List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 3, 2022

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Article

Measurement of brown eggs freshness using non-destructive UV/VIS spectroscopy and viscosity of egg white
Sanghee Kim
Korean J. Food Preserv. 2022;29(3):353-366.
https://doi.org/10.11002/kjfp.2022.29.3.353
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Cited by Crossref 2 , Scopus 3
Antioxidant and skin health-enhancing activities of wild indigo (Baptisia tinctoria) root extracts
Akhmadjon Sultanov , Eun-Ho Lee , Hye-Jin Park , Soo-Rin Kim , Young-Je Cho
Korean J. Food Preserv. 2022;29(3):367-380.
https://doi.org/10.11002/kjfp.2022.29.3.367
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Cited by Crossref 1 , Scopus 5
The quality characteristics of plant-based garlic mayonnaise using chickpea aquafaba with different ultrasonic treatment time
초음파 처리 시간을 달리한 병아리콩 아쿠아파바를 사용하여 제조한 식물성 마늘 마요네즈의 품질 특성
Jungsoo Kim , Jiyoon Kim , Saeul Jeong , Minhyun Kim , Sanghyeok Park , Insun Kim , Inju Nam , Junyeong Park , Kwang-Deog Moon
김정수, 김지윤, 정새울, 김민현, 박상혁, 김인선, 남인주, 박준영, 문광덕
Korean J. Food Preserv. 2022;29(3):381-394.
https://doi.org/10.11002/kjfp.2022.29.3.381
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Cited by Crossref 6 , Scopus 6
Quality characteristics of plant-based rice milk prepared with different rice varieties
가공용 쌀 품종을 이용한 식물성 쌀 우유의 품질 특성 비교
Gi-Un Seong , Jungsoo Kim , Jiyoon Kim , Sanghyeok Park , Jun-Hyeon Cho , Ji-Yoon Lee , Sais-Beul Lee , Dongjin Shin , Dong-Soo Park , Kwang-Deog Moon , Ju-Won Kang
성기운, 김정수, 김지윤, 박상혁, 조준현, 이지윤, 이샛별, 신동진, 박동수, 문광덕, 강주원
Korean J. Food Preserv. 2022;29(3):395-406.
https://doi.org/10.11002/kjfp.2022.29.3.395
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Cited by Crossref 4 , Scopus 4
Increased qualities and health functional effects of ganjang fermented in onggi
옹기에서 발효된 간장의 품질 및 건강 기능성 증진 효과
So Young Lee , Jong Hyun Lee , Geun Hye Hong , Yang Lee Lim , Jong-Hee Kim , Kun-Young Park
이소영, 이종현, 홍근혜, 임양이, 김종희, 박건영
Korean J. Food Preserv. 2022;29(3):407-417.
https://doi.org/10.11002/kjfp.2022.29.3.407
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Cited by Crossref 3 , Scopus 3
Monitoring of ginsenoside composition and contents in acetic acid soaking-treated taegeuk ginseng using response surface analysis
반응표면분석법을 이용한 초산침지처리 태극삼의 진세노사이드 성분과 함량 모니터링
Gee-Dong Lee
이기동
Korean J. Food Preserv. 2022;29(3):418-427.
https://doi.org/10.11002/kjfp.2022.29.3.418
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Cited by Crossref 2 , Scopus 1
Residual characteristics of buprofezin during rice processing
쌀 가공 중 buprofezin의 잔류 특성
Mihyun Cho , Moo-Hyeog Im
조미현, 임무혁
Korean J. Food Preserv. 2022;29(3):428-439.
https://doi.org/10.11002/kjfp.2022.29.3.428
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Cited by Crossref 4 , Scopus 5
Optimization of drying conditions for steamed-dried sweet pumpkin products using response surface methodology
반응표면분석법을 이용한 증자 처리 단호박 건조품의 건조조건 최적화
Jung Mu Song , Young Hwang , Yong Sik Cho , Hyun Wook Jang , Yong Suk Kim
송정무, 황영, 조용식, 장현욱, 김용석
Korean J. Food Preserv. 2022;29(3):440-454.
https://doi.org/10.11002/kjfp.2022.29.3.440
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Cited by Crossref 5 , Scopus 5
Effects of ipguk (koji) and zeolite combination on odor component suppression and alcohol productivity of solid-fermented spirits
입국과 제올라이트 사용이 고체 발효 증류주의 이취 성분 억제와 알코올 생산성에 미치는 효과
Je Young Shin , Heui-Yun Kang , Chang-Soo Kang , Han-Seok Choi
신제영, 강희윤, 강창수, 최한석
Korean J. Food Preserv. 2022;29(3):455-465.
https://doi.org/10.11002/kjfp.2022.29.3.455
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High temperature treatments to control sugar consumption by yeasts during makgeolli fermentation
막걸리 발효 시 효모의 당분 소비 억제를 위한 고온처리
Chan-Woo Kim , Seok-Tae Jeong , Yoo-Deok Park , Juong-Bin Kim , Bo-Ra Lim , Heui-Yun Kang
김찬우, 정석태, 박유덕, 김정빈, 임보라, 강희윤
Korean J. Food Preserv. 2022;29(3):466-471.
https://doi.org/10.11002/kjfp.2022.29.3.466
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Cited by Crossref 6 , Scopus 7
Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020
상황버섯 자실체 추출물의 젖산발효를 통한 고농도 γ-aminobutyric acid 생산
Jong-Soon Lim , Yun-Ho Park , Beom-Su Jo , Ji-Eun Kim , Sam-Pin Lee
임종순, 박윤호, 조범수, 김지은, 이삼빈
Korean J. Food Preserv. 2022;29(3):472-481.
https://doi.org/10.11002/kjfp.2022.29.3.472
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Cited by Crossref 2 , Scopus 3
Physicochemical and functional characteristics of non-Saccharomyces cerevisiae isolated from traditional nuruk
전통누룩에서 분리한 non-Saccharomyces cerevisiae의 이화학적 및 기능적 특성
A Ra Kim , Sun Hee Kim , Woo Soo Jeong , So Young Kim , Myung-Kon Kim , Soo-Hwan Yeo
김아라, 김순희, 정우수, 김소영, 김명곤, 여수환
Korean J. Food Preserv. 2022;29(3):482-493.
https://doi.org/10.11002/kjfp.2022.29.3.482
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Cited by Scopus 2
Antibacterial activity and stability of Sophora flavescens and Schisandra chinensis extracts against Streptococcus mutans KCCM 40105
고삼, 오미자 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균 활성 및 안정성
Jae-Hee Jeong , Su-Hwan Kim , Chae-Mi Lee , Yu-Ri Choi , Dong-Hun Lee , Chae-Yun Lee , Chang-Ki Huh
정재희, 김수환, 이채미, 최유리, 이동훈, 이채윤, 허창기
Korean J. Food Preserv. 2022;29(3):494-508.
https://doi.org/10.11002/kjfp.2022.29.3.494
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Cited by Crossref 1 , Scopus 1
Investigation of microbial contamination levels on ginseng sprouts and green moss used as domestic packaging material
국내 유통 중인 새싹삼과 포장용 청이끼에 대한 미생물 오염도 조사
Jeong-Eun Hyun , Su-Bin Lee , Do-Young Jung , Song-Yi Choi , Injun Hwang , Theresa Lee , Se-Ri Kim
현정은, 이수빈, 정도영, 최송이, 황인준, 이데레사, 김세리
Korean J. Food Preserv. 2022;29(3):509-520.
https://doi.org/10.11002/kjfp.2022.29.3.509
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Cited by Crossref 3 , Scopus 4
Comparative efficacy of loop-mediated isothermal amplification, real-time PCR, and selective agar method for detection of Listeria monocytogenes in food
Listeria monocytogenes의 검출을 위한 loop-mediated isothermal amplification, real-time PCR, 배지 도말법의 검출 성능 및 특성 비교
Kye-Hwan Byun , Sang Ha Han , Seungho Choi , Hyeon-Jo Bang , Seong Il Kang , Sookyoung Kim , Sang-Do Ha
변계환, 한상하, 최승호, 방현조, 강성일, 김수경, 하상도
Korean J. Food Preserv. 2022;29(3):521-529.
https://doi.org/10.11002/kjfp.2022.29.3.521
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June, 2026
Vol. 33, No. 3

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