Food Science and Preservation

Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화

Hyun-Soo Kim, Jeong Sil Choi, Seok Hun Yu, Myung Kon Kim, Bora Lim, Seok Tae Jeong

김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태

Korean J. Food Preserv. 2020;27(6):685-693.
https://doi.org/10.11002/kjfp.2020.27.6.685

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Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성

Hee-Won Lee, Hong-Bi Han, Bok-seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh

이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기

Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694

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Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성

Jung-Min Kim, Kwang-Sup Youn

김정민, 윤광섭

Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704

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Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성

Min Jung Kang, Jae Ran Kang, Jung Hye Shin

강민정, 강재란, 신정혜

Korean J. Food Preserv. 2020;27(6):714-724.
https://doi.org/10.11002/kjfp.2020.27.6.714

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Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
국내산 녹용 열수추출물의 특성

Su-Hyeon Kim, Kashif Ameer, Jun-Hyun Oh, Mi-Kyung Park

김수현, AmeerKashif, 오준현, 박미경

Korean J. Food Preserv. 2020;27(6):725-733.
https://doi.org/10.11002/kjfp.2020.27.6.725

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Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교

Ki-Man Kim

김기만

Korean J. Food Preserv. 2020;27(6):734-743.
https://doi.org/10.11002/kjfp.2020.27.6.734

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Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B₇(비오틴) 및 B₁₂(코발라민류) 분석 및 검증

Ye-Eun Park, Ki-Ho Nam, Yeon-Kye Kim, Jiyeon Chun

박예은, 남기호, 김연계, 천지연

Korean J. Food Preserv. 2020;27(6):744-753.
https://doi.org/10.11002/kjfp.2020.27.6.744

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Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi
묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정

Eun-Seo Lim

임은서

Korean J. Food Preserv. 2020;27(6):754-768.
https://doi.org/10.11002/kjfp.2020.27.6.754

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Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화

Chung Eun Hwang, Du Yong Cho, Jin Hwan Lee, Dong Hee Lee, Kye Man Cho

황정은, 조두용, 이진환, 이동희, 조계만

Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769

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Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar
미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과

Miran Jang, SoHyeon You, Gun-Hee Kim

장미란, 유소현, 김건희

Korean J. Food Preserv. 2020;27(6):781-790.
https://doi.org/10.11002/kjfp.2020.27.6.781

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Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal
들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건

Ja Min Kim, Kyung Young Yoon

김자민, 윤경영

Korean J. Food Preserv. 2020;27(6):791-799.
https://doi.org/10.11002/kjfp.2020.27.6.791

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Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem
반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화

Eun Jin Jang, Ja Min Kim, Kyung Young Yoon, Seong-Ho Kim

장은진, 김자민, 윤경영, 김성호

Korean J. Food Preserv. 2020;27(6):800-808.
https://doi.org/10.11002/kjfp.2020.27.6.800

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The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과

Se-Eun Park, Soo Hwan Yeo, Seung Kim

박세은, 여수환, 김승

Korean J. Food Preserv. 2020;27(6):809-816.
https://doi.org/10.11002/kjfp.2020.27.6.809

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Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과

SukJin Kim, Gun-Hee Kim

김숙진, 김건희

Korean J. Food Preserv. 2020;27(6):817-828.
https://doi.org/10.11002/kjfp.2020.27.6.817

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Identification of anti-diabetic complication products from green tea induced by cold plasma
저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정

Gyeong Han Jeong, Youjeoung Lee, Sunghyun Kim, Seungil Park, Seong Bong Kim, Tae Hoon Kim

정경한, 이유정, 김성현, 박승일, 김성봉, 김태훈

Korean J. Food Preserv. 2020;27(6):829-836.
https://doi.org/10.11002/kjfp.2020.27.6.829

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List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 6, 2020

Food Science and Preservation (FSP) reflected in Scopus