List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 3, 2015

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ARTICLE

Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Eun Jeong Choi , Moon Cheol Jeong , Kyung Hyung Ku
최은정, 정문철, 구경형
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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Cited by Crossref 14
Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
당액침지에 따른 반건시 가공품의 품질특성
Gi-Man Kwon , Jae-Won Kim , Kwang-Sup Youn
권기만, 김재원, 윤광섭
Korean J Food Preserv 2015;22(3):314-321.
https://doi.org/10.11002/kjfp.2015.22.3.314
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Cited by Crossref 1
Quality properties of Jeonbyeong containing bamboo sprout powder
죽순분말을 첨가한 전병의 품질특성
Eun Woo Moon , Hun Jo Park , Jung Suk Park , Hwan Sik Na
문은우, 박헌조, 박정숙, 나환식
Korean J Food Preserv 2015;22(3):322-327.
https://doi.org/10.11002/kjfp.2015.22.3.322
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Quality characteristics of noodle added with Aster scaber extracts solution and powder
참취 추출물을 첨가한 국수의 품질 특성
Guy-Min Kim , Hyun-Gi Kim , Ju-Yeon Hong , Young-Jun Choi , Hak-Sik Nam , Seung-Ryeul Shin
김규민, 김현기, 홍주연, 최영준, 남학식, 신승렬
Korean J Food Preserv 2015;22(3):328-334.
https://doi.org/10.11002/kjfp.2015.22.3.328
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Cited by Crossref 6
Quality characteristics of Yanggaeng with Momordica charantia powder
여주 분말을 첨가한 양갱의 품질 특성
Seon-Ho Lee , Eun-Jin Hong , Young-Je Cho
이선호, 홍은진, 조영제
Korean J Food Preserv 2015;22(3):335-344.
https://doi.org/10.11002/kjfp.2015.22.3.335
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Cited by Crossref 7
Establishment of the manufacturing conditions of hyssop (Hyssopus officinalis)-rice drink
히솝(Hyssopus officinalis)을 혼합한 쌀음료 제조조건 설정
Hak-Yoon Kim , Suk-Kyung Kim
김학윤, 김숙경
Korean J Food Preserv 2015;22(3):345-352.
https://doi.org/10.11002/kjfp.2015.22.3.345
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Cited by Crossref 2
Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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Cited by Crossref 7
Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Ji-Eun Kang , Jae-Woon Kim , Han-Seok Choi , Chan-Woo Kim , Soo-Hwan Yeo , Seok-Tae Jeong
강지은, 김재운, 최한석, 김찬우, 여수환, 정석태
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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Cited by Crossref 7
A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
Hwan Lee , Yeong-Su Kim , Do-Yeon Kim , So-Young Kim , Wan-Kyu Lee , Sang-Myeong Lee , Jong-Dae Park , Mi-Yae Shon
이환, 김영수, 김도연, 김소영, 이완규, 이상명, 박종대, 손미례
Korean J Food Preserv 2015;22(3):369-376.
https://doi.org/10.11002/kjfp.2015.22.3.369
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Cited by Crossref 5
Quality characteristics of non steamed oriental melon Makgeolli by adding sucralose
Sucralose 첨가에 따른 참외 생쌀발효 막걸리의 품질특성
Ok Mi Kim , Yong Jun Jo , Yong Jin Jeong
김옥미, 조용준, 정용진
Korean J Food Preserv 2015;22(3):377-384.
https://doi.org/10.11002/kjfp.2015.22.3.377
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Cited by Crossref 3
Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives
부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향
Hun-Sik Chung , Han-Soo Kim , Dong-Seob Kim , Young-Guen Lee , Jong-Hwan Seong
정헌식, 김한수, 김동섭, 이영근, 성종환
Korean J Food Preserv 2015;22(3):385-391.
https://doi.org/10.11002/kjfp.2015.22.3.385
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Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3
분무건조공정을 이용한 유산균포집 미분의 제조 및 물리화학적 특성
Hye-Mi Park , Dae-Hoon Lee , Yoo-Seok Jeong , Hee-Kyoung Jung , Jae-Gon Cho , Joo-Heon Hong
박혜미, 이대훈, 정유석, 정희경, 조재곤, 홍주헌
Korean J Food Preserv 2015;22(3):392-398.
https://doi.org/10.11002/kjfp.2015.22.3.392
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Cited by Crossref 1
Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성
Myoung Hyo Choi , Jae Ran Kang , Hye Jin Sim , Min Jung Kang , Weon Tack Seo , Won Yoel Bae , Jung Hye Shin
최명효, 강재란, 심혜진, 강민정, 서원택, 배원열, 신정혜
Korean J Food Preserv 2015;22(3):399-407.
https://doi.org/10.11002/kjfp.2015.22.3.399
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Cited by Crossref 10
Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree
열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향
Ahna Kim , Sung-Won Kang , Ho-Jin Heo , Ji-Yeon Chun , Sung-Gil Choi
김아나, 강성원, 허호진, 천지연, 최성길
Korean J Food Preserv 2015;22(3):408-420.
https://doi.org/10.11002/kjfp.2015.22.3.408
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Cited by Crossref 8
Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Hee-Young Hwang , Hyoung-Tae Ha , Se-Bi Ha , Gi-Un Seong , In-Wook Hwang , Shin-Kyo Chung
황희영, 하형태, 하세비, 성기운, 황인욱, 정신교
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421
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Cited by Crossref 2
Antioxidant activities of blueberry hot water extracts with different extraction condition
추출조건에 따른 블루베리 열수추출물의 항산화 활성 비교
Gyeong-A Ko , Moa Son , Hye Rim Kang , Ji Hee Lim , Geun Hyung Im , Somi Kim Cho
고경아, 손모아, 강혜림, 임지희, 임근형, 김소미
Korean J Food Preserv 2015;22(3):428-436.
https://doi.org/10.11002/kjfp.2015.22.3.428
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Cited by Crossref 5
Evaluation of free radical scavenging and pancreatic lipase inhibitory effects of Aquilaria agallocha extracts
침향 추출물의 라디칼 및 췌장 지방분해 효소저해 활성 평가
Ha Yeong Lee , In-Chul Lee , Jae Hoon Kwak , Tae Hoon Kim
이하영, 이인철, 곽재훈, 김태훈
Korean J Food Preserv 2015;22(3):437-442.
https://doi.org/10.11002/kjfp.2015.22.3.437
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Cited by Crossref 2
Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Gyeong-Eun Lee , So-Mang Kim , Chang-Ki Huh , In-Kyung Cho , Yong-Doo Kim
이경은, 김소망, 허창기, 조인경, 김용두
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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Cited by Crossref 1
Effect of calcium chloride on the texture of pickled radish wrap
염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과
Eun-Jeong Jeong , Nam Keun Lee , Eun Ji Yum , Kang Nam , Jisun Oh , Yong-Sik Kim , Jun-Young Park , Su-Jeong Kim , Yong-Seob Jeong
정은정, 이남근, 염은지, 남강, 오지선, 김용식, 박준영, 김수정, 정용섭
Korean J Food Preserv 2015;22(3):452-457.
https://doi.org/10.11002/kjfp.2015.22.3.452
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Cited by Crossref 5
Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
Bo Young Seo , Jeong Seon Eom , Jin Song , Sung Yeol Baek , Jae Hyun Kim , Shin Young Park , Hye Sun Choi
서보영, 엄정선, 송진, 백성열, 김재현, 박신영, 최혜선
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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June, 2026
Vol. 33, No. 3

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