Food Science and Preservation

Development of a predictive model for growth of Listeria monocytogenes on cooked sausage in cold storage in the household
가정에서 냉장보관 중인 소시지에서의 Listeria monocytogenes에 대한 성장 예측 모델 개발

Ye-Jin Han, Myoung-Su Park, Gyung-Jin Bahk

한예진, 박명수, 박경진

Korean J Food Preserv 2019;26(2):135-140.
https://doi.org/10.11002/kjfp.2019.26.2.135

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Evaluating the quality stability of black vinegar-based salad sauce during storage
현미흑초 기반 샐러드 소스의 저장 중 품질안정성 평가

Minji Choi, Yunhee Jo, Narae Kim, Chaeeun Bang, Changse Byeon, Hyunsoo Lee, Yang-Ho Jin, Yong-Jin Jeong, Joong-Ho Kwon

최민지, 조윤희, 김나래, 방채은, 변창세, 이현수, 진양호, 정용진, 권중호

Korean J Food Preserv 2019;26(2):141-147.
https://doi.org/10.11002/kjfp.2019.26.2.141

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Bioconversion of glycosides isoflavones to aglycone isoflavones by Lactobacillus rhamnosus BHN-LAB 76 under anaerobic conditions
혐기성조건에서 Lactobacillus rhamnosus에 의한 배당체 이소플라본의 비배당체 이소플라본으로의 생물전환

Byung-Hyuk Kim, Jong-Ok Jang, Jun-Hyeong Lee, Ye-Eun Park, Jung-Gyu Kim, Yeo-Cho Yoon, Su Jin Jeong, Gi-Seok Kwon, Jung-Bok Lee

김병혁, 장종옥, 이준형, 박예은, 김중규, 윤여초, 정수진, 권기석, 이중복

Korean J Food Preserv 2019;26(2):148-156.
https://doi.org/10.11002/kjfp.2019.26.2.148

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Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산

Ji-Yeon Choe, Jong-Soon Lim, Sam-Pin Lee

최지연, 임종순, 이삼빈

Korean J Food Preserv 2019;26(2):157-164.
https://doi.org/10.11002/kjfp.2019.26.2.157

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Antioxidant properties and oxidative stability of oregano seed ethanol extract
오레가노 종자 에탄올 추출물의 항산화 특성 및 유지 산화안정성에 미치는 영향

Chang Hee Han, Min-Ah Kim, Mi-Ja Kim

한창희, 김민아, 김미자

Korean J Food Preserv 2019;26(2):165-173.
https://doi.org/10.11002/kjfp.2019.26.2.165

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Physicochemical characteristics and antioxidant capacities of peach fruits in the development stages
성숙 시기별 복숭아 과일의 이화학적 특성과 항산화능

Chang-Seob Kim, Suk-Hee Lee, Shin-Kyo Chung

김창섭, 이숙희, 정신교

Korean J Food Preserv 2019;26(2):174-178.
https://doi.org/10.11002/kjfp.2019.26.2.174

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Quality characteristics of tea of Tenebrio molitor larvae according to manufacturing methods
제조 방법에 따른 갈색거저리 유충 차의 품질특성

Jinho Woo, Hyeonjeong Lee, Jiyoung Choi, Kwangdeog Moon

우진호, 이현정, 최지영, 문광덕

Korean J Food Preserv 2019;26(2):179-184.
https://doi.org/10.11002/kjfp.2019.26.2.179

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Quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) dried by different methods
건조방법에 따른 여주의 품질특성 및 항산화 활성

Kwang-Sup Youn, Eun-Hye Park, Kyung Young Yoon

윤광섭, 박은혜, 윤경영

Korean J Food Preserv 2019;26(2):185-193.
https://doi.org/10.11002/kjfp.2019.26.2.185

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Effect of ethanol leaching conditions on the properties of liqueur prepared from Citrus junos fruit peels
유자 과피의 담금 조건이 침출주의 품질특성에 미치는 영향

Hun-Sik Chung, Han-Sol Park, Han-Soo Kim, Young-Guen Lee, Jong-Hwan Seong

정헌식, 박한솔, 김한수, 이영근, 성종환

Korean J Food Preserv 2019;26(2):194-200.
https://doi.org/10.11002/kjfp.2019.26.2.194

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Physicochemical and biological properties of Gochujang in the presence of fermented apple products
사과 발효액을 이용한 고추장의 이화학적 및 생리활성

Seung-Wha Jo, Eun-Ji Kim, Eun-Jung Yim, Jin-Kyeong Kim, Do-Youn Jeong

조승화, 김은지, 임은정, 김진경, 정도연

Korean J Food Preserv 2019;26(2):201-210.
https://doi.org/10.11002/kjfp.2019.26.2.201

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Antioxidant and anti-inflammatory activity on sea tangle (Laminaria japonica) adding vinegar
다시마(Laminaria japonica) 첨가에 따라 제조된 식초의 항산화 및 항염증 활성 비교

You Seong Ahn

안유성

Korean J Food Preserv 2019;26(2):211-218.
https://doi.org/10.11002/kjfp.2019.26.2.211

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Analysis of monosaccharide composition of fucoidan from Sargassum horneri using UPLC-DAD-TOF/MS combined with precolumn derivatization by 3-methyl-1-phenyl-5-pyrazolone
3-Methyl-1-phenyl-5-pyrazolone 유도체화와 UPLC-TOF/MS를 이용한 괭생이모자반 유래 푸코이단의 단당류의 조성 분석

Joon Ho Hong, Mi Jin Lee, Sang Ji Moon, Dong Sub Kim, Eun Yeong Nho, Ji Yeon Choi, Kyong Su Kim

홍준호, 이미진, 문상지, 김동섭, 노은영, 최지연, 김경수

Korean J Food Preserv 2019;26(2):219-227.
https://doi.org/10.11002/kjfp.2019.26.2.219

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Comparison of biological activity between Stellaria aquatica seed extracts
쇠별꽃 종자 추출물의 생리활성 효능 비교

Hyun-Dong Cho, Won-Sik Kang, Du-Hyun Kim, Ja-Jung Ku, Kwon-Il Seo

조현동, 강원식, 김두현, 구자정, 서권일

Korean J Food Preserv 2019;26(2):228-237.
https://doi.org/10.11002/kjfp.2019.26.2.228

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Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
인지 및 기억 개선 기능성 식품으로서 산사의 효과

Jihye Lee, Sang Hyeok Park, Chanhee Lee, Hye-Jeong Kim, Chul Jong Jung, Gyung Yun Beik, Jin Gi Shin, Ji Wook Jung

이지혜, 박상혁, 이찬희, 김혜정, 정철종, 백경연, 신진기, 정지욱

Korean J Food Preserv 2019;26(2):238-245.
https://doi.org/10.11002/kjfp.2019.26.2.238

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Free radical scavenging and α-glucosidase inhibitory activities of the extracts of Dystaenia takesimana from Ulleung Island
울릉 섬바디 추출물의 라디칼 소거 및 α-glucosidase 저해 활성

Jeong Hun Kim, Gyeong Han Jeong, Yong-Ha Jeong, Tae Hoon Kim

김정훈, 정경한, 정용하, 김태훈

Korean J Food Preserv 2019;26(2):246-252.
https://doi.org/10.11002/kjfp.2019.26.2.246

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List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 2, 2019

Food Science and Preservation (FSP) reflected in Scopus