Food Science and Preservation

Effect of storage temperature on the quality parameters of soft and non-alcoholic malt drinks sold locally in Nigeria

Michael Akomaye Akpe, Michael Chukwudi Ogbuji, John Akwagiobe Agwupuye

Korean J. Food Preserv. 2022;29(5):663-676.
https://doi.org/10.11002/kjfp.2022.29.5.663

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Effect of nano-foamed structure film packaging on the quality of young radish (Raphanus sativus L.) kimchi during storage under supercooled and refrigerated conditions

Miran Kang, So Yoon Park, Bo Sung Shin, Sung Moo Hong, Young Jin Choi, Ho Hyun Chun

Korean J. Food Preserv. 2022;29(5):677-691.
https://doi.org/10.11002/kjfp.2022.29.5.677

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Effects of gibberellin pastes on fruit quality attributes and storability of niitaka pear
‘신고’ 배 과실 품질과 저장성에 미치는 지베렐린 페이스트들의 효과

Jingi Yoo, Seok-Yong Song, Jung-Geun Kwon, Dae Hyun Kim, Nay Myo Win, In-Kyu Kang

유진기, 송석용, 권중근, 김대현, Nay Myo Win, 강인규

Korean J. Food Preserv. 2022;29(5):692-700.
https://doi.org/10.11002/kjfp.2022.29.5.692

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Comparison of external, internal and chemical quality characteristics of 6-year-old red ginseng produced in punggi area by grade
풍기지역 6년근 홍삼의 등급별 외⋅내부 및 화학적 품질 비교

Minhyun Kim, Jiyoon Kim, Jungsoo Kim, Sanghyeok Park, Jihye Kim, Insun Kim, Inju Nam, Kwang-Deog Moon

김민현, 김지윤, 김정수, 박상혁, 김지혜, 김인선, 남인주, 문광덕

Korean J. Food Preserv. 2022;29(5):701-714.
https://doi.org/10.11002/kjfp.2022.29.5.701

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Qualities of rice-based home meal replacement products upon microwave cooking
다양한 쌀 기반 가정간편식 제품들의 전자레인지 조리 전후의 품질 특성 평가

Gi-Un Seong, Yu Mi Kim, Jun-Hyeon Cho, Ji-Yoon Lee, Sais-Beul Lee, Dongjin Shin, Dong-Soo Park, Kwang-Sup Youn, Ju-Won Kang

성기운, 김유미, 조준현, 이지윤, 이샛별, 신동진, 박동수, 윤광섭, 강주원

Korean J. Food Preserv. 2022;29(5):715-727.
https://doi.org/10.11002/kjfp.2022.29.5.715

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Strategy for reduction of microorganisms during rice cakes manufacturing process
시루떡의 제조공정 중 미생물 저감화 연구

Sangha Han, Kyeongjun Kim, Jun-Ha Park, Kye-Hwan Byun, Song-yi Choi, Sang-Do Ha

한상하, 김경준, 박준하, 변계환, 최송이, 하상도

Korean J. Food Preserv. 2022;29(5):728-738.
https://doi.org/10.11002/kjfp.2022.29.5.728

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Physicochemical properties of novel jelly produced by adding Platycodon grandiflorum concentrates
도라지 농축액을 첨가한 젤리의 이화학적 품질 특성

Yu Mi Kim, Kwang-Sup Youn

김유미, 윤광섭

Korean J. Food Preserv. 2022;29(5):739-748.
https://doi.org/10.11002/kjfp.2022.29.5.739

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Functional components and physiological activity in different parts of Centella asiatica
병풀 부위별 기능성분 및 생리활성 분석

Hyun-Ju Eom, Hyun Young Shin, Hye Jin Park, Ki Hyun Kim, Ju-Hyoung Kim, Kwang-Won Yu

엄현주, 신현영, 박혜진, 김기현, 김주형, 유광원

Korean J. Food Preserv. 2022;29(5):749-761.
https://doi.org/10.11002/kjfp.2022.29.5.749

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Anti-oxidative and muscle cell protective effects of ginger extract according to the extraction conditions
추출조건에 따른 생강 추출물의 항산화 활성 및 산화스트레스에 의한 근육세포 보호 효과

Sang Yoon Choi, Kyung-Tack Kim

최상윤, 김경탁

Korean J. Food Preserv. 2022;29(5):762-767.
https://doi.org/10.11002/kjfp.2022.29.5.762

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Identification of growth characteristics and physiological functionality of useful fungi from nuruk
전통 누룩에서 분리한 유용 곰팡이의 생육특성 및 생리기능적 특성 규명

Woo Soo Jeong, Su Jeong Lee, So-Young Kim, Soo-Hwan Yeo

정우수, 이수정, 김소영, 여수환

Korean J. Food Preserv. 2022;29(5):768-776.
https://doi.org/10.11002/kjfp.2022.29.5.768

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Antioxidant, antidiabetic and anti-inflammatory activities of bitter melon extracts obtained by ultrasonic-assisted extraction
여주 초음파 추출물의 항산화, 항당뇨 및 항염 활성

Jin-Ju Lee, Kyung Young Yoon

이진주, 윤경영

Korean J. Food Preserv. 2022;29(5):777-789.
https://doi.org/10.11002/kjfp.2022.29.5.777

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Effects of elephant garlic (Allium ampeloprasum) extract on testosterone synthesis in TM3 Leydig cells
코끼리마늘 추출물이 TM3 Leydig 세포의 테스토스테론 합성에 미치는 영향

Se-Eun Park, Hyo-Jeong Lee, In-Seon Jeong, Seung Kim

박세은, 이효정, 정인선, 김승

Korean J. Food Preserv. 2022;29(5):790-799.
https://doi.org/10.11002/kjfp.2022.29.5.790

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Fermentation characteristics of yakju supplemented with Jerusalem artichoke (Helianthus tuberosus L.) and co-fermented by inulin-degrading yeast Wickerhamomyces anomalus JS01 and Saccharomyces cerevisiae KMBL7001
Inulin 분해효모 Wickerhamomyces anomalus JS01과 Saccharomyces cerevisiae KMBL7001의 혼합발효에 의한 돼지감자(Helianthus tuberosus L.)를 첨가한 약주의 발효 특성

Jun-Su Choi, Kyu-Taek Choi, Chan-Woo Kim, Sae-Byuk Lee, Heui-Dong Park

최준수, 최규택, 김찬우, 이새벽, 박희동

Korean J. Food Preserv. 2022;29(5):800-812.
https://doi.org/10.11002/kjfp.2022.29.5.800

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Improving effect of domestic walnut (Juglans regia) extract on high glucose- and oleic acid-induced non-alcoholic fatty liver disease in HepG2 cells
고당 및 올레산으로 유도된 HepG2 세포에서 국내산 호두(Juglans regia) 추출물의 비알코올성 지방간 질환 개선 효과

Jong Hyun Moon, Tae Yoon Kim, Min Ji Go, Hye Rin Jeong, Min Ji Kim, Hyo Lim Lee, Jin Yong Kang, Jong Min Kim, Uk Lee, Seung Gyum Joo, Ho Jin Heo

문종현, 김태윤, 고민지, 정혜린, 김민지, 이효림, 강진용, 김종민, 이욱, 주승겸, 허호진

Korean J. Food Preserv. 2022;29(5):813-824.
https://doi.org/10.11002/kjfp.2022.29.5.813

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Anti-adipogenic effects of Maclura tricuspidata twig extract in 3T3-L1 pre-adipocytes
꾸지뽕 가지 추출물의 지방세포 분화 및 지방축적 억제 효과

Hyo-Jeong Lee, Se-Eun Park, Seung Kim

이효정, 박세은, 김승

Korean J. Food Preserv. 2022;29(5):825-835.
https://doi.org/10.11002/kjfp.2022.29.5.825

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	Before (~2023.12)	After (2024.01~)
Journal Title	Korean Journal of Food Preservation	Food Science and Preservation
Journal Abbreviation	Korean J. Food Preserv.	Food Sci. Preserv.
eISSN	2287-7428	3022-5485
pISSN	1738-7248	3022-5477
Journal Homepage	https://www.ekosfop.or.kr	Same

List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 5, 2022

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