Food Science and Preservation

Food irradiation technology: Prospects and future applications

Sawera Asghar, Haris Ayub, Nauman Khalid

Korean J. Food Preserv. 2022;29(7):1013-1021.
https://doi.org/10.11002/kjfp.2022.29.7.1013

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Characterization of a lytic phage KFS-EC3 infecting multiple foodborne pathogens

Su-Hyeon Kim, Ye-Rim Park, Hyeju Jung, Mi-Kyung Park

Korean J. Food Preserv. 2022;29(7):1022-1034.
https://doi.org/10.11002/kjfp.2022.29.7.1022

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Occurrence of fungi and mycotoxins in peanuts during storage
저장 중 땅콩의 곰팡이 및 곰팡이독소 발생 현황

Jung-Hye Choi, Ju-Young Nah, Mi-Jeong Lee, Su-Bin Lim, Jang Nam Choi, Theresa Lee, Ja Yeong Jang, Jeomsoon Kim

최정혜, 나주영, 이미정, 임수빈, 최장남, 이데레사, 장자영, 김점순

Korean J. Food Preserv. 2022;29(7):1035-1046.
https://doi.org/10.11002/kjfp.2022.29.7.1035

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Effects of different drying methods and storage conditions on the reduction of Escherichia coli and the quality parameters of barley sprouts
건조방법과 저장조건이 새싹보리의 대장균 저감과 품질 특성에 미치는 영향

Song-Yi Choi, Hyo-Bin Chae, In-Jun Hwang, Jeong-Eun Hyun, Woo-Duck Seo, Se-Ri Kim

최송이, 채효빈, 황인준, 현정은, 서우덕, 김세리

Korean J. Food Preserv. 2022;29(7):1047-1058.
https://doi.org/10.11002/kjfp.2022.29.7.1047

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Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places
숙성 장소에 따른 전통된장의 품질 특성 및 미생물군집 비교

Sun-Kyung Lee, Jae-Geel Lim, You-Seok Lee, Soo-Hyun Ji, Pyo-Hyeon Kim, Kyung-Cheol Ma, Jin-Woo Lee, So-Young Kim

이선경, 임재길, 이유석, 지수현, 김표현, 마경철, 이진우, 김소영

Korean J. Food Preserv. 2022;29(7):1059-1078.
https://doi.org/10.11002/kjfp.2022.29.7.1059

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Evaluation of microbial safety and cross-contamination sources in button mushroom (Agaricus bisporus) production
양송이버섯 생산 환경의 미생물 안전성 및 오염원 분석

Jin-Hee Kim, Song Yi Choi, In Jun Hwang, Jeong Eun Hyun, Sun Ae Kim, Ga-Hee Ban, Se-Ri Kim

김진희, 최송이, 황인준, 현정은, 김선애, 반가희, 김세리

Korean J. Food Preserv. 2022;29(7):1079-1090.
https://doi.org/10.11002/kjfp.2022.29.7.1079

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Analysis of B₆ (pyridoxine, pyridoxal, and pyridoxamine) and B₁₂ (cobalamins) vitamers in cooked chicken cuts for revision of the national food composition table
국가식품성분표 개정을 위한 국내 다빈도 섭취 계육 및 계육 조리가공품의 B₆ 및 B₁₂ vitamers (pyridoxine, pyridoxal, pyridoxamine, cobalamins) 분석

Yu-Jeong Gwak, Jeong Kim, Jiyeon Chun

곽유정, 김정, 천지연

Korean J. Food Preserv. 2022;29(7):1091-1104.
https://doi.org/10.11002/kjfp.2022.29.7.1091

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Biological activity of Polyozellus multiplex extracts and physicochemical and sensory quality characteristics of yanggaeng with its extract powder
까치버섯(Polyozellus multiplex) 추출물의 생리활성과 이를 첨가한 양갱의 이화학적 및 관능적 품질 특성

Dong-Ha Jeon, Eun-Ho Lee, Hye-Jin Park, Gi-Un Cho, Myung-Uk Kim, Seung-Yeol Lee, Byong-Oh Kim, Young-Je Cho

전동하, 이은호, 박혜진, 조기운, 김명욱, 이승열, 김병오, 조영제

Korean J. Food Preserv. 2022;29(7):1105-1119.
https://doi.org/10.11002/kjfp.2022.29.7.1105

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Physicochemical characteristics of frankfurter sausage made with venison
사슴육으로 제조한 프랑크푸르터 소시지의 이화학적 특성

Jong-Uk Kim, Nan-Hee Lee, Ung-Kyu Choi

김종욱, 이난희, 최웅규

Korean J. Food Preserv. 2022;29(7):1120-1127.
https://doi.org/10.11002/kjfp.2022.29.7.1120

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Physicochemical properties of scones added with Litsea japonica fruit powder
까마귀쪽나무 열매 분말을 첨가한 스콘의 이화학적 품질 특성

Hae Won Lim, So Yeong Kim, Eun Jin Kim, Sun Hee Choi, Shin Youn Joo

임해원, 김소영, 김은진, 최선희, 주신윤

Korean J. Food Preserv. 2022;29(7):1128-1138.
https://doi.org/10.11002/kjfp.2022.29.7.1128

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Changes in antioxidant activity and vitamin B₂ content of Aster glehni based on blanching time
데침 시간에 따른 섬쑥부쟁이의 항산화 활성 및 비타민 B₂ 함량 변화

Sung Ran Yoon, Bo Ram So, Jeongmin Park, Jung A Ryu

윤성란, 소보람, 박정민, 류정아

Korean J. Food Preserv. 2022;29(7):1139-1149.
https://doi.org/10.11002/kjfp.2022.29.7.1139

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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea
국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석

Geon Oh, June Seok Lim, Geun-hee Cho, Sun-Il Choi, Xionggao Han, Xiao Men, Se-Jeong Lee, Sang Mi Jung, Min Hee Kwon, Yeong Rae Song, Ok-Hwan Lee, Moon Jin Ra

오건, 임준석, 조근희, 최선일, 한웅호, 문효, 이세정, 정상미, 권민희, 송영래, 이옥환, 라문진

Korean J. Food Preserv. 2022;29(7):1150-1163.
https://doi.org/10.11002/kjfp.2022.29.7.1150

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Quality characteristics of beer made using yeasts isolated from makgeolli or nuruk
막걸리와 누룩에서 분리한 효모를 이용한 맥주 발효

Jeong Sil Choi, Ye Seul Kwon, Heui Yun Kang, Ji Eun Kang

최정실, 권예슬, 강희윤, 강지은

Korean J. Food Preserv. 2022;29(7):1164-1173.
https://doi.org/10.11002/kjfp.2022.29.7.1164

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Validation of an analytical method for the quantification of a marker compound and determination of its biological activities in skate skin collagen peptides
홍어 껍질 콜라겐 펩타이드의 지표성분 밸리데이션 및 생리활성

Hye-Youn Kim, Gyu-Ok Lee, Jawon Shin, Cho-een Kim, Gun Hee Kang, Sang Ho Kim, Hu Won Kang, Hak-Sung Lee, Jaeyong Kim

김혜연, 이규옥, 신자원, 김초인, 강건희, 김상호, 강후원, 이학성, 김재용

Korean J. Food Preserv. 2022;29(7):1174-1188.
https://doi.org/10.11002/kjfp.2022.29.7.1174

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Anti-inflammatory activities of polysaccharides isolated from Aloe saponaria Haw grown in Namhae
남해산 사포나리아 알로에로부터 분리한 다당체의 항염증 활성

Jae Ran Kang, Gyoung Min Kim, Jung Hye Shin

강재란, 김경민, 신정혜

Korean J. Food Preserv. 2022;29(7):1189-1200.
https://doi.org/10.11002/kjfp.2022.29.7.1189

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List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 7, 2022

Food Science and Preservation (FSP) reflected in Scopus