List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 1, 2015

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ARTICLE

Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology
통계적 모델과 반응표면분석을 이용한 복분자의 건조조건 최적화 및 건조거동
Hui Teng , Won Young Lee
텅후이, 이원영
Korean J Food Preserv 2015;22(1):1-11.
https://doi.org/10.11002/kjfp.2015.22.1.1
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Cited by Crossref 2
Antioxidant and antimicrobial activities of muscadine grape extracts
머스커다인 포도 추출물의 항산화 및 항균 활성
Mi-Kyung Park , Jun-Hyun Oh
박미경, 오준현
Korean J Food Preserv 2015;22(1):12-18.
https://doi.org/10.11002/kjfp.2015.22.1.12
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Cited by Crossref 1
3,3'-Diindolylmethane (DIM) decrease adhesion, migration and invasion in human prostate cancer cells
3,3'-Diindolylmethane (DIM)이 인체 전립선암 세포의 부착, 이동 및 침윤성에 미치는 영향
Hyeon-A Kim
김현아
Korean J Food Preserv 2015;22(1):19-26.
https://doi.org/10.11002/kjfp.2015.22.1.19
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Anti-obese effects of mulberry (Morus alba L.) root bark through the inhibition of digestive enzymes and 3T3-L1 adipocyte differentiation
소화효소 저해 및 지방세포 분화 억제활성에 의한 상백피의 항비만 효능
Yong-Xiang Wu , You-Jeong Kim , Sha Li , Myung-Chul Yun , Jin-Mi Yoon , Jin-Young Kim , Sung-Il Cho , Kun-Ho Son , Taewan Kim
우용시앙, 김유정, 리샤, 윤명철, 윤진미, 김진영, 조성일, 손건호, 김태완
Korean J Food Preserv 2015;22(1):27-35.
https://doi.org/10.11002/kjfp.2015.22.1.27
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Cited by Crossref 2
Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화
Ji Hee Jung , Ji Hoon Lim , Dong Soo Kim , Young Myoung Kim , Byoung Mok Kim
정지희, 임지훈, 김동수, 김영명, 김병목
Korean J Food Preserv 2015;22(1):36-43.
https://doi.org/10.11002/kjfp.2015.22.1.36
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Cited by Crossref 1
Quality changes in the lotus root frozen under different conditions
냉동조건에 따른 연근의 품질 변화
Seung-Jong Park , Kyung Bin Song
박승종, 송경빈
Korean J Food Preserv 2015;22(1):44-50.
https://doi.org/10.11002/kjfp.2015.22.1.44
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Cited by Crossref 7
Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화
Seo-Woo Beom , Gui-Hun Jiang , Jong-Bang Eun
범서우, 강귀훈, 은종방
Korean J Food Preserv 2015;22(1):51-55.
https://doi.org/10.11002/kjfp.2015.22.1.51
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Cited by Crossref 10
Quality characteristics of Aronia melanocarpa by different drying method
건조방법에 따른 아로니아의 품질특성
Seul Lee , Jong-Kuk Kim
이슬, 김종국
Korean J Food Preserv 2015;22(1):56-62.
https://doi.org/10.11002/kjfp.2015.22.1.56
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Cited by Crossref 9
Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
초다수성 쌀가루를 이용한 쿠키용 냉동반죽의 품질 특성
Nayoung Lee , Ki-Young Ha
이나영, 하기용
Korean J Food Preserv 2015;22(1):63-69.
https://doi.org/10.11002/kjfp.2015.22.1.63
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Cited by Crossref 4
Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성
Yu-Ri Kwon , Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70
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Cited by Crossref 5
Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구
Bock-Hee Park , Yu-Jin Jung , Hee-Sook Cho
박복희, 정유진, 조희숙
Korean J Food Preserv 2015;22(1):78-83.
https://doi.org/10.11002/kjfp.2015.22.1.78
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Cited by Crossref 4
Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process
분무건조공정을 이용한 파인애플 착즙액 미세캡슐 분말의 물리화학적 특성 및 protease 활성
Hye-Mi Park , Ho-Yong Chae , Joo-Heon Hong
박혜미, 채호용, 홍주헌
Korean J Food Preserv 2015;22(1):84-90.
https://doi.org/10.11002/kjfp.2015.22.1.84
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Cited by Crossref 7
Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem
송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량
Se-Hyun Jeong , Eun-Ha Chang , Youn-Young Hur , Sung-Min Jeong , Jong-Chul Nam , Sang-Wook Koh , In-Myung Choi
정세현, 장은하, 허윤영, 정성민, 남종철, 고상욱, 최인명
Korean J Food Preserv 2015;22(1):91-99.
https://doi.org/10.11002/kjfp.2015.22.1.91
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Cited by Crossref 4
Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Seung-Mi Woo , Soo-Hwan Yeo , Joong-Ho Kwon , Sun-Hwa Kim , Yong-Jin Jeong
우승미, 여수환, 권중호, 김선화, 정용진
Korean J Food Preserv 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100
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Cited by Crossref 6
Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
Eun-Jung Yim , Seung-Wha Jo , Eun-Sil Lee , Hae-Suk Park , Myeong-Seon Ryu , Tai-Boong Uhm , Hyoun-Young Kim , Sung-Ho Cho
임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호
Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108
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Cited by Crossref 18
Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화
Kye-Man Cho , Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2015;22(1):119-128.
https://doi.org/10.11002/kjfp.2015.22.1.119
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Cited by Crossref 7
Antioxidant activity of hot-water extracts and floral waters from natural plant pigments
천연색소 함유 식물추출물과 플로럴 워터의 항산화 활성
Yeon-Soon Kim , Hwa-Jin Suh , Shin Park
김연순, 서화진, 박신
Korean J Food Preserv 2015;22(1):129-133.
https://doi.org/10.11002/kjfp.2015.22.1.129
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Cited by Crossref 9
Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model
제2형 당뇨질환모델 db/db 마우스에서 부추 추출물 및 유산균 발효물의 항당뇨 효과
Bae Jin Kim , Seung Kyeung Jo , Yoo Seok Jeong , Hee Kyoung Jung
김배진, 조성경, 정유석, 정희경
Korean J Food Preserv 2015;22(1):134-144.
https://doi.org/10.11002/kjfp.2015.22.1.134
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Cited by Crossref 3
Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Ceriporia lacerata 균사체 배양물의 혈당 강하 활성 평가
Eun Ji Shin , Ji-Eun Kim , Ji-Hye Kim , Yong Man Park , Sung Kyoon Yoon , Byeong-Churl Jang , Sam-Pin Lee , Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(1):145-153.
https://doi.org/10.11002/kjfp.2015.22.1.145
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Cited by Crossref 5
The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154
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Cited by Crossref 3

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