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Korean Journal of Food Preservation. Vol. 21, No. 6, 2014

ARTICLE
Extension of shelf-life in golden needle mushroom (Flammulina velutipes) according to pressure composition packaging using oriented polypropylene film
연신 폴리프로필렌 필름으로 진공 포장된 팽이버섯(Flammulina velutipes)의 저장성 향상
Sooyeon Lim, Yoon Pyo Hong, Eun Jin Lee, Jongkee Kim, Ji Hyun Lee, Ji Weon Choi
임수연, 홍윤표, 이은진, 김종기, 이지현, 최지원
Korean J Food Preserv 2014;21(6):767-775.
https://doi.org/10.11002/kjfp.2014.21.6.767
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Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
절단배추의 단기 저장에 대한 예열처리 효과
Sang-Seop Kim, Kyung-Hyung Ku, Moon-Cheol Jeong, Joo-Heon Hong, Shin-Kyo Chung
김상섭, 구경형, 정문철, 홍주헌, 정신교
Korean J Food Preserv 2014;21(6):776-783.
https://doi.org/10.11002/kjfp.2014.21.6.776
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Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching
재배조건, 수확시기 및 열처리에 따른 갯기름나물의 영양성분 변화
Yong-Xie Jin, Young-Sook Cho, Youngmin Choi
김영섭, 조영숙, 최용민
Korean J Food Preserv 2014;21(6):784-789.
https://doi.org/10.11002/kjfp.2014.21.6.784
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Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea
국내산 두 품종 블루베리의 영양성분 및 항산화 활성 비교
Hyo-Nam Song, Myoung-Su Park, Ho-Sik Youn, Sung-Jin Park, Christer Hogstrand
송효남, 박명수, 윤호식, 박성진, ChristerHogstrand
Korean J Food Preserv 2014;21(6):790-798.
https://doi.org/10.11002/kjfp.2014.21.6.790
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Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성
Kyung Mi Kim, Jong Eun Lee, Jin Sook Kim, Song Yi Choi, Young Eun Jang
김경미, 이종은, 김진숙, 최송이, 장영은
Korean J Food Preserv 2014;21(6):799-807.
https://doi.org/10.11002/kjfp.2014.21.6.799
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Comparison of nutritional compositions of five pumpkin cultivars
호박품종의 영양성분 조성 비교
Ji Yeon Oh, So-Min Kim, Jang-Eon Yoon, Yong-Xie Jin, Young-Sook Cho, Youngmin Choi
오지연, 김소민, 윤장언, 김영섭, 조영숙, 최용민
Korean J Food Preserv 2014;21(6):808-814.
https://doi.org/10.11002/kjfp.2014.21.6.808
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Quality characteristics of muffins added with Pholiota adiposa powder
검은비늘버섯 분말을 첨가한 머핀의 품질특성
Jae-Gwan Noh, Hyang-Sik Yoon, Eun Young Oh, Ji Won Kim, Sang Hee Kim, Yee Gi Kim, Nam Soo Han, Hyun-Ju Eom
노재관, 윤향식, 오은영, 김지원, 김상희, 김이기, 한남수, 엄현주
Korean J Food Preserv 2014;21(6):815-823.
https://doi.org/10.11002/kjfp.2014.21.6.815
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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성
Seon-Suk Cha, Hae-Ok Jung, Hee-Kyoung Son, Jae-Joon Lee
차선숙, 정해옥, 손희경, 이재준
Korean J Food Preserv 2014;21(6):824-830.
https://doi.org/10.11002/kjfp.2014.21.6.824
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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과
Yu-ri Kwon, Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831
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Observation for drying non-uniformity of allium vegetables using NIR spectroscopy
근적외 분광법을 이용한 양념 야채의 건조 불균일성 관찰
Hyeong Ho Cho, Seon Mi Lee, Sang Wook Park, Rae Kwang Cho
조형호, 이선미, 박상욱, 조래광
Korean J Food Preserv 2014;21(6):838-843.
https://doi.org/10.11002/kjfp.2014.21.6.838
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Physiological activities of Lespedeza cuneata extracts
야관문 추출물의 생리 활성
Hye-Mi Park, Joo-Heon Hong
박혜미, 홍주헌
Korean J Food Preserv 2014;21(6):844-850.
https://doi.org/10.11002/kjfp.2014.21.6.844
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Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Mi-Sun Kim, Heui-Dong Park
김미선, 박희동
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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GC/MS analysis of hydrocarbons and 2-alkylcyclobutanones from γ-ray irradiated walnut (Juglans nigra)
호두(Juglans nigra)의 감마선 조사에 따른 hydrocarbon류와 2-alkylcyclobutanone류의 GC/MS 분석
Eun Yeong Nho, Ji Yeon Choi, Kyong Su Kim
노은영, 최지연, 김경수
Korean J Food Preserv 2014;21(6):859-865.
https://doi.org/10.11002/kjfp.2014.21.6.859
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발
Eun-Sil Lee, Seung-Wha Jo, Eun-Jung Yim, Yun-Sun Kim, Hae-Suk Park, Myung-Kon Kim, Sung-Ho Cho
이은실, 조승화, 임은정, 김윤순, 박해석, 김명곤, 조성호
Korean J Food Preserv 2014;21(6):866-877.
https://doi.org/10.11002/kjfp.2014.21.6.866
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Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Ji-Young Kim, Fang-Fang Liu, Yaung-Iee Lim, Kun-Young Park
김지영, 류팡팡, 임양이, 박건영
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang, Eun-Ju Kim, Yoon-Hee Choi, Hye-Seon Choi, Jin Song, Ji-Ho Choi, Shin-Young Park
장연정, 김은주, 최윤희, 최혜선, 송진, 최지호, 박신영
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im, Chang-Ho Baek, Seong-Yeol Baek, Hye-Young Park, Han-Seok Choi, Ji-Ho Choi, Seok-Tae Jeong, Woo-Chang Shin, Heui-Dong Park, Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
재래 식초에서 초산균의 분리와 발효특성 신속 비교
Seong Yeol Baek, Hye Young Park, Choong Hwan Lee, Soo-Hwan Yeo
백성열, 박혜영, 이충환, 여수환
Korean J Food Preserv 2014;21(6):903-907.
https://doi.org/10.11002/kjfp.2014.21.6.903
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Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향
Han-Seok Choi, Eu-Gene Kim, Ji-Eun Kang, Ji-Ho Choi, Soo-Hwan Yeo, Seok-Tae Jeong
최한석, 김유진, 강지은, 최지호, 여수환, 정석태
Korean J Food Preserv 2014;21(6):908-916.
https://doi.org/10.11002/kjfp.2014.21.6.908
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Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특
Dong-Hyun Kim, Sae-Byuk Lee, Heui-Dong Park
김동현, 이새벽, 박희동
Korean J Food Preserv 2014;21(6):917-924.
https://doi.org/10.11002/kjfp.2014.21.6.917
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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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