Food Science and Preservation

Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder
우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가

Jun Ho Lee

이준호

Korean J Food Preserv 2017;24(8):1053-1059.
https://doi.org/10.11002/kjfp.2017.24.8.1053

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Effects of young persimmon fruit powder on rice cookie quality
어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향

Jong-Hwan Seong, Han-Sol Park, Hun-Sik Chung, Dong-Seob Kim, Han-Soo Kim, Young-Guen Lee

성종환, 박한솔, 정헌식, 김동섭, 김한수, 이영근

Korean J Food Preserv 2017;24(8):1060-1066.
https://doi.org/10.11002/kjfp.2017.24.8.1060

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Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor
갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성

Do-Woo Gim, Hui-Yeon Koo, Seon-Gon Kim, Jun-Ki Park, Yu-Jin Kim, Chang-Ki Huh, Yong-Doo Kim, Hyun-Jin Kim

김도우, 구희연, 김선곤, 박준기, 김유진, 허창기, 김용두, 김현진

Korean J Food Preserv 2017;24(8):1067-1078.
https://doi.org/10.11002/kjfp.2017.24.8.1067

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Change in quality characteristics of yellow paprika according to drying methods
건조방법을 달리한 노란 파프리카의 품질특성 변화

Hyeon-A jung, Ju-Yeon Hong

정현아, 홍주연

Korean J Food Preserv 2017;24(8):1079-1087.
https://doi.org/10.11002/kjfp.2017.24.8.1079

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Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
건조방법을 달리한 유자껍질 티백차의 품질특성 비교

Han-Sol Park, Hyeon-Jeong Lee, Kwang-Sup Youn, Dong-Seob Kim, Han-Soo Kim, Young-Guen Lee, Jong-Hwan Seong, Hun-Sik Chung

박한솔, 이현정, 윤광섭, 김동섭, 김한수, 이영근, 성종환, 정헌식

Korean J Food Preserv 2017;24(8):1088-1093.
https://doi.org/10.11002/kjfp.2017.24.8.1088

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Influence of usage environment from camping cooking utensils on migration of hazardous metals
사용 환경에 따른 캠핑용 조리 기구로부터 유해금속 용출의 변화

Jin-hee Lee, Ji-Yeon Kim, Ye-Seul Park, Sang-Gyu Park, Jae-Ho Lee, Jong-Ho Yoon, Gyung-Tae Kim, Gi-Dong Han

이진희, 김지연, 박예슬, 박상규, 이재호, 윤종호, 김경태, 한기동

Korean J Food Preserv 2017;24(8):1094-1102.
https://doi.org/10.11002/kjfp.2017.24.8.1094

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Effects of different cooking methods on folate retention in selected mushrooms
다양한 조리법에 따른 버섯류의 엽산 리텐션

Su-Jin Park, Sun-Hye Park, Heajung Chung, Junsoo Lee, Taisun Hyun, Jiyeon Chun

박수진, 박선혜, 정혜정, 이준수, 현태선, 천지연

Korean J Food Preserv 2017;24(8):1103-1112.
https://doi.org/10.11002/kjfp.2017.24.8.1103

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Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods
추출방법을 달리한 곰취(Ligularia fischeri) 추출물의 항산화 및 생리활성에 관한 연구

Yeon-jeong Woo, Seung-Ryeul Shin, Ju-Yeon Hong

우연정, 신승렬, 홍주연

Korean J Food Preserv 2017;24(8):1113-1121.
https://doi.org/10.11002/kjfp.2017.24.8.1113

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Inflammation inhibitory effect of water extract from pumpkin’s tendril
호박 덩굴손 물 추출물의 염증제어 활성

Ha-Na Jeong, Ju-Hee Choi, Ha-Nul Lee, So-Hyeon Lee, Soon-Chang Cho, Jong-Hwan Park, Young-Min Kim

정하나, 최주희, 이하늘, 이소현, 조순장, 박종환, 김영민

Korean J Food Preserv 2017;24(8):1122-1128.
https://doi.org/10.11002/kjfp.2017.24.8.1122

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Antioxidant and anti-aging activities of water extracts from Chionanthus retusus flesh according to different extraction temperatures
추출온도에 따른 이팝나무 과육 물 추출물의 항산화 및 항노화 활성

Hae-Sim Choi, Yang-Suk Lee, Su-Jeong Seo, Nam-Woo Kim

최해심, 이양숙, 서수정, 김남우

Korean J Food Preserv 2017;24(8):1129-1137.
https://doi.org/10.11002/kjfp.2017.24.8.1129

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Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교

Chung Eun Hwang, Dong Hee Lee, Ok Soo Joo, Hee Yul Lee, Su Cheol Kim, Kyung Sook Park, Bong Sik Um, Kye Man Cho

황정은, 이동희, 주옥수, 이희율, 김수철, 박경숙, 엄봉식, 조계만

Korean J Food Preserv 2017;24(8):1138-1148.
https://doi.org/10.11002/kjfp.2017.24.8.1138

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Anti-inflammatory effects of Ishige sinicola ethanol extract in LPS-induced RAW 264.7 cell and mouse model
LPS로 유도된 RAW 264.7 Cell과 마우스 모델에 대한 넓패(Ishige sinicola) 에탄올 추출물의 항염증 효과

Ji-Hye Kim, Min-Ji Kim, Koth-Bong-Woo-Ri Kim, Sun-Hee Park, Kwang-Su Cho, Go-Eun Kim, Xiaotong XU, Da-Hye Lee, Ga-Ryeong Park, Dong-Hyun Ahn

김지혜, 김민지, 김꽃봉우리, 박선희, 조광수, 김고은, 쉬시아오통, 이다혜, 박가령, 안동현

Korean J Food Preserv 2017;24(8):1149-1157.
https://doi.org/10.11002/kjfp.2017.24.8.1149

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Immunomodulatory effects of β-1,3/1,6-glucan and lactic acid bacteria in LP-BM5 murine leukemia viruses-induced murine acquired immune deficiency syndrome
면역결핍 모델에서 β-1,3/1,6-glucan과 유산균을 이용한 in vivo 면역 활성 조절 효과

Min-Soo Kim, JoongSu Kim, Min Jung Ryu, Ki hong Kim, Kwontack Hwang

김민수, 김중수, 류민정, 김기홍, 황권택

Korean J Food Preserv 2017;24(8):1158-1167.
https://doi.org/10.11002/kjfp.2017.24.8.1158

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Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성

Myeong Seon Ryu, Hee-Jong Yang, Jin Won Kim, Su-Ji Jeong, Seong-Yeop Jeong, Jeong-Seon Eom, Do-Youn Jeong

류명선, 양희종, 김진원, 정수지, 정성엽, 엄정선, 정도연

Korean J Food Preserv 2017;24(8):1168-1179.
https://doi.org/10.11002/kjfp.2017.24.8.1168

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Antioxidant and antimicrobial activities of ginger with aging and fermentation
발효숙성생강의 항산화 및 항균 활성

Young-Ho Seo

서영호

Korean J Food Preserv 2017;24(8):1180-1187.
https://doi.org/10.11002/kjfp.2017.24.8.1180

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Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과

Eui-Seong Park, Ju-Hee Heo, Yaung-Iee Lim, Jaehyun Ju, Kun-Young Park

박의성, 허주희, 임양이, 주재현, 박건영

Korean J Food Preserv 2017;24(8):1188-1194.
https://doi.org/10.11002/kjfp.2017.24.8.1188

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List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 8, 2017

Food Science and Preservation (FSP) reflected in Scopus