Food Science and Preservation

The knowledge maps using data analytics on the raw material plants, the phytochemical ingredients, and the pharmaceutical efficacy in the tea drinks
차음료의 원료식물, 식물화학성분, 약리학적 효능에 대한 빅데이터를 적용한 지식지도

Yu-Ree Lee, Dong-Sup Kim, Mi-Soon Byun, Eun-A Kim

이유리, 김동섭, 변미순, 김은아

Korean J. Food Preserv. 2021;28(1):1-12.
https://doi.org/10.11002/kjfp.2021.28.1.1

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Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage
다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향

Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Kwang-Deog Moon

김지윤, 최지영, 김정수, 문광덕

Korean J. Food Preserv. 2021;28(1):13-22.
https://doi.org/10.11002/kjfp.2021.28.1.13

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Functional constituents and quality stability according to storage conditions of chaga mushroom extract
차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성

Da-Hyun Park, Ji-Hong Hwang, Yong-Jin Jeong

박다현, 황지홍, 정용진

Korean J. Food Preserv. 2021;28(1):23-31.
https://doi.org/10.11002/kjfp.2021.28.1.23

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Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period
과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석

Sangmi Jung, Minhee Kwon, Bonghwan Chung, Moonjin Ra

정상미, 권민희, 정봉환, 라문진

Korean J. Food Preserv. 2021;28(1):32-40.
https://doi.org/10.11002/kjfp.2021.28.1.32

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Quality characteristics and antioxidant activities of macarons supplemented with white sesame
흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능

Su Jin Kim, Da Hee Kim, Seung Yeon Baek, Young Mi Park, Mee Ree Kim

김수진, 김다희, 백승연, 박영미, 김미리

Korean J. Food Preserv. 2021;28(1):41-52.
https://doi.org/10.11002/kjfp.2021.28.1.41

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Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
쌀 품종별 알파미분을 첨가한 식빵의 품질 특성

Ok Ja Choi, Hee Nam Jung

최옥자, 정희남

Korean J. Food Preserv. 2021;28(1):53-62.
https://doi.org/10.11002/kjfp.2021.28.1.53

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Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder
아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성

Eun-Sun Hwang

황은선

Korean J. Food Preserv. 2021;28(1):63-71.
https://doi.org/10.11002/kjfp.2021.28.1.63

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Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화

Su Cheol Kim, Young Min Kang, Jin A Seong, Hee Yul Lee, Du Yong Cho, Ok Soo Joo, Jin Hwan Lee, Kye Man Cho

김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만

Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72

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Physicochemical properties and physiological activities of Agastache rugosa extracts
배초향 추출물의 이화학적 품질 특성 및 생리활성

Ji Wan Kim, Joo-Heon Hong

김지완, 홍주헌

Korean J. Food Preserv. 2021;28(1):88-98.
https://doi.org/10.11002/kjfp.2021.28.1.88

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Development of novel spray freeze-drying method for value-added coffee powder preparation
고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발

Jae-Young Her

허재영

Korean J. Food Preserv. 2021;28(1):99-106.
https://doi.org/10.11002/kjfp.2021.28.1.99

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Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』
고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성

Hyeon-Ju Park, Seong Hyun Jeon, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon

박현주, 전성현, 김소영, 여수환, 권희민

Korean J. Food Preserv. 2021;28(1):107-116.
https://doi.org/10.11002/kjfp.2021.28.1.107

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Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”
“도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조

Seong-hyun Jeon, Hyun-Ju Park, So-Young Kim, Soo-Hwan Yeo, Hee-Min Gwon

전성현, 박현주, 김소영, 여수환, 권희민

Korean J. Food Preserv. 2021;28(1):117-128.
https://doi.org/10.11002/kjfp.2021.28.1.117

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Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria
옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산

Hye-Mi Kang, Jong-Soon Lim, Sam-Pin Lee

강혜미, 임종순, 이삼빈

Korean J. Food Preserv. 2021;28(1):129-140.
https://doi.org/10.11002/kjfp.2021.28.1.129

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Effect of a kimchi-derived combined starter on the fermentation process of kimchi
김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향

Jin ju Lee

이진주

Korean J. Food Preserv. 2021;28(1):141-146.
https://doi.org/10.11002/kjfp.2021.28.1.141

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Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석

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

정수지, 양희종, 류명선, 서지원, 정도연

Korean J. Food Preserv. 2021;28(1):147-159.
https://doi.org/10.11002/kjfp.2021.28.1.147

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List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 1, 2021

Food Science and Preservation (FSP) reflected in Scopus