Food Science and Preservation

Quality characteristics of grapes stored using phytoncide and sulfur dioxide pads
피톤치드패드와 유황패드를 사용한 포도저장 시 품질특성 연구

Ki-Hong Jeon, Jin-Young Choi, Bae-Yong Kim, Azra Memon, Woon-Kyu Lee

전기홍, 최진영, 김배용, Azra Memon, 이운규

Korean J Food Preserv 2019;26(3):253-263.
https://doi.org/10.11002/kjfp.2019.26.3.253

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Effect of pallet unit-controlled atmosphere packaging in maintaining the quality of kimchi cabbage (Brassica rapa L. ssp. pekinensis) harvested in the summer
여름 배추의 품질 유지를 위한 pallet unit-controlled atmosphere 포장 효과

Eun Ji Choi, Hae Woong Park, Jeong Hyeon Lee, Hong Kyeong Kim, Chun Wan Park, Kyung Bin Song, Ji Hoon Kang, Jun Beom Park, Hyuk-je Woo, Ho Hyun Chun

최은지, 박해웅, 이정현, 김홍경, 박천완, 송경빈, 강지훈, 박준범, 우혁제, 천호현

Korean J Food Preserv 2019;26(3):264-273.
https://doi.org/10.11002/kjfp.2019.26.3.264

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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가

Ja-Yong Cho, Jae-Hee Jeong, Sang-Jun Park, Ji-Hoon Na, Cheol-Gyo Lee, In-Kyung Cho, Chang-Ki Huh, Yong-Doo Kim

조자용, 정재희, 박상준, 나지훈, 이철교, 조인경, 허창기, 김용두

Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274

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Determinaton of physiological ripening time based on change in physicochemical characteristics during fruit development of ‘Hanareum’ pear (P. pyrifolia Nakai)
생육단계별 이화학 특성변화에 근거한 ‘한아름’ 배의 적숙기 판정

Yoon-Kyeong Kim, KyungHo Won, In Bog Lee, ByulHaNa Lee, Ug-Yong Lee, Sam-Seok Kang, Il-Sheob Shin, Hae Won Jeong

김윤경, 원경호, 이인복, 이별하나, 이욱용, 강삼석, 신일섭, 정해원

Korean J Food Preserv 2019;26(3):282-288.
https://doi.org/10.11002/kjfp.2019.26.3.282

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Optimal enzymatic hydrolysis conditions for increased production of L-arginine and GABA in Dendropanax morbifera Lev. leaves
L-arginine과 GABA 함량 증가를 위한 황칠나무 잎의 적정 효소가수분해 조건

Ki Hoon Lee, Sunoh Kim

이기훈, 김선오

Korean J Food Preserv 2019;26(3):289-299.
https://doi.org/10.11002/kjfp.2019.26.3.289

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Anti-diabetic effect of Ganjang and Doenjang in different aging periods
숙성 기간에 따른 간장과 된장의 항당뇨 효과

Hye Jeong Yang, Min Jung Kim, Sang Pil Hong

양혜정, 김민정, 홍상필

Korean J Food Preserv 2019;26(3):300-307.
https://doi.org/10.11002/kjfp.2019.26.3.300

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Change in color and tocopherol content during heating of soybean oil in the presence of different antioxidants
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향

Young-Min Kim, Jung-Ah Shin, Ki-Teak Lee

김영민, 신정아, 이기택

Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308

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Characterization of β-glucan extracts and purified extracts from medicinal mushrooms and their biological activities
약용버섯 β-glucan 추출물과 정제물의 특성과 생리활성

Ha-Na Kim, Joo-Young Kim, Young-Chan Kim, Chang-Seob Kim, Young Hoon Jung, Shin-Kyo Chung

김하나, 김주영, 김영찬, 김창섭, 정영훈, 정신교

Korean J Food Preserv 2019;26(3):315-321.
https://doi.org/10.11002/kjfp.2019.26.3.315

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Physicochemical properties and antioxidant activities of commercial orange juice and grapefruit juice
국내 시판 오렌지주스 및 자몽주스의 이화학적 특성과 항산화 활성

Jin-Ju Lee, Eun-Jeong Kim, Ja-Min Kim, Kyung-Young Yoon

이진주, 김은정, 김자민, 윤경영

Korean J Food Preserv 2019;26(3):322-329.
https://doi.org/10.11002/kjfp.2019.26.3.322

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Isolation and identification of false positive and false negative strains on coliform dry rehydratable film
대장균군 건조필름의 위양성과 위음성 균주 분리 동정

Seo-Hyun Lee, Kwang-Ho Mun, Na-Ye-Seul Kim, Jung-Beom Kim

이서현, 문광호, 김나예슬, 김중범

Korean J Food Preserv 2019;26(3):330-335.
https://doi.org/10.11002/kjfp.2019.26.3.330

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Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. Laciniata Makino baby leaf extracts
청경채 및 경수채 어린잎 추출물의 항산화활성

Hee-Yeon Kwon, Su-Mi Lee, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee, Duck-Hwan Park

권희연, 이수미, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환, 박덕환

Korean J Food Preserv 2019;26(3):336-342.
https://doi.org/10.11002/kjfp.2019.26.3.336

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Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과

Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee

권희연, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환

Korean J Food Preserv 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343

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Effects of Cynanchi Wilfordii Radix and Polygoni Multiflori Radix liquors on lipid peroxidation and antioxidant activity in rat serum amd brain tissue
백·적하수오 담금주를 섭취한 흰쥐의 혈청과 뇌 조직의 과산화지질 수준 및 항산화 효소 활성 상태

Hyeun-Ju Kong, Kyung-Mi Yang

공현주, 양경미

Korean J Food Preserv 2019;26(3):350-359.
https://doi.org/10.11002/kjfp.2019.26.3.350

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Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus
대장균과 황색포도상구균에 대한 복분자 추출물의 항균효과분석

Ji Song Yu, Na-Jeong Yu, Sung Woog Gim, Su Jung Lee, Gyoo Taik Kwon, Hyun-Gyun Yuk

유지송, 유나정, 김성웅, 이수정, 권규택, 육현균

Korean J Food Preserv 2019;26(3):360-364.
https://doi.org/10.11002/kjfp.2019.26.3.360

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Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석

Hee-Jeong Choi, Jeong-Sic Ra, Shin-Kyo Chung, Sang-Han Lee

최희정, 라정식, 정신교, 이상한

Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365

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List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 3, 2019