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Korean Journal of Food Preservation. Vol. 22, No. 6, 2015

ARTICLE
Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
가을작형 억제재배 미니단호박의 저장조건별 품질 변화
Bong-Yun Oh, Gyeong-Suk Jo, You-Seok Lee, Jeong-Hwa Kang, Mi-Hyang Jang, In-Sik Hwangbo
오봉윤, 조경숙, 이유석, 강정화, 장미향, 황보인식
Korean J Food Preserv 2015;22(6):779-787.
https://doi.org/10.11002/kjfp.2015.22.6.779
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Quality characteristics of fresh beef during storage using cold chain containers
저온 유통 용기에 따른 소고기의 저장 중 품질평가
Ki-Hyun Kwon, Jong-Hoon Kim, Byeong-Sam Kim, Hwan-Soo Cha, Ji-Young Kim, So-Hee Kim
권기현, 김종훈, 김병삼, 차환수, 김지영, 김소희
Korean J Food Preserv 2015;22(6):788-795.
https://doi.org/10.11002/kjfp.2015.22.6.788
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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
블루베리 유산균 발효물의 이화학적 특성 및 저장안정성
Dae-Hoon Lee, Joo-Heon Hong
이대훈, 홍주헌
Korean J Food Preserv 2015;22(6):796-803.
https://doi.org/10.11002/kjfp.2015.22.6.796
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Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Young-Jin Seo, Jong-Su Kim, Sun-Hwa Kim, Mi-Yeon Kim, Yong-Jin Jeong, Gi-Un Seong, Shin-Kyo Chung
서영진, 김종수, 김선화, 김미연, 정용진, 성기운, 정신교
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Quality properties of rice cake containing Artemisia annua L. powder
개똥쑥 분말을 첨가한 절편의 품질특성
Eun Woo Moon, Hun Jo Park, Jung Suk Park, Mi Kyung Lee, Hwan Sik Na
문은우, 박헌조, 박정숙, 이미경, 나환식
Korean J Food Preserv 2015;22(6):811-816.
https://doi.org/10.11002/kjfp.2015.22.6.811
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Effect of rice mash on the quality characteristics of strawberry jam
쌀당화액 첨가량에 따른 딸기잼의 품질특성
Mi Jin Kim, Jin Sook Kim, Young Eun Chang
김미진, 김진숙, 장영은
Korean J Food Preserv 2015;22(6):817-822.
https://doi.org/10.11002/kjfp.2015.22.6.817
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Physicochemical properties of rice varieties for manufacturing frozen fried rice
냉동볶음밥 제조를 위한 품종별 쌀의 특성
Young Youn, Young-Soo Kim
윤영, 김영수
Korean J Food Preserv 2015;22(6):823-830.
https://doi.org/10.11002/kjfp.2015.22.6.823
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Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
산지별 식용 귀뚜라미의 이화학적 특성
Eun-Mi Kim, Dae-Hyun Kim, Jeong-Ho Lim, Yoon-Je Chang, Yong-Hwan Lee, Jin Ju Park, Mi-Young Ahn
김은미, 김대현, 임정호, 장윤제, 이용환, 박진주, 안미영
Korean J Food Preserv 2015;22(6):831-837.
https://doi.org/10.11002/kjfp.2015.22.6.831
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Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
Dong-Sun Shin, Gwi-Jung Han, Se-Gwan Oh, Hye-Young Park
신동선, 한귀정, 오세관, 박혜영
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
볶음 조건 및 추출 방법에 따른 오미자씨유의 품질 특성
Hyeon-Jeong Lee, Jeong-Seok Cho, Yeong-Min Lee, Ji-Young Choi, Jun-Hyung Sung, Hun-Sik Chung, Kwang-Deog Moon
이현정, 조정석, 이영민, 최지영, 성준형, 정헌식, 문광덕
Korean J Food Preserv 2015;22(6):845-850.
https://doi.org/10.11002/kjfp.2015.22.6.845
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Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
증숙 및 발효에 따른 도라지의 품질특성 비교
So-Young Kim, Ye-Jin Lee, Dong-Sik Park, Haeng-Ran Kim, Yong Sik Cho
김소영, 이예진, 박동식, 김행란, 조용식
Korean J Food Preserv 2015;22(6):851-858.
https://doi.org/10.11002/kjfp.2015.22.6.851
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Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
전기투석을 이용한 현미부산물로부터의 미네랄성분 추출 및 나트륨감량형 미네랄 소금 제조
Nam-Doo No, Eun-Jung Park, Mi-Lim Kim
노남두, 박은정, 김미림
Korean J Food Preserv 2015;22(6):859-866.
https://doi.org/10.11002/kjfp.2015.22.6.859
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Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성
Chengmei Zhang, Tao Tong, Chong-Kyung Kim, Yajuan Liu, Hyuk-Jun Seo, Bo-Sup Kim, Seong-Gook Kang
장성매, 통타오, 김총경, 류야쥐안, 서혁준, 김보섭, 강성국
Korean J Food Preserv 2015;22(6):867-877.
https://doi.org/10.11002/kjfp.2015.22.6.867
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Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem
박주가리(Metaplexis japonica Makino) 잎과 줄기 추출물의 항산화 효과에 관한 연구
Ju-Yeon Hong, Seung-Ryeul Shin
홍주연, 신승렬
Korean J Food Preserv 2015;22(6):878-885.
https://doi.org/10.11002/kjfp.2015.22.6.878
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Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder
십자화과 채소 유래 isothiocyanates의 넙치 어병세균에 대한 항균활성
Mi-Ok Ko, Jeong-Yeon Ko, Mi-Bo Kim, Sang-Bin Lim
고미옥, 고정연, 김미보, 임상빈
Korean J Food Preserv 2015;22(6):886-892.
https://doi.org/10.11002/kjfp.2015.22.6.886
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Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
db/db 마우스에서 Ceriporia lacerata 균사체 배양액이 GLUT4 발현에 미치는 영향
Eun Ji Shin, Ji-Eun Kim, Ji-Hye Kim, Yong Man Park, Sung Kyoon Yoon, Byeong-Churl Jang, Sam-Pin Lee, Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(6):893-900.
https://doi.org/10.11002/kjfp.2015.22.6.893
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Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
유전자변형 바이러스 저항성 고추의 알레르기 안전성
Dae-Yeul Son
손대열
Korean J Food Preserv 2015;22(6):901-907.
https://doi.org/10.11002/kjfp.2015.22.6.901
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Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
Dong-Jun Seo, Soo-Hwan Yeo, Ji-Young Mun, Woo-Jin Jung, Yong Sik Cho, Seong Yeol Baek
서동준, 여수환, 문지영, 정우진, 조용식, 백성열
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
건조방법에 따른 히카마 감자분말의 품질특성 변화
Sun-Il Choi, Jin-Ha Lee, Myoung-Lae Cho, Gi-Hae Shin, Jae-Min Kim, Ji-Won Oh, Tae-Dong Jung, Seong-Kap Rhee, Ok-Hwan Lee
최선일, 이진하, 조명래, 신기해, 김재민, 오지원, 정태동, 이성갑, 이옥환
Korean J Food Preserv 2015;22(6):915-919.
https://doi.org/10.11002/kjfp.2015.22.6.915
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Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성
Kang Nam, Nam Keun Lee, Eun-Ji Yum, Yong-Sik Kim, Dae-Hyuk Kim, Soo-Hwan Yeo, Yong-Seob Jeong
남강, 이남근, 염은지, 김용식, 김대혁, 여수환, 정용섭
Korean J Food Preserv 2015;22(6):920-925.
https://doi.org/10.11002/kjfp.2015.22.6.920
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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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