Food Science and Preservation

Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사

Ji Sun Kim, Kyoung Hwa Whang, Seung Eun Jang, Sung Min Song, Yun Sun Im, Young Sun Han, Myung Je Heo

김지선, 황경화, 장승은, 송성민, 임윤선, 한영선, 허명제

Korean J. Food Preserv. 2021;28(2):161-168.
https://doi.org/10.11002/kjfp.2021.28.2.161

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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents
고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성

Dong-Geon Nam, Ji-Hyun Kim

남동건, 김지현

Korean J. Food Preserv. 2021;28(2):169-180.
https://doi.org/10.11002/kjfp.2021.28.2.169

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Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향

Jiyoon Kim, Ji-Young Choi, Jungsoo Kim, Saeul Jeong, Si-Hyeon Lee, Yujin Oh, Kwang-Deog Moon

김지윤, 최지영, 김정수, 정새울, 이시현, 오유진, 문광덕

Korean J. Food Preserv. 2021;28(2):181-189.
https://doi.org/10.11002/kjfp.2021.28.2.181

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Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성

Yeo Jin Hwang, Ja Min Kim, Kyung Young Yoon

황여진, 김자민, 윤경영

Korean J. Food Preserv. 2021;28(2):190-198.
https://doi.org/10.11002/kjfp.2021.28.2.190

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Development of fermented beverage using corn silk and mulberry leaf extracts
옥수수수염과 뽕잎 추출물을 이용한 발효음료의 개발

Se-Woong Oh, Jae-Hoon Hong

오세웅, 홍재훈

Korean J. Food Preserv. 2021;28(2):199-208.
https://doi.org/10.11002/kjfp.2021.28.2.199

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Quality characteristics of soft persimmon spread prepared with different functional saccharides
기능성 당 종류에 따른 홍시 스프레드의 품질 특성

Ji-Young Choi, Mun-Gyeong Cho, Kwang-Deog Moon

최지영, 조문경, 문광덕

Korean J. Food Preserv. 2021;28(2):209-217.
https://doi.org/10.11002/kjfp.2021.28.2.209

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Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성

Mi Jeong Lim, Joo-Heon Hong

임미정, 홍주헌

Korean J. Food Preserv. 2021;28(2):218-230.
https://doi.org/10.11002/kjfp.2021.28.2.218

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Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향

Seul-Lee Lee, Shin-Youn Joo

이슬이, 주신윤

Korean J. Food Preserv. 2021;28(2):231-239.
https://doi.org/10.11002/kjfp.2021.28.2.231

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Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성

Hong-Bi Han, Hee-Won Lee, Bok-Seon Kim, Cheol-Min Kim, Hyo-Gyeong Woo, Jae-Hee Jeong, So-Mang Kim, Chang-Ki Huh

한홍비, 이희원, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기

Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240

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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성

Sung-Hee Jeon, Young Youn, Do-Youn Jeong, Young-Soo Kim

전성희, 윤영, 정도연, 김영수

Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252

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Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교

Su Cheol Kim, Chung Eun Hwang, Ba O Lo Kim, Ki Hyun Lee, Jin Hwan Lee, Kye Man Cho, Ok Soo Joo

김수철, 황정은, 김바오로, 이기현, 이진환, 조계만, 주옥수

Korean J. Food Preserv. 2021;28(2):261-269.
https://doi.org/10.11002/kjfp.2021.28.2.261

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Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder
토마토 분말 첨가 화전의 품질 특성 및 항산화 활성

Yoon-Jung Jung, Eun-Sun Hwang

정윤정, 황은선

Korean J. Food Preserv. 2021;28(2):270-278.
https://doi.org/10.11002/kjfp.2021.28.2.270

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Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
두릅 열수추출물의 항염 및 항헬리코박터 효과

Se-Won Lee, Jeong Ho Lee

이세원, 이정호

Korean J. Food Preserv. 2021;28(2):279-287.
https://doi.org/10.11002/kjfp.2021.28.2.279

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Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties
모자반 19종의 항산화, 지질 축적 및 NO 생성억제 효능

SoHyeon You, Miran Jang, Gun-Hee Kim

유소현, 장미란, 김건희

Korean J. Food Preserv. 2021;28(2):288-296.
https://doi.org/10.11002/kjfp.2021.28.2.288

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Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교

SeungWha Jo, EunJung Yim, Young-Soo Kim, ChangSik Lo, DongHwa Shin

조승화, 임은정, 김영수, 노창식, 신동화

Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297

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List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 2, 2021