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Korean Journal of Food Preservation. Vol. 23, No. 5, 2016

Article
Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock
오존-마이크로버블-열수 처리한 세절 도라지의 품질 및 저장성
Kyung Min Park, Ji Young Lee, So-Ra Min, Moon-Cheol Jeong, Minseon Koo
박경민, 이지영, 민소라, 정문철, 구민선
Korean J Food Preserv 2016;23(5):605-613.
https://doi.org/10.11002/kjfp.2016.23.5.605
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Development of pallet-scale modified atmosphere packaging for ‘Tabor’tomatoes
토마토 ‘Tabor’ 품종의 파렛트 단위 MAP 적용 연구
Jong Woo Park, Jinse Kim, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Jung Soo Lee
박종우, 김진세, 박석호, 최동수, 최승렬, 김용훈, 이수장, 박천완, 이정수
Korean J Food Preserv 2016;23(5):614-622.
https://doi.org/10.11002/kjfp.2016.23.5.614
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Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)
포장방법과 저장온도가 신선편이 양파의 품질 및 미생물 생장에 미치는 영향
Yeoung-Seuk Bae, Hyun-Jin Choi, Jung-Soo Lee, Mehea Park, Ji-Weon Choi, Ji-Gang Kim
배영석, 최현진, 이정수, 박미희, 최지원, 김지강
Korean J Food Preserv 2016;23(5):623-630.
https://doi.org/10.11002/kjfp.2016.23.5.623
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Quality characteristics of Yanggaeng with extracts and powder of roasted coffee ground residue
커피박 추출물 및 분말 첨가 양갱의 품질 특성
Byeong-Guk Kim, La Young Park, Shin-Ho Lee
김병국, 박나영, 이신호
Korean J Food Preserv 2016;23(5):631-637.
https://doi.org/10.11002/kjfp.2016.23.5.631
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Quality characteristics of ground coffee extracts according to physical and chemical defects
커피빈의 물리화학적 결점에 따른 추출액의 품질특성
Jun-Hyung Sung, Jeong-Seok Cho, Hyeon-Jeong Lee, Ji-Young Choi, Yeong-Min Lee, Luo Jin, Kwang-Deog Moon
성준형, 조정석, 이현정, 최지영, 이영민, 루오진, 문광덕
Korean J Food Preserv 2016;23(5):638-644.
https://doi.org/10.11002/kjfp.2016.23.5.638
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Quality characteristics of smoked duck using natural curing agent
천연 염지제을 이용한 훈제오리의 품질특성
Yeon Ok Park
박연옥
Korean J Food Preserv 2016;23(5):645-653.
https://doi.org/10.11002/kjfp.2016.23.5.645
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Quality characteristics of Pueraria thunbergiana extracts depending on drying methods
건조방법에 따른 칡 추출물의 품질특성
Yu-Ri Kwon, San Nam, Da Som Jeong, Ri Eun Kwon, Kwang-Sup Youn
권유리, 남산, 정다솜, 권리은, 윤광섭
Korean J Food Preserv 2016;23(5):654-659.
https://doi.org/10.11002/kjfp.2016.23.5.654
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Quality characteristics of coffee beverage processed by ultrasound-assisted extraction
초음파 추출이 커피 음료의 품질특성에 미치는 영향
Hun-Sik Chung, Jeong-Seok Cho, Han-Soo Kim, Dong-Seob Kim, Young-Guen Lee, Jong-Hwan Seong, Kwang-Deog Moon
정헌식, 조정석, 김한수, 김동섭, 이영근, 성종환, 문광덕
Korean J Food Preserv 2016;23(5):660-665.
https://doi.org/10.11002/kjfp.2016.23.5.660
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Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화
Dong-Jun Seo, Soo-Hwan Yeo, Ji-Young Mun, Seong Yeol Baek
서동준, 여수환, 문지영, 백성열
Korean J Food Preserv 2016;23(5):666-672.
https://doi.org/10.11002/kjfp.2016.23.5.666
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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
San Nam, Yu-Ri Kwon, Jun-Hyun Cho, Woo-Duck Seo, Sik-Won Choi, Kwang-Sup Youn
남산, 권유리, 조준현, 서우덕, 최식원, 윤광섭
Korean J Food Preserv 2016;23(5):673-679.
https://doi.org/10.11002/kjfp.2016.23.5.673
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Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
Yeon-Jeong Jang, Eun-Ju Kim, So Young Kim, Yun Hye Lee, Shin-Young Park
장연정, 김은주, 김소영, 이윤혜, 박신영
Korean J Food Preserv 2016;23(5):680-688.
https://doi.org/10.11002/kjfp.2016.23.5.680
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Drying characteristics and physical properties of medicinal and edible mushrooms
약용버섯과 식용버섯의 건조방법에 따른 품질특성
Bo-Min Kim, Eun-sun Jung, Yong-hyun Aan, In-Wook Hwang, Shin-Kyo Chung
김보민, 정은선, 안용현, 황인욱, 정신교
Korean J Food Preserv 2016;23(5):689-695.
https://doi.org/10.11002/kjfp.2016.23.5.689
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Optimization of the re-extraction process of ethanol from catechin components from Korean green tea extract
한국산 녹차추출물 catechin 성분의 ethanol 재추출 공정 최적화
In-Hee Jo, Myung-Kyoo Kim, Suh-Yoon Jang, Na-Ra Kim, Won-Young Lee
조인희, 김명규, 장서윤, 김나라, 이원영
Korean J Food Preserv 2016;23(5):696-703.
https://doi.org/10.11002/kjfp.2016.23.5.696
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Antibacterial activity and sensory characteristic of sauce for raw fish with tea extract and garlic vinegar
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성
Young Sun Han, Hye Jin Choi, Seung Ri Lee, Mun-Ju Kwon, Myung Je Heo, Nam-Gyu Jo, Hye Young Kim
한영선, 최혜진, 이승리, 권문주, 허명제, 조남규, 김혜영
Korean J Food Preserv 2016;23(5):704-710.
https://doi.org/10.11002/kjfp.2016.23.5.704
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The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits
손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구
Mi-Hyun Kim, Hee Jung Kim, Mi Jang, Tae-Gyu Lim, Hee-Do Hong, Young Kyoung Rhee, Kyung-Tack Kim, Chang-Won Cho
김미현, 김희정, 장미, 임태규, 홍희도, 이영경, 김경탁, 조장원
Korean J Food Preserv 2016;23(5):711-717.
https://doi.org/10.11002/kjfp.2016.23.5.711
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Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM
Leuconostoc mesenteroides SM 젖산균 발효를 통한 dextran과 mannitol 강화 단호박 발효물 생산
Jong-Soon Lim, Young-Cheol Son, Dong-Cheol Park, Sam-Pin Lee
임종순, 송영철, 박동철, 이삼빈
Korean J Food Preserv 2016;23(5):718-726.
https://doi.org/10.11002/kjfp.2016.23.5.718
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Sensory properties of oriental melon (Cucumis melo var. makuwa) by quantitative descriptive analysis and consumer test
묘사분석 및 소비자 조사에 의한 참외의 관능특성
Sang Seop Kim, Eun Jeong Choi, Jeong Hee Choi, Kyung Hyung Ku
김상섭, 최은정, 최정희, 구경형
Korean J Food Preserv 2016;23(5):727-737.
https://doi.org/10.11002/kjfp.2016.23.5.727
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Effect of tannin content in sorghum on digestive enzymes
수수의 탄닌 함량이 소화효소에 미치는 영향
Jeong-Suk Bae, Hee-Sun Ko, Hong-Jib Choi, Ji-Yun Lee, Se-Jong Kim
배정숙, 고희선, 최홍집, 이지윤, Se-Jong Kim
Korean J Food Preserv 2016;23(5):738-745.
https://doi.org/10.11002/kjfp.2016.23.5.738
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Effect of moisture content on terminal velocities of domestic wheat and foreign materials
함수율에 따른 우리밀과 이물의 종말속도에 미치는 영향
Eun-Jung Choi, Hoon Kim, Sang-Suk Kim, Oui-Woung Kim
최은정, 김훈, 김상숙, 김의웅
Korean J Food Preserv 2016;23(5):746-752.
https://doi.org/10.11002/kjfp.2016.23.5.746
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Characteristics of iron powder formulation produced from porcine blood by enzymatic treatment
효소 처리한 돈혈 활용 철분분말제제 특성
Mi-Yeon Kim, MinA Kim, Yong-Jin Jeong
김미연, 김민아, 정용진
Korean J Food Preserv 2016;23(5):753-757.
https://doi.org/10.11002/kjfp.2016.23.5.753
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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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