Food Science and Preservation

Reduction in Listeria monocytogenes on fresh-cut broccoli by chlorine dioxide with ultrasonication
이산화염소수와 초음파 병행처리를 통한 신선편이 브로콜리의 Listeria monocytogenes 저감 효과

Jong Jin Park, Won Young Lee

박종진, 이원영

Korean J Food Preserv 2018;25(7):755-762.
https://doi.org/10.11002/kjfp.2018.25.7.755

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Antioxidant effect of green-tea extracts on peroxidation of eels
녹차 추출물의 민물장어 과산화 억제효과

Hee-Sun Song

송희순

Korean J Food Preserv 2018;25(7):763-769.
https://doi.org/10.11002/kjfp.2018.25.7.763

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Improved extraction of bioactive compounds by cold storage of spirulina fermented by Kazachstnia servazzii
스피루리나의 Kazachstnia servazzii 효모발효 및 자가소화를 통한 생리활성 물질 추출 향상

Kang-Min Heo, Ji-Hyeon Park, Sam-pin Lee, Young Hoon Jung

허강민, 박지현, 이삼빈, 정영훈

Korean J Food Preserv 2018;25(7):770-778.
https://doi.org/10.11002/kjfp.2018.25.7.770

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Effects of cold storage temperature treatments on fruit quality attributes in 'Hongro' apples
저온저장 온도처리가 ‘홍로’ 사과의 저장중 과실품질에 미치는 영향

Jingi Yoo, Seung-Yeol Lee, Nay Myo Win, Soon-Il Kwon, Hee-Young Jung, Young-Je Cho, In-Kyu Kang

유진기, 이승열, Nay Myo Win, 권순일, 정희영, 조영제, 강인규

Korean J Food Preserv 2018;25(7):779-785.
https://doi.org/10.11002/kjfp.2018.25.7.779

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Physicochemical characteristics and antioxidant activities of green coffee bean extracted with different solvents
추출용매에 따른 커피 생두 추출물의 이화학적 품질특성 및 항산화 활성

Ju-Hyeon Kim, Yul-Ri Gu, Joo-Heon Hong

김주현, 구율리, 홍주헌

Korean J Food Preserv 2018;25(7):786-796.
https://doi.org/10.11002/kjfp.2018.25.7.786

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The effect of air-bubble washing with natural sanitizers on microbial contamination and quality characteristics of perilla seeds
버블 침지 세척과 천연 세척보조제가 들깨의 미생물 저감화 및 품질특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Myeong-Hwa Ha, Myoung Hee Lee, Jung In Kim, Doyeon Kwak, Sung-Gil Choi

김아나, 이교연, 하명화, 이명희, 김정인, 곽도연, 최성길

Korean J Food Preserv 2018;25(7):797-803.
https://doi.org/10.11002/kjfp.2018.25.7.797

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The quality characteristics of aronia by cultivation region
재배지역에 따른 아로니아 ‘Viking’ 품종의 품질특성

Jin-Ah Jeon, Jeong-Sil Choi, Eui-Hyoun Jung, Chan-Woo Kim, Eun-Jung Bae, Seok-Tae Jeong

전진아, 최정실, 정의현, 김찬우, 배은정, 정석태

Korean J Food Preserv 2018;25(7):804-810.
https://doi.org/10.11002/kjfp.2018.25.7.804

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Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Myeong-Hwa Ha, Ho Jin Heo, Sung-Gil Choi

김아나, 이교연, 하명화, 허호진, 최성길

Korean J Food Preserv 2018;25(7):811-818.
https://doi.org/10.11002/kjfp.2018.25.7.811

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Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화

Bo-Young Choi, Na-Young Gil, Ji-Young Mun, Soo-Hwan Yeo, So-Young Kim

최보영, 길나영, 문지영, 여수환, 김소영

Korean J Food Preserv 2018;25(7):819-829.
https://doi.org/10.11002/kjfp.2018.25.7.819

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Antibacterial and antioxidative activities of licorice extracts fermented with Nuruk molds
누룩곰팡이를 처리한 감초 발효 추출물의 항균 효과 및 항산화 활성

Chan-Woo Kim, Eun-Jeong Bae, Ji-Eun Kang, Han-Seok Choi, Seok-Tae Jeong

김찬우, 배은정, 강지은, 최한석, 정석태

Korean J Food Preserv 2018;25(7):830-836.
https://doi.org/10.11002/kjfp.2018.25.7.830

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Functional properties of newly bred Green ball apple (Malus pumila Mill.)
신품종 그린볼(Green ball; Malus pumila Mill.) 사과의 기능성

EunHo Lee, YeJin Kim, Soon-Il Kwon, Jeong-Hee Kim, InKyu Kang, Byung-Oh Kim, YoungJe Cho

이은호, 김예진, 권순일, 김정희, 강인규, 김병오, 조영제

Korean J Food Preserv 2018;25(7):837-845.
https://doi.org/10.11002/kjfp.2018.25.7.837

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Physicochemical properties and antioxidant activities of hot water extracts of Quercus salicina Blume, Ligustrum japonicum, and Clerodendron trichotomum leaves extracted under different extraction conditions
추출 조건을 달리한 참가시나무, 광나무, 누리장나무 잎 열수추출물의 이화학적 특성 및 항산화 활성

Seong Jin Hong, Ji-Hyun Eu, Jong-Bang Eun

홍성진, 어지현, 은종방

Korean J Food Preserv 2018;25(7):846-854.
https://doi.org/10.11002/kjfp.2018.25.7.846

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Memory enhancing activity of extract of new citrus cultivar ‘Shinyegam’in mice
마우스에서 국내 육성 신품종 ‘신예감’ 추출물의 기억력 증진 효과

Sang Suk Kim, Ji Yong Park, Won Chang Lee, Chang-Yong Park, Bong-Hyon Ko, Yoon-A Jeon, Kyung Jin Park, Hyun Joo An, Seok Beom Kang, Su Hyun Yun, Young Hun Choi, Young Jae Lee

김상숙, 박지용, 이원창, 박창용, 고봉현, 전윤아, 박경진, 안현주, 강석범, 윤수현, 최영훈, 이영재

Korean J Food Preserv 2018;25(7):855-862.
https://doi.org/10.11002/kjfp.2018.25.7.855

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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화

Su Young Hong, Woe Ja Jeong, Hee Yul Lee, Jin Hwan Lee, Chun Eun Hwang, Su Cheol Kim, Ok Soo Joo, Kye Man Cho

홍수영, 정외자, 이희율, 이진환, 황정은, 김수철, 주옥수, 조계만

Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863

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Quality characteristics of glutinous rice-Makgeolli fermented with Korean yeast (SC Y204 and Y283) isolated from Nuruk
누룩에서 분리한 국산 효모 종균(SC Y204와 Y283)으로 빚은 찹쌀막걸리의 품질 특성

Sun Hee Kim, Ji-Young Mun, So Young Kim, Soo-Hwan Yeo

김순희, 문지영, 김소영, 여수환

Korean J Food Preserv 2018;25(7):874-884.
https://doi.org/10.11002/kjfp.2018.25.7.874

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List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 7, 2018

Food Science and Preservation (FSP) reflected in Scopus