Food Science and Preservation

Effect of temperature treatment on postharvest quality of the cherry tomato (Lycopersicon esculentum var. cerasiforme)
수확 후 온도 처리에 따른 방울토마토의 저장 중 품질 변화

Kyung Min Park, Hyo Jin Kim, Sang Seoup Kim, Sang Bong Lee, Mooncheol Jeong, Kee Jai Park, Minseon Koo

박경민, 김효진, 김상섭, 이상봉, 정문철, 박기재, 구민선

Korean J Food Preserv 2019;26(6):595-605.
https://doi.org/10.11002/kjfp.2019.26.6.595

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Storage and sensory characteristics according to drying methods of dried oriental melon
건조 참외의 건조방법에 따른 저장 및 관능특성

Hansol Koo, Jieon Lee, Hyuna Jung

구한솔, 이지언, 정현아

Korean J Food Preserv 2019;26(6):606-614.
https://doi.org/10.11002/kjfp.2019.26.6.606

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Effects of forced air precooling and MA film packaging on quality characteristics of ‘Fuji’ apples
‘후지’ 사과의 품질에 대한 강제송풍 예냉처리와 MA 필름 포장의 효과

Sang-Tai Hong, Yang-Kyun Park, Hyung-Woo Park

홍상태, 박양균, 박형우

Korean J Food Preserv 2019;26(6):615-619.
https://doi.org/10.11002/kjfp.2019.26.6.615

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Effect of squid hydrolysate and squid powder on the quality characteristics of dried noodles with squid
오징어 가수분해물과 오징어 분말 첨가가 오징어 건면의 품질특성에 미치는 영향

Mi-Soon Jang, Ji-In Park, Yeon Gyeom Jeong, Kil Bo Shim

장미순, 박지인, 정연겸, 심길보

Korean J Food Preserv 2019;26(6):620-630.
https://doi.org/10.11002/kjfp.2019.26.6.620

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Quality characteristics of barley-Makgeolli fermented from yeast Y204 with different fermented agents
발효제를 달리한 효모 Y204로 빚은 보리 막걸리의 품질 특성

Sun Hee Kim, Ji-Young Mun, Joo-Yeon Kim, So Young Kim, Soo-Hwan Yeo

김순희, 문지영, 김주연, 김소영, 여수환

Korean J Food Preserv 2019;26(6):631-641.
https://doi.org/10.11002/kjfp.2019.26.6.631

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High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산

Ji-Yeon Choe, Sam-Pin Lee

최지연, 이삼빈

Korean J Food Preserv 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642

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Quality characteristics of soft morning roll bread with different ratios of high yield tongil-type rice flours
다수성 통일형 쌀가루의 첨가 비율별 모닝빵의 품질특성

Eun-Yeong Sim, Hye-Young Park, Ji Yoon Lee, Jieun Kwak, Jin-Young Lee, Yong-hee Jeon, Choon-Ki Lee, Ha-Cheol Hong, Induck Choi

심은영, 박혜영, 이지윤, 곽지은, 이진영, 전용희, 이춘기, 홍하철, 최인덕

Korean J Food Preserv 2019;26(6):650-658.
https://doi.org/10.11002/kjfp.2019.26.6.650

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Effect of red beet (Beta vulgaris L.) powder addition on physicochemical and microbial characteristics of tofu
레드비트 분말 첨가가 두부의 이화학적 및 미생물학적 특성에 미치는 영향

Kyo-Yeon Lee, Ah-Na Kim, M. Shafiur Rahman, Sung-Gil Choi

이교연, 김아나, 샤피어라만, 최성길

Korean J Food Preserv 2019;26(6):659-666.
https://doi.org/10.11002/kjfp.2019.26.6.659

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Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigments
탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성

Hwa-Jin Suh, Yeon-Soon Kim, Sanggyu Park, Shin Park

서화진, 김연순, 박상규, 박신

Korean J Food Preserv 2019;26(6):667-672.
https://doi.org/10.11002/kjfp.2019.26.6.667

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Variation in the quality characteristics of different rice bran cultivar extracts upon hexane or supercritical fluid extraction
품종에 따른 쌀 미강의 핵산 및 초임계 유체 추출물의 품질특성

Jung-Min Kim, Yul-Ri Gu, Bo-Yeon Park, Joo-Heon Hong, Kwang-Sup Youn

김정민, 구율리, 박보연, 홍주헌, 윤광섭

Korean J Food Preserv 2019;26(6):673-680.
https://doi.org/10.11002/kjfp.2019.26.6.673

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Bioactive compounds and antioxidant capacity of domestic citrus cultivar ‘Haryejosaeng’
국내육성 품종 ‘하례조생’의 생리활성 성분과 항산화 활성

Sang Suk Kim, Kyung Jin Park, Su Hyun Yun, Young Hun Choi

김상숙, 박경진, 윤수현, 최영훈

Korean J Food Preserv 2019;26(6):681-689.
https://doi.org/10.11002/kjfp.2019.26.6.681

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Antioxidant and antimicrobial activities of polyphenols isolated from unripe apples (Malus pumila cv. Hongro)
풋사과(홍로) 폴리페놀 분획물의 항산화성 및 항균 활성

Ji-Hye Choi, Shin-Kyo Chung

최지혜, 정신교

Korean J Food Preserv 2019;26(6):690-696.
https://doi.org/10.11002/kjfp.2019.26.6.690

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Improvement of granule softening and constipation function of Job’s-tears via emzymatization
효소처리 율무의 연화도 향상 및 변비개선 효과

You-Seok Lee, Sun-Kyung Lee, Soo-Hyun Ji, Gyeong-Suk Jo, Jeong-Hwa Kang

이유석, 이선경, 지수현, 조경숙, 강정화

Korean J Food Preserv 2019;26(6):697-702.
https://doi.org/10.11002/kjfp.2019.26.6.697

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Production of Compound K using ginsenosides from ginseng leaf by commercial enzyme
상업용 효소를 이용한 인삼잎 유래 ginsenoside로부터 Compound K 생산

Sang Jin Kim, Chang-Su Park

김상진, 박창수

Korean J Food Preserv 2019;26(6):703-710.
https://doi.org/10.11002/kjfp.2019.26.6.703

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Comparison of mineral contents of popular fruit and vegetable varieties in korea
한국인 선호 과채류 품종별 무기질 함량 비교

Sun-kyung Lee, Soo-Hyun Ji, You-Seok Lee, Gyeong-Suk Jo, Jeong-Hwa Kang

이선경, 지수현, 이유석, 조경숙, 강정화

Korean J Food Preserv 2019;26(6):711-722.
https://doi.org/10.11002/kjfp.2019.26.6.711

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List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 6, 2019