Food Science and Preservation

Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review

Deokyeong Choe

Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837

HTML PDF PubReader Cited by 1

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress

Mia Miranti, Hitoshi Iwahashi, Yolani Syaputri

Korean J. Food Preserv. 2022;29(6):852-860.
https://doi.org/10.11002/kjfp.2022.29.6.852

HTML PDF PubReader Cited by 0

Nutritional compositions in young leaves and stem from quinoa (Chenopodium quinoa Willd.) grown in Korea

Jin-Sik Nam, Hye-Lim Jang

Korean J. Food Preserv. 2022;29(6):861-872.
https://doi.org/10.11002/kjfp.2022.29.6.861

HTML PDF PubReader Cited by 1

Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed

Su-Hwan Kim, Chang-Ki Huh

Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873

HTML PDF PubReader Cited by 2

Changes in the physicochemical properties of olive flounder (Paralichthys olivaceus) fillets during storage in a high-voltage electrostatic field-refrigeration system
고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화

Jong-Woong Nam, Seong-Rip Oh, Hyong-Bum Koh, Seung-Hwan Won, Min-Jeong Jung, Ah-Ram Han, Byoung-Mok Kim, Joon-Young Jun

남종웅, 오성립, 고형범, 원승환, 정민정, 한아람, 김병목, 전준영

Korean J. Food Preserv. 2022;29(6):884-894.
https://doi.org/10.11002/kjfp.2022.29.6.884

HTML PDF PubReader Cited by 0

Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가

Young-Bae Chung, Ye-Sol Kim, Seo-Yeong Chon, Yun-Jeong Choi, Sung Gi Min, Hye-Young Seo

정영배, 김예솔, 전서영, 최윤정, 민승기, 서혜영

Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895

HTML PDF PubReader Cited by 4

Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사

Donghee Ahn, Eunyoung Park, Seoyeong Kim, Kyung-Hyung Ku, Jeong-Ho Lim, Jihyun Lee

안동희, 박은영, 김서영, 구경형, 임정호, 이지현

Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907

HTML PDF PubReader Cited by 1

Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화

Ji-Young Choi, Jeong-Seok Cho, Kee Jai Park, Sang Seop Kim, Jeong-Ho Lim

최지영, 조정석, 박기재, 김상섭, 임정호

Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918

HTML PDF PubReader Cited by 3

Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향

Kyo-Yeon Lee, Chae Yeon Han, Min Jeong Pyo, Sung-Gil Choi

이교연, 한채연, 표민정, 최성길

Korean J. Food Preserv. 2022;29(6):932-942.
https://doi.org/10.11002/kjfp.2022.29.6.932

HTML PDF PubReader Cited by 5

A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
돈육, 우육 및 사슴육으로 제조한 햄버거 스테이크의 이화학적 특성 비교

Nan-Hee Lee, Ung-Kyu Choi

이난희, 최웅규

Korean J. Food Preserv. 2022;29(6):943-952.
https://doi.org/10.11002/kjfp.2022.29.6.943

HTML PDF PubReader Cited by 1

Phenylpropanoid content of different varieties of buckwheat leaves and their hot water extracts
다양한 품종의 메밀 잎 및 그 열수추출물의 phenylpropanoid 함량

Jeong Jae Lee

이정재

Korean J. Food Preserv. 2022;29(6):953-964.
https://doi.org/10.11002/kjfp.2022.29.6.953

HTML PDF PubReader Cited by 0

Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성

Jin-Hee Choi, Ji-Hye Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, Jung-Min Sung

최진희, 추지혜, 최해연, 전희경, 박종대, 성정민

Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965

HTML PDF PubReader Cited by 1

Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성

Chae-Mi Lee, Su-Hwan Kim, Jae-Hee Jeong, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Kuk Choi, Chang-Ki Huh

이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기

Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976

HTML PDF PubReader Cited by 3

Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성

Eun-Sun Hwang, EunMyeong Shon

황은선, 손은명

Korean J. Food Preserv. 2022;29(6):989-999.
https://doi.org/10.11002/kjfp.2022.29.6.989

HTML PDF PubReader Cited by 0

Mesembryanthemum crystallinum extract ameliorates TNF-α-induced inflammation and insulin resistance in 3T3-L1 adipocytes
아이스플랜트 추출물의 3T3-L1 지방세포 내 TNF-α 유도 염증 및 인슐린 저항성 개선 효과

Se-Eun Park, Hyo-Jeong Lee, In-Seon Jeong, Seung Kim

박세은, 이효정, 정인선, 김승

Korean J. Food Preserv. 2022;29(6):1000-1011.
https://doi.org/10.11002/kjfp.2022.29.6.1000

HTML PDF PubReader Cited by 0

List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 6, 2022

Food Science and Preservation (FSP) reflected in Scopus