Food Science and Preservation

Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids

Sung Ran Yoon, Jin Ju Lee, Jungmin Park, Jung A Ryu, Ju-Ock Nam, Min Sook Kang, Sun Hwa Kim, Yong Jin Jeong

Korean J. Food Preserv. 2023;30(6):905-917.
https://doi.org/10.11002/kjfp.2023.30.6.905

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Development of rice-based gluten-free muffins enriched with tigernut dietary fiber

Yoo-Jin Na, Ibukunoluwa Fola Olawuyi, Ha-Seong Cho, Nurul Saadah Binti Said, Wonyoung Lee

Korean J. Food Preserv. 2023;30(6):918-928.
https://doi.org/10.11002/kjfp.2023.30.6.918

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Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size

Junhee Park, Kang-Hee Lee, Rea Mae Cuario Templonuevo, Jinwoo Yang, Jiyeon Chun

Korean J. Food Preserv. 2023;30(6):929-943.
https://doi.org/10.11002/kjfp.2023.30.6.929

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Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds

Dae-Woon Kim, Young-Hoi Kim, Tae-Young Kim, Han-Suk Choi, Myung-Kon Kim

Korean J. Food Preserv. 2023;30(6):944-959.
https://doi.org/10.11002/kjfp.2023.30.6.944

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Comparison of in vitro antioxidant capacities of Phragmites communis Trin. and Phragmites japonica Steud.

Kyeong Won Yun, Kyoung Sun Seo

Korean J. Food Preserv. 2023;30(6):960-968.
https://doi.org/10.11002/kjfp.2023.30.6.960

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Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)

Jin-Hee Choi, Hyun-do Ahn, Hae-Yeon Choi

Korean J. Food Preserv. 2023;30(6):969-982.
https://doi.org/10.11002/kjfp.2023.30.6.969

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Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향

Hun-Sik Chung, Kwang-Sup Youn, Jong-Kuk Kim

정헌식, 윤광섭, 김종국

Korean J. Food Preserv. 2023;30(6):983-990.
https://doi.org/10.11002/kjfp.2023.30.6.983

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Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time
발효시간에 따른 아로니아 식초의 항산화 활성 비교

Nan-Hee Lee, Hyeock-Soon Jang, Ung-Kyu Choi

이난희, 장혁순, 최웅규

Korean J. Food Preserv. 2023;30(6):991-998.
https://doi.org/10.11002/kjfp.2023.30.6.991

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Physiological activities of Pyrus pyrifolia Nakai, malt, Ziziphus jujuba Mill., Leonurus japonicus Houtt., Scutellaria baicalensis, and their mixtures
배, 맥아, 대추, 익모초, 황금 및 이들 혼합물의 생리활성

SooJung Lee, HyunJun Kim, Mi Ja Chung

이수정, 김현준, 정미자

Korean J. Food Preserv. 2023;30(6):999-1011.
https://doi.org/10.11002/kjfp.2023.30.6.999

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Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환

Hee Yul Lee, Kye Man Cho, Ok Soo Joo

이희율, 조계만, 주옥수

Korean J. Food Preserv. 2023;30(6):1012-1028.
https://doi.org/10.11002/kjfp.2023.30.6.1012

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Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
Saccharomyces cerevisiae 와 Hanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화

Kyu-Taek Choi, Chun-Woo Park, Su-Hyun Lee, Ye-Na Lee, Ji-Yun Oh, Jun-Su Choi, Deokyeong Choe, Sae-Byuk Lee

최규택, 박춘우, 이수현, 이예나, 오지윤, 최준수, 최덕영, 이새벽

Korean J. Food Preserv. 2023;30(6):1029-1042.
https://doi.org/10.11002/kjfp.2023.30.6.1029

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Influence of cell-wall degrading enzyme treatment and Saccharomyces cerevisiae fermentation on the antioxidant and antibacterial activities of green tea leaf
세포벽 분해 효소 처리 및 Saccharomyces cerevisiae 발효가 녹차 잎의 항산화 및 항균 활성에 미치는 영향

Dong-Wook Lim, Ga-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, Joon-Young Jun

임동욱, 이가양, 정민정, 김병목, 전준영

Korean J. Food Preserv. 2023;30(6):1043-1055.
https://doi.org/10.11002/kjfp.2023.30.6.1043

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Changes in quality characteristics of makjang depending on fermentation location and complex starters
발효 장소와 복합 종균에 따른 막장의 품질 특성 변화

Jieon Park, Myeong-Hui Han, Woosoo Jeong, Soo-Hwan Yeo, So-Young Kim

박지언, 한명희, 정우수, 여수환, 김소영

Korean J. Food Preserv. 2023;30(6):1056-1071.
https://doi.org/10.11002/kjfp.2023.30.6.1056

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Effect of sword bean (Canavalia ensiformis) fermentation filtrate on the antioxidant, anti-inflammatory, and antimicrobial activities
작두콩(Canavalia ensiformis) 발효액이 항산화, 항염증 및 항균 활성에 미치는 영향

Hye-Lim Jang

장혜림

Korean J. Food Preserv. 2023;30(6):1072-1081.
https://doi.org/10.11002/kjfp.2023.30.6.1072

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Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과

Seoyeon Kwak, Seongeui Yoo, Jieon Park, Woosoo Jeong, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim

곽서연, 유성의, 박지언, 정우수, 권희민, 여수환, 김소영

Korean J. Food Preserv. 2023;30(6):1082-1094.
https://doi.org/10.11002/kjfp.2023.30.6.1082

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Ethanol extract of Aster glehni exhibits anti-inflammatory and anti-oxidant effects in RAW 264.7 cells and Caenorhabditis elegans
섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과

Mi-Kyung Seo, Han-Na Chu, Da-Bin Lee, Haeng-Ran Kim, In-Seon Hwang, Yong-Jin Jeong, Sung-Ran Yoon, Seok-Seong Kang, Kyeong-A Jang, Min-Sook Kang

서미경, 추한나, 이다빈, 김행란, 황인선, 정용진, 윤성란, 강석성, 장경아, 강민숙

Korean J. Food Preserv. 2023;30(6):1095-1106.
https://doi.org/10.11002/kjfp.2023.30.6.1095

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List of Articles

Korean Journal of Food Preservation. Vol. 30, No. 6, 2023

Food Science and Preservation (FSP) reflected in Scopus