Food Science and Preservation

Characteristics of aroma compounds of 11 red wines from international grape cultivars grown in Korea
국내에서 재배된 세계 주요 와인 포도 품종으로 제조된 적포도주 11종의 향기 성분 특성

Hyun Il Kim, Youn Young Hur, Sung Min Jung, Dong Jun Im, Kyeong Ho Chung, Su Jin Kim

김현일, 허윤영, 정성민, 임동준, 정경호, 김수진

Korean J Food Preserv 2018;25(5):491-500.
https://doi.org/10.11002/kjfp.2018.25.5.491

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Development of fermented pumpkin porridge as a meal replacement
호박을 이용한 식사대용식 발효 호박죽 제조

Jung Suk Park, Hwan Sik Na

박정숙, 나환식

Korean J Food Preserv 2018;25(5):501-506.
https://doi.org/10.11002/kjfp.2018.25.5.501

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Characteristics of sponge cake prepared by the addition of sweet pumpkin powder
단호박 분말을 첨가한 스펀지 케이크의 품질 특성

Gyeong-Sook Lee, Gyeong-Phil Han

이경숙, 한경필

Korean J Food Preserv 2018;25(5):507-515.
https://doi.org/10.11002/kjfp.2018.25.5.507

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Quality characteristics of Nuruk with different water contents during fermentation period
가수량에 따른 누룩의 발효기간별 품질 특성

Ji-Young Mun, Joo-Yeon Kim, So Young Kim, Han-Seok Choi, Soo-Hwan Yeo

문지영, 김주연, 김소영, 최한석, 여수환

Korean J Food Preserv 2018;25(5):516-526.
https://doi.org/10.11002/kjfp.2018.25.5.516

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Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Bacillus subtilis와 Lactobacillus acidophilus 복합사용이 청국장 품질특성에 미치는 영향 연구

Eun Ho Jang, Donghun Nam, Ha Gyoon Na, Ki-Hyo Jang

장은호, 남동훈, 나하균, 장기효

Korean J Food Preserv 2018;25(5):527-534.
https://doi.org/10.11002/kjfp.2018.25.5.527

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Absorption characteristics of black elephant garlic powder containing maltodextrin
말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성

Jong-Jin Park, Dae-Hee Park, Jae-Jun Lee, Sung-Yeon Lee, Ibukunoluwa Fola Olawuyi, Won-Young Lee

박종진, 박대희, 이재준, 이성연, 올라위이부쿠놀루와 폴라, 이원영

Korean J Food Preserv 2018;25(5):535-542.
https://doi.org/10.11002/kjfp.2018.25.5.535

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Equilibrium moisture content/equilibrium relative humidity of barley
보리의 평형함수율/평형상대습도에 관한 연구

Byoung-Min Choi

최병민

Korean J Food Preserv 2018;25(5):543-548.
https://doi.org/10.11002/kjfp.2018.25.5.543

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Comparison of ellagic acid contents in Korean and Chinese cultivated species of unripe black raspberries
한국 및 중국 재배종 미숙과 복분자의 엘라그산 함량의 비교

Ki Hoon Lee, Sunoh Kim

이기훈, 김선오

Korean J Food Preserv 2018;25(5):549-556.
https://doi.org/10.11002/kjfp.2018.25.5.549

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Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성

Min-Jin Kim, Juyeong Lee, Sang Suk Kim, Ki Cheol Seong, Chan Kyu Lim, Kyung Jin Park, Hyun Joo An, Young Hun Choi, Seung-Young Kim, Chang-Gu Hyun

김민진, 이주영, 김상숙, 성기철, 임찬규, 박경진, 안현주, 최영훈, 김승영, 현창구

Korean J Food Preserv 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557

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Anti-inflammation effect of hardy kiwifruit (Actinidia arguta) extract in lipopolysaccharide-stimulated macrophages by suppressing NF-kappaB pathway
NF-kappaB 경로의 억제에 의한 lipopolysaccharide로 활성화된 대식세포의 토종다래(Actinidia arguta) 추출물의 항염증 효과

Dong In Kim, Hyun Jung Kim, Ji Hye Lee, So Jung Han, Ha Eun Kim, Kang Soo Park, Hyo Jin Kim, Jeong Hee Nam, Gyeong Yup Chi, Bong Jeun An

김동인, 김현정, 이지혜, 한소정, 김하은, 박강수, 김효진, 남정희, 지경엽, 안봉전

Korean J Food Preserv 2018;25(5):564-573.
https://doi.org/10.11002/kjfp.2018.25.5.564

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Anti-amnestic effect of Spirulina platensis in high-fat diet-induced obese mice
고지방 식이 동물모델에서 스피룰리나(Spirulina platensis)의 기억능력 장애 개선효과

Seon Kyeong Park, Hye Ju Han, Jong Min Kim, Jin Yong Kang, Su Bin Park, Seol Ki Yoo, Jae Hong Jeong, Jong Hee Kwon, Ho Jin Heo

박선경, 한혜주, 김종민, 강진용, 박수빈, 유슬기, 정재홍, 권종희, 허호진

Korean J Food Preserv 2018;25(5):574-585.
https://doi.org/10.11002/kjfp.2018.25.5.574

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Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts
손바닥선인장(백년초, 천년초) 열매 에탄올 추출물의 항산화 및 항염증 활성

Dong-Gyu Kim, Jung-Hye Shin, Min-Jung Kang

김동규, 신정혜, 강민정

Korean J Food Preserv 2018;25(5):586-594.
https://doi.org/10.11002/kjfp.2018.25.5.586

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Changes in the secondary metabolites and bioactivity of mulberry leaves upon UV-C irradiation
자외선(UV-C) 조사에 따른 뽕나무 잎의 이차 대사산물 및 생물 활성의 변화

Seong-Jin Choi

최성진

Korean J Food Preserv 2018;25(5):595-604.
https://doi.org/10.11002/kjfp.2018.25.5.595

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Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity
들깨박단백질로부터 가수분해물과 한외여과 펩타이드 생산을 위한 효소가수분해 조건 및 항산화 활성

Bo Yeon Park, Kyung Young Yoon

박보연, 윤경영

Korean J Food Preserv 2018;25(5):605-612.
https://doi.org/10.11002/kjfp.2018.25.5.605

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Medium optimization for enhanced growth of Bacillus subtilis SRCM102046 possessing antibacterial activity using response-surface methodology
반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화

Gwangsu Ha, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, JinWon Kim, HoYeon Yang, Su-Jin Shin, Sua Im, Ji Won Seo, Seong-Yeop Jeong, Do-Youn Jeong

하광수, 양희종, 정수지, 류명선, 김진원, 양호연, 신수진, 임수아, 서지원, 정성엽, 정도연

Korean J Food Preserv 2018;25(5):613-624.
https://doi.org/10.11002/kjfp.2018.25.5.613

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List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 5, 2018

Food Science and Preservation (FSP) reflected in Scopus