Food Science and Preservation

Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi : Analysis of volatile and non-volatile components

Sang Suk Kim, Suk Man Park, YoSup Park, Jae-Ho Joa, Misun Kim, Seok Kyu Yun, Seung Gab Han

Korean J. Food Preserv. 2022;29(1):1-12.
https://doi.org/10.11002/kjfp.2022.29.1.1

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Modified AOAC method for indirect measurement of resistant starch and its application in development of new food materials

Jaehoon Lee, Soonhyun So, Charrin Kim, Kangyeon Lee, Jongsoon Park, Deuksik Lee, Deug-chan Lee

Korean J. Food Preserv. 2022;29(1):13-20.
https://doi.org/10.11002/kjfp.2022.29.1.13

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Physicochemical properties of mirchal glutinous rice flour based on soaking time
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성

Gi-Un Seong, Ju-Won Kang, Sumin Cho, Youngho Kwon, So-Myeong Lee, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Malshick Shin, Ji-Yoon Lee

성기운, 강주원, 조수민, 권영호, 이소명, 이샛별, 조준현, 박동수, 신말식, 이지윤

Korean J. Food Preserv. 2022;29(1):21-33.
https://doi.org/10.11002/kjfp.2022.29.1.21

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Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성

Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Da-Hyeon Gwak, Seok Kang, So-Jin Han, Hyun-Joong Kim, Kwang-Deog Moon

최지영, 김지윤, 김정수, 정새울, 곽다현, 강석, 한소진, 김현중, 문광덕

Korean J. Food Preserv. 2022;29(1):34-48.
https://doi.org/10.11002/kjfp.2022.29.1.34

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Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성

Mi Suk Kim, Ji Hyun Kim, Geon Hyeong Gwon, Nan Kyung Kim, Ah Young Lee, Weon Taek Seo, Hyun Young Kim

김미숙, 김지현, 권건형, 김난경, 이아영, 서원택, 김현영

Korean J. Food Preserv. 2022;29(1):49-58.
https://doi.org/10.11002/kjfp.2022.29.1.49

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Comparison of physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different homogenization and drying methods
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교

Seo A Jung, Ji-young Yoon, Jun Tae Kim, Gye Hwa Shin

정서아, 윤지영, 김준태, 신계화

Korean J. Food Preserv. 2022;29(1):59-69.
https://doi.org/10.11002/kjfp.2022.29.1.59

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Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석

Jong-Soon Lim, Hyun-Jeong Kim, Sang-Hoon Lee, Young-Min Choi, Sam-Pin Lee

임종순, 김현정, 이상훈, 최용민, 이삼빈

Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70

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Aging-induced variation in quality of yakju prepared using different commercial yeasts
효모를 달리한 약주의 숙성 시 품질 변화

Jeong Sil Choi, Ji-Eun Kang, Seok-Tae Jeong

최정실, 강지은, 정석태

Korean J. Food Preserv. 2022;29(1):84-96.
https://doi.org/10.11002/kjfp.2022.29.1.84

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Quality characteristics of milk jam with black garlic extract
흑마늘 추출액을 첨가한 밀크잼의 품질 특성

Ji Hyun Min, Jae Hyun Jeong, Seong Ju Lee, Jae Sun Lee, Jong Woo Han, Hee Doo Lee, Taek-Gu Jeong

민지현, 정재현, 이승주, 이재선, 한종우, 이희두, 정택구

Korean J. Food Preserv. 2022;29(1):97-104.
https://doi.org/10.11002/kjfp.2022.29.1.97

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Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석

So-Young Park, Seok-Tae Jeong, Chan Woo Kim, Sun-Il Yun, Ji-Eun Kang, Heui-Yun Kang, Bora Lim

박소영, 정석태, 김찬우, 윤순일, 강지은, 강희윤, 임보라

Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105

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Physicochemical properties and biological activity of extract from Dioscorea polystachya Turcz. bulbil by combined treatments of enzyme and ethanol
장마 영여자 효소․주정 복합처리 추출물의 이화학적 특성 및 생리활성

Dong-Geon Nam, Jeong Yeon Im, Kyung-A Hwang, Jeong-Sook Choe, Pureum Im

남동건, 임정연, 황경아, 최정숙, 임푸름

Korean J. Food Preserv. 2022;29(1):116-128.
https://doi.org/10.11002/kjfp.2022.29.1.116

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The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder
토종다래(Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성

Jungsoo Kim, Jiyoon Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Jong Tae Moon, Kwang-Deog Moon

김정수, 김지윤, 정새울, 김민현, 박상혁, 문종태, 문광덕

Korean J. Food Preserv. 2022;29(1):129-141.
https://doi.org/10.11002/kjfp.2022.29.1.129

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Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명

Sun Hee Kim, Joo-Yeon Kim, Woo Soo Jeong, Hee-Min Gwon, So Young Kim, Soo-Hwan Yeo

김순희, 김주연, 정우수, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2022;29(1):142-156.
https://doi.org/10.11002/kjfp.2022.29.1.142

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Analysis of antioxidant activity, total phenol content, and flavonoid content of Abelmoschus manihot flower extracts
금화규(Abelmoschus manihot) 꽃 추출물의 항산화 활성과 총페놀 및 플라보노이드 함량 분석

Hyun Ji Kwon, Seok Hyun Beom, Jin A Hyun, Eun Bin Kang, Ha Eun Park, Dong Geun Han, Eun Young Choi, Bong-Jeon An

권현지, 범석현, 현진아, 강은빈, 박하은, 한동근, 최은영, 안봉전

Korean J. Food Preserv. 2022;29(1):157-165.
https://doi.org/10.11002/kjfp.2022.29.1.157

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Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum
유산균 복합배양 양배추 발효물의 항염증 효과

Se-Eun Park, Jun Hui Choi, Ki-Man Kim

박세은, 최준희, 김기만

Korean J. Food Preserv. 2022;29(1):166-174.
https://doi.org/10.11002/kjfp.2022.29.1.166

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List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 1, 2022

Food Science and Preservation (FSP) reflected in Scopus