Food Science and Preservation

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과

Gi-Un Seong, Hun-Sik Chung, Shin-Kyo Chung

성기운, 정헌식, 정신교

Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1

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Quality characteristics of cookies added with Takju pomace powder
탁주 주박 분말을 첨가한 쿠키의 품질 특성

Chae-Yun Im, Mi-Hyang Kim, Woo-Won Kang

임채윤, 김미향, 강우원

Korean J Food Preserv 2017;24(1):8-12.
https://doi.org/10.11002/kjfp.2017.24.1.8

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Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
아로니아 착즙액 첨가 튀김어묵의 품질특성

Jae-Ung Yun, Ko-Eun Jung, Dong-Hyun Kim, Ki-Ho Nam, Kil-Bo Sim, Mi-Soon Jang

윤재웅, 정고운, 김동현, 남기호, 심길보, 장미순

Korean J Food Preserv 2017;24(1):13-20.
https://doi.org/10.11002/kjfp.2017.24.1.13

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Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성

San Nam, Yu-ri Kwon, Kwang-Sup Youn

남산, 권유리, 윤광섭

Korean J Food Preserv 2017;24(1):21-26.
https://doi.org/10.11002/kjfp.2017.24.1.21

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Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays
엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가

Byeong-Geum Moon, Beom-Seok Song, Jong-Heum Park, Jae-Kyung Kim, Ha-Young Park, Dong-Ho Kim, Eun-Joo Son, Don-Sun Im, Jong-Bang Eun

문병금, 송범석, 박종흠, 김재경, 박하영, 김동호, 손은주, 임돈순, 은종방

Korean J Food Preserv 2017;24(1):27-35.
https://doi.org/10.11002/kjfp.2017.24.1.27

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Evaluation of quality index of salted Korean cabbage in the short-term distribution system
절임배추의 단기 유통 품질지표 평가

Min-Jung Kim, Hye-Yeon Song, Sang-Un Park, Ho Hyun Chun, Eung Soo Han, Young-Bae Chung

김민정, 송혜연, 박상언, 천호현, 한응수, 정영배

Korean J Food Preserv 2017;24(1):36-43.
https://doi.org/10.11002/kjfp.2017.24.1.36

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Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성

Bo-Ram Park, Na-Jeong Kim, Su-Jeong Choi, Gui-Jung Han, Ha-Yun Kim

박보람, 최수정, 김나정, 한귀정, 김하윤

Korean J Food Preserv 2017;24(1):44-51.
https://doi.org/10.11002/kjfp.2017.24.1.44

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Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성

Ki-Hyun Kwon, Jung-Min Sung, Ji-Young Kim, Byeong-Sam Kim, So-Hee Kim

권기현, 성정민, 김지영, 김병삼, 김소희

Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52

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Optimization of blue berry extraction for beverage production using enzyme treatment
효소처리에 의한 블루베리 음료 생산을 위한 최적추출조건

Yu-Jeong Ji, Moo-Hyeog Im

지유정, 임무혁

Korean J Food Preserv 2017;24(1):60-67.
https://doi.org/10.11002/kjfp.2017.24.1.60

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Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향

Dong-Hwan Kim, Jun-Su Choi, Min-Hyung Lee, Han-Hee Jang, Han-Sol Kim, Do-Youn Kim, Soo-Hwan Yeo, Heui-Dong Park

김동환, 최준수, 이민형, 장한희, 김한솔, 김도연, 여수환, 박희동

Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68

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Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화

Jong-Jin Park, Dae-Hee Park, Gayoung Jung, Eunju Shin, Seon-Gil Do, Wonyoung Lee

박종진, 박대희, 정가영, 신은주, 도선길, 이원영

Korean J Food Preserv 2017;24(1):74-83.
https://doi.org/10.11002/kjfp.2017.24.1.74

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Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성

Dong-Geon Nam, Beom-Gyun Jeong, Jiyeon Chun

남동건, 정범균, 천지연

Korean J Food Preserv 2017;24(1):84-92.
https://doi.org/10.11002/kjfp.2017.24.1.84

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Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성

Jaemin Lee, Dong-Hee Kim, Eun-Woo Kim, Hyun Ju Kwon, Byung Woo Kim, Jae-Hyon Cho, Hyun-Joo Kim, Tae Hoon Kim

이재민, 김동희, 이은우, 권현주, 김병우, 조재현, 김현주, 김태훈

Korean J Food Preserv 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93

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Genotoxicity evaluation of balanced nutritional food for patients pasteurized by gamma irradiation at 4 kGy
4 kGy로 감마선 살균처리된 환자용 균형영양식의 유전독성 평가

Beom-Seok Song, Jong-Heum Park, Jae-Kyung Kim, Ha-Young Park, Dong-Ho Kim, Seong-Gil Hong, Sang-Hee Jeong

송범석, 박종흠, 김재경, 박하영, 김동호, 홍성길, 정상희

Korean J Food Preserv 2017;24(1):100-106.
https://doi.org/10.11002/kjfp.2017.24.1.100

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Protective effect of silk protein hydrolysates against tert-BHP induced liver damage
실크 단백질 가수분해물의 간 손상에 대한 보호효과

Joo Hyoun Kim, Hyung Joo Suh, Hyeon-Son Choi

김주현, 서형주, 최현선

Korean J Food Preserv 2017;24(1):107-115.
https://doi.org/10.11002/kjfp.2017.24.1.107

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Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell
해방풍 부위별 용매추출물의 항산화 활성 및 nitric oxide 생성 억제

Yul-Ri Gu, Sun-Won Kim, Yong-Won Son, Joo-Heon Hong

구율리, 김선원, 손용원, 홍주헌

Korean J Food Preserv 2017;24(1):116-124.
https://doi.org/10.11002/kjfp.2017.24.1.116

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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화

Kye Man Cho, Chung Eun Hwang, Ok Soo Joo

조계만, 황정은, 주옥수

Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125

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Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
여주 함유 된장의 발효 중 이화학적 특성 및 생리활성의 변화

Chung Eun Hwang, Ok Soo Joo, Jin Hwan Lee, Yeong Hun Song, In Guk Hwang, Kye Man Cho

황정은, 주옥수, 이진환, 송영훈, 황인국, 조계만

Korean J Food Preserv 2017;24(1):134-144.
https://doi.org/10.11002/kjfp.2017.24.1.134

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Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사

Jae Hwan Jeon, Seon Mi Lee, Rae Kwang Cho

전재환, 이선미, 조래광

Korean J Food Preserv 2017;24(1):145-152.
https://doi.org/10.11002/kjfp.2017.24.1.145

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The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum
상황버섯과 영지버섯 차류 제품의 이화학적 특성 및 항산화능

Ha-Na Kim, Eun Ji Son, Shin-Kyo Chung

김하나, 손은지, 정신교

Korean J Food Preserv 2017;24(1):153-157.
https://doi.org/10.11002/kjfp.2017.24.1.153

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List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 1, 2017

Food Science and Preservation (FSP) reflected in Scopus