한국식품저장유통학회지(Korean Journal of Food Preservation)

About Korean Journal of Food Preservation

Korean Journal of Food Preservation is published in February, April, June, July (English), August, October, and December by The Korean Society of Food Preservation. Copyright is reserved by the Society. Online subscription to Korean Journal of Food Preservation is included in the annual membership dues. Subscriptions are accepted on a calendar year basis only. All correspondences regarding membership and subscriptions should be addressed to The Korean Society of Food Preservation. Contributions written in English and Korean are welcomed in the form of review articles, original papers, and research notes. This journal aims to promote and encourage the advancement of quantitative improvement for the preservation, processing and distribution of food and its related disciplines, theory and research on its application.
Article

Apr 30, 2020

Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과

Jingi Yoo, In-Kyu Kang
유진기, 강인규

Korean J. Food Preserv. 2020;27(2):137-144.
https://doi.org/10.11002/kjfp.2020.27.2.137

The purpose of this study was to investigate the effects of cold storage and 1-methylcyclopropene (1-MCP) treatment on fruit quality and storage potential of ‘Summer Prince’ and ‘Summer King’ apples. The fruits were treated with 1-MCP at a concentration of 1 μL/L for 18 h immediately after harvest, and stored for up to 6 months under cold storage (0°C). The fruit quality during cold storage showed that the loss of flesh firmness of untreated fruits was remained at 70 N for ‘Summer Prince’ apple up to 4 months and 60 N for ‘Summ...
Article

Apr 30, 2020

Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향

Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim
최미희, 최현진, 홍성식, 임병선

Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145

‘Chuhwang’ pear fruit was harvested at 187 days after full bloom and stored at 0°C for 70 d after gradual cooling (GC) treatment for 20 d. Direct cooling (DC) treatment was used as a control, and this involved direct storage at 0°C after harvest. Following GC treatment, a weight loss of 4.62% was recorded. In addition. after 30 d of storage at 0°C, the incidence of skin blackening was almost completed and incidence rate in GC treatment significantly decreased to 13.9% compared to 72.2% in DC treatment. Furthermore, in term of GC treatmen...
Article

Apr 30, 2020

Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Jin Yong Kang, Muhammad Shafiur Rahman, Ho Jin Heo, Sung-Gil Choi
김아나, 이교연, 강진용, 라만샤피어, 허호진, 최성길

Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159

The effect of relative humidity (11–96%) on the numbers of microorganisms, color values, total phenolic contents, antioxidant activities, and oxidative enzyme activities of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) was examined during storage at 10°C. It was found that an increase in the relative humidity led to increases in the number of aerobic bacteria, yeast, and mold during storage, while the samples stored at a higher relative humidity exhibited lower L and b values, in addition to higher a values, thereby ind...
Article

Apr 30, 2020

Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향

Hyo Jin Kim, Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo
김효진, 박경민, 정문철, 박기재, 구민선

Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170

The effects of different washing techniques, including the combined use of heated water and microbubbles water, on fresh-cut lettuce leaves (Lactuca sative var, capitata) were examined. The outer leaves were removed from the lettuce and cut into squares with dimensions of approximately 1–2 cm. The lettuce leaf samples were then washed with either tap water (Tap), microbubbles water (MB, Contains 70% or more of microbubbles with a diameter of 10μm or less), heated water (HWT, 40°C, 45°C or 50°C), or heated microbubbles water (HWT+...
Article

Apr 30, 2020

Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석

Hee Nam Jung
정희남

Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178

The quality characteristics and retrogradation analysis of sponge cakes added with different ratios (i.e., 0, 6, 12, 18 and 24 wt%) of freeze dried Peucedanum japonicum powder (FDPP). The specific gravity of the batter and the baking-loss rate of the sponge cake were found to increased significantly upon increasing to amount of FDPP. The lightness (L) and yellowness (b) values also increased. In addition, the specific volume and volume index were the highest in 12% FDPP group. Furthermore, in the presence of FDPP, the symmetry index was ...
Article

Apr 30, 2020

Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
회향씨앗 추출물의 항갈변 및 항산화 효과

Joo-Yeon Lee, Choon Young Kim
이주연, 김춘영

Korean J. Food Preserv. 2020;27(2):188-196.
https://doi.org/10.11002/kjfp.2020.27.2.188

Since the occurrence of enzymatic browning during manufacture reduces the quality of the fresh-cut food products, the utilization of anti browning agents is essential. The development of a natural food additive that inhibits browning while also exhibiting health benefits is important to meet consumer demand for fresh and healthy products. Although Fennel (Foeniculum vulgare Miller) seed has various health beneficial effects, its application as an anti browning agent in foods has yet to be examined. The purpose of this study was therefore...
Article

Apr 30, 2020

Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교

Gyeong Han Jeong, Yun Hee Jeong, Tae Hoon Kim
정경한, 정윤희, 김태훈

Korean J. Food Preserv. 2020;27(2):197-203.
https://doi.org/10.11002/kjfp.2020.27.2.197

The roots of Boesenbergia rotunda are prominent ingredients in the cuisine of several Asian countries, including Thailand, Malaysia, Indonesia, India, and China. Recently, fingerroot (Boesenbergia rotunda) was successfully cultivated in South Korea. In this study, the radical scavenging and α-glucosidase inhibitory activities of Korean fingerroot extracts obtained using different extraction methods (i.e., organic solvent and hot water extractions) were investigated. More specifically, the antioxidant activities were evaluated u...
Article

Apr 30, 2020

Isolation of antioxidant components from Corni fructus
산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성

Su-Hui Kim, Gi-Un Seong, Shin-Kyo Chung
김수희, 성기운, 정신교

Korean J. Food Preserv. 2020;27(2):204-211.
https://doi.org/10.11002/kjfp.2020.27.2.204

A 90% ethanol extract of Corni fructus was fractioned and the active components (i.e., morroniside, loganin) were isolated for functional food materialization. More specifically, the ethanol extract was fractioned according to the solvent polarity (i.e., n-hexane, ethyl acetate, and n-butanol), and the ethyl acetate fraction was found to exhibiti the highest antioxidant capacities (i.e., total phenolic content = 145.84 GAE mg/100 mL, DPPH radical scavenging activity = 7.91 mM GAE, FRAP activity = 18.86 mM TE, ABTS radical scavengi...
Article

Apr 30, 2020

Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성

Jeong Yeon Shin, Min Jung Kang, Jae Ran Kang, Jin Sang Choi, Weon Teak Seo, Jung Hye Shin
신정연, 강민정, 강재란, 최진상, 서원택, 신정혜

Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212

Optimization of the fermentation conditions for the preparation of ‘Seomaeyaksuk’ (Artemisia argyi H.) vinegar was carried out and the results reported herein. The ‘Seomaeyaksuk’ sample was divided 3 groups, such as shade dry ‘Seomaeyaksuk’ extract added group was control (CO), 2.75 °Brix (SEE-0.5) and 5.5 °Brix (SEE-1.0) of the roasted ‘Seomaeyaksuk’ edible ethanol extract addition group, respectively. Subsequently, 5% Acetobacter pasteurianus A8 was to the total fermentation volume, and samples were taken at 5...
Article

Apr 30, 2020

Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성

Seo A Jung, Su Jung Hong, Jun Tae Kim, Su-Hyeon Kim, Mi-Kyung Park, Dong Hee Lee, Gye Hwa Shin
정서아, 홍수정, 김준태, 김수현, 박미경, 이동희, 신계화

Korean J. Food Preserv. 2020;27(2):224-231.
https://doi.org/10.11002/kjfp.2020.27.2.224

Oil-in-water (O/W) ‘Yuja’ nanoemulsion was successfully prepared using ‘Yuja’ juice as an aqueous phase and ‘Yuja’ seed oil as an oil phase. ‘Yuja’ nanoemulsion was further coated using chitosan solution to improve its stability. Firstly, ‘Yuja’ oils were extracted from traditionally wasted ‘Yuja’ seeds by using supercritical carbon dioxide extraction technique. The mean particle diameter of ‘Yuja’ nanoemulsion was 145.6 nm and significantly (p<0.05) decreased to 79.5 nm after chitosan coating. The shape of ‘Yuj...
Article

Apr 30, 2020

Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Man Saeng Jang, Geo Lyong Lee
장만생, 이거룡

Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232

GC/MS coupled with multivariate statistical analysis was performed to investigate metabolic differences between mulberry wines fermented with Saccharomyces cerevisiae JIS (KCCM 43338), Saccharomyces cerevisiae K1-V1116, and Saccharomyces bayanus EC-1118. The mulberry samples were crushed, and equal volumes of water were added to the must. Sugar was then added to adjust the must to 22.5 °Brix. Following fermentation of the mulberry fruit using different yeasts, differences in the consumption of soluble solids were observe...
Article

Apr 30, 2020

Effect of Nepeta cataria extract on the skin barrier function
개박하 추출물의 피부장벽 기능에 대한 효과

Hyun-Soo Kim
김현수

Korean J. Food Preserv. 2020;27(2):242-246.
https://doi.org/10.11002/kjfp.2020.27.2.242

Nepeta cataria commonly known as catnip, catswort, catwort, and catmint, is native to Europe, Asia, and America, and has a history of use in traditional medicine for a variety of ailments. Although N. cataria exhibits desirable biological effects, such as anti-microbial, anti-inflammatory, and anti-tumor activities, the effect of N. cataria extract on the skin barrier function remains unknown. Thus, we herein examined the application of functional materials by testing a variety of physiological activities of N. cataria

Article

Apr 30, 2020

Effects of innate immunity improvement in Lycii radicis Cortex extract
지골피 추출물의 선천 면역 개선 효과

Boo-Yong Sim, Joong-Gu Ji
심부용, 지중구

Korean J. Food Preserv. 2020;27(2):247-254.
https://doi.org/10.11002/kjfp.2020.27.2.247

The effects of Lycii Radicis Cortex extract (LRC) on improvements in the innate immunity were evaluated in both in vitro and in vivo tests. Thus, various concentrations of LRC were used for the treatment of RAW 264.7 and NK cells. In addition, LRC was administered orally at doses of 100 or 300 mg/kg/day for 2 weeks prior to an intraperitoneal injection of LPS (1 mg/kg of 0.9% saline). Following the LPS-intraperitoneal injection, blood was collected after 90 min by cardiac puncture under ether anaesthesia from all animals, and verification of th...

Research Note

Apr 30, 2020

Comparison of the shelf-life of commercial salad lettuces based on packaging types
유통 중인 샐러드용 상추 종류별 포장형태에 따른 선도유지 비교

Min-Sun Chang, Jeong-Hee Kim, Jung-Soo Lee, Mehea Park, Eun-Ha Chang, Yoonpyo Hong
장민선, 김정희, 이정수, 박미희, 장은하, 홍윤표

Korean J. Food Preserv. 2020;27(2):255-260.
https://doi.org/10.11002/kjfp.2020.27.2.255

A comparison of the shelf-life of various lettuces (i.e., Ezabel, Butterhead, Pagero, mini Romaine, Caipira and red leaf lettuce) during storage was carried out based on different packaging types. More specifically, the Butterhead lettuce sample was packaged in a polyethylene terephthalate (PET) tray, while the Ezabel, Pagero, mini Romaine, Caipira and red leaf lettuce samples were packaged in polypropylene (PP) film. Changes in the sample weight loss, respiration rate, chlorophyll content, and visual quality were then investigated during stora...

Research Note

Apr 30, 2020

Antioxidative and antimutagenic effects of Panicum miliaceum L.
기장의 항산화 활성 및 항돌연변이 효능

Jeong Seob Park, Jong Soon Lee, Jeong Ho Lee
박정섭, 이종순, 이정호

Korean J. Food Preserv. 2020;27(2):261-269.
https://doi.org/10.11002/kjfp.2020.27.2.261

The antioxidative and antimutagenic effects of a 80% methanol extract of Panicum miliaceum were examined using the 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay, determination of the total polyphenol content, and the Ames test using Salmonella typhimurium. The DPPH radical scavenging activity (EC₅₀) and total polyphenol content of the 80% methanol extract of P. miliaceum were 67.43±4.28 μg/mL and 16.26±1.02 mg/g, respectively. The 80% methanol extract was sequentially fractionated using chloroform, n-...

CURRENT ISSUE

MOST READ ARTICLE

MOST CITED ARTICLE

CURRENT ISSUE: Apr 2020, Vol. 27 , No. 2

Article

Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과

Jingi Yoo, In-Kyu Kang

유진기, 강인규

Korean J. Food Preserv. 2020;27(2):137-144.
https://doi.org/10.11002/kjfp.2020.27.2.137

HTML PDF PubReader

Article

Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향

Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim

최미희, 최현진, 홍성식, 임병선

Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145

HTML PDF PubReader

Article

Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Jin Yong Kang, Muhammad Shafiur Rahman, Ho Jin Heo, Sung-Gil Choi

김아나, 이교연, 강진용, 라만샤피어, 허호진, 최성길

Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159

HTML PDF PubReader

Article

Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향

Hyo Jin Kim, Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo

김효진, 박경민, 정문철, 박기재, 구민선

Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170

HTML PDF PubReader

Article

Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석

Hee Nam Jung

정희남

Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178

HTML PDF PubReader

Article

Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
회향씨앗 추출물의 항갈변 및 항산화 효과

Joo-Yeon Lee, Choon Young Kim

이주연, 김춘영

Korean J. Food Preserv. 2020;27(2):188-196.
https://doi.org/10.11002/kjfp.2020.27.2.188

HTML PDF PubReader

Article

Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교

Gyeong Han Jeong, Yun Hee Jeong, Tae Hoon Kim

정경한, 정윤희, 김태훈

Korean J. Food Preserv. 2020;27(2):197-203.
https://doi.org/10.11002/kjfp.2020.27.2.197

HTML PDF PubReader

Article

Isolation of antioxidant components from Corni fructus
산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성

Su-Hui Kim, Gi-Un Seong, Shin-Kyo Chung

김수희, 성기운, 정신교

Korean J. Food Preserv. 2020;27(2):204-211.
https://doi.org/10.11002/kjfp.2020.27.2.204

HTML PDF PubReader

Article

Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성

Jeong Yeon Shin, Min Jung Kang, Jae Ran Kang, Jin Sang Choi, Weon Teak Seo, Jung Hye Shin

신정연, 강민정, 강재란, 최진상, 서원택, 신정혜

Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212

HTML PDF PubReader

Article

Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성

Seo A Jung, Su Jung Hong, Jun Tae Kim, Su-Hyeon Kim, Mi-Kyung Park, Dong Hee Lee, Gye Hwa Shin

정서아, 홍수정, 김준태, 김수현, 박미경, 이동희, 신계화

Korean J. Food Preserv. 2020;27(2):224-231.
https://doi.org/10.11002/kjfp.2020.27.2.224

HTML PDF PubReader

Article

Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Man Saeng Jang, Geo Lyong Lee

장만생, 이거룡

Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232

HTML PDF PubReader

Article

Effect of Nepeta cataria extract on the skin barrier function
개박하 추출물의 피부장벽 기능에 대한 효과

Hyun-Soo Kim

김현수

Korean J. Food Preserv. 2020;27(2):242-246.
https://doi.org/10.11002/kjfp.2020.27.2.242

HTML PDF PubReader

Article

Effects of innate immunity improvement in Lycii radicis Cortex extract
지골피 추출물의 선천 면역 개선 효과

Boo-Yong Sim, Joong-Gu Ji

심부용, 지중구

Korean J. Food Preserv. 2020;27(2):247-254.
https://doi.org/10.11002/kjfp.2020.27.2.247

HTML PDF PubReader

Research Note

Comparison of the shelf-life of commercial salad lettuces based on packaging types
유통 중인 샐러드용 상추 종류별 포장형태에 따른 선도유지 비교

Min-Sun Chang, Jeong-Hee Kim, Jung-Soo Lee, Mehea Park, Eun-Ha Chang, Yoonpyo Hong

장민선, 김정희, 이정수, 박미희, 장은하, 홍윤표

Korean J. Food Preserv. 2020;27(2):255-260.
https://doi.org/10.11002/kjfp.2020.27.2.255

HTML PDF PubReader

Research Note

Antioxidative and antimutagenic effects of Panicum miliaceum L.
기장의 항산화 활성 및 항돌연변이 효능

Jeong Seob Park, Jong Soon Lee, Jeong Ho Lee

박정섭, 이종순, 이정호

Korean J. Food Preserv. 2020;27(2):261-269.
https://doi.org/10.11002/kjfp.2020.27.2.261

HTML PDF PubReader

View More

MOST READ ARTICLE

Article

Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교

Dae-Woon Kim, Da-Ham Kim, Jong-Kuk Kim, Soo-Hwan Yeo, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85

HTML PDF PubReader
Last 3 months views: 487

Article

Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조

Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Do-Youn Jeong

서지원, 양희종, 정수지, 류명선, 정도연

Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46

HTML PDF PubReader
Last 3 months views: 470

Article

Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향

Dong-Han Kim, Suk Kim

김동한, 김숙

Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7

HTML PDF PubReader
Last 3 months views: 446

Article

Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성

Yae Jin Kim, Kyung Ho Ma, Jong Won Han, Sang Hoon Lee, Jae Ki Chang, Sin Hee Han

김예진, 마경호, 한종원, 이상훈, 장재기, 한신희

Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17

HTML PDF PubReader
Last 3 months views: 432

Article

Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

Ju-Yeon Hong, Wang-Kyu Oh

홍주연, 오왕규

Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127

HTML PDF PubReader
Last 3 months views: 428

Article

Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향

Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim

최미희, 최현진, 홍성식, 임병선

Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145

HTML PDF PubReader
Last 3 months views: 412

ARTICLE

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향

Hyo-Jung Park, Hai-Jung Chung

박효정, 정해정

Korean Journal of Food Preservation 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668

HTML PDF PubReader
Last 3 months views: 403

Article

Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성

Kyu-Taek Choi, Sae-Byuk Lee, Seong-Hyun Jeon, Woo-Chang Lee, Jun-Su Choi, Heui-Dong Park

최규택, 이새벽, 전성현, 이우창, 최준수, 박희동

Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74

HTML PDF PubReader
Last 3 months views: 395

View More

MOST CITED ARTICLE

ARTICLE

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향

Hyo-Jung Park, Hai-Jung Chung

박효정, 정해정

Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668

HTML PDF PubReader
Cited by 16

ARTICLE

Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화

Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee

서연수, 이승헌, 상아방, 윤정로, 이원종

Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224

HTML PDF PubReader
Cited by 13

ARTICLE

Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징

Kye-Man Cho, Ok-Soo Joo

조계만, 주옥수

Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206

HTML PDF PubReader
Cited by 10

ARTICLE

Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646

HTML PDF PubReader
Cited by 10

ARTICLE

Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성

Woo-Po Park

박우포

Korean J Food Preserv 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34

HTML PDF PubReader
Cited by 9

ARTICLE

Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가

O Jun Kwon, Ha Yeong Lee, Tae Hoon Kim, Se Gie Kim

권오준, 이하영, 김태훈, 김세기

Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421

HTML PDF PubReader
Cited by 9

ARTICLE

Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성

Do-Yoon Kim, Dong-Jin Kwon

김도윤, 권동진

Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434

HTML PDF PubReader
Cited by 8

ARTICLE

Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성

Hye-Mi Park, Joo-Heon Hong

박혜미, 홍주헌

Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718

HTML PDF PubReader
Cited by 8

View More

Article Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples ‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과 Jingi Yoo, In-Kyu Kang 유진기, 강인규 Korean J. Food Preserv. 2020;27(2):137-144. https://doi.org/10.11002/kjfp.2020.27.2.137 HTML PDF PubReader	Article Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit 저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향 Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim 최미희, 최현진, 홍성식, 임병선 Korean J. Food Preserv. 2020;27(2):145-158. https://doi.org/10.11002/kjfp.2020.27.2.145 HTML PDF PubReader
Article Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage 저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향 Ah-Na Kim, Kyo-Yeon Lee, Jin Yong Kang, Muhammad Shafiur Rahman, Ho Jin Heo, Sung-Gil Choi 김아나, 이교연, 강진용, 라만샤피어, 허호진, 최성길 Korean J. Food Preserv. 2020;27(2):159-169. https://doi.org/10.11002/kjfp.2020.27.2.159 HTML PDF PubReader	Article Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce 열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향 Hyo Jin Kim, Kyung Min Park, Mooncheol Jeong, Kee Jai Park, Minseon Koo 김효진, 박경민, 정문철, 박기재, 구민선 Korean J. Food Preserv. 2020;27(2):170-177. https://doi.org/10.11002/kjfp.2020.27.2.170 HTML PDF PubReader
Article Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder 동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석 Hee Nam Jung 정희남 Korean J. Food Preserv. 2020;27(2):178-187. https://doi.org/10.11002/kjfp.2020.27.2.178 HTML PDF PubReader	Article Anti browning and antioxidant properties of Foeniculum vulgare seed extracts 회향씨앗 추출물의 항갈변 및 항산화 효과 Joo-Yeon Lee, Choon Young Kim 이주연, 김춘영 Korean J. Food Preserv. 2020;27(2):188-196. https://doi.org/10.11002/kjfp.2020.27.2.188 HTML PDF PubReader
Article Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods 추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교 Gyeong Han Jeong, Yun Hee Jeong, Tae Hoon Kim 정경한, 정윤희, 김태훈 Korean J. Food Preserv. 2020;27(2):197-203. https://doi.org/10.11002/kjfp.2020.27.2.197 HTML PDF PubReader	Article Isolation of antioxidant components from Corni fructus 산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성 Su-Hui Kim, Gi-Un Seong, Shin-Kyo Chung 김수희, 성기운, 정신교 Korean J. Food Preserv. 2020;27(2):204-211. https://doi.org/10.11002/kjfp.2020.27.2.204 HTML PDF PubReader
Article Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.) 섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성 Jeong Yeon Shin, Min Jung Kang, Jae Ran Kang, Jin Sang Choi, Weon Teak Seo, Jung Hye Shin 신정연, 강민정, 강재란, 최진상, 서원택, 신정혜 Korean J. Food Preserv. 2020;27(2):212-223. https://doi.org/10.11002/kjfp.2020.27.2.212 HTML PDF PubReader	Article Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice 초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성 Seo A Jung, Su Jung Hong, Jun Tae Kim, Su-Hyeon Kim, Mi-Kyung Park, Dong Hee Lee, Gye Hwa Shin 정서아, 홍수정, 김준태, 김수현, 박미경, 이동희, 신계화 Korean J. Food Preserv. 2020;27(2):224-231. https://doi.org/10.11002/kjfp.2020.27.2.224 HTML PDF PubReader
Article Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석 Man Saeng Jang, Geo Lyong Lee 장만생, 이거룡 Korean J. Food Preserv. 2020;27(2):232-241. https://doi.org/10.11002/kjfp.2020.27.2.232 HTML PDF PubReader	Article Effect of Nepeta cataria extract on the skin barrier function 개박하 추출물의 피부장벽 기능에 대한 효과 Hyun-Soo Kim 김현수 Korean J. Food Preserv. 2020;27(2):242-246. https://doi.org/10.11002/kjfp.2020.27.2.242 HTML PDF PubReader
Article Effects of innate immunity improvement in Lycii radicis Cortex extract 지골피 추출물의 선천 면역 개선 효과 Boo-Yong Sim, Joong-Gu Ji 심부용, 지중구 Korean J. Food Preserv. 2020;27(2):247-254. https://doi.org/10.11002/kjfp.2020.27.2.247 HTML PDF PubReader	Research Note Comparison of the shelf-life of commercial salad lettuces based on packaging types 유통 중인 샐러드용 상추 종류별 포장형태에 따른 선도유지 비교 Min-Sun Chang, Jeong-Hee Kim, Jung-Soo Lee, Mehea Park, Eun-Ha Chang, Yoonpyo Hong 장민선, 김정희, 이정수, 박미희, 장은하, 홍윤표 Korean J. Food Preserv. 2020;27(2):255-260. https://doi.org/10.11002/kjfp.2020.27.2.255 HTML PDF PubReader
Research Note Antioxidative and antimutagenic effects of Panicum miliaceum L. 기장의 항산화 활성 및 항돌연변이 효능 Jeong Seob Park, Jong Soon Lee, Jeong Ho Lee 박정섭, 이종순, 이정호 Korean J. Food Preserv. 2020;27(2):261-269. https://doi.org/10.11002/kjfp.2020.27.2.261 HTML PDF PubReader

Article Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars 꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교 Dae-Woon Kim, Da-Ham Kim, Jong-Kuk Kim, Soo-Hwan Yeo, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim 김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤 Korean J. Food Preserv. 2020;27(1):85-97. https://doi.org/10.11002/kjfp.2020.27.1.85 HTML PDF PubReader Last 3 months views: 487	Article Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice 전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조 Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Do-Youn Jeong 서지원, 양희종, 정수지, 류명선, 정도연 Korean J. Food Preserv. 2020;27(1):46-57. https://doi.org/10.11002/kjfp.2020.27.1.46 HTML PDF PubReader Last 3 months views: 470
Article Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation 강황이 된장의 발효에 미치는 영향 Dong-Han Kim, Suk Kim 김동한, 김숙 Korean J. Food Preserv. 2020;27(1):7-16. https://doi.org/10.11002/kjfp.2020.27.1.7 HTML PDF PubReader Last 3 months views: 446	Article Quality characteristics of Rehmannia glutinosa dried at different drying temperature 건조 온도에 따른 지황의 품질 특성 Yae Jin Kim, Kyung Ho Ma, Jong Won Han, Sang Hoon Lee, Jae Ki Chang, Sin Hee Han 김예진, 마경호, 한종원, 이상훈, 장재기, 한신희 Korean J. Food Preserv. 2020;27(1):17-24. https://doi.org/10.11002/kjfp.2020.27.1.17 HTML PDF PubReader Last 3 months views: 432
Article Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder 뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성 Ju-Yeon Hong, Wang-Kyu Oh 홍주연, 오왕규 Korean J. Food Preserv. 2020;27(1):127-135. https://doi.org/10.11002/kjfp.2020.27.1.127 HTML PDF PubReader Last 3 months views: 428	Article Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit 저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향 Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim 최미희, 최현진, 홍성식, 임병선 Korean J. Food Preserv. 2020;27(2):145-158. https://doi.org/10.11002/kjfp.2020.27.2.145 HTML PDF PubReader Last 3 months views: 412
ARTICLE Influence of the addition of aronia powder on the quality and antioxidant activity of muffins 아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향 Hyo-Jung Park, Hai-Jung Chung 박효정, 정해정 Korean Journal of Food Preservation 2014;21(5):668-675. https://doi.org/10.11002/kjfp.2014.21.5.668 HTML PDF PubReader Last 3 months views: 403	Article Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia 아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성 Kyu-Taek Choi, Sae-Byuk Lee, Seong-Hyun Jeon, Woo-Chang Lee, Jun-Su Choi, Heui-Dong Park 최규택, 이새벽, 전성현, 이우창, 최준수, 박희동 Korean J. Food Preserv. 2020;27(1):74-84. https://doi.org/10.11002/kjfp.2020.27.1.74 HTML PDF PubReader Last 3 months views: 395

ARTICLE Influence of the addition of aronia powder on the quality and antioxidant activity of muffins 아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향 Hyo-Jung Park, Hai-Jung Chung 박효정, 정해정 Korean J Food Preserv 2014;21(5):668-675. https://doi.org/10.11002/kjfp.2014.21.5.668 HTML PDF PubReader Cited by 16	ARTICLE Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting 아라비카 커피의 배전 중 항산화 및 향기패턴의 변화 Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee 서연수, 이승헌, 상아방, 윤정로, 이원종 Korean J Food Preserv 2014;21(2):224-230. https://doi.org/10.11002/kjfp.2014.21.2.224 HTML PDF PubReader Cited by 13
ARTICLE Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice 과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징 Kye-Man Cho, Ok-Soo Joo 조계만, 주옥수 Korean J Food Preserv 2014;21(2):206-214. https://doi.org/10.11002/kjfp.2014.21.2.206 HTML PDF PubReader Cited by 10	ARTICLE Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment 증숙 및 볶음처리에 따른 우엉차의 품질특성 Yu-Ri Kwon, Kwang-Sup Youn 권유리, 윤광섭 Korean J Food Preserv 2014;21(5):646-651. https://doi.org/10.11002/kjfp.2014.21.5.646 HTML PDF PubReader Cited by 10
ARTICLE Quality characteristics of noodles added with Houttuynia cordata Thunb. powder 어성초 분말을 첨가한 국수의 품질특성 Woo-Po Park 박우포 Korean J Food Preserv 2014;21(1):34-39. https://doi.org/10.11002/kjfp.2014.21.1.34 HTML PDF PubReader Cited by 9	ARTICLE Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides 지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가 O Jun Kwon, Ha Yeong Lee, Tae Hoon Kim, Se Gie Kim 권오준, 이하영, 김태훈, 김세기 Korean J Food Preserv 2014;21(3):421-426. https://doi.org/10.11002/kjfp.2014.21.3.421 HTML PDF PubReader Cited by 9
ARTICLE Quality characteristics of Doenjang manufactured with soybean Koji 콩 코오지를 이용한 된장의 품질 특성 Do-Yoon Kim, Dong-Jin Kwon 김도윤, 권동진 Korean J Food Preserv 2014;21(3):434-441. https://doi.org/10.11002/kjfp.2014.21.3.434 HTML PDF PubReader Cited by 8	ARTICLE Physiological activities of Aronia melanocarpa extracts on extraction solvents 추출용매에 따른 아로니아 추출물의 생리 활성 Hye-Mi Park, Joo-Heon Hong 박혜미, 홍주헌 Korean J Food Preserv 2014;21(5):718-726. https://doi.org/10.11002/kjfp.2014.21.5.718 HTML PDF PubReader Cited by 8