Food Science and Preservation

Comparison of volatile compounds in juices and wines of white grape cultivars Cheongsoo, Chardonnay, and Riesling
화이트 와인 품종 청수, 샤르도네, 리슬링의 주스 및 와인의 향기성분 비교

Hyun Il Kim, Youn Young Hur, Sung Min Jung, Dong Jun Im, Su Jin Kim

김현일, 허윤영, 정성민, 임동준, 김수진

Korean J Food Preserv 2018;25(2):165-172.
https://doi.org/10.11002/kjfp.2018.25.2.165

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Antifungal activity of plant extracts against Fusarium oxysporum isolated from spoilage ginger
저장 생강 유래 부패 곰팡이 Fusarium oxysporum에 대한 식물 추출물의 항진균 활성

Kyung Min Park, KyungHyung Ku, Minseon Koo

박경민, 구경형, 구민선

Korean J Food Preserv 2018;25(2):173-180.
https://doi.org/10.11002/kjfp.2018.25.2.173

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Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods
건조방법에 따른 새송이버섯, 이슬송이버섯, 잎새버섯의 품질 특성

Hee-Jeong Je, Hyeon Young Kim, Gi-Jeong Ha, Injong ha, Sung Rae Cho

제희정, 김현영, 하기정, 하인종, 조성래

Korean J Food Preserv 2018;25(2):181-188.
https://doi.org/10.11002/kjfp.2018.25.2.181

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Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’
배추 ‘천진청마엽’과 ‘춘광’ 품종의 품질 특성 및 김치 가공 적성

Sang-Un Park, Young Bae Chung, Su-Hyung Park, Hae Woong Park, Eung Soo Han

박상언, 정영배, 박수형, 박해웅, 한응수

Korean J Food Preserv 2018;25(2):189-194.
https://doi.org/10.11002/kjfp.2018.25.2.189

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Evaluation of quality characteristics in commercial yogurt
시중 유통되는 요구르트의 품질특성 평가

Kwang-Seup Shin, Jeung-Hee Lee

신광섭, 이정희

Korean J Food Preserv 2018;25(2):195-204.
https://doi.org/10.11002/kjfp.2018.25.2.195

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Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria
골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성

Ji-yeon Ryu, Hyun Jeong Park, Su Lim Lee, So Yae Koh, Ji Hee Lim, Hyeon A Kim, Kim Somi

류지연, 박현정, 이수림, 고소예, 임지희, 김현아, 김소미

Korean J Food Preserv 2018;25(2):205-211.
https://doi.org/10.11002/kjfp.2018.25.2.205

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Free amino acids extracted from dried Gugija (Lycium chinensis) under different extraction conditions
건조 구기자의 추출조건에 따른 유리아미노산의 변화

Gee-Dong Lee

이기동

Korean J Food Preserv 2018;25(2):212-220.
https://doi.org/10.11002/kjfp.2018.25.2.212

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Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter
Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화

Ha Gyoon Na, Eun Ho Jang, Dong Hun Nam, Min-Ah Kim, Mi-Ja Kim, Eun Hwa Sohn, Hyun Dong Kim, Ki-Hyo Jang

나하균, 장은호, 남동훈, 김민아, 김미자, 손은화, 김현동, 장기효

Korean J Food Preserv 2018;25(2):221-228.
https://doi.org/10.11002/kjfp.2018.25.2.221

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Preparation of isomaltooligosaccharides using puffed rice flour and evaluation of physicochemical properties
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성

Eun Byeol Lee, Ha-Yun Kim, Gui Jeong Han, Bo-Ram Park

이은별, 김하윤, 한귀정, 박보람

Korean J Food Preserv 2018;25(2):229-236.
https://doi.org/10.11002/kjfp.2018.25.2.229

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Quantitative measurement of gluten content in gluten-free foods
Gluten-free 식품의 gluten 함량 측정을 위한 미량시험측정법 검정

Min-Soo Kim, JoongSu Kim, Min jung Ryu, Ki hong Kim, Kwontack Hwang

김민수, 김중수, 류민정, 김기홍, 황권택

Korean J Food Preserv 2018;25(2):237-245.
https://doi.org/10.11002/kjfp.2018.25.2.237

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Effect of roasting time on physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla
덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성

Min-Jung Kang, Dyeong-Wha Kim, Jae-Ran Kang, Jung-Hye Shin

강민정, 김경화, 강재란, 신정혜

Korean J Food Preserv 2018;25(2):246-254.
https://doi.org/10.11002/kjfp.2018.25.2.246

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Lactic fermentation enhances the antioxidant activity of gold kiwifruit
유산균 발효에 의한 골드키위 발효물의 항산화 효능 증진

Ji-yeon Ryu, Hyun Jeong Park, Jeong Yong Moon, Chan-Shick Kim, Kim Somi

류지연, 박현정, 문정용, 김찬식, 김소미

Korean J Food Preserv 2018;25(2):255-262.
https://doi.org/10.11002/kjfp.2018.25.2.255

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Anti-fungal, anti-oxidant, and anti-inflammatory effects of supercritical fluid extracts from Rosa multiflora root
찔레뿌리 초임계 추출물의 항균, 항산화 및 항염증 활성

Young Sim Go, Sun Eun Choi

고영심, 최선은

Korean J Food Preserv 2018;25(2):263-269.
https://doi.org/10.11002/kjfp.2018.25.2.263

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Evaluation of microbiological safety in commercial Jeotgal
시중 유통 중인 젓갈의 미생물학적 안전성 평가

Sun-A Choi, Seong-Eun An, Hee-Gyeong Jeong, Seo-Hyun Lee, Kwang-Ho Mun, Jung-Beom Kim

최선아, 안성은, 정희경, 이서현, 문광호, 김중범

Korean J Food Preserv 2018;25(2):270-278.
https://doi.org/10.11002/kjfp.2018.25.2.270

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Analysis of the microbial contamination levels in dried red pepper during production
건고추 생산 농장의 위생지표세균과 병원성미생물 오염도 조사

Nguyen Bao Hung, Bohyun Yun, Won-Il Kim, Gyusuck Jung, Theresa Lee, Eunjung Roh, Hyun Ju Kim, Seungdon Lee, Se-Ri Kim

훙웅웬바오, 윤보현, 김원일, 정규석, 이데레사, 노은정, 김현주, 이승돈, 김세리

Korean J Food Preserv 2018;25(2):279-287.
https://doi.org/10.11002/kjfp.2018.25.2.279

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List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 2, 2018

Food Science and Preservation (FSP) reflected in Scopus