Food Science and Preservation

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Su-Hwan Kim, Jung-Won Lee, Chang-Ki Huh

Korean J. Food Preserv. 2023;30(1):1-14.
https://doi.org/10.11002/kjfp.2023.30.1.1

HTML PDF PubReader Cited by 0

Effects of Sasa borealis silage on proximate composition, amino acid and fatty acid contents, and antioxidant activity in fresh meat of Korean native goat fed with total mixed ration

Young-Jin Choi, Sang Uk Chung, Na Yeon Kim, Mirae Oh, Se Young Jang, Young Sik Yun, Sang Ho Moon

Korean J. Food Preserv. 2023;30(1):15-27.
https://doi.org/10.11002/kjfp.2023.30.1.15

HTML PDF PubReader Cited by 0

Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste

SeongEui Yoo, WooSoo Jeong, Soo-Hwan Yeo, So-Young Kim

Korean J. Food Preserv. 2023;30(1):28-41.
https://doi.org/10.11002/kjfp.2023.30.1.28

HTML PDF PubReader Cited by 0

Isolation and characterization of a lytic Salmonella Typhimurium-specific phage as a potential biofilm control agent

Su-Hyeon Kim, Mi-Kyung Park

Korean J. Food Preserv. 2023;30(1):42-51.
https://doi.org/10.11002/kjfp.2023.30.1.42

HTML PDF PubReader Cited by 0

Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

Hee Yul Lee, Kye Man Cho, Ok Soo Joo

Korean J. Food Preserv. 2023;30(1):52-64.
https://doi.org/10.11002/kjfp.2023.30.1.52

HTML PDF PubReader Cited by 1

Immunomodulatory effects of six Acetobacter pasteurianus strains in RAW-Blue macrophage

Sun Hee Kim, Woo Soo Jeong, So-Young Kim, Soo-Hwan Yeo

Korean J. Food Preserv. 2023;30(1):65-77.
https://doi.org/10.11002/kjfp.2023.30.1.65

HTML PDF PubReader Cited by 0

Effects of 1-methylcyclopropene (1-MCP) treatment on the maintenance of fruit quality of RubyS apples during cold storage
‘루비에스’ 사과의 저온저장 중 과실품질 유지를 위한 1-methylcyclopropene 처리 효과

Jingi Yoo, Hwajong Yoo, Nay Myo Win, Hee-Young Jung, Young-Je Cho, In-Kyu Kang

유진기, 유화종, 나이묘윈, 정희영, 조영제, 강인규

Korean J. Food Preserv. 2023;30(1):78-87.
https://doi.org/10.11002/kjfp.2023.30.1.78

HTML PDF PubReader Cited by 2

Influence of low-pressure tumbling on the quality characteristics of thawed pork
감압 텀블링 해동이 돈육의 품질 특성에 미치는 영향

Won-Ho Hong, Jeong Kim, Yu-Jeong Gwak, Jiyeon Chun

홍원호, 김정, 곽유정, 천지연

Korean J. Food Preserv. 2023;30(1):88-97.
https://doi.org/10.11002/kjfp.2023.30.1.88

HTML PDF PubReader Cited by 2

Determination of vitamin B₁ and B₃ contents in Korean domestic foods using high performance liquid chromatography
고성능 액체크로마토그래피를 이용한 국내 식품자원의 비타민 B₁과 B₃ 함량 분석

Song-Yee Lee, So-Ra Choi, Eun-Ju Song, Eun-Ju Kim, Hyun-Ah Han

이송이, 최소라, 송은주, 김은주, 한현아

Korean J. Food Preserv. 2023;30(1):98-108.
https://doi.org/10.11002/kjfp.2023.30.1.98

HTML PDF PubReader Cited by 0

Vitamin D analysis in the Korean total diet study and UV/sun light irradiated mushrooms
한국형 총식이조사 및 UV/태양광 조사 버섯에서의 비타민 D 분석

Min-Jeong Seo, In-Hwa Roh, Jee-Yeon Lee, Sung-Ok Kwon, Cho-Il Kim, Gae-Ho Lee

서민정, 노인화, 이지연, 권성옥, 김초일, 이계호

Korean J. Food Preserv. 2023;30(1):109-121.
https://doi.org/10.11002/kjfp.2023.30.1.109

HTML PDF PubReader Cited by 0

Physicochemical characteristics of carotenoid-enriched extract prepared from persimmon peels by ultrasound-assisted extraction with soybean oil solvent
초음파와 대두유 용매를 이용한 감 껍질 추출물의 이화학적 특성

Hun Sik Chung, Kwang Sup Youn, Soo Won Lee, Hey Kyung Moon, Jong Kuk Kim

정헌식, 윤광섭, 이수원, 문혜경, 김종국

Korean J. Food Preserv. 2023;30(1):122-131.
https://doi.org/10.11002/kjfp.2023.30.1.122

HTML PDF PubReader Cited by 0

Optimization of biomass production of Acetobacter pasteurianus SRCM101388
Acetobacter pasteurianus SRCM101388 바이오매스 생산 최적화

Jun-Tae Kim, Sung-Ho Cho, Do-Youn Jeong, Young-Soo Kim

김준태, 조성호, 정도연, 김영수

Korean J. Food Preserv. 2023;30(1):132-145.
https://doi.org/10.11002/kjfp.2023.30.1.132

HTML PDF PubReader Cited by 0

Production of highly enriched GABA through Lactobacillus plantarum fermentation of katsuobushi protein hydrolyzate made from Dendropanax morbiferus extract fermented by Bacillus subtilis
황칠나무 추출물의 고초균 발효물로 제조된 가쓰오부시 단백가수분해물의 Lactobacillus plantarum 발효를 통한 고농도 GABA 생산

Yu-Jeong An, Nak-Ju Sung, Sam-Pin Lee

안유정, 성낙주, 이삼빈

Korean J. Food Preserv. 2023;30(1):146-154.
https://doi.org/10.11002/kjfp.2023.30.1.146

HTML PDF PubReader Cited by 0

Fermentation characteristics of yakju containing different amounts of steam-cooked Jerusalem artichoke (Helianthus tuberosus L.)
돼지감자(Helianthus tuberosus L.)의 첨가량과 증자처리에 따른 약주 발효 특성

Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, Heui-Dong Park, Sae-Byuk Lee

최준수, 최규택, 김찬우, 박희동, 이새벽

Korean J. Food Preserv. 2023;30(1):155-169.
https://doi.org/10.11002/kjfp.2023.30.1.155

HTML PDF PubReader Cited by 6

Evaluation of radical scavenging and diasestive enzyme inhibitory capacities of peach twigs fraction extract (Prunus persica L. Bastch)
복숭아 나뭇가지 분획추출물의 라디칼 소거 및 소화효소 저해활성 평가

Youjeoung Lee, Gyeong Han Jeong, Ju Yeon Hong, Tae Hoon Kim

이유정, 정경한, 홍주연, 김태훈

Korean J. Food Preserv. 2023;30(1):170-178.
https://doi.org/10.11002/kjfp.2023.30.1.170

HTML PDF PubReader Cited by 2

List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 1, 2023

Food Science and Preservation (FSP) reflected in Scopus