Food Science and Preservation

CO₂ treatment and co-treatment with ClO₂ improves quality of ‘Dotaerang’ tomato during storage
‘도태랑’ 토마토의 이산화탄소 및 이산화염소 복합 처리에 따른 저장기간 중 품질 향상 효과

Haejo Yang, Dong Ryeol Beak, Me Hea Park

양해조, 백동렬, 박미희

Korean J. Food Preserv. 2020;27(7):837-849.
https://doi.org/10.11002/kjfp.2020.27.7.837

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Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage
차아염소산나트륨 세척 후 적무 어린잎채소 저장에 따른 Escherichia coli 와 Listeria monocytogenes 의 생장

Song-Yi Choi, Hyen Jin Chu, Nagendran Rajalingam, Hyo Bin Chae, Jae-Hyun Yoon, Injun Hwang, Se-Ri Kim

최송이, 추현진, Nagendran Rajalingam, 채효빈, 윤재현, 황인준, 김세리

Korean J. Food Preserv. 2020;27(7):850-858.
https://doi.org/10.11002/kjfp.2020.27.7.850

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Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
고문헌에 수록된 곡류식초 재현을 통한 품질 특성

Sun Hee Kim, Joo-Yeon Kim, Hee-min Gwon, So Young Kim, Soo-Hwan Yeo

김순희, 김주연, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2020;27(7):859-871.
https://doi.org/10.11002/kjfp.2020.27.7.859

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Analyses of functional components of grapes and grape products
포도 및 포도가공식품의 기능성 성분 분석

Hyeon Ji Kim, Hae Geun Hong, Yeon Ok Kwon, Jin Ok Ha, Yu Na Song, Myeong Jin Son, Jeong Hwa Park, Jong Su Kim, Jo Gyo Oh

김현지, 홍해근, 권연옥, 하진옥, 송유나, 손명진, 박정화, 김종수, 오조교

Korean J. Food Preserv. 2020;27(7):872-879.
https://doi.org/10.11002/kjfp.2020.27.7.872

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Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration
주정 농도에 따른 황칠나무(Dendropanax morbiferus) 부위별클로로젠산 및 루틴 함량과 항산화 활성 비교

Chung Eun Hwang, Su Cheol Kim, Chang Soo Cho, Won Yeong Song, Ok Soo Joo, Kye Man Cho

황정은, 김수철, 조창수, 송원영, 주옥수, 조계만

Korean J. Food Preserv. 2020;27(7):880-887.
https://doi.org/10.11002/kjfp.2020.27.7.880

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Effect of the use of ‘Meju’ added with roasted rice on the quality of ‘Ganjang’
볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향

Sung Ran Yoon, Jung A Ryu, Kil Su Jang, Namhyeok Chung, Jung Gi Ryu

윤성란, 류정아, 장길수, 정남혁, 류정기

Korean J. Food Preserv. 2020;27(7):888-896.
https://doi.org/10.11002/kjfp.2020.27.7.888

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Quality characteristics and antioxidant activities of rice crispy cereal added with Enteromorpha prolifera
가시파래 첨가 크리스피 쌀과자의 품질 특성 및 항산화 활성

Da Hee Kim, Seung Yeon Baek, Mee Ree Kim

김다희, 백승연, 김미리

Korean J. Food Preserv. 2020;27(7):897-905.
https://doi.org/10.11002/kjfp.2020.27.7.897

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Characterization and refining of Berryteuthis magister viscera oil
갈고리흰오징어 내장 유지의 특성 및 정제

Ji-in Park, Won Ju Kwak, Kil Bo Shim, Poong Ho Kim, Mi-Soon Jang

박지인, 곽원주, 심길보, 김풍호, 장미순

Korean J. Food Preserv. 2020;27(7):906-914.
https://doi.org/10.11002/kjfp.2020.27.7.906

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Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20
누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국제조 및 품질특성

Joo-Yeon Kim, Hee-Min Gwon, So-Yeong Kim, Soo-Hwan Yeo

김주연, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2020;27(7):915-924.
https://doi.org/10.11002/kjfp.2020.27.7.915

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Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract
옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산

Young-Jun Jeon, Yun-Geum-Sang Gwak, Sam-Pin Lee

전영준, 곽윤금상, 이삼빈

Korean J. Food Preserv. 2020;27(7):925-935.
https://doi.org/10.11002/kjfp.2020.27.7.925

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Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots
창포식초 생산을 위한 누룩, 알코올 및 초산발효 조건 최적화

Na-Young Gil, Hee-Min Gwon, Soo-Hwan Yeo, So-Young Kim

길나영, 권희민, 여수환, 김소영

Korean J. Food Preserv. 2020;27(7):936-945.
https://doi.org/10.11002/kjfp.2020.27.7.936

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Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’
콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과이들의 청국장 발효특성

Chung Eun Hwang, Kye Man Cho, Ok Soo Joo

황정은, 조계만, 주옥수

Korean J. Food Preserv. 2020;27(7):946-958.
https://doi.org/10.11002/kjfp.2020.27.7.946

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Antioxidative and angiotensin I-converting enzyme inhibitory activities of Eastern eel (Anguilla japonica)
민물장어의 항산화 활성과 안지오텐신 I 전환효소 저해 효과

Bethelehem Abebe, Jun Ho Park, Sang-Eun Pyo, Ashagrie Gibtan, Sun-Mee Park, Jae-Suk Choi, Mi-Ryung Kim

베틀레헴아베베, 박준호, 표상은, 아샤그리깁탄, 박선미, 최재석, 김미령

Korean J. Food Preserv. 2020;27(7):959-972.
https://doi.org/10.11002/kjfp.2020.27.7.959

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Anti-allergic effects of onion, apple, cucumber, ginger, and broccoli mixtures and their bioactive compounds in RBL-2H3 cells
양파, 사과, 오이, 생강, 브로콜리 혼합물들 및 이들에 함유된 생리활성물질의 RBL-2H3 세포에서 알레르기 반응 저해효과

Mi Ja Chung, Sanghyun Lee, Deok Soon Kim

정미자, 이상현, 김덕순

Korean J. Food Preserv. 2020;27(7):973-983.
https://doi.org/10.11002/kjfp.2020.27.7.973

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Effect of red chicory extract on scopolamine-induced memory impairment in mice
Scopolamine으로 유도한 기억력 저하 마우스에 대한적치커리 추출물의 개선효과

So Won Yun, Seung Yeon Baek, Mee Ree Kim

윤소원, 백승연, 김미리

Korean J. Food Preserv. 2020;27(7):984-991.
https://doi.org/10.11002/kjfp.2020.27.7.984

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Erratum to: Identification and characterization of the proteolytic microorganism isolated from salt mackerel
Erratum to: 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성

Tae-Hyung Kwon, Jong-Hwa Lee

권태형, 이종화

Korean J. Food Preserv. 2020;27(7):992
https://doi.org/10.11002/kjfp.2020.27.7.992

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List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 7, 2020