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List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 4, 2014

ARTICLE
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Kyung Hyung Ku, Kyung-A Lee, Minseon Koo
구경형, 이경아, 구민선
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
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Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
Tao Tong, Chengmei Zhang, Du-Ok Ko, Sup-Bo Kim, Kwang-Jin Jung, Seong-Gook Kang
통타오, 장성매, 고두옥, 김보석, 정광진, 강성국
Korean J Food Preserv 2014;21(4):460-467.
https://doi.org/10.11002/kjfp.2014.21.4.460
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Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears
‘신고’ 배 수확 전·후 처리가 저장 중 배과피얼룩과 발생 및 과실품질에 미치는 영향
Byung-Woo Moon, Deok-Hoon Yoon, Ki-Woong Nam
문병우, 윤덕훈, 남기웅
Korean J Food Preserv 2014;21(4):468-472.
https://doi.org/10.11002/kjfp.2014.21.4.468
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Use of oriental melon peel extracts to maintain the quality of Agaricus bisporus during its storage
참외과피추출물을 적용한 양송이의 저장 중 품질 변화
Hye Jin Park, Gun-Hee Kim
박혜진, 김건희
Korean J Food Preserv 2014;21(4):473-482.
https://doi.org/10.11002/kjfp.2014.21.4.473
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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage
오디 농축액이 약과의 저장 중 지질산패에 미치는 영향
Suk-Kyung Shin, Hyun-Jeong Kim, Mee-Ree Kim
신숙경, 김현정, 김미리
Korean J Food Preserv 2014;21(4):483-490.
https://doi.org/10.11002/kjfp.2014.21.4.483
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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Jin Hwan Lee, Jin Ho Lee, Keun Taik Lee
이진환, 이진호, 이근택
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
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Effects of steeping condition and salinity stress on quality properties in germinated black soybean
발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성
Sung-Ran Yoon, Su-Gon Bae, Oh-Heun Kwon, Dong-Kyoon Kang, So-Young Choe, Jung-A Ryu, Seong-Yong Choi
윤성란, 배수곤, 권오흔, 강동균, 최소영, 류정아, 최성용
Korean J Food Preserv 2014;21(4):500-505.
https://doi.org/10.11002/kjfp.2014.21.4.500
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Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Se-Jin Jang, Yong-Jun Jo, Ji-Hyung Seo, Ok-Mi Kim, Yong-Jin Jeong
장세진, 조용준, 서지형, 김옥미, 정용진
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
계절별 절임배추의 품질 특성 비교
Kyung Hyung Ku, Eun Jeong Choi, Moon Cheol Jeong
구경형, 최은정, 정문철
Korean J Food Preserv 2014;21(4):512-519.
https://doi.org/10.11002/kjfp.2014.21.4.512
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Evaluation of mineral, heavy metal and phthalate contents in mudflat solar salt and foreign salt
국내산 갯벌천일염과 외국산 소금의 미네랄, 중금속 및 phthalate 함량 평가
Hag-Lyeol Kim, In-Seon Lee, In-Cheol Kim
김학렬, 이인선, 김인철
Korean J Food Preserv 2014;21(4):520-528.
https://doi.org/10.11002/kjfp.2014.21.4.520
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A study of the levels of natural preservatives in wild plants
식품보존에 이용된 식물의 천연보존료 함유량 연구
Kyoung-A Baek, Heun-Kag Kang, Myoung-Hee Shin, Jong-Jin Park, Jong-Dae Kim, Seong-Min Park, Mi-Young Lee, Ji-Soon Im
백경아, 강현각, 신명희, 박종진, 김종대, 박성민, 이미영, 임지순
Korean J Food Preserv 2014;21(4):529-535.
https://doi.org/10.11002/kjfp.2014.21.4.529
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Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성
Ok-MI Kim, SunIl Park, Yongjun Jo, Yongjin Jeong
김옥미, 박선일, 조용준, 정용진
Korean J Food Preserv 2014;21(4):536-543.
https://doi.org/10.11002/kjfp.2014.21.4.536
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Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanus sativus)
열처리 방법이 적무 새싹종자(Raphanus sativus)의 미생물 저감화 및 발아율에 미치는 영향
So-Yun Jun, Yeon-Kyung Lee
전소윤, 이연경
Korean J Food Preserv 2014;21(4):544-548.
https://doi.org/10.11002/kjfp.2014.21.4.544
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Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes
뽕잎과 녹차혼합분말의 급여가 streptozotocin 유발 당뇨쥐의 항당뇨효과
Hee-Kyoung Son, Ju-Hee Han, Jae-Joon Lee
손희경, 한주희, 이재준
Korean J Food Preserv 2014;21(4):549-559.
https://doi.org/10.11002/kjfp.2014.21.4.549
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Antioxidant and antimicrobial activity of solvent fractions from black bamboo leaves
오죽 잎 용매분획물의 항산화 및 항균 활성
Hyun-Kyung Bae, Shin-Kyo Chung
배현경, 정신교
Korean J Food Preserv 2014;21(4):560-564.
https://doi.org/10.11002/kjfp.2014.21.4.560
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Antioxidant activity of extracts with extraction methods from Phellinus linteus mycelium on Mori ramulus
추출 방법에 따른 상지에 배양한 상황버섯 균사체 추출물의 항산화 활성
Hye-Mi Park, Joo-Heon Hong
박혜미, 홍주헌
Korean J Food Preserv 2014;21(4):565-572.
https://doi.org/10.11002/kjfp.2014.21.4.565
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Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
Chang-Ki Huh, So-Mang Kim, Yong-Doo Kim
허창기, 김소망, 김용두
Korean J Food Preserv 2014;21(4):573-580.
https://doi.org/10.11002/kjfp.2014.21.4.573
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Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage
Acetic acid와 UV-C 병합처리가 돌나물의 저장 중 미생물 성장과 품질에 미치는 영향
Ki Hyun Seong, Ji Hoon Kang, Kyung Bin Song
성기현, 강지훈, 송경빈
Korean J Food Preserv 2014;21(4):581-586.
https://doi.org/10.11002/kjfp.2014.21.4.581
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Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea
국내 다소비 십자화과 새싹채소 추출물의 항산화 활성
Gi-Hae Shin, Young-Jun Lee, Jae-Hwan Kim, Young-Hyoun Kim, Dan-Bi Kim, Jong Seok Lee, Jeong-Ho Lim, Ok-Hwan Lee
신기해, 이영준, 김재환, 김영현, 김단비, 이종석, 임정호, 이옥환
Korean J Food Preserv 2014;21(4):587-592.
https://doi.org/10.11002/kjfp.2014.21.4.587
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Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
Hyun-Soo Kim, Joung-Jwa Ahn, Tae-Ho Choi, Tae-Young Hwang
김현수, 안정좌, 최태호, 황태영
Korean J Food Preserv 2014;21(4):593-599.
https://doi.org/10.11002/kjfp.2014.21.4.593
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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
We look forward to your interest and submissions to the journal.
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