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Korean Journal of Food Preservation. Vol. 22, No. 1, 2015

ARTICLE
Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology
통계적 모델과 반응표면분석을 이용한 복분자의 건조조건 최적화 및 건조거동
Hui Teng, Won Young Lee
텅후이, 이원영
Korean J Food Preserv 2015;22(1):1-11.
https://doi.org/10.11002/kjfp.2015.22.1.1
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Antioxidant and antimicrobial activities of muscadine grape extracts
머스커다인 포도 추출물의 항산화 및 항균 활성
Mi-Kyung Park, Jun-Hyun Oh
박미경, 오준현
Korean J Food Preserv 2015;22(1):12-18.
https://doi.org/10.11002/kjfp.2015.22.1.12
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3,3'-Diindolylmethane (DIM) decrease adhesion, migration and invasion in human prostate cancer cells
3,3'-Diindolylmethane (DIM)이 인체 전립선암 세포의 부착, 이동 및 침윤성에 미치는 영향
Hyeon-A Kim
김현아
Korean J Food Preserv 2015;22(1):19-26.
https://doi.org/10.11002/kjfp.2015.22.1.19
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Anti-obese effects of mulberry (Morus alba L.) root bark through the inhibition of digestive enzymes and 3T3-L1 adipocyte differentiation
소화효소 저해 및 지방세포 분화 억제활성에 의한 상백피의 항비만 효능
Yong-Xiang Wu, You-Jeong Kim, Sha Li, Myung-Chul Yun, Jin-Mi Yoon, Jin-Young Kim, Sung-Il Cho, Kun-Ho Son, Taewan Kim
우용시앙, 김유정, 리샤, 윤명철, 윤진미, 김진영, 조성일, 손건호, 김태완
Korean J Food Preserv 2015;22(1):27-35.
https://doi.org/10.11002/kjfp.2015.22.1.27
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Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화
Ji Hee Jung, Ji Hoon Lim, Dong Soo Kim, Young Myoung Kim, Byoung Mok Kim
정지희, 임지훈, 김동수, 김영명, 김병목
Korean J Food Preserv 2015;22(1):36-43.
https://doi.org/10.11002/kjfp.2015.22.1.36
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Quality changes in the lotus root frozen under different conditions
냉동조건에 따른 연근의 품질 변화
Seung-Jong Park, Kyung Bin Song
박승종, 송경빈
Korean J Food Preserv 2015;22(1):44-50.
https://doi.org/10.11002/kjfp.2015.22.1.44
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Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화
Seo-Woo Beom, Gui-Hun Jiang, Jong-Bang Eun
범서우, 강귀훈, 은종방
Korean J Food Preserv 2015;22(1):51-55.
https://doi.org/10.11002/kjfp.2015.22.1.51
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Quality characteristics of Aronia melanocarpa by different drying method
건조방법에 따른 아로니아의 품질특성
Seul Lee, Jong-Kuk Kim
이슬, 김종국
Korean J Food Preserv 2015;22(1):56-62.
https://doi.org/10.11002/kjfp.2015.22.1.56
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Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
초다수성 쌀가루를 이용한 쿠키용 냉동반죽의 품질 특성
Nayoung Lee, Ki-Young Ha
이나영, 하기용
Korean J Food Preserv 2015;22(1):63-69.
https://doi.org/10.11002/kjfp.2015.22.1.63
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Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성
Yu-Ri Kwon, Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70
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Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구
Bock-Hee Park, Yu-Jin Jung, Hee-Sook Cho
박복희, 정유진, 조희숙
Korean J Food Preserv 2015;22(1):78-83.
https://doi.org/10.11002/kjfp.2015.22.1.78
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Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process
분무건조공정을 이용한 파인애플 착즙액 미세캡슐 분말의 물리화학적 특성 및 protease 활성
Hye-Mi Park, Ho-Yong Chae, Joo-Heon Hong
박혜미, 채호용, 홍주헌
Korean J Food Preserv 2015;22(1):84-90.
https://doi.org/10.11002/kjfp.2015.22.1.84
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Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem
송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량
Se-Hyun Jeong, Eun-Ha Chang, Youn-Young Hur, Sung-Min Jeong, Jong-Chul Nam, Sang-Wook Koh, In-Myung Choi
정세현, 장은하, 허윤영, 정성민, 남종철, 고상욱, 최인명
Korean J Food Preserv 2015;22(1):91-99.
https://doi.org/10.11002/kjfp.2015.22.1.91
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Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Seung-Mi Woo, Soo-Hwan Yeo, Joong-Ho Kwon, Sun-Hwa Kim, Yong-Jin Jeong
우승미, 여수환, 권중호, 김선화, 정용진
Korean J Food Preserv 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Eun-Jung Yim, Seung-Wha Jo, Eun-Sil Lee, Hae-Suk Park, Myeong-Seon Ryu, Tai-Boong Uhm, Hyoun-Young Kim, Sung-Ho Cho
임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화
Kye-Man Cho, Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2015;22(1):119-128.
https://doi.org/10.11002/kjfp.2015.22.1.119
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Antioxidant activity of hot-water extracts and floral waters from natural plant pigments
천연색소 함유 식물추출물과 플로럴 워터의 항산화 활성
Yeon-Soon Kim, Hwa-Jin Suh, Shin Park
김연순, 서화진, 박신
Korean J Food Preserv 2015;22(1):129-133.
https://doi.org/10.11002/kjfp.2015.22.1.129
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Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model
제2형 당뇨질환모델 db/db 마우스에서 부추 추출물 및 유산균 발효물의 항당뇨 효과
Bae Jin Kim, Seung Kyeung Jo, Yoo Seok Jeong, Hee Kyoung Jung
김배진, 조성경, 정유석, 정희경
Korean J Food Preserv 2015;22(1):134-144.
https://doi.org/10.11002/kjfp.2015.22.1.134
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Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Ceriporia lacerata 균사체 배양물의 혈당 강하 활성 평가
Eun Ji Shin, Ji-Eun Kim, Ji-Hye Kim, Yong Man Park, Sung Kyoon Yoon, Byeong-Churl Jang, Sam-Pin Lee, Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(1):145-153.
https://doi.org/10.11002/kjfp.2015.22.1.145
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The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Gi-Un Seong, Hun-Sik Chung, Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154
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Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


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