List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 2, 2014

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ARTICLE

Browning inhibition of fresh-cut lotus roots by blanching in Glycyrrhiza glabra L. and Astragalus membranaceus Bunge extracts
감초, 황기 추출물로 블랜칭 처리한 신선편이 연근의 갈변 억제
Han-Bit Kim , Hun-Sik Chung , Kwang-Deog Moon
김한빛, 정헌식, 문광덕
Korean J Food Preserv 2014;21(2):151-156.
https://doi.org/10.11002/kjfp.2014.21.2.151
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Cited by Crossref 7
The short-term storage characteristics of cut kimchi cabbages treated with Ca2+
Ca2+처리 절단배추의 소포장 단기 저장 특성
Sang-Seop Kim , Gi-Un Seong , Hee-Young Hwang , Moon-Cheol Jeong , Shin-Kyo Chung
김상섭, 성기운, 황희영, 정문철, 정신교
Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157
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Cited by Crossref 10
Effects of combined argon gas treatment on the quality of fresh-cut potatoes
Argon gas 병용처리가 신선편이 감자의 품질에 미치는 영향
Hyun-Ju Son , Kwang-Deog Moon
손현주, 문광덕
Korean J Food Preserv 2014;21(2):163-169.
https://doi.org/10.11002/kjfp.2014.21.2.163
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Cited by Crossref 3
Rapid detection of the hepatitis a virus from fresh lettuce using immunomagnetic separation and quantum dots assay
IMS-QD assay를 활용한 상추에서 간염 A형 바이러스의 신속순수분리 및 형광 검출법 연구
Hee-Min Lee , Joseph Kwon , Jong-Soon Choi , Yong-Gwan Won , Eun-Sun Kim , Jae-Keun Chung , Min-Ji Kim , Duwoon Kim
이희민, 권요셉, 최종순, 원용관, 김은선, 정재근, 김민지, 김두운
Korean J Food Preserv 2014;21(2):170-174.
https://doi.org/10.11002/kjfp.2014.21.2.170
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Physicochemical quality properties of oriental melon pickle with the harvest period after pollination and soaking conditions
수정 후 수확시기와 염지조건에 따른 참외피클의 이화학적 품질특성
Young-Jeon Kim , In-Hag Choi , Gee-Dong Lee
김영전, 최인학, 이기동
Korean J Food Preserv 2014;21(2):175-180.
https://doi.org/10.11002/kjfp.2014.21.2.175
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Cited by Crossref 2
Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성
Yong-Jun Jo , Ji-Hyung Seo , Yong-Jin Jeong
조용준, 서지형, 정용진
Korean J Food Preserv 2014;21(2):181-186.
https://doi.org/10.11002/kjfp.2014.21.2.181
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Processing and quality characteristics of salad dressing using jujube puree
대추를 첨가한 드레싱의 제조 및 품질특성
Ran Namgung , Sang-Ah Park , So-Jeong An , Young-Hyeon Lee , Han-Soo Kim , Young-Guen Lee , Jong-Hwan Seong , Hun-Sik Chung
남궁란, 박상아, 안소정, 이영현, 김한수, 이영근, 성종환, 정헌식
Korean J Food Preserv 2014;21(2):187-192.
https://doi.org/10.11002/kjfp.2014.21.2.187
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Cited by Crossref 3
Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC.
흑마늘과 미나리를 이용하여 제조한 음료의 품질 및 항산화 특성
Tae-Seong Jeong , Jin-Hak Kim , Sin-Ae An , Yong-Duk Won , Shin-Ho Lee
정태성, 김진학, 안신애, 원용덕, 이신호
Korean J Food Preserv 2014;21(2):193-198.
https://doi.org/10.11002/kjfp.2014.21.2.193
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Cited by Crossref 1
Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts
대추 추출물이 첨가된 흑도라지 사과주스의 품질 특성 및 항산화 활성
Ja-Min Kim , Yong-Sun Moon , Kyung-Young Yoon
김자민, 문용선, 윤경영
Korean J Food Preserv 2014;21(2):199-205.
https://doi.org/10.11002/kjfp.2014.21.2.199
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Cited by Crossref 3
Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Kye-Man Cho , Ok-Soo Joo
조계만, 주옥수
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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Cited by Crossref 21
Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성
In-Sung Kim , Soo-Jung Lee , Hye-Jin Lee , Soo-Jeong Oh , Jong-Il Chung , Nak-Ju Sung
김인성, 이수정, 이혜진, 오수정, 정종일, 성낙주
Korean J Food Preserv 2014;21(2):215-223.
https://doi.org/10.11002/kjfp.2014.21.2.215
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Cited by Crossref 4
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Yeon-Soo Suh , Seung-Heon Lee , Yafang Shang , Jung-Ro Yoon , Won-Jong Lee
서연수, 이승헌, 상아방, 윤정로, 이원종
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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Cited by Crossref 20
Antioxidant activity and quality characteristics on the maturation period of the soy sauce with Gastrodia elata and oak mushroom (Lentinus edodes)
천마 및 표고버섯 첨가 전통간장의 숙성기간별 품질특성 및 항산화 활성
Hyuk-Jin Kwon , Hwa-Sun Kim , Yoon-Hee Choi , Ji-Ho Choi , Hae-Sun Choi , Jin Song , Shin-Young Park
권혁진, 김화선, 최윤희, 최지호, 최혜선, 송진, 박신영
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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Cited by Crossref 14
Effect of the container and temperature on the quality of buckwheat (Fagopyrum esculentum) Soksungjang during storage
용기 및 온도에 따른 저장 중 메밀 속성장의 품질특성
Sun Young Lee , Soo Hwa Baik , Hye Sun Choi
이선영, 백수화, 최혜선
Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239
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Cited by Crossref 3
Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성
Yishan Duan , Min-A Kim , Jong-Hwan Seong , Hun-Sik Chung , Han-Soo Kim
단의삼, 김민아, 성종환, 정헌식, 김한수
Korean J Food Preserv 2014;21(2):246-253.
https://doi.org/10.11002/kjfp.2014.21.2.246
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Cited by Crossref 7
Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성
Soo-Yeon Lee , Jeung-Hoan Kim , Jung-Mi Park , In-Chul Lee , Jin-Young Lee
이수연, 김정환, 박정미, 이인철, 이진영
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Cited by Crossref 16
Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
야관문 에탄올 추출물의 자외선 노출에 의한 피부 광노화 개선 효과
Hee Kyoung Jung , Mi Ok Choi , Bae Jin Kim , Seung Kyeung Jo , Yoo Seok Jeong
정희경, 최미옥, 김배진, 조성경, 정유석
Korean J Food Preserv 2014;21(2):264-275.
https://doi.org/10.11002/kjfp.2014.21.2.264
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Cited by Crossref 6
Physicochemical and functional characteristics of fermented products by using Sigumjang, Cheonggukjang and oak mushroom
시금장, 청국장 및 표고버섯을 혼합 발효한 제품의 이화학 및 기능적 특성
(Gi-Hyeong Hong) Gigyeon , Soo-Jung Kim , Eun-Joo Kim , (Hyeong-Soo Kim) Hosung , Eun-Gyeong Hwang
지견(홍지형), 김수정, 김은주, 호성(김형수), 황은경
Korean J Food Preserv 2014;21(2):276-285.
https://doi.org/10.11002/kjfp.2014.21.2.276
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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성
Su-Jin Yang , Dae-Hoon Lee , Hye-Mi Park , Hee Kyoung Jung , Chang-Su Park , Joo-Heon Hong
양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌
Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
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Cited by Crossref 10
Effects of diet with brown algae on the quality characteristics of eggs
갈조류 첨가 사료로 식이한 산란계 계란의 품질 특성
Kil-Suk Jo
조길석
Korean J Food Preserv 2014;21(2):294-300.
https://doi.org/10.11002/kjfp.2014.21.2.294
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Cited by Crossref 2

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