List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 6, 2020

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Article

Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화
Hyun-Soo Kim , Jeong Sil Choi , Seok Hun Yu , Myung Kon Kim , Bora Lim , Seok Tae Jeong
김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태
Korean J. Food Preserv. 2020;27(6):685-693.
https://doi.org/10.11002/kjfp.2020.27.6.685
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Cited by Crossref 3 , Scopus 5
Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Hee-Won Lee , Hong-Bi Han , Bok-seon Kim , Cheol-Min Kim , Hyo-Gyeong Woo , Jae-Hee Jeong , So-Mang Kim , Chang-Ki Huh
이희원, 한홍비, 김복선, 김철민, 우효경, 정재희, 김소망, 허창기
Korean J. Food Preserv. 2020;27(6):694-703.
https://doi.org/10.11002/kjfp.2020.27.6.694
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Cited by Crossref 3 , Scopus 2
Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성
Jung-Min Kim , Kwang-Sup Youn
김정민, 윤광섭
Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704
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Cited by Crossref 4 , Scopus 4
Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성
Min Jung Kang , Jae Ran Kang , Jung Hye Shin
강민정, 강재란, 신정혜
Korean J. Food Preserv. 2020;27(6):714-724.
https://doi.org/10.11002/kjfp.2020.27.6.714
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Cited by Crossref 3 , Scopus 3
Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
국내산 녹용 열수추출물의 특성
Su-Hyeon Kim , Kashif Ameer , Jun-Hyun Oh , Mi-Kyung Park
김수현, AmeerKashif, 오준현, 박미경
Korean J. Food Preserv. 2020;27(6):725-733.
https://doi.org/10.11002/kjfp.2020.27.6.725
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Cited by Crossref 5 , Scopus 5
Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교
Ki-Man Kim
김기만
Korean J. Food Preserv. 2020;27(6):734-743.
https://doi.org/10.11002/kjfp.2020.27.6.734
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Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B7(비오틴) 및 B12(코발라민류) 분석 및 검증
Ye-Eun Park , Ki-Ho Nam , Yeon-Kye Kim , Jiyeon Chun
박예은, 남기호, 김연계, 천지연
Korean J. Food Preserv. 2020;27(6):744-753.
https://doi.org/10.11002/kjfp.2020.27.6.744
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Cited by Crossref 6 , Scopus 6
Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi
묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정
Eun-Seo Lim
임은서
Korean J. Food Preserv. 2020;27(6):754-768.
https://doi.org/10.11002/kjfp.2020.27.6.754
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Cited by Crossref 1 , Scopus 1
Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화
Chung Eun Hwang , Du Yong Cho , Jin Hwan Lee , Dong Hee Lee , Kye Man Cho
황정은, 조두용, 이진환, 이동희, 조계만
Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769
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Cited by Scopus 1
Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar
미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과
Miran Jang , SoHyeon You , Gun-Hee Kim
장미란, 유소현, 김건희
Korean J. Food Preserv. 2020;27(6):781-790.
https://doi.org/10.11002/kjfp.2020.27.6.781
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Cited by Crossref 3 , Scopus 5
Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal
들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건
Ja Min Kim , Kyung Young Yoon
김자민, 윤경영
Korean J. Food Preserv. 2020;27(6):791-799.
https://doi.org/10.11002/kjfp.2020.27.6.791
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Cited by Crossref 10 , Scopus 11
Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem
반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화
Eun Jin Jang , Ja Min Kim , Kyung Young Yoon , Seong-Ho Kim
장은진, 김자민, 윤경영, 김성호
Korean J. Food Preserv. 2020;27(6):800-808.
https://doi.org/10.11002/kjfp.2020.27.6.800
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The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과
Se-Eun Park , Soo Hwan Yeo , Seung Kim
박세은, 여수환, 김승
Korean J. Food Preserv. 2020;27(6):809-816.
https://doi.org/10.11002/kjfp.2020.27.6.809
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Cited by Crossref 3 , Scopus 3
Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과
SukJin Kim , Gun-Hee Kim
김숙진, 김건희
Korean J. Food Preserv. 2020;27(6):817-828.
https://doi.org/10.11002/kjfp.2020.27.6.817
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Cited by Crossref 2 , Scopus 1

Research Note

Identification of anti-diabetic complication products from green tea induced by cold plasma
저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정
Gyeong Han Jeong , Youjeoung Lee , Sunghyun Kim , Seungil Park , Seong Bong Kim , Tae Hoon Kim
정경한, 이유정, 김성현, 박승일, 김성봉, 김태훈
Korean J. Food Preserv. 2020;27(6):829-836.
https://doi.org/10.11002/kjfp.2020.27.6.829
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Cited by Crossref 1 , Scopus 1

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August, 2026
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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

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