Food Science and Preservation

Changes in the quality and secondary metabolites of kohlrabi during storage
콜라비의 저장 중 품질 및 이차대사산물의 변화

Me Hea Park, Jeong Min Seo, Sun Ju Kim, Won Bae Kim, Jung Soo Lee, Ji Weon Choi

박미희, 서정민, 김선주, 김원배, 이정수, 최정원

Korean J Food Preserv 2014;21(5):601-608.
https://doi.org/10.11002/kjfp.2014.21.5.601

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Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정

Hye-Ok Lee, Ji-Young Kim, Byeong-Sam Kim

이혜옥, 김지영, 김병삼

Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609

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Identification of ideal size and drivers for consumer acceptability of apple
사과의 이상적인 크기와 소비자 기호도 결정인자 분석

Hee-Yeon Jung, Sang-Sook Kim

정희연, 김상숙

Korean J Food Preserv 2014;21(5):618-626.
https://doi.org/10.11002/kjfp.2014.21.5.618

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Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성

Kye-Man Cho, Jae-Ran Kang, Gyeong-Min Kim, Min-Jung Kang, Chung-Eun Hwang, Young-Shim Jeong, Jeong-Hwan Kim, Chang-Kwon Lee, Jung-Hye Shin

조계만, 강재란, 김경민, 강민정, 황정은, 정영심, 김정환, 이창권, 신정혜

Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627

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Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성

Dong Hyun Jang, Keun Taik Lee

장동현, 이근택

Korean J Food Preserv 2014;21(5):636-645.
https://doi.org/10.11002/kjfp.2014.21.5.636

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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646

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Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
청매실의 비가열 전처리 및 건조매실의 특성

Ji-Hoon Kang, Nam-Ho Kim, Kyung Bin Song

강지훈, 김남호, 송경빈

Korean J Food Preserv 2014;21(5):652-660.
https://doi.org/10.11002/kjfp.2014.21.5.652

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Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성

Young-Sim Choi, Sun-Kyung Kim, Eun-Kyoung Mo

최영심, 김선경, 모은경

Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661

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Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향

Hyo-Jung Park, Hai-Jung Chung

박효정, 정해정

Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668

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Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교

Ji Hoon Lim, Jee Hee Jung, Dong Soo Kim, Young Myoung Kim, Byoung Mok Kim

임지훈, 정지희, 김동수, 김영명, 김병목

Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676

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The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성

Hye-Jin Sim, Cho-Rong Hwang, Min-Jung Kang, Gyeong-Min Kim, Jung-Hye Shin

심혜진, 황초롱, 강민정, 김경민, 신정혜

Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688

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Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성

Jae-Won Kim, Kwang-Sup Youn

김재원, 윤광섭

Korean J Food Preserv 2014;21(5):694-701.
https://doi.org/10.11002/kjfp.2014.21.5.694

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Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분

Ki-Woong Kim, Jae-Ho Hwang, Myung-Joo Oh, Min-Yong Kim, Myeong-Rak Choi, Wook-Min Park

김기웅, 황재호, 오명주, 김민용, 최명락, 박욱민

Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702

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Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가

Hye-Lim Jang, Na-Hyung Kim, Hee-Jin Im, Chu-Ja Park, Sang-Cheul Woo, Kyung-Young Yoon

장혜림, 김나형, 임희진, 박추자, 우상철, 윤경영

Korean J Food Preserv 2014;21(5):710-717.
https://doi.org/10.11002/kjfp.2014.21.5.710

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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성

Hye-Mi Park, Joo-Heon Hong

박혜미, 홍주헌

Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718

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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성

Mi-Sun Kim, Ye-Seul Lee, Ho-Yong Sohn

김미선, 이예슬, 손호용

Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727

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Antiviral activity of methanol extract from Ephedra sinica Stapf
마황 추출물의 항바이러스 활성

Doseung Lee, Dong-Sun Lee

이도승, 이동선

Korean J Food Preserv 2014;21(5):735-739.
https://doi.org/10.11002/kjfp.2014.21.5.735

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Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증

Eunsu Lee, Hyeongjeong Kim, Jae-myo Yu, Yong-hun Cho, Dong-in Kim, Yuhyeon Shin, Yeongje Cho, O-jun Kwon, Bongjeon An

이은수, 김현정, 유재묘, 조용훈, 김동인, 신유현, 조영제, 권오준, 안봉전

Korean J Food Preserv 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740

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Effects of vitamin C on the formation of aflatoxin B₁-DNA adduct in rat livers treated with radiation and aflatoxin B₁
Vitamin C가 방사선과 Aflatoxin B₁을 처리한 흰쥐의 간세포에서 Aflatoxin B₁-DNA Adduct 형성에 미치는 영향

Soyoung Kim, Hansoo Kim, Jin-Soon Kang

김소영, 김한수, 강진순

Korean J Food Preserv 2014;21(5):747-756.
https://doi.org/10.11002/kjfp.2014.21.5.747

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Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향

Je-Bong Lee, Jin-Hee Kim, Soo-Hwan Yeo, Heui-Dong Park

이제봉, 김진희, 여수환, 박희동

Korean J Food Preserv 2014;21(5):757-765.
https://doi.org/10.11002/kjfp.2014.21.5.757

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List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 5, 2014

Food Science and Preservation (FSP) reflected in Scopus