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Korean Journal of Food Preservation. Vol. 23, No. 2, 2016

Article
Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
Seon-Hwa Cheon, Mi-Ran Kang, Hye-Young Seo
천선화, 강미란, 서혜영
Korean J Food Preserv 2016;23(2):145-154.
https://doi.org/10.11002/kjfp.2016.23.2.145
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Effects of pretreatments and storage temperatureon the quality of lotus leaves
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향
Jeong-Sil Choi, Moon-Hee Kong, Soo-Hwan Yeo, Han-Seok Choi, Seok-Tae Jeong
최정실, 공문희, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):155-161.
https://doi.org/10.11002/kjfp.2016.23.2.155
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Fabrication and optimization of ethylene-producing tablet
에틸렌 발생 tablet 제조 및 활성 최적 조건 구명
Do Su Park, Cheon Soon Jeong
박도수, 정천순
Korean J Food Preserv 2016;23(2):162-165.
https://doi.org/10.11002/kjfp.2016.23.2.162
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Survey on packaging status and changes in quality oftomato and paprika using different packaging types
토마토와 파프리카의 포장실태조사 및 포장재 종류에 따른 품질변화
Min-Sun Chang, Byung Sun Lim, Ji Gang Kim, Gun-Hee Kim
장민선, 임병선, 김지강, 김건희
Korean J Food Preserv 2016;23(2):166-173.
https://doi.org/10.11002/kjfp.2016.23.2.166
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Physicochemical characteristics and antioxidant activity of pearvinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’fruits
원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성
Sun-Hee Yim, Kwang-Sik Cho, Jin-Ho Choi, Ju-Hyun Lee, ByulHaNa Lee, Myung-Su Kim, Gui-Hun Jiang, Jong-Bang Eun
임순희, 조광식, 최진호, 이주현, ByulHaNa Lee, 김명수, 강귀훈, 은종방
Korean J Food Preserv 2016;23(2):174-179.
https://doi.org/10.11002/kjfp.2016.23.2.174
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Quality characteristics and antioxidant activities ofaronia jams added with apple
사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성
Seong-Hoon Park, Jae-Ho Park, Jae-Gwan Noh, Hyunman Shin, Sung-Hee Lee, Youngho Kim, Hyun-Ju Eom
박성훈, 박재호, 노재관, 신현만, 이성희, 김영호, 엄현주
Korean J Food Preserv 2016;23(2):180-187.
https://doi.org/10.11002/kjfp.2016.23.2.180
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Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
Jun Ho Lee, Ji Eun Choi
이준호, 최지은
Korean J Food Preserv 2016;23(2):188-193.
https://doi.org/10.11002/kjfp.2016.23.2.188
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Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice
흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구
Dong-Sun Shin, Yeon-Mi Yoo, Gwi-Jung Han, Se-Gwan Oh
신동선, 유선미, 한귀정, 오세관
Korean J Food Preserv 2016;23(2):194-203.
https://doi.org/10.11002/kjfp.2016.23.2.194
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Quality characteristics of Yakju containing pretreated lotus leaves
전처리를 달리한 연잎을 이용한 약주의 품질특성
Jeong-Sil Choi, Soo-Hwan Yeo, Han-Seok Choi, Seok-Tae Jeong
최정실, 여수환, 최한석, 정석태
Korean J Food Preserv 2016;23(2):204-210.
https://doi.org/10.11002/kjfp.2016.23.2.204
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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Dae-Hyun Kim, Eun-Mi Kim, Yoon-Je Chang, Mi-Young Ahn, Yong-Hwan Lee, Jin Ju Park, Jeong-Ho Lim
김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Quality and shelf life of noodles containing onion powder
양파분말을 첨가한 국수의 품질과 저장성
Yo Sep Kim, Na Young Park, Hong Kyoon No
김요셉, 박나영, 노홍균
Korean J Food Preserv 2016;23(2):218-224.
https://doi.org/10.11002/kjfp.2016.23.2.218
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Evaluation of quality characteristics of Korean and Chinesebuckwheats
품종에 따른 국내산 및 중국산 메밀의 품질특성
MyoungLae Cho, Sun-il Choi, Jin-Ha Lee, Bong-Jae Cho, Hyo-ku Lee, Seong-Kap Rhee, Jeong-Ho Lim, Ok-Hwan Lee
조명래, 최선일, 이진하, 조봉제, 이효구, 이성갑, 임정호, 이옥환
Korean J Food Preserv 2016;23(2):225-232.
https://doi.org/10.11002/kjfp.2016.23.2.225
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Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
Jin Hak Kim, Shin-Ho Lee
김진학, 이신호
Korean J Food Preserv 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233
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Evaluation of antioxidant, α-glucosidase inhibition and acetylcholinesteraseinhibition activities of Allium hookeri root grown in Korea and Myanmar
국내 및 미얀마에서 재배된 삼채뿌리의 항산화, α-Glucosidase 저해 및 Acetylcholinesterase 저해 활성
Joo Young Park, Kyung Young Yoon
박주영, 윤경영
Korean J Food Preserv 2016;23(2):239-245.
https://doi.org/10.11002/kjfp.2016.23.2.239
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Antioxidant abilities and physiological properties ofdried Haw extracts prepared using different drying methods
건조 방법에 따른 산사과 추출물의 항산화 및 생리활성
San Nam, Yu-ri Kwon, Hun-Sik Chung, Kwang-Sup Youn
남산, 권유리, 정헌식, 윤광섭
Korean J Food Preserv 2016;23(2):246-251.
https://doi.org/10.11002/kjfp.2016.23.2.246
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Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents
추출용매에 따른 비단풀 추출물의 항산화 및 생리활성
Yu-Ri Kwon, Hyun Ryung Lee, So-Hyun Hwang, O-Jun Kwon, Kwang-Sup Youn
권유리, 이현령, 황소현, 권오준, 윤광섭
Korean J Food Preserv 2016;23(2):252-258.
https://doi.org/10.11002/kjfp.2016.23.2.252
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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성
Kye Man Cho, Chung Eun Hwang, Min Ju Ahn, Hee Yul Lee, Ok Soo Joo
조계만, 황정은, 안민주, 이희율, 주옥수
Korean J Food Preserv 2016;23(2):259-266.
https://doi.org/10.11002/kjfp.2016.23.2.259
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Physicochemical properties and antioxidant activities of hot waterextracts from medicinal fruit mixture
약용열매 혼합 열수 추출물의 이화학적 특성 및 항산화 활성
Yul-Ri Gu, Hye-Mi Park, Yoo Seok Jeong, Hee Kyoung Jung, Jeong Hyun Yun, Joo-Heon Hong
구율리, 박혜미, 정유석, 정희경, 윤정현, 홍주헌
Korean J Food Preserv 2016;23(2):267-274.
https://doi.org/10.11002/kjfp.2016.23.2.267
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Protective effect of STAR of STAR series on CCl4 induced acutehepatotoxicity by regulation of reactive oxygen species
활성산소종의 조절을 통한 음료 ‘별의별간’의 급성간독성 보호효과
Bo Yoon Chang, Jun Seok Oh, Ji Hye Han, Da Eun Kim, Jae Heoi Hong, Sung Yeon Kim
장보윤, 오준석, 한지혜, 김다은, 홍재희, 김성연
Korean J Food Preserv 2016;23(2):275-282.
https://doi.org/10.11002/kjfp.2016.23.2.275
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Inhibitory effects of advanced glycation end products formation andfree radical scavenging activity of Cirsium setidens
곤드레 추출물의 최종당화산물의 생성저해 및 라디칼소거 활성
, 이재민, 정경한, 김태훈
Korean J Food Preserv 2016;23(2):283-289.
https://doi.org/10.11002/kjfp.2016.23.2.283
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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
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