List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 6, 2014

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ARTICLE

Extension of shelf-life in golden needle mushroom (Flammulina velutipes) according to pressure composition packaging using oriented polypropylene film
연신 폴리프로필렌 필름으로 진공 포장된 팽이버섯(Flammulina velutipes)의 저장성 향상
Sooyeon Lim , Yoon Pyo Hong , Eun Jin Lee , Jongkee Kim , Ji Hyun Lee , Ji Weon Choi
임수연, 홍윤표, 이은진, 김종기, 이지현, 최지원
Korean J Food Preserv 2014;21(6):767-775.
https://doi.org/10.11002/kjfp.2014.21.6.767
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Cited by Crossref 4
Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
절단배추의 단기 저장에 대한 예열처리 효과
Sang-Seop Kim , Kyung-Hyung Ku , Moon-Cheol Jeong , Joo-Heon Hong , Shin-Kyo Chung
김상섭, 구경형, 정문철, 홍주헌, 정신교
Korean J Food Preserv 2014;21(6):776-783.
https://doi.org/10.11002/kjfp.2014.21.6.776
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Cited by Crossref 6
Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching
재배조건, 수확시기 및 열처리에 따른 갯기름나물의 영양성분 변화
Yong-Xie Jin , Young-Sook Cho , Youngmin Choi
김영섭, 조영숙, 최용민
Korean J Food Preserv 2014;21(6):784-789.
https://doi.org/10.11002/kjfp.2014.21.6.784
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Cited by Crossref 6
Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea
국내산 두 품종 블루베리의 영양성분 및 항산화 활성 비교
Hyo-Nam Song , Myoung-Su Park , Ho-Sik Youn , Sung-Jin Park , Christer Hogstrand
송효남, 박명수, 윤호식, 박성진, ChristerHogstrand
Korean J Food Preserv 2014;21(6):790-798.
https://doi.org/10.11002/kjfp.2014.21.6.790
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Cited by Crossref 10
Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성
Kyung Mi Kim , Jong Eun Lee , Jin Sook Kim , Song Yi Choi , Young Eun Jang
김경미, 이종은, 김진숙, 최송이, 장영은
Korean J Food Preserv 2014;21(6):799-807.
https://doi.org/10.11002/kjfp.2014.21.6.799
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Cited by Crossref 4
Comparison of nutritional compositions of five pumpkin cultivars
호박품종의 영양성분 조성 비교
Ji Yeon Oh , So-Min Kim , Jang-Eon Yoon , Yong-Xie Jin , Young-Sook Cho , Youngmin Choi
오지연, 김소민, 윤장언, 김영섭, 조영숙, 최용민
Korean J Food Preserv 2014;21(6):808-814.
https://doi.org/10.11002/kjfp.2014.21.6.808
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Cited by Crossref 6
Quality characteristics of muffins added with Pholiota adiposa powder
검은비늘버섯 분말을 첨가한 머핀의 품질특성
Jae-Gwan Noh , Hyang-Sik Yoon , Eun Young Oh , Ji Won Kim , Sang Hee Kim , Yee Gi Kim , Nam Soo Han , Hyun-Ju Eom
노재관, 윤향식, 오은영, 김지원, 김상희, 김이기, 한남수, 엄현주
Korean J Food Preserv 2014;21(6):815-823.
https://doi.org/10.11002/kjfp.2014.21.6.815
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Cited by Crossref 5
Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성
Seon-Suk Cha , Hae-Ok Jung , Hee-Kyoung Son , Jae-Joon Lee
차선숙, 정해옥, 손희경, 이재준
Korean J Food Preserv 2014;21(6):824-830.
https://doi.org/10.11002/kjfp.2014.21.6.824
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Cited by Crossref 10
Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과
Yu-ri Kwon , Kwang-Sup Youn
권유리, 윤광섭
Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831
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Cited by Crossref 14
Observation for drying non-uniformity of allium vegetables using NIR spectroscopy
근적외 분광법을 이용한 양념 야채의 건조 불균일성 관찰
Hyeong Ho Cho , Seon Mi Lee , Sang Wook Park , Rae Kwang Cho
조형호, 이선미, 박상욱, 조래광
Korean J Food Preserv 2014;21(6):838-843.
https://doi.org/10.11002/kjfp.2014.21.6.838
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Cited by Crossref 1
Physiological activities of Lespedeza cuneata extracts
야관문 추출물의 생리 활성
Hye-Mi Park , Joo-Heon Hong
박혜미, 홍주헌
Korean J Food Preserv 2014;21(6):844-850.
https://doi.org/10.11002/kjfp.2014.21.6.844
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Cited by Crossref 4
Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Mi-Sun Kim , Heui-Dong Park
김미선, 박희동
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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Cited by Crossref 3
GC/MS analysis of hydrocarbons and 2-alkylcyclobutanones from γ-ray irradiated walnut (Juglans nigra)
호두(Juglans nigra)의 감마선 조사에 따른 hydrocarbon류와 2-alkylcyclobutanone류의 GC/MS 분석
Eun Yeong Nho , Ji Yeon Choi , Kyong Su Kim
노은영, 최지연, 김경수
Korean J Food Preserv 2014;21(6):859-865.
https://doi.org/10.11002/kjfp.2014.21.6.859
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발
Eun-Sil Lee , Seung-Wha Jo , Eun-Jung Yim , Yun-Sun Kim , Hae-Suk Park , Myung-Kon Kim , Sung-Ho Cho
이은실, 조승화, 임은정, 김윤순, 박해석, 김명곤, 조성호
Korean J Food Preserv 2014;21(6):866-877.
https://doi.org/10.11002/kjfp.2014.21.6.866
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Cited by Crossref 8
Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Ji-Young Kim , Fang-Fang Liu , Yaung-Iee Lim , Kun-Young Park
김지영, 류팡팡, 임양이, 박건영
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
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Cited by Crossref 3
Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
Yeon-Jeong Jang , Eun-Ju Kim , Yoon-Hee Choi , Hye-Seon Choi , Jin Song , Ji-Ho Choi , Shin-Young Park
장연정, 김은주, 최윤희, 최혜선, 송진, 최지호, 박신영
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Cited by Crossref 9
Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
So-Yeon Im , Chang-Ho Baek , Seong-Yeol Baek , Hye-Young Park , Han-Seok Choi , Ji-Ho Choi , Seok-Tae Jeong , Woo-Chang Shin , Heui-Dong Park , Soo-Hwan Yeo
임소연, 백창호, 백성열, 박혜영, 최한석, 최지호, 정석태, 신우창, 박희동, 여수환
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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Cited by Crossref 9
Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
재래 식초에서 초산균의 분리와 발효특성 신속 비교
Seong Yeol Baek , Hye Young Park , Choong Hwan Lee , Soo-Hwan Yeo
백성열, 박혜영, 이충환, 여수환
Korean J Food Preserv 2014;21(6):903-907.
https://doi.org/10.11002/kjfp.2014.21.6.903
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Cited by Crossref 9
Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향
Han-Seok Choi , Eu-Gene Kim , Ji-Eun Kang , Ji-Ho Choi , Soo-Hwan Yeo , Seok-Tae Jeong
최한석, 김유진, 강지은, 최지호, 여수환, 정석태
Korean J Food Preserv 2014;21(6):908-916.
https://doi.org/10.11002/kjfp.2014.21.6.908
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Cited by Crossref 14
Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특
Dong-Hyun Kim , Sae-Byuk Lee , Heui-Dong Park
김동현, 이새벽, 박희동
Korean J Food Preserv 2014;21(6):917-924.
https://doi.org/10.11002/kjfp.2014.21.6.917
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Cited by Crossref 2

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