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Korean Journal of Food Preservation. Vol. 23, No. 3, 2016

Article
Changes in the physicochemical quality, functional properties, and actinidin content of kiwifruit (Actinidia chinensis) during postharvest storage
후숙시기 동안 참다래의 품질, 기능성 및 액티니딘 함량 변화 조사
Seung-Hee Nam
남승희
Korean J Food Preserv 2016;23(3):291-300.
https://doi.org/10.11002/kjfp.2016.23.3.291
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Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging
열처리 숙성 중 반시 미숙과의 이화학적 특성
Hye-Jin Sim, Jae-Ran Kang, Min-Jung Kang, Myoung-Hyo Choi, Hwa-Jin Suh, Jung-Hye Shin
심혜진, 강재란, 강민정, 최명효, 서화진, 신정혜
Korean J Food Preserv 2016;23(3):301-309.
https://doi.org/10.11002/kjfp.2016.23.3.301
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Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화
Hye-Jin Sim, Min-Jung Kang, Jung-Hye Shin
심혜진, 강민정, 신정혜
Korean J Food Preserv 2016;23(3):310-318.
https://doi.org/10.11002/kjfp.2016.23.3.310
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Characterization and optimization for beverage manufacture using Korean red ginseng extract
기호성 개선 인삼농축액 제조를 위한 추출 조건 설정
Ji-Won Choi, Mi-Jin Oh, Sang Keun Ha, Yongkon Park, Ho-Young Park
최지원, 오미진, 하상근, 박용곤, 박호영
Korean J Food Preserv 2016;23(3):319-325.
https://doi.org/10.11002/kjfp.2016.23.3.319
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Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조
Hyo-Seon Lee, Soon-Young Kwon, Syng-Ook Lee, Sam-Pin Lee
이효선, 권순영, 이승욱, 이삼빈
Korean J Food Preserv 2016;23(3):326-334.
https://doi.org/10.11002/kjfp.2016.23.3.326
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Physicochemical characteristics of acorn tea by processing methods
제조방법에 따른 도토리 차의 이화학적 특성
Hyun-Gi Kim, Hyun-Suk Lee, Ju-Yeon Hong, Seung-Ryeul Shin
김현기, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(3):335-340.
https://doi.org/10.11002/kjfp.2016.23.3.335
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Investigation of quality characteristics and alcohol content in commercial Korean fermented sources
시판 장류의 알코올 함유량 및 품질특성 조사
Na-Young Gil, So-Young Kim, Hye-Sun Choi, Shin-Young Park, Jae-Hyun Kim
길나영, 김소영, 최혜선, 박신영, 김재현
Korean J Food Preserv 2016;23(3):341-346.
https://doi.org/10.11002/kjfp.2016.23.3.341
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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek, Ji-Seon Kim, Ji-Young Mun, Choong Hwan Lee, Yoo Kyoung Park, Soo-Hwan Yeo
백성열, 김지선, 문지영, 이충환, 박유경, 여수환
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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Quality characteristics of spray dried powder from unripe fig extract
미숙 무화과 추출물을 이용한 분무건조 분말의 품질특성
Ho-Yong Chae, Joo-Heon Hong
채호용, 홍주헌
Korean J Food Preserv 2016;23(3):355-360.
https://doi.org/10.11002/kjfp.2016.23.3.355
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Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria
유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성
Jae-Joon Lee, Hye-Young Son, Young-Min Choi, Jae-Han Cho, Jung-Kee Min, Hee-Kyung Oh
이재준, 손혜영, 최영민, 조재한, 민정기, 오희경
Korean J Food Preserv 2016;23(3):361-368.
https://doi.org/10.11002/kjfp.2016.23.3.361
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Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
Mi-Hyun Lee, Kyo-Youn Lee, Ahna Kim, Ho-Jin Heo, Hyun-Jin Kim, Ji-Yeon Chun, Sung-Gil Choi
이미현, 이교연, 김아나, 허호진, 김현진, 천지연, 최성길
Korean J Food Preserv 2016;23(3):369-377.
https://doi.org/10.11002/kjfp.2016.23.3.369
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Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
Eun-Ju Kim, Yeon-Jeong Jang, So-Young Kim, Hye-Sun Choi, Shin-Young Park
김은주, 장연정, 김소영, 최혜선, 박신영
Korean J Food Preserv 2016;23(3):378-386.
https://doi.org/10.11002/kjfp.2016.23.3.378
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Antioxidant properties of brownish natural dyeing agents from medicinal plant
갈색계 천연색소 추출물의 항산화 특성
Yeon-Soon Kim, O-Jun Kwon, Hwa-Jin Suh, Shin Park
김연순, 권오준, 서화진, 박신
Korean J Food Preserv 2016;23(3):387-392.
https://doi.org/10.11002/kjfp.2016.23.3.387
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Biological activities of Aster scaber extracts
참취(Aster scaber) 추출물의 생리활성
Eun-Ho Lee, Hye-Jin Park, Na-Hyun Kim, Eun-Jin Hong, Mi-Jung Park, Seon-Ho Lee, Myung-Uk Kim, Bong-Jeun An, Young-Je Cho
이은호, 박혜진, 김나현, 홍은진, 박미정, 이선호, 김명욱, 안봉전, 조영제
Korean J Food Preserv 2016;23(3):393-401.
https://doi.org/10.11002/kjfp.2016.23.3.393
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Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Seung Mi Kang, Seon Jeong Kim, Keon Hee Ko, Sanghae Nam
강승미, 김선정, 고건희, 남상해
Korean J Food Preserv 2016;23(3):402-412.
https://doi.org/10.11002/kjfp.2016.23.3.402
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Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
Joo Young Park, Mi-Yeon Kim, Yong-Jin Jeong
박주영, 김미연, 정용진
Korean J Food Preserv 2016;23(3):413-421.
https://doi.org/10.11002/kjfp.2016.23.3.413
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Comparison of temperature measurements methods to investigate the causes of deformation of packaging materials during microwave heating
전자레인지의 가열조리 시 포장재의 열변형 원인 규명을 위한 온도 측정 방법 비교
Chan Suk Yoon, Hwa Shin Lee, Thomas Pfeiffer, Ah Reum Cho, Sang Kwon Moon, Keun Taik Lee
윤찬석, 이화신, Thomas Pfeiffer, 조아름, 문상권, 이근택
Korean J Food Preserv 2016;23(3):422-431.
https://doi.org/10.11002/kjfp.2016.23.3.422
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Antioxidant and antimicrobial activities of Jeok Hasuo (Polygonum multiflorum Thunb.) and Baek Hasuo (Cynanchi wilfordii Radix) root extracts
적하수오 및 백하수오 추출물의 항산화 및 항균 활성
Hyunkyung Choi, Yuyi Jang, Jun-Hyun Oh
최현경, 장유이, 오준현
Korean J Food Preserv 2016;23(3):432-437.
https://doi.org/10.11002/kjfp.2016.23.3.432
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Estimating the freezing and supercooling points of Korean agricultural products from experimental and quality characteristics
국내산 농산물의 과냉각 및 동결점 분석
Jong Woo Park, Jinse Kim, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Gui Jeung Han
박종우, 김진세, 박석호, 최동수, 최승렬, 김용훈, 이수장, 박천완, 한귀정
Korean J Food Preserv 2016;23(3):438-444.
https://doi.org/10.11002/kjfp.2016.23.3.438
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Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour
도토리가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성
Sang-Yeol Jeong, Min-Kyoung Lee, Jung Soon Gwag, Sook-Young Lee
정상열, 이민경, 곽정순, 이숙영
Korean J Food Preserv 2016;23(3):445-452.
https://doi.org/10.11002/kjfp.2016.23.3.445
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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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