Food Science and Preservation

Storage characteristics of watermelon before and after removing the T-shaped stalk
수박의 꼭지 제거여부에 따른 저장성

Nak-Ku Kim, Young-Ho Chang, Su-Pil Yu, Ki-Jeong Ha, Hee-Jeong Je, Kwang-Pyo Hong, Sang-Dae Lee

김낙구, 장영호, 유수필, 하기정, 제희정, 홍광표, 이상대

Korean J Food Preserv 2015;22(2):159-166.
https://doi.org/10.11002/kjfp.2015.22.2.159

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Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi
분말김치 저장 중 젖산균 생육에 대한 동결건조보호제 첨가 효과

Jung-Hee Song, Jungeun Cho, Youngbae Chung, Hye-Young Seo

송정희, 조정은, 정영배, 서혜영

Korean J Food Preserv 2015;22(2):167-173.
https://doi.org/10.11002/kjfp.2015.22.2.167

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Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성

Ok Ja Choi, Hee Nam Jung, Ki Hoon Shim

최옥자, 정희남, 심기훈

Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174

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Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화

Sanghae Nam, Suji Kang

남상해, 강수지

Korean J Food Preserv 2015;22(2):182-189.
https://doi.org/10.11002/kjfp.2015.22.2.182

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Quality characteristics of dumpling shell with sea tangle powder
다시마 분말을 첨가한 만두피의 품질 특성

In-Duck Park

박인덕

Korean J Food Preserv 2015;22(2):190-196.
https://doi.org/10.11002/kjfp.2015.22.2.190

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Quality characteristics of dumpling shell added with dropwort powder
미나리 분말을 첨가한 만두피의 품질특성

Geum-Soon Park, Ji-Young Kim

박금순, 김지영

Korean J Food Preserv 2015;22(2):197-203.
https://doi.org/10.11002/kjfp.2015.22.2.197

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Quality characteristics of sponge cake with buckwheat powder
메밀가루를 첨가한 스펀지 케이크의 품질특성

Seon-Ho Lee, Jong-Ho Bae

이선호, 배종호

Korean J Food Preserv 2015;22(2):204-210.
https://doi.org/10.11002/kjfp.2015.22.2.204

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Quality characteristics of cookies added with Spergularia marina Griseb powder
세발나물 분말을 첨가한 쿠키의 품질특성

Hee-Kyoung Son, Hyeon-Mi Kong, Seon-Suk Cha, You-Jung Choi, Jae-Joon Lee

손희경, 공현미, 차선숙, 최유정, 이재준

Korean J Food Preserv 2015;22(2):211-217.
https://doi.org/10.11002/kjfp.2015.22.2.211

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Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions
가공조건에 따른 귀뚜라미의 식품학적 품질 특성 변화

Eun-Mi Kim, Jeong-Ho Lim, Yoon-Je Chang, Seong-Hwan An, Mi-Young Ahn

김은미, 임정호, 장윤제, 안성환, 안미영

Korean J Food Preserv 2015;22(2):218-224.
https://doi.org/10.11002/kjfp.2015.22.2.218

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Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2
Bacillus Subtilis CBD2로 배양된 백미 발효물의 미세캡슐 제조 및 물리화학적 특성

Dae-Hoon Lee, Hye-Mi Park, Joo-Heon Hong

이대훈, 박혜미, 홍주헌

Korean J Food Preserv 2015;22(2):225-231.
https://doi.org/10.11002/kjfp.2015.22.2.225

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Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time
무 새싹채소의 구매시기에 따른 미생물 및 영양학적 품질특성 비교

Jin Ju Park, Hye Jeong Yang, Kyu-Jai Han, Jeong-Ho Lim

박진주, 양혜정, 한규재, 임정호

Korean J Food Preserv 2015;22(2):232-240.
https://doi.org/10.11002/kjfp.2015.22.2.232

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Sensory properties of Satsuma mandarin by quantitative descriptive analysis
감귤의 묘사적 관능 특성

Kyung Hyung Ku, Kyung-A Lee, Jeong Hee Choi

구경형, 이경아, 최정희

Korean J Food Preserv 2015;22(2):241-250.
https://doi.org/10.11002/kjfp.2015.22.2.241

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Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
유산균의 산업적 배양을 위한 미역의 유용성 평가

Bo Yoon Chang, Ji Hye Han, Ju-Hee Kim, Bum-Suk Cha, Sung-Ho Ann, Sung Yeon Kim

장보윤, 한지혜, 김주희, 차범석, 안성호, 김성연

Korean J Food Preserv 2015;22(2):251-255.
https://doi.org/10.11002/kjfp.2015.22.2.251

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Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method
알칼리에 의한 천마 단백질 추출의 최적 pH 조건

Hye-Lim Jang, Kyung-Young Yoon

장혜림, 윤경영

Korean J Food Preserv 2015;22(2):256-260.
https://doi.org/10.11002/kjfp.2015.22.2.256

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Physiological activities of Agrimonia pilosa extract
짚신나물(Agrimonia pilosa) 추출물의 생리활성

Hyun-Soo Kim

김현수

Korean J Food Preserv 2015;22(2):261-266.
https://doi.org/10.11002/kjfp.2015.22.2.261

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Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교

Da-Som Jeong, Da-Ae Back, Yu-Ri Kwon, Gi-Man Kwon, Kwang-Sup Youn

정다솜, 백다애, 권유리, 권기만, 윤광섭

Korean J Food Preserv 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267

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Antioxidant and α-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions
단풍취 추출물 및 분획물의 항산화 및 α-glucosidase 저해 활성 평가

Eun-Woo Lee, Taewan Kim, Hyun-Seok Kim, Youn-Moon Park, Seong-Ho Kim, Moo-Hyeog Im, Jae Hoon Kwak, Tae Hoon Kim

이은우, 김태완, 김현석, 박윤문, 김성호, 임무혁, 곽재훈, 김태훈

Korean J Food Preserv 2015;22(2):275-280.
https://doi.org/10.11002/kjfp.2015.22.2.275

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Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin
청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향

Heyun-Sook Park, Hyun-Joo Kong, Eon-Hee Lee, Eun-Mi Choi, Joung-Hyeon Jang, Myoung-Hee Lee, Ju-Yeon Hong, Su-Jung Hwang, Hyeon-A Jung, Kyung-Mi Yang

박현숙, 공현주, 이언희, 최은미, 장정현, 이명희, 홍주연, 황수정, 정현아, 양경미

Korean J Food Preserv 2015;22(2):281-289.
https://doi.org/10.11002/kjfp.2015.22.2.281

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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성

Jin-Hak Kim, Hye-Min Kang, Shin-Ho Lee, Ju-Young Lee, La-Young Park

김진학, 강혜민, 이신호, 이주영, 박나영

Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290

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Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates
돼지 육골분 및 진주담치 단백질의 가수분해물 제조 및 칼슘 결합 물질의 분리

Seung Hun Jung, Kyung Bin Song

정승훈, 송경빈

Korean J Food Preserv 2015;22(2):297-302.
https://doi.org/10.11002/kjfp.2015.22.2.297

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List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 2, 2015