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Korean Journal of Food Preservation. Vol. 22, No. 5, 2015

ARTICLE
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Eun Ji Son, In-Wook Hwang, Shin-Kyo Chung
손은지, 황인욱, 정신교
Korean J Food Preserv 2015;22(5):623-628.
https://doi.org/10.11002/kjfp.2015.22.5.623
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Quality changes and factors in Valencia oranges during storage under different temperatures
Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인
Yunhee Jo, Namhyeok Chung, Yaping Gao, Joong-Ho Kwon
조윤희, 정남혁, 까오야핑, 권중호
Korean J Food Preserv 2015;22(5):629-635.
https://doi.org/10.11002/kjfp.2015.22.5.629
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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Shin-Young Park, Ji-Min Lim, Yun-Hee Choi, Hae-Sun Choi, Jae-Hyeon Kim, Eun-Ju Kim, Soo-Jeong Ji, Yeon-Jeong Jang
박신영, 임지민, 최윤희, 최혜선, 김재현, 김은주, 지수정, 장연정
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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Nutritional composition of horsemeat compared to white meat (chicken and duck)
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
Do-Hee Kim, Kyung-Won Kim, Young-Hoon Kim, Joo-Ah Kim, Jun Kim, Kwang-Deog Moon
김도희, 김경원, 김영훈, 김주아, 김준, 문광덕
Korean J Food Preserv 2015;22(5):644-651.
https://doi.org/10.11002/kjfp.2015.22.5.644
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Effect of moisture content on some physical properties of domestic wheat
함수율에 따른 우리밀의 물리적 특성
Oui-Woung Kim, Hoon Kim, Sang-Suk Kim, Eun-Jung Choi
김의웅, 김훈, 김상숙, 최은정
Korean J Food Preserv 2015;22(5):652-659.
https://doi.org/10.11002/kjfp.2015.22.5.652
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Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
땅콩분말을 첨가한 죽의 품질 특성
Bock-Hee Park, Seon-Hee Kim, Kyung-Jo Park, Hee-Sook Cho
박복희, 김선희, 박경조, 조희숙
Korean J Food Preserv 2015;22(5):660-665.
https://doi.org/10.11002/kjfp.2015.22.5.660
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Quality characteristics of kimchi with Artemisia annua extracts
개똥쑥 추출물을 첨가한 김치의 품질특성
Sang-Soo Lee, Dong-Jin Kwon
이상수, 권동진
Korean J Food Preserv 2015;22(5):666-673.
https://doi.org/10.11002/kjfp.2015.22.5.666
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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek, Choong Hwan Lee, Yoo Kyoung Park, Han-Seok Choi, Ji-Young Mun, Soo-Hwan Yeo
백성열, 이충환, 박유경, 최한석, 문지영, 여수환
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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Optimization of spray drying condition of Sikhye using response surface methodology
반응표면분석법을 이용한 식혜의 최적 분무건조 조건
Gi Chang Kim, In Hee Jo, Gyoung Mi Kim, Song Yi Choi, Jin Sook Kim
김기창, 조인희, 김경미, 최송이, 김진숙
Korean J Food Preserv 2015;22(5):683-689.
https://doi.org/10.11002/kjfp.2015.22.5.683
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Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
배전조건이 아라비카 커피의 이화학적 성질에 미치는 영향
Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Won-Jong Lee
서연수, 이승헌, 상아방, 이원종
Korean J Food Preserv 2015;22(5):690-698.
https://doi.org/10.11002/kjfp.2015.22.5.690
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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
Sun-Hwa Kim, In-Wook Hwang, Shin-Kyo Chung, Young-Jin Seo, Jong-Soo Kim, Yong-Jin Jeong, Mi-Yeon Kim
김선화, 황인욱, 정신교, 서영진, 김종수, 정용진, 김미연
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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Effect of hot-air drying temperature on antioxidative activity of sweetpotato leaves
열풍건조 온도에 따른 고구마 잎 메탄올 추출물의 항산화 효과
Da-Woon Jeong, Yang-Kyun Park, Sang-Sik Nam, Seon-Kyeong Han
정다운, 박양균, 남상식, 한선경
Korean J Food Preserv 2015;22(5):708-713.
https://doi.org/10.11002/kjfp.2015.22.5.708
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Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process
초고압균질 가공에 의해 제조된 초미세 비지 현탁액의 영양성분 및 항산화성
Seon-Ho Lee
이선호
Korean J Food Preserv 2015;22(5):714-720.
https://doi.org/10.11002/kjfp.2015.22.5.714
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Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
Hyun-Kyung Bae, In-Wook Hwang, Hee-Do Hong, Shin-Kyo Chung
배현경, 황인욱, 홍희도, 정신교
Korean J Food Preserv 2015;22(5):721-726.
https://doi.org/10.11002/kjfp.2015.22.5.721
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α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성
Rea-Hyun Lee, Su-Jin Yang, Tae-Young Hwang, Shin-Kyo Chung, Joo-Heon Hong
이래현, 양수진, 황태영, 정신교, 홍주헌
Korean J Food Preserv 2015;22(5):727-734.
https://doi.org/10.11002/kjfp.2015.22.5.727
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Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
Mee-Kyung Kim, Dae-Yong Kim
김미경, 김대용
Korean J Food Preserv 2015;22(5):735-743.
https://doi.org/10.11002/kjfp.2015.22.5.735
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Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
3T3-L1 세포분화 중 지방축적 및 ROS 생성에 대한 연화 열수 및 에탄올 추출물의 효과
Ji-Won Oh, Jin-Ha Lee, Ok-Hwan Lee, Kye-Hoon Kim, Hey-Ran Kim, Hyo-Ku Lee
오지원, 이진하, 이옥환, 김계훈, 김혜란, 이효구
Korean J Food Preserv 2015;22(5):744-750.
https://doi.org/10.11002/kjfp.2015.22.5.744
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Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell
오디 당침출액의 HepG2 세포에서 H2O2로 야기된 산화적 스트레스 보호 효과
Young Youn, Ha-Yan Kim, Hoe-Man Park, Sun-Ho Lee, Jong-Ryul Park, Seong-Gi Hong, Young-Geun Kim
윤영, 김하얀, 박회만, 이선호, 박종률, 홍성기, 김영근
Korean J Food Preserv 2015;22(5):751-757.
https://doi.org/10.11002/kjfp.2015.22.5.751
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Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
젖산균이 김치 발효 중 아플라톡신 함량 변화에 미치는 영향
Seon-Hwa Cheon, Su-ji Kim, Sang-il Lee, Youngbae Chung, Sung Hyun Kim, Jungeun Cho, Hye-Young Seo
천선화, 김수지, 이상일, 정영배, 김성현, 조정은, 서혜영
Korean J Food Preserv 2015;22(5):758-767.
https://doi.org/10.11002/kjfp.2015.22.5.758
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Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Soo-Jin Kwon, Jun-Su Choi, Soo-Hwan Yeo, Heui-Dong Park
권수진, 최준수, 여수환, 박희동
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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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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