Food Science and Preservation

Inhibition of natural bacterial flora, Staphylococcus aureus, and enterotoxin A production in cooked ground chicken with oregano oil or tannic acid (TA) alone or combination

Marwan Al-Hijazeen, Aubrey Mendonca, Eun Joo Lee, Dong Uk Ahn

Korean J. Food Preserv. 2021;28(7):857-867.
https://doi.org/10.11002/kjfp.2021.28.7.857

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Simultaneous extraction of proteins and carbohydrates, including phenolics, antioxidants, and macamide B from Peruvian maca (Lepidium meyenii Walp.)

Ji Young You, Ji An Joung, Seo Jun Baek, Jinlong Chen, Joon Ho Choi

Korean J. Food Preserv. 2021;28(7):868-877.
https://doi.org/10.11002/kjfp.2021.28.7.868

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Occurrence of deoxynivalenol and nivalenol in Korean ginger and the optimal storage conditions for reducing mycotoxins
국내산 생강의 데옥시니발레놀과 니발레놀 발생 및 저감화 저장조건

Mi Jeong Lee, Soo Bin Lim, Jung-Hye Choi, Jeomsoon Kim, Theresa Lee, Ja Yeong Jang

이미정, 임수빈, 최정혜, 김점순, 이데레사, 장자영

Korean J. Food Preserv. 2021;28(7):878-889.
https://doi.org/10.11002/kjfp.2021.28.7.878

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Effects of LED treatment and plasma-activated water on the growth and quality of Panax ginseng sprouts during hydroponic cultivation
LED 처리 및 플라즈마 방전수에 의한 담수경재배 새싹삼의 생육 및 품질에 미치는 영향

Seo-Young Jeon, Jung-Min Sung, Jong-Hyeok Roh, Ki-Hyun Kwon

전서영, 성정민, 노종혁, 권기현

Korean J. Food Preserv. 2021;28(7):890-899.
https://doi.org/10.11002/kjfp.2021.28.7.890

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Correlation analysis of long-term aged soy sauce taste components and sensory tests
장기숙성 간장 맛성분과 관능검사의 상관 분석

Young In Jo, Nan-Hee Lee, Ung-Kyu Choi

조영인, 이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):900-907.
https://doi.org/10.11002/kjfp.2021.28.7.900

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Physicochemical and sensory properties of hamburger steak made with venison
사슴고기를 이용한 햄버거 스테이크의 이화학적 및 관능적 품질 특성

Nan-Hee Lee, Ung-Kyu Choi

이난희, 최웅규

Korean J. Food Preserv. 2021;28(7):908-914.
https://doi.org/10.11002/kjfp.2021.28.7.908

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Nutritional components and physiological activities of Petasites japonicus solvent extracts
머위(Petasites japonicus)의 영양성분 및 추출물을 이용한 생리활성

Hyun-Ju Eom, Hyun Young Shin, Yu Yeong Jeong, Nu Ri Kwon, Ki Hyun Kim, In Jae Kim, Kwang-Won Yu

엄현주, 신현영, 정유영, 권누리, 김기현, 김인재, 유광원

Korean J. Food Preserv. 2021;28(7):915-295.
https://doi.org/10.11002/kjfp.2021.28.7.915

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Analysis of A and E vitamer profiles in domestic raw and processed seafood consumed in Korea
국내 소비 수산자원 및 가공품 중의 비타민 A 및 E vitamers 분석 및 검증

Ye-Eun Park, Yu-Jeong Gwak, Jeong Kim, YuSen Guan, Won-Ho Hong, Su-Jin Park, Na-Young Yoon, Yeon-Kye Kim, Sang Kuk Han, Jiyeon Chun

박예은, 곽유정, 김정, 관우삼, 홍원호, 박수진, 윤나영, 김연계, 한상국, 천지연

Korean J. Food Preserv. 2021;28(7):926-936.
https://doi.org/10.11002/kjfp.2021.28.7.926

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Quality characteristics of sourdough bread produced using banana sour starter
바나나 사워종을 첨가한 sourdough bread의 품질 특성

Young-Mo Kim

김영모

Korean J. Food Preserv. 2021;28(7):937-947.
https://doi.org/10.11002/kjfp.2021.28.7.937

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Effect of grain raw materials on the quality characteristics of ‘Kaoliang’ spirit
곡물 원료에 따른 고량주 품질 특성

Hwa-Rang Seo, Seok-Tae Jeong, Bo-Ra Iim, JI-Eun Kang, Heui-Yun Kang, Sun-Il Yun

서화랑, 정석태, 임보라, 강지은, 강희윤, 윤순일

Korean J. Food Preserv. 2021;28(7):948-957.
https://doi.org/10.11002/kjfp.2021.28.7.948

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Characteristics of distillation fractions obtained by various methods for the distillation of solid-state fermented mash by adding dried milk
분유 첨가 고체발효 술덧의 증류 방법에 따른 증류 분획물의 특성

Je Young Shin, Heui-Yun Kang, Seok-Tae Jeong, Hwa Rang Seo, Chang-Soo Kang, Han-Seok Choi

신제영, 강희윤, 정석태, 서화랑, 강창수, 최한석

Korean J. Food Preserv. 2021;28(7):958-967.
https://doi.org/10.11002/kjfp.2021.28.7.958

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Antioxidant activity and neuroprotective effect of ethyl acetate fraction of Lonicera japonica on H₂O₂-induced oxidative stress
금은화 에틸 아세테이트 분획물의 항산화 활성 및 H₂O₂로 유도된 산화적 스트레스에 대한 신경세포 보호 효과

Hye Rin Jeong, Jong Min Kim, Jin Yong Kang, Jong Hyun Moon, Min Ji Kim, Hyo Lim Lee, Min Ji Go, Su Yeon Gu, Hyun Jin Kim, Ho Jin Heo

정혜린, 김종민, 강진용, 문종현, 김민지, 이효림, 고민지, 구수연, 김현진, 허호진

Korean J. Food Preserv. 2021;28(7):968-979.
https://doi.org/10.11002/kjfp.2021.28.7.968

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Maclura tricuspidata fruit vinegar improves the inflammation and insulin resistance in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 3T3-L1 세포에서 항염증 및 인슐린 저항성 개선 효과

Se-Eun Park, Seung Kim

박세은, 김승

Korean J. Food Preserv. 2021;28(7):980-988.
https://doi.org/10.11002/kjfp.2021.28.7.980

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Cognition improving effect of the compositions prepared with extracts of Wongam, Sorghum bicolor (L.) Moench and pupae of Bombyx mori L.
원감, 수수 및 누에번데기 추출물로 조제된 조성물의 인지기능 개선 효과

Seung-Eun Lee, Saet-Byul Park, Hae-Yong Kweon, Jeong-Yong Park, Ji-Yeon Lee, You-Young Jo, Jeonghoon Lee, Gwi-Yeong Jang, Su-Ji Choi, Dong-Hwi Kim

이승은, 박샛별, 권해용, 박정용, 이지연, 조유영, 이정훈, 장귀영, 최수지, 김동휘

Korean J. Food Preserv. 2021;28(7):989-999.
https://doi.org/10.11002/kjfp.2021.28.7.989

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Anti-inflammatory and neuroprotective effects of astragalin isolated from Aster scaber
참취(Aster scaber)에서 분리한 astragalin의 항염증 및 뇌신경세포 보호 효과

Eun-Hae Kim, Sanghyun Lee, Mi Ja Chung

김은해, 이상현, 정미자

Korean J. Food Preserv. 2021;28(7):1000-1009.
https://doi.org/10.11002/kjfp.2021.28.7.1000

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Erratum to: Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
Erratum to: 효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성

Yeo Jin Hwang, Ja Min Kim, Kyung Young Yoon

황여진, 김자민, 윤경영

Korean J. Food Preserv. 2021;28(7):1010
https://doi.org/10.11002/kjfp.2021.28.7.1010

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List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 7, 2021

Food Science and Preservation (FSP) reflected in Scopus