Food Science and Preservation

Measurement of brown eggs freshness using non-destructive UV/VIS spectroscopy and viscosity of egg white

Sanghee Kim

Korean J. Food Preserv. 2022;29(3):353-366.
https://doi.org/10.11002/kjfp.2022.29.3.353

HTML PDF PubReader Cited by 0

Antioxidant and skin health-enhancing activities of wild indigo (Baptisia tinctoria) root extracts

Akhmadjon Sultanov, Eun-Ho Lee, Hye-Jin Park, Soo-Rin Kim, Young-Je Cho

Korean J. Food Preserv. 2022;29(3):367-380.
https://doi.org/10.11002/kjfp.2022.29.3.367

HTML PDF PubReader Cited by 1

The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성

Jungsoo Kim, Jiyoon Kim, Saeul Jeong, Minhyun Kim, Sanghyeok Park, Insun Kim, Inju Nam, Junyeong Park, Kwang-Deog Moon

김정수, 김지윤, 정새울, 김민현, 박상혁, 김인선, 남인주, 박준영, 문광덕

Korean J. Food Preserv. 2022;29(3):381-394.
https://doi.org/10.11002/kjfp.2022.29.3.381

HTML PDF PubReader Cited by 3

Quality characteristics of plant-based rice milk prepared with different rice varieties
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교

Gi-Un Seong, Jungsoo Kim, Jiyoon Kim, Sanghyeok Park, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Deog Moon, Ju-Won Kang

성기운, 김정수, 김지윤, 박상혁, 조준현, 이지윤, 이샛별, 신동진, 박동수, 문광덕, 강주원

Korean J. Food Preserv. 2022;29(3):395-406.
https://doi.org/10.11002/kjfp.2022.29.3.395

HTML PDF PubReader Cited by 1

Increased qualities and health functional effects of ganjang fermented in onggi
옹기에서 발효된 간장의 품질 및 건강 기능성 증진 효과

So Young Lee, Jong Hyun Lee, Geun Hye Hong, Yang Lee Lim, Jong-Hee Kim, Kun-Young Park

이소영, 이종현, 홍근혜, 임양이, 김종희, 박건영

Korean J. Food Preserv. 2022;29(3):407-417.
https://doi.org/10.11002/kjfp.2022.29.3.407

HTML PDF PubReader Cited by 0

Monitoring of ginsenoside composition and contents in acetic acid soaking-treated taegeuk ginseng using response surface analysis
반응표면분석법을 이용한 초산침지처리 태극삼의 진세노사이드 성분과 함량 모니터링

Gee-Dong Lee

이기동

Korean J. Food Preserv. 2022;29(3):418-427.
https://doi.org/10.11002/kjfp.2022.29.3.418

HTML PDF PubReader Cited by 0

Residual characteristics of buprofezin during rice processing
쌀 가공 중 buprofezin의 잔류 특성

Mihyun Cho, Moo-Hyeog Im

조미현, 임무혁

Korean J. Food Preserv. 2022;29(3):428-439.
https://doi.org/10.11002/kjfp.2022.29.3.428

HTML PDF PubReader Cited by 2

Optimization of drying conditions for steamed-dried sweet pumpkin products using response surface methodology
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화

Jung Mu Song, Young Hwang, Yong Sik Cho, Hyun Wook Jang, Yong Suk Kim

송정무, 황영, 조용식, 장현욱, 김용석

Korean J. Food Preserv. 2022;29(3):440-454.
https://doi.org/10.11002/kjfp.2022.29.3.440

HTML PDF PubReader Cited by 3

Effects of ipguk (koji) and zeolite combination on odor component suppression and alcohol productivity of solid-fermented spirits
입국과 제올라이트 사용이 고체 발효 증류주의 이취 성분 억제와 알코올 생산성에 미치는 효과

Je Young Shin, Heui-Yun Kang, Chang-Soo Kang, Han-Seok Choi

신제영, 강희윤, 강창수, 최한석

Korean J. Food Preserv. 2022;29(3):455-465.
https://doi.org/10.11002/kjfp.2022.29.3.455

HTML PDF PubReader Cited by 0

High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리

Chan-Woo Kim, Seok-Tae Jeong, Yoo-Deok Park, Juong-Bin Kim, Bo-Ra Lim, Heui-Yun Kang

김찬우, 정석태, 박유덕, 김정빈, 임보라, 강희윤

Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466

HTML PDF PubReader Cited by 1

Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020
상황버섯 자실체 추출물의 젖산발효를 통한 고농도 γ-aminobutyric acid 생산

Jong-Soon Lim, Yun-Ho Park, Beom-Su Jo, Ji-Eun Kim, Sam-Pin Lee

임종순, 박윤호, 조범수, 김지은, 이삼빈

Korean J. Food Preserv. 2022;29(3):472-481.
https://doi.org/10.11002/kjfp.2022.29.3.472

HTML PDF PubReader Cited by 2

Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk
전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성

A Ra Kim, Sun Hee Kim, Woo Soo Jeong, So Young Kim, Myung-Kon Kim, Soo-Hwan Yeo

김아라, 김순희, 정우수, 김소영, 김명곤, 여수환

Korean J. Food Preserv. 2022;29(3):482-493.
https://doi.org/10.11002/kjfp.2022.29.3.482

HTML PDF PubReader Cited by 0

Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성

Jae-Hee Jeong, Su-Hwan Kim, Chae-Mi Lee, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Chang-Ki Huh

정재희, 김수환, 이채미, 최유리, 이동훈, 이채윤, 허창기

Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494

HTML PDF PubReader Cited by 1

Investigation of microbial contamination levels on ginseng sprouts and green moss used as domestic packaging material
국내 유통 중인 새싹삼과 포장용 청이끼에 대한 미생물 오염도 조사

Jeong-Eun Hyun, Su-Bin Lee, Do-Young Jung, Song-Yi Choi, Injun Hwang, Theresa Lee, Se-Ri Kim

현정은, 이수빈, 정도영, 최송이, 황인준, 이데레사, 김세리

Korean J. Food Preserv. 2022;29(3):509-520.
https://doi.org/10.11002/kjfp.2022.29.3.509

HTML PDF PubReader Cited by 2

Comparative efficacy of loop-mediated isothermal amplification, real-time PCR, and selective agar method for detection of Listeria monocytogenes in food
Listeria monocytogenes의 검출을 위한 loop-mediated isothermal amplification, real-time PCR, 배지 도말법의 검출 성능 및 특성 비교

Kye-Hwan Byun, Sang Ha Han, Seungho Choi, Hyeon-Jo Bang, Seong Il Kang, Sookyoung Kim, Sang-Do Ha

변계환, 한상하, 최승호, 방현조, 강성일, 김수경, 하상도

Korean J. Food Preserv. 2022;29(3):521-529.
https://doi.org/10.11002/kjfp.2022.29.3.521

HTML PDF PubReader Cited by 0

List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 3, 2022

Food Science and Preservation (FSP) reflected in Scopus