Food Science and Preservation

Evaluation of the storage quality characteristics of ‘Tteokbokki’ sauce in the presence of preservatives and following heat sterilization
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가

Ji-Young Choi, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Kwang-Deog Moon

최지영, 김지윤, 김정수, 정새울, 문광덕

Korean J. Food Preserv. 2020;27(3):271-280.
https://doi.org/10.11002/kjfp.2020.27.3.271

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Quality characteristics of paprika packaged with functional film applied by essential oil of Artemisia princeps Pampanini
사자발쑥 정유를 첨가한 기능성 필름의 파프리카 선도 유지 효과

Miran Jang, Eun-Ji Lee, Min-Sun Chang, Gun-Hee Kim

장미란, 이은지, 장민선, 김건희

Korean J. Food Preserv. 2020;27(3):281-290.
https://doi.org/10.11002/kjfp.2020.27.3.281

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Effect of storage conditions on the storage characteristics of macarons
저장 조건에 따른 마카롱의 저장 특성

Young Mi Park, Da Hee Kim, Su Jin Kim, Mee Ree Kim

박영미, 김다희, 김수진, 김미리

Korean J. Food Preserv. 2020;27(3):291-298.
https://doi.org/10.11002/kjfp.2020.27.3.291

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Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향

Mi-Sook Yeom, Eun-Sun Hwang

염미숙, 황은선

Korean J. Food Preserv. 2020;27(3):299-310.
https://doi.org/10.11002/kjfp.2020.27.3.299

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Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율

Kunjong Lee, Heajung Chung

이근종, 정혜정

Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311

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Improvement in antioxidant activities and cholesterol secretion inhibition abilities of black raspberry extracts upon maturation
성숙시기별 블랙라즈베리 추출물의 항산화 활성 및 콜레스테롤 개선 효과

Kyu Seo Chae, Su Jung Lee, Sung Woong Gim, Sung Wook Cho, Ji Wung Kwon, Yong-Suk Kim

채규서, 이수정, 김성웅, 조성욱, 권지웅, 김용석

Korean J. Food Preserv. 2020;27(3):325-332.
https://doi.org/10.11002/kjfp.2020.27.3.325

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Quality characteristics and antioxidant activities of ganache added with Porphyra tenera powder
김 분말 첨가 가나슈의 이화학적 · 관능적 품질 특성 및 항산화 활성

Min Ah Park, Kun Jong Lee, Su Jin Kim, Mee Ree Kim

박민아, 이근종, 김수진, 김미리

Korean J. Food Preserv. 2020;27(3):333-345.
https://doi.org/10.11002/kjfp.2020.27.3.333

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Increased qualities and in vitro anticancer effects of ‘Doenjang’ fermented in ‘Onggi’
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성

Jong-Hyun Lee, Yaung-Iee Lim, So-Young Lee, Jong-Hee Kim, Kun-Young Park

이종현, 임양이, 이소영, 김종희, 박건영

Korean J. Food Preserv. 2020;27(3):346-355.
https://doi.org/10.11002/kjfp.2020.27.3.346

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The validation of HPLC analytical method for Allium hookeri Thwaites and Curcuma longa complex extract as functional ingredients
삼채 · 강황 복합추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증

Eunjin Choi, Kyeo-nyeo Oh, Jiae Hong, Changsik Jeong, Sojeng Im, Cho-een Kim, Seul-gi Lee, Chulyung Choi

최은진, 오교녀, 홍지애, 정창식, 임소정, 김초인, 이슬기, 최철웅

Korean J. Food Preserv. 2020;27(3):356-362.
https://doi.org/10.11002/kjfp.2020.27.3.356

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Physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria
유산균 발효 아사이베리 추출물의 이화학적 품질 특성 및 생리활성

Ji Wan Kim, Joo-Heon Hong

김지완, 홍주헌

Korean J. Food Preserv. 2020;27(3):363-373.
https://doi.org/10.11002/kjfp.2020.27.3.363

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Anti-oxidant, anti-inflammatory, and anti-bacterial effects of extracts from Elaeagnus umbellata leaves obtained using different extract conditions
추출 조건에 따른 보리수나무 잎 추출물의 항산화, 항염증 및 항균 효과

Ha-Rin Kang, Jong-Kang Jung, Se-Ho Park, Jae-Yeul Lee, Seun-Ah Yang

강하린, 정종강, 박세호, 이재열, 양선아

Korean J. Food Preserv. 2020;27(3):374-384.
https://doi.org/10.11002/kjfp.2020.27.3.374

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Antioxidant activity of coffee added with sword bean
작두콩 첨가 커피의 항산화능 평가

Hun Cheon Bae, Hae Seong Kim, Eun Hye Kim, Jae-Hak Moon

배훈천, 김해성, 김김은혜, 문제학

Korean J. Food Preserv. 2020;27(3):385-392.
https://doi.org/10.11002/kjfp.2020.27.3.385

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Validation of pharmacological activity and anti-pollution effect of ethanol extract of Azadirachta indica leaf
님트리(Azadirachta indica)잎 에탄올추출물의 약리활성 및 안티폴루션 효능 검증

Jin A Hyun, Ji Hye Lee, Eun Bin Kang, Hyun Jeong Kim, Dong In Kim, Ga Eun Park, Ki Sung Kwak, Bong Jeon An

현진아, 이지혜, 강은빈, 김현정, 김동인, 박가은, 곽기성, 안봉전

Korean J. Food Preserv. 2020;27(3):393-406.
https://doi.org/10.11002/kjfp.2020.27.3.393

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Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분

Sung-Hee Jeon, Young Youn, Do-Youn Jeong, Young-Soo Kim

전성희, 윤영, 정도연, 김영수

Korean J. Food Preserv. 2020;27(3):407-415.
https://doi.org/10.11002/kjfp.2020.27.3.407

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Qualitative and quantitative evaluation of residual microplastics in ark shell
피조개 중 잔류 미세플라스틱의 정성 및 정량 평가

Han-Cheol Lee, Ah-Hyeon Jo, Ju-Yeong Kang, Eun-Ji Park, Min-Ji Park, Jung-Beom Kim

이한철, 조아현, 강주영, 박은지, 박민지, 김중범

Korean J. Food Preserv. 2020;27(3):416-421.
https://doi.org/10.11002/kjfp.2020.27.3.416

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List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 3, 2020

Food Science and Preservation (FSP) reflected in Scopus