPME-GC-MS with multivariate analysis |
Ahamed Zubayed |
Gyeongsang National University |
P-144 |
Meat |
Phosphate-free Sausages Manufactured with Frozen-thawed Hot-boned Meat and Additional Myofibrillar Protein |
Yea-Ji Kim |
Korea Food Research Institute |
P-145 |
Meat |
Physicochemical and Sensory Characteristics of Emulsified Chicken Breast Sausages with Mealworm (Tenebrio molitor Linnaeus) Powder as Alternative Protein |
Hai Bin An |
Hankyong National University |
P-146 |
Meat |
Physicochemical and Sensory Properties of Black Goat Jerky Marinated in Various Spices |
Da-Mi Choi |
Kongju National University |
P-147 |
Meat |
Physicochemical and Textural Properties Meatballs made from Beef and Plant-Based Meat Analogues under Various Heating Treatments |
Soomin Oh |
Kangwon National University |
P-148 |
Meat |
Potential of Superheated Steam Sterilization to Produce the Shelf Stable Home Meal Replacement Galbi-Tang |
Ye Won Kim |
Seoul National University of Science and Technology |
P-149 |
Meat |
Prevalence of foodborne pathogens and spoilage microorganisms in Hanwoo beef |
Jisun Lee |
Sookmyung Women’s University |
P-150 |
Meat |
Quality Characteristics of Blood Sausage Replaced Salt with Korean Traditional Fermented Foods |
Su Kyung Ku |
Korea Food Research Institute |
P-151 |
Meat |
Quality Traits and Fatty Acid Profiles of Woori Heukdon Belly as Affected by Feeding diets |
Hoa Van Ba |
National Institute of Animal Science |
P-152 |
Meat |
Rheological Properties of Salt-Soluble Proteins Extracted from Protaetia Brevitarsis and Tenebrio Molitor Larvae and Application to Pork Myofibrillar Protein System |
Ji Seon Choi |
Chonnam National University |
P-153 |
Meat |
Temperature and Duration Combinations of Sous-vide Cooking Processing on Flavor Compounds of Horse Semitendinosus |
Sangrok Lee |
Kangwon National University |
P-154 |
Meat |
The 1000-1700 nm wavelength range hyperspectral-based band selection study for predicting the beef carcass's proximate composition and oleic acid content |
Juntae Kim |
Chungnam National University |
P-155 |
Meat |
The adipogenic potential of muscle satellite cells, and meat quality characteristics between Hanwoo and Vietnamese yellow steers |
Dao Van Cuong |
Thai Nguyen University of Agriculture and Forestry |
P-156 |
Meat |
The Impact of Overnight Lairage on Pork Quality during Storage: A Comparative Analysis |
Minwoo Choi |
Seoul National University |
P-157 |
Meat |
The Use of Beet Powder and Caramel Color to Simulate Cooking-Induced Color Change in Beef |
Seonmin Lee |
Chungnam National University |
P-158 |
Meat |
Varying characteristics of Intramuscular Fat within Bovine Longissimus Thoracis et Lumborum Muscle |
Junyoung Park |
Seoul National University |
P-201 |
Dairy |
Antioxidant Ability of Prebiotics-Intake Lactic Acid Bacteria |
Garin Park |
Jeonbuk National University |
P-202 |
Dairy |
Antioxidant Function and Physicochemical Properties of Water-Soluble Extracts of aged Gouda, Cheddar, Emmental and Romano Cheese |
Woo Jin Ki |
Chungnam National University |
P-203 |
Dairy |
Characteristics of Gouda Cheese Added with Blueberry Extract |
Jayeon Yoo |
National Institute of Animal Science |
P-204 |
Dairy |
Development of Characterization of Sodium Caseinate/Gum Arabic Nanoparticles for Pickering Emulsion |
Gi-Ju Shin |
Sunchon National University |
P-205 |
Dairy |
Formation and Waking of Lactobacillus plantarum Persister Cells |
Hyein Kim |
Jeonbuk National University |
P-206 |
Dairy |
Incorporation of Bael Fruit (Aegle marmelos) Syrup on the Microbiological and Physiochemical Properties for a Development of a Functional Drinking Yoghurt |
Sethukali Anand Kumar |
Seoul National University |
P-207 |
Dairy |
Peptides from the Pancreatin-Hydrolysates of Whey Protein Exhibit Anti-Inflammatory and Anti-Aging |
Woo Jin Ki |
Chungnam National University |
P-208 |
Dairy |
Probiogenomic analysis of DJF10 strain isolated from Korean raw milk |
Sujatha Kandasamy |
National Institute of Animal Science |
P-301 |
Other |
A Comparison of Cell Growth and Activity between C2C12 Myoblasts and HT29 Cancer Cells using Powdered Milk Serum |
Yeongjun Choi |
Sejong University |
P-302 |
Other |
A Comparison of Physicochemical Properties Between Bone and Horn Extracts of Korean Black Goats |
Kyu-Min Kang |
Kongju National University |
P-303 |
Other |
A Study on Consumers' Awareness Level of Beef Traceability System and decision to Consumption of Low-Carbon Beef |
Dawoon Jeong |
Jeonbuk National University |
P-304 |
Other |
A Study on Consumers' Awareness Level of Environment-friendly livestock product certifications and decision to Consumption of Low-Carbon Beef |
Dawoon Jeong |
Jeonbuk National University |
P-305 |
Other |
Analysis on Structure Formation, Nutritional Value, and Flavor Compounds of 3D-cultured Pig Muscle Stem Cells for Cultivated Meat Production |
Minsu Kim |
Seoul National University |
P-306 |
Other |
Anti-biofilm Effect of Egg White Ovomucin Hydrolysates Prepared with Papain against Listeria monocytogenes and Staphylococcus aureus |
Jin-Hong Jang |
Konkuk University |
P-307 |
Other |
Anti-melanogenic effect of egg yolk phosvitin phosphopeptides in α-MSH-stimulated B16F10 cells by suppressing activation of CREB/MITF signaling pathway |
Ji-Eun Lee |
Konkuk University |
P-308 |
Other |
Application of In vitro Digestion Model of Edible Insect Proteins (Tenebrio molitor and Zophobas atratus) and Antioxidant Activity of Its Digesta |
Jae Hoon Lee |
Korea Food Research Institute |
P-309 |
Other |
Blood Biochemistry, Metabolomics Profiling, and Histology of Contaminated with Deoxynivalenol: Subacute Dose Exposure Repeated Oral Toxicity Study in Rats |
Jin Young Jeong |
National Institute of Animal Science |
P-310 |
Other |
Comparative analysis of porcine adipose- and Wharton's jelly-derived mesenchymal stem cells for the study of cultured meat |
Ga Yeon Kim |
Konkuk University |
P-311 |
Other |
Comparative of Gut Microbiota and Growth Performance in Broiler with Litter |
Jin Young Jeong |
National Institute of Animal Science |
P-312 |
Other |
Comparing the porcine muscle satellite cells from distinct anatomical sites for optimizing cultured meat production |
Jeongeun Lee |
Jeonbuk National University |
P-313 |
Other |
Comprehensive multi-omics characterization of Limosilactobacillus fermentum-derived extracellular vesicles |
Hyejin Choi |
Seoul National University |
P-314 |
Other |
Determination of triacylglycerol (TAG) profiles in salmon muscle tissue using shotgun-based mass spectrometry with multiple neutral loss scans |
JuDong Yeo |
Konkuk University |
P-315 |
Other |
Effect of Dietary Betaine, Glycine, and Choline Supplementation on Egg Quality of Laying Hens Raised under Heat Stress Conditions |
Deok Yun Kim |
Chung-Ang University |
P-316 |
Other |
Effect of Dietary Glutamine, Betaine, and Taurine Supplementation on Meat Quality in Broiler Chickens Raised Under Heat Stress Conditions |
Deok Yun Kim |
Chung-Ang University |
P-317 |
Other |
Effect of Fatty Acids on the Proliferation of Bovine Satellite Muscle-Derived Cells in Low-Glucose |
Min Ji Kim |
Chungbuk National University |
P-318 |
Other |
Effects of High Glucose and Fatty Acids on Proliferation and Differentiation of Muscle-derived Bovine Satellite Cell |
Hyo Jin Kim |
Chungbuk National University |
P-319 |
Other |
Effect of Individual or Combination of Dietary Tryptophan and Niacin Supplementation on Eggshell Abnormality in Laying Hens Raised under Heat Stress Conditions |
Kim Hyun Woo |
Chung-Ang University |
P-320 |
Other |
Effect of protein extracted from Protaetia brevitarsis on volatile compounds by defatting and heating process |
Ji Yoon Cha |
Korea Food Research Institute |
P-321 |
Other |
Effect of Solvent Extraction of Mustard Seed Powder on Antioxidant Activity as Compared to Other Seeds |
Ji Yeong Mun |
Chonnam National University |
P-322 |
Other |
Effect of Treatment with a p38 Inhibitor on the Proliferation and Differentiation of Chicken Muscle Stem Cells |
Hyun Young Jung |
Seoul National University |
P-323 |
Other |
Effects of Cooling Pads on Growth Performance, Chicken Meat Quality, and Environmental Conditions in Broiler Farm during Summer Season |
Kim Dongwook |
Korea National University of Agriculture and Fisheries |
P-324 |
Other |
Effects of dry treatment on physicochemical properties of oil extracted from edible insects |
Min Ju Cho |
Korea Food Research Institute |
P-325 |
Other |
Effects of Fatty Acids in Raw Milk on the Flow Rate and Milk Component |
Sang Min Lim |
Hankyong National University |
P-326 |
Other |
Effects of Gamma-ray and E-beam radiation on functional properties of proteins from Protaetia brevitarsis larvae |
Yoo-Jeong Choi |
Korea Food Research Institute |
P-327 |
Other |
Effects of Housing Systems on Growth Performance, Biological Stress Indicators, and Chicken meat quality in Broiler Farm during Summer Season |
Kim Dongwook |
Korea National University of Agriculture and Fisheries |
P-328 |
Other |
Effects of Storage Condition on the Microbial Growth and Quality of Dry Pet Food |
Dongbin Park |
Seoul National University |
P-329 |
Other |
Enhancing Food Safety and Traceability in Slaughterhouses through ICT Technology |
Juntae Kim |
Chungnam National University |
P-330 |
Other |
Evaluation of chromogenic media for the selective detection of Campylobacter from chicken |
Jungwhan Chon |
Inje University |
P-331 |
Other |
Exploring the Modulation of Extracellular Metabolites in Different Listeria Strains under Cold Stress |
Hyun-Jun Kim |
Seoul National University |
P-332 |
Other |
Immune-enhancing Effect of Egg White Ovomucin Hydrolysates Prepared with Pancreatin in RAW 264.7 Macrophages |
Jin-Hong Jang |
Konkuk University |
P-333 |
Other |
Impact of Gut Microbiota in Korean Elderly on Sarcopenia Using a Mouse Model |
Seung Yun Lee |
Gyeongsang National University |
P-334 |
Other |
Improved procedure for the processing of cultured meat |
Seung Hyeon Yun |
Chung-Ang University |
P-335 |
Other |
In Vitro Antibacterial Activity of Plant Extracts Against Kefir Isolates |
SHUO CUI |
Sejong University |
P-336 |
Other |
Influence of Plasma on the characteristics of Oyster Mushroom (Pleurotus ostreatus) Powder-based Emulsion Gel |
Doo Yeon Jung |
Seoul National University |
P-337 |
Other |
Isolation of Functional Probiotics from Kefir and Canine Feces for Pet Dairy Products |
Heewon Jung |
Sejong University |
P-338 |
Other |
Optimization of blanching condition and quality properties of optimized protein from Hermetia illucens |
Tae-Kyung Kim |
Korea Food Research Institute |
P-339 |
Other |
The comparison of quality properties of different part of Gryllus bimaculatus |
Jeongheon Kim |
Korea Food Research Institute |
P-340 |
Other |
The Physicochemical Properties of Hermetia illucens Larvae Protein Extracted after Blanching at Different Blanching Temperatures and Salt Concentrations |
Hyeon-Ju Lee |
Korea Food Research Institute |
P-341 |
Other |
Using Deep learning Technology for Beef cuts identification system: Focus on Convolutional Neural Network (CNN) |
Je Hyeon Lee |
Sejong University |