Food Science and Preservation

Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
감초, 황기 추출물로 블랜칭 처리한 신선편이 연근의 갈변 억제

Han-Bit Kim, Hun-Sik Chung, Kwang-Deog Moon

김한빛, 정헌식, 문광덕

Korean J Food Preserv 2014;21(2):151-156.
https://doi.org/10.11002/kjfp.2014.21.2.151

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The short-term storage characteristics of cut kimchi cabbages treated with Ca²⁺
Ca²⁺처리 절단배추의 소포장 단기 저장 특성

Sang-Seop Kim, Gi-Un Seong, Hee-Young Hwang, Moon-Cheol Jeong, Shin-Kyo Chung

김상섭, 성기운, 황희영, 정문철, 정신교

Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157

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Effects of combined argon gas treatment on the quality of fresh-cut potatoes
Argon gas 병용처리가 신선편이 감자의 품질에 미치는 영향

Hyun-Ju Son, Kwang-Deog Moon

손현주, 문광덕

Korean J Food Preserv 2014;21(2):163-169.
https://doi.org/10.11002/kjfp.2014.21.2.163

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Rapid detection of the hepatitis a virus from fresh lettuce using immunomagnetic separation and quantum dots assay
IMS-QD assay를 활용한 상추에서 간염 A형 바이러스의 신속순수분리 및 형광 검출법 연구

Hee-Min Lee, Joseph Kwon, Jong-Soon Choi, Yong-Gwan Won, Eun-Sun Kim, Jae-Keun Chung, Min-Ji Kim, Duwoon Kim

이희민, 권요셉, 최종순, 원용관, 김은선, 정재근, 김민지, 김두운

Korean J Food Preserv 2014;21(2):170-174.
https://doi.org/10.11002/kjfp.2014.21.2.170

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Physicochemical quality properties of oriental melon pickle with the harvest period after pollination and soaking conditions
수정 후 수확시기와 염지조건에 따른 참외피클의 이화학적 품질특성

Young-Jeon Kim, In-Hag Choi, Gee-Dong Lee

김영전, 최인학, 이기동

Korean J Food Preserv 2014;21(2):175-180.
https://doi.org/10.11002/kjfp.2014.21.2.175

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Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성

Yong-Jun Jo, Ji-Hyung Seo, Yong-Jin Jeong

조용준, 서지형, 정용진

Korean J Food Preserv 2014;21(2):181-186.
https://doi.org/10.11002/kjfp.2014.21.2.181

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Processing and quality characteristics of salad dressing using jujube puree
대추를 첨가한 드레싱의 제조 및 품질특성

Ran Namgung, Sang-Ah Park, So-Jeong An, Young-Hyeon Lee, Han-Soo Kim, Young-Guen Lee, Jong-Hwan Seong, Hun-Sik Chung

남궁란, 박상아, 안소정, 이영현, 김한수, 이영근, 성종환, 정헌식

Korean J Food Preserv 2014;21(2):187-192.
https://doi.org/10.11002/kjfp.2014.21.2.187

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Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC.
흑마늘과 미나리를 이용하여 제조한 음료의 품질 및 항산화 특성

Tae-Seong Jeong, Jin-Hak Kim, Sin-Ae An, Yong-Duk Won, Shin-Ho Lee

정태성, 김진학, 안신애, 원용덕, 이신호

Korean J Food Preserv 2014;21(2):193-198.
https://doi.org/10.11002/kjfp.2014.21.2.193

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Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts
대추 추출물이 첨가된 흑도라지 사과주스의 품질 특성 및 항산화 활성

Ja-Min Kim, Yong-Sun Moon, Kyung-Young Yoon

김자민, 문용선, 윤경영

Korean J Food Preserv 2014;21(2):199-205.
https://doi.org/10.11002/kjfp.2014.21.2.199

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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징

Kye-Man Cho, Ok-Soo Joo

조계만, 주옥수

Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206

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Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성

In-Sung Kim, Soo-Jung Lee, Hye-Jin Lee, Soo-Jeong Oh, Jong-Il Chung, Nak-Ju Sung

김인성, 이수정, 이혜진, 오수정, 정종일, 성낙주

Korean J Food Preserv 2014;21(2):215-223.
https://doi.org/10.11002/kjfp.2014.21.2.215

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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화

Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee

서연수, 이승헌, 상아방, 윤정로, 이원종

Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224

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Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성

Hyuk-Jin Kwon, Hwa-Sun Kim, Yoon-Hee Choi, Ji-Ho Choi, Hae-Sun Choi, Jin Song, Shin-Young Park

권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영

Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231

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Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성

Sun Young Lee, Soo Hwa Baik, Hye Sun Choi

이선영, 백수화, 최혜선

Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239

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Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성

Yishan Duan, Min-A Kim, Jong-Hwan Seong, Hun-Sik Chung, Han-Soo Kim

단의삼, 김민아, 성종환, 정헌식, 김한수

Korean J Food Preserv 2014;21(2):246-253.
https://doi.org/10.11002/kjfp.2014.21.2.246

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Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성

Soo-Yeon Lee, Jeung-Hoan Kim, Jung-Mi Park, In-Chul Lee, Jin-Young Lee

이수연, 김정환, 박정미, 이인철, 이진영

Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254

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Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
야관문 에탄올 추출물의 자외선 노출에 의한 피부 광노화 개선 효과

Hee Kyoung Jung, Mi Ok Choi, Bae Jin Kim, Seung Kyeung Jo, Yoo Seok Jeong

정희경, 최미옥, 김배진, 조성경, 정유석

Korean J Food Preserv 2014;21(2):264-275.
https://doi.org/10.11002/kjfp.2014.21.2.264

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Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
시금장, 청국장 및 표고버섯을 혼합 발효한 제품의 이화학 및 기능적 특성

(Gi-Hyeong Hong) Gigyeon, Soo-Jung Kim, Eun-Joo Kim, (Hyeong-Soo Kim) Hosung, Eun-Gyeong Hwang

지견(홍지형), 김수정, 김은주, 호성(김형수), 황은경

Korean J Food Preserv 2014;21(2):276-285.
https://doi.org/10.11002/kjfp.2014.21.2.276

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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성

Su-Jin Yang, Dae-Hoon Lee, Hye-Mi Park, Hee Kyoung Jung, Chang-Su Park, Joo-Heon Hong

양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌

Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286

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Effects of diet with brown algae on the quality characteristics of eggs
갈조류 첨가 사료로 식이한 산란계 계란의 품질 특성

Kil-Suk Jo

조길석

Korean J Food Preserv 2014;21(2):294-300.
https://doi.org/10.11002/kjfp.2014.21.2.294

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List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 2, 2014

Food Science and Preservation (FSP) reflected in Scopus