List of Articles

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

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
Korean J Food Preserv 2014;21(2):151-156.
https://doi.org/10.11002/kjfp.2014.21.2.151
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The short-term storage characteristics of cut kimchi cabbages treated with Ca2+
Ca2+처리 절단배추의 소포장 단기 저장 특성
Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157
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Effects of combined argon gas treatment on the quality of fresh-cut potatoes
Argon gas 병용처리가 신선편이 감자의 품질에 미치는 영향
Korean J Food Preserv 2014;21(2):163-169.
https://doi.org/10.11002/kjfp.2014.21.2.163
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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
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
Korean J Food Preserv 2014;21(2):175-180.
https://doi.org/10.11002/kjfp.2014.21.2.175
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Characteristics of whole buckwheat by wet grinding over time
습식분쇄 시간에 따른 통메밀 분말의 품질특성
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
Korean J Food Preserv 2014;21(2):187-192.
https://doi.org/10.11002/kjfp.2014.21.2.187
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Quality characteristics and antioxidant activity of drink prepared with black garlic and Oenanthe javanica DC.
흑마늘과 미나리를 이용하여 제조한 음료의 품질 및 항산화 특성
Korean J Food Preserv 2014;21(2):193-198.
https://doi.org/10.11002/kjfp.2014.21.2.193
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Quality characteristics and antioxidant activity of black Doraji-apple juice mixed with jujube extracts
대추 추출물이 첨가된 흑도라지 사과주스의 품질 특성 및 항산화 활성
Korean J Food Preserv 2014;21(2):199-205.
https://doi.org/10.11002/kjfp.2014.21.2.199
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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206
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Quality characteristics and antioxidant activity of tofu made from lipoxygenase-free genotypes
Lipoxygenase 결여 콩 두부의 품질 특성 및 항산화 활성
Korean J Food Preserv 2014;21(2):215-223.
https://doi.org/10.11002/kjfp.2014.21.2.215
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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224
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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
Korean J Food Preserv 2014;21(2):231-238.
https://doi.org/10.11002/kjfp.2014.21.2.231
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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
Korean J Food Preserv 2014;21(2):239-245.
https://doi.org/10.11002/kjfp.2014.21.2.239
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Antioxidative activities of various solvent extracts from haw (Crataegus pinnatifida Bunge)
산사(Crataegus pinnatifida Bunge)의 추출 용매별 항산화 활성
Korean J Food Preserv 2014;21(2):246-253.
https://doi.org/10.11002/kjfp.2014.21.2.246
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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
Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254
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Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
야관문 에탄올 추출물의 자외선 노출에 의한 피부 광노화 개선 효과
Korean J Food Preserv 2014;21(2):264-275.
https://doi.org/10.11002/kjfp.2014.21.2.264
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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
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
Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286
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Effects of diet with brown algae on the quality characteristics of eggs
갈조류 첨가 사료로 식이한 산란계 계란의 품질 특성
Korean J Food Preserv 2014;21(2):294-300.
https://doi.org/10.11002/kjfp.2014.21.2.294
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