Food Science and Preservation

Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향

Han-Sol Park, Dong-Seob Kim, Han-Soo Kim, Young-Guen Lee, Hun-Sik Chung

박한솔, 김동섭, 김한수, 이영근, 정헌식

Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1

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Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향

Dong-Han Kim, Suk Kim

김동한, 김숙

Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7

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Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성

Yae Jin Kim, Kyung Ho Ma, Jong Won Han, Sang Hoon Lee, Jae Ki Chang, Sin Hee Han

김예진, 마경호, 한종원, 이상훈, 장재기, 한신희

Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17

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Quality characteristics and antioxidant activites of ‘Chuwhangbae’ (P. pyrifolia Nakai) dried with different methods
건조 방법에 따른 ‘추황배’ 건조과일의 품질 특성 및 항산화 활성

YoSup Park, Han Chan Lee, Yoon-Kyeong Kim, Sam-Seok Kang, SooHyun Kang, Byulhana Lee

박요섭, 이한찬, 김윤경, 강삼석, 강수현, 이별하나

Korean J. Food Preserv. 2020;27(1):25-31.
https://doi.org/10.11002/kjfp.2020.27.1.25

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Quality characteristics of garlic peel according to processing methods
가공방법에 따른 마늘껍질의 품질 특성

Ji Hyun Min, Jae Hyun Jeong, Young Uk Park, Jae Sun Lee, Seong Ju Lee, Who-Bong Chang

민지현, 정재현, 박영욱, 이재선, 이승주, 장후봉

Korean J. Food Preserv. 2020;27(1):32-37.
https://doi.org/10.11002/kjfp.2020.27.1.32

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Physicochemical properties of green hot pepper powders based on drying methods and temperatures
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성

Hyun-Jin Nam, Yong-Jae Lee

남현진, 이용재

Korean J. Food Preserv. 2020;27(1):38-45.
https://doi.org/10.11002/kjfp.2020.27.1.38

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Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조

Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Do-Youn Jeong

서지원, 양희종, 정수지, 류명선, 정도연

Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46

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Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성

Chung Eun Hwang, Kye Man Cho, OK Soo Joo

황정은, 조계만, 주옥수

Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58

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Optimization of formation of the ginsenoside Rg₃ in black ginseng steamed with acetic acid solution
초산용액으로 증자한 흑삼의 ginsenoside Rg₃ 발현 최적화

Gee-Dong Lee

이기동

Korean J. Food Preserv. 2020;27(1):66-73.
https://doi.org/10.11002/kjfp.2020.27.1.66

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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성

Kyu-Taek Choi, Sae-Byuk Lee, Seong-Hyun Jeon, Woo-Chang Lee, Jun-Su Choi, Heui-Dong Park

최규택, 이새벽, 전성현, 이우창, 최준수, 박희동

Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74

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Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교

Dae-Woon Kim, Da-Ham Kim, Jong-Kuk Kim, Soo-Hwan Yeo, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85

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Analysis of mineral and ash contents in domestic commercial sauces
국내 시판 소스류에 대한 무기질 및 회분의 함량 분석

Hyun-Jeong Kim, Young-Eun Kim, Ji-Eun Kim, Dong Won Seo, Byung Hee Kim, Sam-Pin Lee

김현정, 김영은, 김지은, 서동원, 김병희, 이삼빈

Korean J. Food Preserv. 2020;27(1):98-110.
https://doi.org/10.11002/kjfp.2020.27.1.98

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Quality characteristics and antioxidant activities of jelly containing honeyberry powder
댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성

Do Hee Lee, Hai-Jung Chung

이두희, 정해정

Korean J. Food Preserv. 2020;27(1):111-118.
https://doi.org/10.11002/kjfp.2020.27.1.111

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Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가

Eun Ji Kim, Gye Hwa Shin

김은지, 신계화

Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119

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Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

Ju-Yeon Hong, Wang-Kyu Oh

홍주연, 오왕규

Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127

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List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 1, 2020

Food Science and Preservation (FSP) reflected in Scopus