List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 3, 2016

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Article

Changes in the physicochemical quality, functional properties, and actinidin content of kiwifruit (Actinidia chinensis) during postharvest storage
후숙시기 동안 참다래의 품질, 기능성 및 액티니딘 함량 변화 조사
Seung-Hee Nam
남승희
Korean J Food Preserv 2016;23(3):291-300.
https://doi.org/10.11002/kjfp.2016.23.3.291
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Cited by Crossref 3
Changes in quality characteristic of immature flat persimmon (Diospyros kaki Thunb) during heat treatment aging
열처리 숙성 중 반시 미숙과의 이화학적 특성
Hye-Jin Sim , Jae-Ran Kang , Min-Jung Kang , Myoung-Hyo Choi , Hwa-Jin Suh , Jung-Hye Shin
심혜진, 강재란, 강민정, 최명효, 서화진, 신정혜
Korean J Food Preserv 2016;23(3):301-309.
https://doi.org/10.11002/kjfp.2016.23.3.301
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Cited by Crossref 2
Changes in the quality characteristics and chemical compounds of garlic shoots for blanching
데치기 처리에 따른 마늘종의 이화학적 품질 특성 변화
Hye-Jin Sim , Min-Jung Kang , Jung-Hye Shin
심혜진, 강민정, 신정혜
Korean J Food Preserv 2016;23(3):310-318.
https://doi.org/10.11002/kjfp.2016.23.3.310
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Cited by Crossref 8
Characterization and optimization for beverage manufacture using Korean red ginseng extract
기호성 개선 인삼농축액 제조를 위한 추출 조건 설정
Ji-Won Choi , Mi-Jin Oh , Sang Keun Ha , Yongkon Park , Ho-Young Park
최지원, 오미진, 하상근, 박용곤, 박호영
Korean J Food Preserv 2016;23(3):319-325.
https://doi.org/10.11002/kjfp.2016.23.3.319
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Cited by Crossref 3
Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조
Hyo-Seon Lee , Soon-Young Kwon , Syng-Ook Lee , Sam-Pin Lee
이효선, 권순영, 이승욱, 이삼빈
Korean J Food Preserv 2016;23(3):326-334.
https://doi.org/10.11002/kjfp.2016.23.3.326
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Cited by Crossref 8
Physicochemical characteristics of acorn tea by processing methods
제조방법에 따른 도토리 차의 이화학적 특성
Hyun-Gi Kim , Hyun-Suk Lee , Ju-Yeon Hong , Seung-Ryeul Shin
김현기, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(3):335-340.
https://doi.org/10.11002/kjfp.2016.23.3.335
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Cited by Crossref 1
Investigation of quality characteristics and alcohol content in commercial Korean fermented sources
시판 장류의 알코올 함유량 및 품질특성 조사
Na-Young Gil , So-Young Kim , Hye-Sun Choi , Shin-Young Park , Jae-Hyun Kim
길나영, 김소영, 최혜선, 박신영, 김재현
Korean J Food Preserv 2016;23(3):341-346.
https://doi.org/10.11002/kjfp.2016.23.3.341
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Cited by Crossref 9
Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek , Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
백성열, 김지선, 문지영, 이충환, 박유경, 여수환
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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Cited by Crossref 11
Quality characteristics of spray dried powder from unripe fig extract
미숙 무화과 추출물을 이용한 분무건조 분말의 품질특성
Ho-Yong Chae , Joo-Heon Hong
채호용, 홍주헌
Korean J Food Preserv 2016;23(3):355-360.
https://doi.org/10.11002/kjfp.2016.23.3.355
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Cited by Crossref 5
Physicochemical components and antioxidant activity of Sparassis crispa mixture fermented by lactic acid bacteria
유산균 발효 꽃송이버섯 혼합물의 이화학적 성분과 항산화 활성
Jae-Joon Lee , Hye-Young Son , Young-Min Choi , Jae-Han Cho , Jung-Kee Min , Hee-Kyung Oh
이재준, 손혜영, 최영민, 조재한, 민정기, 오희경
Korean J Food Preserv 2016;23(3):361-368.
https://doi.org/10.11002/kjfp.2016.23.3.361
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Cited by Crossref 6
Effects of superheated steam treatment on volatile compounds and quality characteristics of onion
과열 증기 처리에 따른 양파의 향기 성분 및 품질특성
Mi-Hyun Lee , Kyo-Youn Lee , Ahna Kim , Ho-Jin Heo , Hyun-Jin Kim , Ji-Yeon Chun , Sung-Gil Choi
이미현, 이교연, 김아나, 허호진, 김현진, 천지연, 최성길
Korean J Food Preserv 2016;23(3):369-377.
https://doi.org/10.11002/kjfp.2016.23.3.369
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Cited by Crossref 3
Protective effects of quality certified traditional Doenjang in Korea on TNF-α-induced vascular inflammation in human umbilical vein endothelial cells
혈관내피세포에서 TNF-α 자극에 의해 유도되는 혈관염증에 대한 전통식품 품질인증 된장의 효능 평가
Eun-Ju Kim , Yeon-Jeong Jang , So-Young Kim , Hye-Sun Choi , Shin-Young Park
김은주, 장연정, 김소영, 최혜선, 박신영
Korean J Food Preserv 2016;23(3):378-386.
https://doi.org/10.11002/kjfp.2016.23.3.378
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Antioxidant properties of brownish natural dyeing agents from medicinal plant
갈색계 천연색소 추출물의 항산화 특성
Yeon-Soon Kim , O-Jun Kwon , Hwa-Jin Suh , Shin Park
김연순, 권오준, 서화진, 박신
Korean J Food Preserv 2016;23(3):387-392.
https://doi.org/10.11002/kjfp.2016.23.3.387
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Cited by Crossref 3
Biological activities of Aster scaber extracts
참취(Aster scaber) 추출물의 생리활성
Eun-Ho Lee , Hye-Jin Park , Na-Hyun Kim , Eun-Jin Hong , Mi-Jung Park , Seon-Ho Lee , Myung-Uk Kim , Bong-Jeun An , Young-Je Cho
이은호, 박혜진, 김나현, 홍은진, 박미정, 이선호, 김명욱, 안봉전, 조영제
Korean J Food Preserv 2016;23(3):393-401.
https://doi.org/10.11002/kjfp.2016.23.3.393
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Cited by Crossref 6
Formation of biogenic amines and bioactivities of Makgeolli under different fermentation conditions
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Seung Mi Kang , Seon Jeong Kim , Keon Hee Ko , Sanghae Nam
강승미, 김선정, 고건희, 남상해
Korean J Food Preserv 2016;23(3):402-412.
https://doi.org/10.11002/kjfp.2016.23.3.402
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Cited by Crossref 2
Changes in physicochemical characteristics of porcine blood under various conditions of enzyme hydrolysis
효소분해조건에 따른 돈혈의 식품학적 품질 특성 변화
Joo Young Park , Mi-Yeon Kim , Yong-Jin Jeong
박주영, 김미연, 정용진
Korean J Food Preserv 2016;23(3):413-421.
https://doi.org/10.11002/kjfp.2016.23.3.413
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Cited by Crossref 5
Comparison of temperature measurements methods to investigate the causes of deformation of packaging materials during microwave heating
전자레인지의 가열조리 시 포장재의 열변형 원인 규명을 위한 온도 측정 방법 비교
Chan Suk Yoon , Hwa Shin Lee , Thomas Pfeiffer , Ah Reum Cho , Sang Kwon Moon , Keun Taik Lee
윤찬석, 이화신, Thomas Pfeiffer, 조아름, 문상권, 이근택
Korean J Food Preserv 2016;23(3):422-431.
https://doi.org/10.11002/kjfp.2016.23.3.422
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Cited by Crossref 2
Antioxidant and antimicrobial activities of Jeok Hasuo (Polygonum multiflorum Thunb.) and Baek Hasuo (Cynanchi wilfordii Radix) root extracts
적하수오 및 백하수오 추출물의 항산화 및 항균 활성
Hyunkyung Choi , Yuyi Jang , Jun-Hyun Oh
최현경, 장유이, 오준현
Korean J Food Preserv 2016;23(3):432-437.
https://doi.org/10.11002/kjfp.2016.23.3.432
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Cited by Crossref 2
Estimating the freezing and supercooling points of Korean agricultural products from experimental and quality characteristics
국내산 농산물의 과냉각 및 동결점 분석
Jong Woo Park , Jinse Kim , Seok Ho Park , Dong Soo Choi , Seung Ryul Choi , Yong Hoon Kim , Soo Jang Lee , Chun Wan Park , Gui Jeung Han
박종우, 김진세, 박석호, 최동수, 최승렬, 김용훈, 이수장, 박천완, 한귀정
Korean J Food Preserv 2016;23(3):438-444.
https://doi.org/10.11002/kjfp.2016.23.3.438
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Cited by Crossref 5
Quality characteristics of frozen brown rice Jeung-pyun dough containing different amounts of acorn flour
도토리가루의 첨가량을 달리하여 제조한 냉동 현미증편반죽의 품질특성
Sang-Yeol Jeong , Min-Kyoung Lee , Jung Soon Gwag , Sook-Young Lee
정상열, 이민경, 곽정순, 이숙영
Korean J Food Preserv 2016;23(3):445-452.
https://doi.org/10.11002/kjfp.2016.23.3.445
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Cited by Crossref 8

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