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Korean Journal of Food Preservation. Vol. 24, No. 6, 2017

ARTICLE
Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Il-Ho Kim, Ji-Young Kim, Hyun-Jin Nam, Ki-U Lee, Doo-Hyun Cho, Yong-Jae Lee
김일호, 김지영, 남현진, 이기우, 조두현, 이용재
Korean J Food Preserv 2017;24(6):727-733.
https://doi.org/10.11002/kjfp.2017.24.6.727
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Effects of combination treatment with sulfur dioxide generating pad and modified atmosphere packaging (MAP) on the quality of ‘Campbell Early’grape under simulated export conditions
모의수출조건에서 유황패드와 MAP 복합처리가 ‘캠벨얼리’ 포도의 품질에 미치는 영향
Mi-Hee Choi, Jin-Su Lee, Byung-Seon Lim
최미희, 이진수, 임병선
Korean J Food Preserv 2017;24(6):734-745.
https://doi.org/10.11002/kjfp.2017.24.6.734
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Changes in quality characteristics of sliced garlic with different freezing conditions during storage
냉동조건에 따른 편마늘의 냉동저장 중 품질변화
Seok-Young Kim, Hee-Sun Kim, Jin-Se Kim, Gwi-Jung Han
김석영, 김희선, 김진세, 한귀정
Korean J Food Preserv 2017;24(6):746-757.
https://doi.org/10.11002/kjfp.2017.24.6.746
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Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Seuk Ki Lee, Ji-Young Park, Hye-Young Park, Hye Sun Choi, Donghwa Cho, Sea-Kwan Oh, Hyun-Joo Kim
이석기, 박지영, 박혜영, 최혜선, 조동화, 오세관, 김현주
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
Chang Ki Huh, Ki Hoon Shim
허창기, 심기훈
Korean J Food Preserv 2017;24(6):764-770.
https://doi.org/10.11002/kjfp.2017.24.6.764
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Comparison of quality characteristics of Doenjang reduced of sodium content
나트륨 저감화에 따른 된장의 품질 특성
Mi-Yeon Kim, Mina Kim, Ji Hong Hwang, SunHwa Kim, Yong-Jin Jeong
김미연, 김민아, 황지홍, 김선화, 정용진
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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Mathematical modeling of growth of Escherichia coli strain RC-4-D isolated from red kohlrabi sprout seeds
적콜라비 새싹채소 종자에서 분리한 Escherichia coli strain RC-4-D의 생장예측모델
Soo Yeon Choi, Sang Don Ryu, Byeong-Yong Park, Se-Ri Kim, Hyun-Ju Kim, Seungdon Lee, Won-Il Kim
최수연, 류상돈, 박병용, 김세리, 김현주, 이승돈, 김원일
Korean J Food Preserv 2017;24(6):778-785.
https://doi.org/10.11002/kjfp.2017.24.6.778
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Effect of collection time on the chemical composition and levels of thiobarbituric acid reactive substance of Godulbaegi (Youngia sonchifolia M.)
채취시기에 따른 고들빼기의 성분 조성과 산화방지활성
Tae Yean Hwang, Chang Ki Huh
황태연, 허창기
Korean J Food Preserv 2017;24(6):786-794.
https://doi.org/10.11002/kjfp.2017.24.6.786
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HPLC analytical method validation of Aralia elata extract as a functional ingredients
두릅 추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증
Eun-Mi Ahn, Song-Am Choi, Ji-Young Choi
안은미, 최송암, 최지영
Korean J Food Preserv 2017;24(6):795-801.
https://doi.org/10.11002/kjfp.2017.24.6.795
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Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza
유자 재배방법에 따른 부위별 화학적 성분 및 항산화 활성
Jong Eun Lee, Kyung Mi Kim, Jin Sook Kim, Gi Chang Kim, Song Yi Choi, Sang Bum Kim
이종은, 김경미, 김진숙, 김기창, 최송이, 김상범
Korean J Food Preserv 2017;24(6):802-812.
https://doi.org/10.11002/kjfp.2017.24.6.802
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Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Bit-Na Song, Eun-Ju Kim, Da-Som Jeong, So-Young Kim, Yong-Sik Cho, Shin-Young Park
송빛나, 김은주, 정다솜, 김소영, 조용식, 박신영
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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Effect of heat treatment on physicochemical properties of soybean
열처리 방법에 따른 대두의 이화학적 특성 변화
Sun Hee Kim, Eun Suk Jung, So Young Kim, Shin Young Park, Yong Sik Cho
김순희, 정은숙, 김소영, 박신영, 조용식
Korean J Food Preserv 2017;24(6):820-826.
https://doi.org/10.11002/kjfp.2017.24.6.820
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Effect of commercial sanitizers on microbial quality of fresh-cut iceberg lettuce during storage
세척용 시판 살균제 종류에 따른 신선편의 양상추의 저장 중 미생물 변화
Tae-Young Hwang
황태영
Korean J Food Preserv 2017;24(6):827-833.
https://doi.org/10.11002/kjfp.2017.24.6.827
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Antioxidant and anti-inflammatory activities of hot water extracts of Ligularia fischeri
곰취 열수 추출물의 항산화 및 항염증 활성
Nam Ho-Seob, Jung Ji-Wook, Kim Do-Wan, Ha Hyo-Cheol
남호섭, 정지욱, 김도완, 하효철
Korean J Food Preserv 2017;24(6):834-841.
https://doi.org/10.11002/kjfp.2017.24.6.834
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Antioxidant and anti-inflammatory effects of phenolic rich Hylotelephium erythrostictum extracts
폴리페놀 함량이 높은 Hylotelephium erythrosticum 추출물의 항산화 및 항염 활성
Sang Suk Kim, Kyung Jin Park, Seung Eun Lee, Jeong Hoon Lee, Young Hun Choi
김상숙, 박경진, 이승은, 이정훈, 최영훈
Korean J Food Preserv 2017;24(6):842-848.
https://doi.org/10.11002/kjfp.2017.24.6.842
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Changes of useful components and biological activities of Solanum nigrum Linne fruit according to different harvest time
수확시기에 따른 까마중 열매의 유용성분 및 생리활성 변화
Seongkyu Choi, Kyeong-Won Yun, Yong-Doo Kim, Seong-Woo Jin, Kyung-Je Kim, Kyeong-Yun Kang, Young-Woo Koh, Seung-bin Im, Sang-Wook Jeong, Kyoung-Sun Seo
최성규, 윤경원, 김용두, 진성우, 김경제, 강경윤, 고영우, 임승빈, 정상욱, 서경순
Korean J Food Preserv 2017;24(6):849-856.
https://doi.org/10.11002/kjfp.2017.24.6.849
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Change of fungi and mycotoxin in hulled barley under different conditions and period
저장 중 겉보리에 발생하는 곰팡이와 곰팡이독소 변화
Hyeonheui Ham, Jiseon Baek, Mijeong Lee, Theresa Lee, Sung-Kee Hong, Seungdon Lee
함현희, 백지선, 이미정, 이데레사, 홍성기, 이승돈
Korean J Food Preserv 2017;24(6):857-864.
https://doi.org/10.11002/kjfp.2017.24.6.857
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연구노트
Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
Ji Hyun Lee, Hye Young Park, Ju In Won, Hye In Park, In Duck Choi, Seuk Ki Lee, Ji Young Park, Dong Hwa Joe, Yong Hee Jeon, Sea Kwan Oh, Sang Ik Han, Hye Sun Choi
이지현, 박혜영, 원주인, 박혜인, 최인덕, 이석기, 박지영, 조동화, 전용희, 오세관, 한상익, 최혜선
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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Antioxidant activities of soymilk added with green tea and rosemary extract
녹차와 로즈마리 추출물을 첨가한 두유의 항산화 활성
Ji-yeon Ryu, YeonWoo Song, Jeong Yong Moon, Neung-Jae Jun, Somi Kim Cho
류지연, 송연우, 문정용, 전능재, 김소미
Korean J Food Preserv 2017;24(6):871-878.
https://doi.org/10.11002/kjfp.2017.24.6.871
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Radical scavenging and α-glucosidase inhibitory effects of Mongolian Iris bungei extract
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
Yun Hee Jeong, Gyeong Han Jeong, Tae Hoon Kim
정윤희, 정경한, 김태훈
Korean J Food Preserv 2017;24(6):879-884.
https://doi.org/10.11002/kjfp.2017.24.6.879
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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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