• Journal Cover

    • QR Code of this Journal:

SCImago Journal & Country Rank

List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 2, 2015

ARTICLE
Storage characteristics of watermelon before and after removing the T-shaped stalk
수박의 꼭지 제거여부에 따른 저장성
Nak-Ku Kim, Young-Ho Chang, Su-Pil Yu, Ki-Jeong Ha, Hee-Jeong Je, Kwang-Pyo Hong, Sang-Dae Lee
김낙구, 장영호, 유수필, 하기정, 제희정, 홍광표, 이상대
Korean J Food Preserv 2015;22(2):159-166.
https://doi.org/10.11002/kjfp.2015.22.2.159
HTML PDF PubReader Cited by 0
Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi
분말김치 저장 중 젖산균 생육에 대한 동결건조보호제 첨가 효과
Jung-Hee Song, Jungeun Cho, Youngbae Chung, Hye-Young Seo
송정희, 조정은, 정영배, 서혜영
Korean J Food Preserv 2015;22(2):167-173.
https://doi.org/10.11002/kjfp.2015.22.2.167
HTML PDF PubReader Cited by 0
Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Ok Ja Choi, Hee Nam Jung, Ki Hoon Shim
최옥자, 정희남, 심기훈
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
HTML PDF PubReader Cited by 4
Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화
Sanghae Nam, Suji Kang
남상해, 강수지
Korean J Food Preserv 2015;22(2):182-189.
https://doi.org/10.11002/kjfp.2015.22.2.182
HTML PDF PubReader Cited by 6
Quality characteristics of dumpling shell with sea tangle powder
다시마 분말을 첨가한 만두피의 품질 특성
In-Duck Park
박인덕
Korean J Food Preserv 2015;22(2):190-196.
https://doi.org/10.11002/kjfp.2015.22.2.190
HTML PDF PubReader Cited by 4
Quality characteristics of dumpling shell added with dropwort powder
미나리 분말을 첨가한 만두피의 품질특성
Geum-Soon Park, Ji-Young Kim
박금순, 김지영
Korean J Food Preserv 2015;22(2):197-203.
https://doi.org/10.11002/kjfp.2015.22.2.197
HTML PDF PubReader Cited by 2
Quality characteristics of sponge cake with buckwheat powder
메밀가루를 첨가한 스펀지 케이크의 품질특성
Seon-Ho Lee, Jong-Ho Bae
이선호, 배종호
Korean J Food Preserv 2015;22(2):204-210.
https://doi.org/10.11002/kjfp.2015.22.2.204
HTML PDF PubReader Cited by 4
Quality characteristics of cookies added with Spergularia marina Griseb powder
세발나물 분말을 첨가한 쿠키의 품질특성
Hee-Kyoung Son, Hyeon-Mi Kong, Seon-Suk Cha, You-Jung Choi, Jae-Joon Lee
손희경, 공현미, 차선숙, 최유정, 이재준
Korean J Food Preserv 2015;22(2):211-217.
https://doi.org/10.11002/kjfp.2015.22.2.211
HTML PDF PubReader Cited by 10
Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions
가공조건에 따른 귀뚜라미의 식품학적 품질 특성 변화
Eun-Mi Kim, Jeong-Ho Lim, Yoon-Je Chang, Seong-Hwan An, Mi-Young Ahn
김은미, 임정호, 장윤제, 안성환, 안미영
Korean J Food Preserv 2015;22(2):218-224.
https://doi.org/10.11002/kjfp.2015.22.2.218
HTML PDF PubReader Cited by 8
Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2
Bacillus Subtilis CBD2로 배양된 백미 발효물의 미세캡슐 제조 및 물리화학적 특성
Dae-Hoon Lee, Hye-Mi Park, Joo-Heon Hong
이대훈, 박혜미, 홍주헌
Korean J Food Preserv 2015;22(2):225-231.
https://doi.org/10.11002/kjfp.2015.22.2.225
HTML PDF PubReader Cited by 2
Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time
무 새싹채소의 구매시기에 따른 미생물 및 영양학적 품질특성 비교
Jin Ju Park, Hye Jeong Yang, Kyu-Jai Han, Jeong-Ho Lim
박진주, 양혜정, 한규재, 임정호
Korean J Food Preserv 2015;22(2):232-240.
https://doi.org/10.11002/kjfp.2015.22.2.232
HTML PDF PubReader Cited by 3
Sensory properties of Satsuma mandarin by quantitative descriptive analysis
감귤의 묘사적 관능 특성
Kyung Hyung Ku, Kyung-A Lee, Jeong Hee Choi
구경형, 이경아, 최정희
Korean J Food Preserv 2015;22(2):241-250.
https://doi.org/10.11002/kjfp.2015.22.2.241
HTML PDF PubReader Cited by 5
Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
유산균의 산업적 배양을 위한 미역의 유용성 평가
Bo Yoon Chang, Ji Hye Han, Ju-Hee Kim, Bum-Suk Cha, Sung-Ho Ann, Sung Yeon Kim
장보윤, 한지혜, 김주희, 차범석, 안성호, 김성연
Korean J Food Preserv 2015;22(2):251-255.
https://doi.org/10.11002/kjfp.2015.22.2.251
HTML PDF PubReader Cited by 0
Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method
알칼리에 의한 천마 단백질 추출의 최적 pH 조건
Hye-Lim Jang, Kyung-Young Yoon
장혜림, 윤경영
Korean J Food Preserv 2015;22(2):256-260.
https://doi.org/10.11002/kjfp.2015.22.2.256
HTML PDF PubReader Cited by 2
Physiological activities of Agrimonia pilosa extract
짚신나물(Agrimonia pilosa) 추출물의 생리활성
Hyun-Soo Kim
김현수
Korean J Food Preserv 2015;22(2):261-266.
https://doi.org/10.11002/kjfp.2015.22.2.261
HTML PDF PubReader Cited by 1
Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
Da-Som Jeong, Da-Ae Back, Yu-Ri Kwon, Gi-Man Kwon, Kwang-Sup Youn
정다솜, 백다애, 권유리, 권기만, 윤광섭
Korean J Food Preserv 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267
HTML PDF PubReader Cited by 8
Antioxidant and α-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions
단풍취 추출물 및 분획물의 항산화 및 α-glucosidase 저해 활성 평가
Eun-Woo Lee, Taewan Kim, Hyun-Seok Kim, Youn-Moon Park, Seong-Ho Kim, Moo-Hyeog Im, Jae Hoon Kwak, Tae Hoon Kim
이은우, 김태완, 김현석, 박윤문, 김성호, 임무혁, 곽재훈, 김태훈
Korean J Food Preserv 2015;22(2):275-280.
https://doi.org/10.11002/kjfp.2015.22.2.275
HTML PDF PubReader Cited by 5
Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin
청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향
Heyun-Sook Park, Hyun-Joo Kong, Eon-Hee Lee, Eun-Mi Choi, Joung-Hyeon Jang, Myoung-Hee Lee, Ju-Yeon Hong, Su-Jung Hwang, Hyeon-A Jung, Kyung-Mi Yang
박현숙, 공현주, 이언희, 최은미, 장정현, 이명희, 홍주연, 황수정, 정현아, 양경미
Korean J Food Preserv 2015;22(2):281-289.
https://doi.org/10.11002/kjfp.2015.22.2.281
HTML PDF PubReader Cited by 2
Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Jin-Hak Kim, Hye-Min Kang, Shin-Ho Lee, Ju-Young Lee, La-Young Park
김진학, 강혜민, 이신호, 이주영, 박나영
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
HTML PDF PubReader Cited by 17
Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates
돼지 육골분 및 진주담치 단백질의 가수분해물 제조 및 칼슘 결합 물질의 분리
Seung Hun Jung, Kyung Bin Song
정승훈, 송경빈
Korean J Food Preserv 2015;22(2):297-302.
https://doi.org/10.11002/kjfp.2015.22.2.297
HTML PDF PubReader Cited by 1
Food Science and Preservation
#1102 Global Plaza, 80 Daehak-ro, Buk-gu, Daegu 41566, Republic of Korea (South)
Tel : +82-53-953-9555 | Fax : +82-53-953-2555 | kosfop@kosfop.or.kr

Copyright © The Korean Society of Food Preservation. 2024. Powered by Guhmok
Food Science and Preservation (FSP) reflected in Scopus

As of January 2024, the journal title has been changed to Food Science and Preservation (FSP).
We are pleased to announce that this has also been reflected in Scopus.
https://www.scopus.com/sourceid/21101210730
We look forward to your interest and submissions to the journal.
Thank you.

 


I don't want to open this window for a day.