List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 4, 2016

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Article

Effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes in cold-stored‘Jonathan’apples
수확 후 aminoethoxyvinylglycine(AVG)와 1-methylcyclopropene(1-MCP) 처리가 ‘홍옥’ 사과의 저온저장 중 과실품질에 미치는 영향
Jun-yeun Park , Kyoung-ook Kim , Jingi Yoo , Nay Myo Win , Jinwook Lee , Myoung-Gun Choung , Hee-Young Jung , In-Kyu Kang
박준연, 김경욱, 유진기, Nay Myo Win, 이진욱, 정명근, 정희영, 강인규
Korean J Food Preserv 2016;23(4):453-458.
https://doi.org/10.11002/kjfp.2016.23.4.453
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Cited by Crossref 8
Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Hye-Yeon Song , Seon-Hwa Cheon , SeungRan Yoo , Young Bae Chung , Hye-Young Seo
송혜연, 천선화, 유승란, 정영배, 서혜영
Korean J Food Preserv 2016;23(4):459-470.
https://doi.org/10.11002/kjfp.2016.23.4.459
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Cited by Crossref 11
Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Jung-Min Sung , So-Hee Kim , Byeong-Sam Kim , Jong-Hoon Kim , Ji-Young Kim , Ki-Hyun Kwon
성정민, 김소희, 김병삼, 김종훈, 김지영, 권기현
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
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Cited by Crossref 2
Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage
1-MCP 처리 및 에틸렌 흡착제가 ‘백가하’ 매실 저장에 미치는 영향
Dae-Hyun Kim , Jung Mi Bae , Jin Ju Park , Jeong Hee Choi , Kyung Hyung Ku , Jeong-Ho Lim
김대현, 배정미, 박진주, 최정희, 구경형, 임정호
Korean J Food Preserv 2016;23(4):479-487.
https://doi.org/10.11002/kjfp.2016.23.4.479
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Cited by Crossref 2
Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
땅콩 분말을 첨가한 청국장의 품질 특성
Mi-Hwa Kim , Sun-Hee Kim , Hee-Sook Cho , Bock-Hee Park
김미화, 김선희, 조희숙, 박복희
Korean J Food Preserv 2016;23(4):488-494.
https://doi.org/10.11002/kjfp.2016.23.4.488
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Cited by Crossref 4
Physiochemical properties of Seok-jang
석장(간장소금)의 이화학적 특성
Su Jung Hwang , Ye-Seul Kim , Gui-Hun Jiang , Jong-Bang Eun
황수정, 김예슬, 강귀훈, 은종방
Korean J Food Preserv 2016;23(4):495-501.
https://doi.org/10.11002/kjfp.2016.23.4.495
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The seasonal appearance and chemical composition characteristics of cladode of Opuntia humifusa
천년초 줄기의 수확 시기 별 외관 및 성분 품질 특성
Hee Jung Kim , Mi-Hyun Kim , Mi Jang , Tae-Gyu Lim , Hee-Do Hong , Young Kyoung Rhee , Kyung-Tack Kim , Chang-Won Cho
김희정, 김미현, 장미, 임태규, 홍희도, 이영경, 김경탁, 조장원
Korean J Food Preserv 2016;23(4):502-509.
https://doi.org/10.11002/kjfp.2016.23.4.502
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Cited by Crossref 1
Quality characteristics of Sulgikdduk added acorn powder
도토리 분말을 첨가한 설기떡의 품질 특성
Sook-Yi Woo , Hyun-Suk Lee , Ju-Yeon Hong , Seung-Ryeul Shin
우숙이, 이현석, 홍주연, 신승렬
Korean J Food Preserv 2016;23(4):510-515.
https://doi.org/10.11002/kjfp.2016.23.4.510
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Cited by Crossref 3
Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice
달맞이꽃 발효액을 이용한 양념육 소스의 품질 특성
Yoo-Bok Ahn , La-Young Park , Shin-Ho Lee
안유복, 박나영, 이신호
Korean J Food Preserv 2016;23(4):516-521.
https://doi.org/10.11002/kjfp.2016.23.4.516
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Quality characteristics of clean rice with the processing system
클린라이스 제조방식에 따른 백미의 품질 특성
Oui-Woung Kim , Hoon Kim , Hyo-Jai Lee , Jae Hwan Ahn
김의웅, 김훈, 이효재, 안재환
Korean J Food Preserv 2016;23(4):522-529.
https://doi.org/10.11002/kjfp.2016.23.4.522
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Cited by Crossref 1
Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Kyung Ha Lee , Seuk Ki Lee , Hye-Young Park , Eun-Yeong Sim , Koan Sik Woo , Sea-Kwan Oh , Byoungkyu Lee , Hyun-Joo Kim
이경하, 이석기, 박혜영, 심은영, 우관식, 오세관, 이병규, 김현주
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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Cited by Crossref 3
Effect of addition of sweet potato on physiochemical properties of Kochujang
고구마를 이용한 고추장의 숙성 중 이화학적 특성 변화
Su-Ah Park , Dong-Han Kim
박수아, 김동한
Korean J Food Preserv 2016;23(4):538-546.
https://doi.org/10.11002/kjfp.2016.23.4.538
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Cited by Crossref 4
Characterization of flaxseed and flaxseed oil as edible oil resources
아마인 및 아마인유의 유지자원으로서의 특성
O Jun Kwon
권오준
Korean J Food Preserv 2016;23(4):547-552.
https://doi.org/10.11002/kjfp.2016.23.4.547
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Effects of polyphenol and anthocyanin contents of Punica granatum fruit parts on their antioxidant and anticancer activities
석류 과실 부위별 폴리페놀 및 안토시아닌 함량이 항산화 및 항암 활성에 미치는 영향
Jung-Suk Park , Sang-Uk Chon , Eun Woo Moon , Cheol-Yun Jeong
박정숙, 천상욱, 문은우, 정철윤
Korean J Food Preserv 2016;23(4):553-559.
https://doi.org/10.11002/kjfp.2016.23.4.553
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Cited by Crossref 3
Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground
커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석
Jeong Eun Kang , Seon Kyeong Park , Tian Jiao Guo , Jin Yong Kang , Du Sang Lee , Jong Min Kim , O-Jun Kwon , Uk Lee , Ho Jin Heo
강정은, 박선경, Tian Jiao Guo, 강진용, 이두상, 김종민, 권오준, 이욱, 허호진
Korean J Food Preserv 2016;23(4):560-567.
https://doi.org/10.11002/kjfp.2016.23.4.560
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Cited by Crossref 6
Changes in cultural characteristics and biological activities of amaranth during fermentation
발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성
Rea-Hyun Lee , Su-Jin Yang , Joo-Heon Hong
이래현, 양수진, 홍주헌
Korean J Food Preserv 2016;23(4):568-575.
https://doi.org/10.11002/kjfp.2016.23.4.568
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Cited by Crossref 5
Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석
Hye Rim Kang , So Yae Koh , Ji-yeon Ryu , Ahmed Osman , Chang Kyu Lee , Ji Hee Lim , Hyeon A Kim , Geun Hyung Im , Somi Kim Cho
강혜림, 고소예, 류지연, Ahmed Osman, 이창규, 임지희, 김현아, 임근형, 김소미
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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Cited by Crossref 4
Antioxidant and tyrosinase inhibitory activities of immature fruits of Malus pumila cv. Fuji
미성숙 사과의 항산화 및 tyrosinase 저해 활성 평가
O Jun Kwon
권오준
Korean J Food Preserv 2016;23(4):585-590.
https://doi.org/10.11002/kjfp.2016.23.4.585
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Cited by Crossref 6
Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발
Dong-Hwan Kim , Jae-Nam Moon , Seul Lee , Soo-Won Lee , Hey-Kyung Moon , Gwi-Young Kim
김동환, 문재남, 이슬, 이수원, 문혜경, 김귀영
Korean J Food Preserv 2016;23(4):591-598.
https://doi.org/10.11002/kjfp.2016.23.4.591
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Quality characteristics of Sikhye prepared with Sasa borealis extracts
조릿대 추출물을 첨가한 식혜의 품질 특성
Ji-Hyung Seo
서지형
Korean J Food Preserv 2016;23(4):599-604.
https://doi.org/10.11002/kjfp.2016.23.4.599
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Cited by Crossref 2

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Vol. 33, No. 4

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