Food Science and Preservation

Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques

Hyun-A Nam, Namhyuk Chung, Yunhee Jo, Afshan Shafi, Kashif Akram, Joong-Ho Kwon

Korean J. Food Preserv. 2022;29(2):175-185.
https://doi.org/10.11002/kjfp.2022.29.2.175

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Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)

Ho-Hyeon Lee, Ju-Kyung Yu, Yong-Sun Moon

Korean J. Food Preserv. 2022;29(2):186-195.
https://doi.org/10.11002/kjfp.2022.29.2.186

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Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교

Hyeon-Jin Kang, Eun-Jung Yim, Seung-Wha Jo, Seul-Ki Park, Do-Youn Jeong

강현진, 임은정, 조승화, 박슬기, 정도연

Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196

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Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화

Dae-Woon Kim, Tae-Young Kim, Young-Hoi Kim, Myung-Kon Kim

김대운, 김태영, 김영회, 김명곤

Korean J. Food Preserv. 2022;29(2):208-221.
https://doi.org/10.11002/kjfp.2022.29.2.208

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Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성

Eun-Sun Hwang, EunMyeong Shon

황은선, 손은명

Korean J. Food Preserv. 2022;29(2):222-232.
https://doi.org/10.11002/kjfp.2022.29.2.222

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Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향

Han-Sol Park, Hun-Sik Chung

박한솔, 정헌식

Korean J. Food Preserv. 2022;29(2):233-240.
https://doi.org/10.11002/kjfp.2022.29.2.233

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Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
유산균 발효 양배추의 생리활성 특성

Hyo-Jeong Lee, Se-Eun Park, Jun-Hui Choi, Ki-Man Kim

이효정, 박세은, 최준희, 김기만

Korean J. Food Preserv. 2022;29(2):241-253.
https://doi.org/10.11002/kjfp.2022.29.2.241

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Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성

Doyoung Song, Do-Young Hwang, Kyung-Hee Park, Jeom-Leon Park, Seong-Gook Kang, Kyung-Sik Ham

송도영, 황도영, 박경희, 박점련, 강성국, 함경식

Korean J. Food Preserv. 2022;29(2):254-262.
https://doi.org/10.11002/kjfp.2022.29.2.254

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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성

Su-Hwan Kim, Hyo-Gyeong Woo, Yu-Ri Choi, Chae-Mi Lee, Jae-Hee Jeong, Dong-Hun Lee, Chae-Yun Lee, Im-Kyung Oh, Ho-Kyung Ha, Jung-Sil Kim, Byung-Kuk Choi, Chang-Ki Huh

김수환, 우효경, 최유리, 이채미, 정재희, 이동훈, 이채윤, 오임경, 하호경, 김정실, 최병국, 허창기

Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263

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Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향

Eun-Bee Kim, Dae-Woon Kim, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김은비, 김대운, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276

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Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교

Jeong Sil Choi, Ye Seul Kwon, Seok Tae Jeong, Heui Yun Kang, Ji Eun Kang

최정실, 권예슬, 정석태, 강희윤, 강지은

Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292

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Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화

Gwang Deok Park, Jong Jin Park, Ibukunoluwa Fola Olawuyi, Jun Hyun Yun, So Hyeon Lee, Won Seok Choi, Chang Ho Lee, Won Young Lee

박광덕, 박종진, 이부쿠눌루와폴라올라위, 윤준현, 이소현, 최원석, 이창호, 이원영

Korean J. Food Preserv. 2022;29(2):301-310.
https://doi.org/10.11002/kjfp.2022.29.2.301

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Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량

Gi-Un Seong, Woo-Duck Seo, Ji-Yeong Yang, Ju-Won Kang, Young-Ho Kwon, So-Myeong Lee, Sais-Beul Lee, Jong-Hee Lee, Dong-Soo Park, Jun-Hyeon Cho, Ji-Yoon Lee

성기운, 서우덕, 양지영, 강주원, 권영호, 이소명, 이샛별, 이종희, 박동수, 조준현, 이지윤

Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311

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Anti-inflammatory and antioxidant activities of Rosa multiflora
찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성

Ha Eun Park, Jin A Hyun, Eun Bin Kang, Hyun Ji Kwon, Seok Hyun Beom, Dong Geun Han, Bong Jeon An

박하은, 현진아, 강은빈, 권현지, 범석현, 한동근, 안봉전

Korean J. Food Preserv. 2022;29(2):327-338.
https://doi.org/10.11002/kjfp.2022.29.2.327

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Protective effect of Sorbus commixta bark on amyloid beta (Aβ)-induced learning and memory dysfunction in rat
마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과

Ji Hye Kim, Jong Min Kim, Dong Hyuck Bae, Ho Jin Heo

김지혜, 김종민, 배동혁, 허호진

Korean J. Food Preserv. 2022;29(2):339-351.
https://doi.org/10.11002/kjfp.2022.29.2.339

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List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 2, 2022

Food Science and Preservation (FSP) reflected in Scopus