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Korean Journal of Food Preservation. Vol. 23, No. 4, 2016

Article
Effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes in cold-stored‘Jonathan’apples
수확 후 aminoethoxyvinylglycine(AVG)와 1-methylcyclopropene(1-MCP) 처리가 ‘홍옥’ 사과의 저온저장 중 과실품질에 미치는 영향
Jun-yeun Park, Kyoung-ook Kim, Jingi Yoo, Nay Myo Win, Jinwook Lee, Myoung-Gun Choung, Hee-Young Jung, In-Kyu Kang
박준연, 김경욱, 유진기, Nay Myo Win, 이진욱, 정명근, 정희영, 강인규
Korean J Food Preserv 2016;23(4):453-458.
https://doi.org/10.11002/kjfp.2016.23.4.453
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Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Hye-Yeon Song, Seon-Hwa Cheon, SeungRan Yoo, Young Bae Chung, Hye-Young Seo
송혜연, 천선화, 유승란, 정영배, 서혜영
Korean J Food Preserv 2016;23(4):459-470.
https://doi.org/10.11002/kjfp.2016.23.4.459
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Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Jung-Min Sung, So-Hee Kim, Byeong-Sam Kim, Jong-Hoon Kim, Ji-Young Kim, Ki-Hyun Kwon
성정민, 김소희, 김병삼, 김종훈, 김지영, 권기현
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
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Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage
1-MCP 처리 및 에틸렌 흡착제가 ‘백가하’ 매실 저장에 미치는 영향
Dae-Hyun Kim, Jung Mi Bae, Jin Ju Park, Jeong Hee Choi, Kyung Hyung Ku, Jeong-Ho Lim
김대현, 배정미, 박진주, 최정희, 구경형, 임정호
Korean J Food Preserv 2016;23(4):479-487.
https://doi.org/10.11002/kjfp.2016.23.4.479
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Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
땅콩 분말을 첨가한 청국장의 품질 특성
Mi-Hwa Kim, Sun-Hee Kim, Hee-Sook Cho, Bock-Hee Park
김미화, 김선희, 조희숙, 박복희
Korean J Food Preserv 2016;23(4):488-494.
https://doi.org/10.11002/kjfp.2016.23.4.488
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Physiochemical properties of Seok-jang
석장(간장소금)의 이화학적 특성
Su Jung Hwang, Ye-Seul Kim, Gui-Hun Jiang, Jong-Bang Eun
황수정, 김예슬, 강귀훈, 은종방
Korean J Food Preserv 2016;23(4):495-501.
https://doi.org/10.11002/kjfp.2016.23.4.495
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The seasonal appearance and chemical composition characteristics of cladode of Opuntia humifusa
천년초 줄기의 수확 시기 별 외관 및 성분 품질 특성
Hee Jung Kim, Mi-Hyun Kim, Mi Jang, Tae-Gyu Lim, Hee-Do Hong, Young Kyoung Rhee, Kyung-Tack Kim, Chang-Won Cho
김희정, 김미현, 장미, 임태규, 홍희도, 이영경, 김경탁, 조장원
Korean J Food Preserv 2016;23(4):502-509.
https://doi.org/10.11002/kjfp.2016.23.4.502
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Quality characteristics of Sulgikdduk added acorn powder
도토리 분말을 첨가한 설기떡의 품질 특성
Sook-Yi Woo, Hyun-Suk Lee, Ju-Yeon Hong, Seung-Ryeul Shin
우숙이, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(4):510-515.
https://doi.org/10.11002/kjfp.2016.23.4.510
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Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice
달맞이꽃 발효액을 이용한 양념육 소스의 품질 특성
Yoo-Bok Ahn, La-Young Park, Shin-Ho Lee
안유복, 박나영, 이신호
Korean J Food Preserv 2016;23(4):516-521.
https://doi.org/10.11002/kjfp.2016.23.4.516
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Quality characteristics of clean rice with the processing system
클린라이스 제조방식에 따른 백미의 품질 특성
Oui-Woung Kim, Hoon Kim, Hyo-Jai Lee, Jae Hwan Ahn
김의웅, 김훈, 이효재, 안재환
Korean J Food Preserv 2016;23(4):522-529.
https://doi.org/10.11002/kjfp.2016.23.4.522
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Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee, Seuk Ki Lee, Hye-Young Park, Eun-Yeong Sim, Koan Sik Woo, Sea-Kwan Oh, Byoungkyu Lee, Hyun-Joo Kim
이경하, 이석기, 박혜영, 심은영, 우관식, 오세관, 이병규, 김현주
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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Effect of addition of sweet potato on physiochemical properties of Kochujang
고구마를 이용한 고추장의 숙성 중 이화학적 특성 변화
Su-Ah Park, Dong-Han Kim
박수아, 김동한
Korean J Food Preserv 2016;23(4):538-546.
https://doi.org/10.11002/kjfp.2016.23.4.538
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Characterization of flaxseed and flaxseed oil as edible oil resources
아마인 및 아마인유의 유지자원으로서의 특성
O Jun Kwon
권오준
Korean J Food Preserv 2016;23(4):547-552.
https://doi.org/10.11002/kjfp.2016.23.4.547
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Effects of polyphenol and anthocyanin contents of Punica granatum fruit parts on their antioxidant and anticancer activities
석류 과실 부위별 폴리페놀 및 안토시아닌 함량이 항산화 및 항암 활성에 미치는 영향
Jung-Suk Park, Sang-Uk Chon, Eun Woo Moon, Cheol-Yun Jeong
박정숙, 천상욱, 문은우, 정철윤
Korean J Food Preserv 2016;23(4):553-559.
https://doi.org/10.11002/kjfp.2016.23.4.553
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Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground
커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석
Jeong Eun Kang, Seon Kyeong Park, Tian Jiao Guo, Jin Yong Kang, Du Sang Lee, Jong Min Kim, O-Jun Kwon, Uk Lee, Ho Jin Heo
강정은, 박선경, Tian Jiao Guo, 강진용, 이두상, 김종민, 권오준, 이욱, 허호진
Korean J Food Preserv 2016;23(4):560-567.
https://doi.org/10.11002/kjfp.2016.23.4.560
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Changes in cultural characteristics and biological activities of amaranth during fermentation
발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성
Rea-Hyun Lee, Su-Jin Yang, Joo-Heon Hong
이래현, 양수진, 홍주헌
Korean J Food Preserv 2016;23(4):568-575.
https://doi.org/10.11002/kjfp.2016.23.4.568
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Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석
Hye Rim Kang, So Yae Koh, Ji-yeon Ryu, Ahmed Osman, Chang Kyu Lee, Ji Hee Lim, Hyeon A Kim, Geun Hyung Im, Somi Kim Cho
강혜림, 고소예, 류지연, Ahmed Osman, 이창규, 임지희, 김현아, 임근형, 김소미
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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Antioxidant and tyrosinase inhibitory activities of immature fruits of Malus pumila cv. Fuji
미성숙 사과의 항산화 및 tyrosinase 저해 활성 평가
O Jun Kwon
권오준
Korean J Food Preserv 2016;23(4):585-590.
https://doi.org/10.11002/kjfp.2016.23.4.585
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Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발
Dong-Hwan Kim, Jae-Nam Moon, Seul Lee, Soo-Won Lee, Hey-Kyung Moon, Gwi-Young Kim
김동환, 문재남, 이슬, 이수원, 문혜경, 김귀영
Korean J Food Preserv 2016;23(4):591-598.
https://doi.org/10.11002/kjfp.2016.23.4.591
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Quality characteristics of Sikhye prepared with Sasa borealis extracts
조릿대 추출물을 첨가한 식혜의 품질 특성
Ji-Hyung Seo
서지형
Korean J Food Preserv 2016;23(4):599-604.
https://doi.org/10.11002/kjfp.2016.23.4.599
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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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