List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 1, 2020

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Article

Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Han-Sol Park , Dong-Seob Kim , Han-Soo Kim , Young-Guen Lee , Hun-Sik Chung
박한솔, 김동섭, 김한수, 이영근, 정헌식
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
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Cited by Crossref 2 , Scopus 2
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
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Cited by Crossref 4 , Scopus 3
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
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Cited by Crossref 7 , Scopus 9
Quality characteristics and antioxidant activites of ‘Chuwhangbae’ (P. pyrifolia Nakai) dried with different methods
건조 방법에 따른 ‘추황배’ 건조과일의 품질 특성 및 항산화 활성
YoSup Park , Han Chan Lee , Yoon-Kyeong Kim , Sam-Seok Kang , SooHyun Kang , Byulhana Lee
박요섭, 이한찬, 김윤경, 강삼석, 강수현, 이별하나
Korean J. Food Preserv. 2020;27(1):25-31.
https://doi.org/10.11002/kjfp.2020.27.1.25
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Cited by Crossref 6 , Scopus 6
Quality characteristics of garlic peel according to processing methods
가공방법에 따른 마늘껍질의 품질 특성
Ji Hyun Min , Jae Hyun Jeong , Young Uk Park , Jae Sun Lee , Seong Ju Lee , Who-Bong Chang
민지현, 정재현, 박영욱, 이재선, 이승주, 장후봉
Korean J. Food Preserv. 2020;27(1):32-37.
https://doi.org/10.11002/kjfp.2020.27.1.32
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Cited by Crossref 5 , Scopus 6
Physicochemical properties of green hot pepper powders based on drying methods and temperatures
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
Hyun-Jin Nam , Yong-Jae Lee
남현진, 이용재
Korean J. Food Preserv. 2020;27(1):38-45.
https://doi.org/10.11002/kjfp.2020.27.1.38
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Cited by Crossref 1 , Scopus 1
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
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Cited by Crossref 2 , Scopus 4
Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성
Chung Eun Hwang , Kye Man Cho , OK Soo Joo
황정은, 조계만, 주옥수
Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58
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Cited by Scopus 2
Optimization of formation of the ginsenoside Rg3 in black ginseng steamed with acetic acid solution
초산용액으로 증자한 흑삼의 ginsenoside Rg3 발현 최적화
Gee-Dong Lee
이기동
Korean J. Food Preserv. 2020;27(1):66-73.
https://doi.org/10.11002/kjfp.2020.27.1.66
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Cited by Crossref 7 , Scopus 6
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
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Cited by Crossref 4 , Scopus 3
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
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Cited by Crossref 5 , Scopus 6
Analysis of mineral and ash contents in domestic commercial sauces
국내 시판 소스류에 대한 무기질 및 회분의 함량 분석
Hyun-Jeong Kim , Young-Eun Kim , Ji-Eun Kim , Dong Won Seo , Byung Hee Kim , Sam-Pin Lee
김현정, 김영은, 김지은, 서동원, 김병희, 이삼빈
Korean J. Food Preserv. 2020;27(1):98-110.
https://doi.org/10.11002/kjfp.2020.27.1.98
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Cited by Scopus 1
Quality characteristics and antioxidant activities of jelly containing honeyberry powder
댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성
Do Hee Lee , Hai-Jung Chung
이두희, 정해정
Korean J. Food Preserv. 2020;27(1):111-118.
https://doi.org/10.11002/kjfp.2020.27.1.111
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Cited by Crossref 12 , Scopus 9
Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Eun Ji Kim , Gye Hwa Shin
김은지, 신계화
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
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Cited by Crossref 3 , Scopus 2
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
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Cited by Crossref 4

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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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