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Korean Journal of Food Preservation. Vol. 21, No. 4, 2014

ARTICLE
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Kyung Hyung Ku, Kyung-A Lee, Minseon Koo
구경형, 이경아, 구민선
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
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Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
Tao Tong, Chengmei Zhang, Du-Ok Ko, Sup-Bo Kim, Kwang-Jin Jung, Seong-Gook Kang
통타오, 장성매, 고두옥, 김보석, 정광진, 강성국
Korean J Food Preserv 2014;21(4):460-467.
https://doi.org/10.11002/kjfp.2014.21.4.460
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Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears
‘신고’ 배 수확 전·후 처리가 저장 중 배과피얼룩과 발생 및 과실품질에 미치는 영향
Byung-Woo Moon, Deok-Hoon Yoon, Ki-Woong Nam
문병우, 윤덕훈, 남기웅
Korean J Food Preserv 2014;21(4):468-472.
https://doi.org/10.11002/kjfp.2014.21.4.468
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Use of oriental melon peel extracts to maintain the quality of Agaricus bisporus during its storage
참외과피추출물을 적용한 양송이의 저장 중 품질 변화
Hye Jin Park, Gun-Hee Kim
박혜진, 김건희
Korean J Food Preserv 2014;21(4):473-482.
https://doi.org/10.11002/kjfp.2014.21.4.473
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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage
오디 농축액이 약과의 저장 중 지질산패에 미치는 영향
Suk-Kyung Shin, Hyun-Jeong Kim, Mee-Ree Kim
신숙경, 김현정, 김미리
Korean J Food Preserv 2014;21(4):483-490.
https://doi.org/10.11002/kjfp.2014.21.4.483
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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Jin Hwan Lee, Jin Ho Lee, Keun Taik Lee
이진환, 이진호, 이근택
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
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Effects of steeping condition and salinity stress on quality properties in germinated black soybean
발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성
Sung-Ran Yoon, Su-Gon Bae, Oh-Heun Kwon, Dong-Kyoon Kang, So-Young Choe, Jung-A Ryu, Seong-Yong Choi
윤성란, 배수곤, 권오흔, 강동균, 최소영, 류정아, 최성용
Korean J Food Preserv 2014;21(4):500-505.
https://doi.org/10.11002/kjfp.2014.21.4.500
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Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Se-Jin Jang, Yong-Jun Jo, Ji-Hyung Seo, Ok-Mi Kim, Yong-Jin Jeong
장세진, 조용준, 서지형, 김옥미, 정용진
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
계절별 절임배추의 품질 특성 비교
Kyung Hyung Ku, Eun Jeong Choi, Moon Cheol Jeong
구경형, 최은정, 정문철
Korean J Food Preserv 2014;21(4):512-519.
https://doi.org/10.11002/kjfp.2014.21.4.512
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Evaluation of mineral, heavy metal and phthalate contents in mudflat solar salt and foreign salt
국내산 갯벌천일염과 외국산 소금의 미네랄, 중금속 및 phthalate 함량 평가
Hag-Lyeol Kim, In-Seon Lee, In-Cheol Kim
김학렬, 이인선, 김인철
Korean J Food Preserv 2014;21(4):520-528.
https://doi.org/10.11002/kjfp.2014.21.4.520
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A study of the levels of natural preservatives in wild plants
식품보존에 이용된 식물의 천연보존료 함유량 연구
Kyoung-A Baek, Heun-Kag Kang, Myoung-Hee Shin, Jong-Jin Park, Jong-Dae Kim, Seong-Min Park, Mi-Young Lee, Ji-Soon Im
백경아, 강현각, 신명희, 박종진, 김종대, 박성민, 이미영, 임지순
Korean J Food Preserv 2014;21(4):529-535.
https://doi.org/10.11002/kjfp.2014.21.4.529
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Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성
Ok-MI Kim, SunIl Park, Yongjun Jo, Yongjin Jeong
김옥미, 박선일, 조용준, 정용진
Korean J Food Preserv 2014;21(4):536-543.
https://doi.org/10.11002/kjfp.2014.21.4.536
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Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanus sativus)
열처리 방법이 적무 새싹종자(Raphanus sativus)의 미생물 저감화 및 발아율에 미치는 영향
So-Yun Jun, Yeon-Kyung Lee
전소윤, 이연경
Korean J Food Preserv 2014;21(4):544-548.
https://doi.org/10.11002/kjfp.2014.21.4.544
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Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes
뽕잎과 녹차혼합분말의 급여가 streptozotocin 유발 당뇨쥐의 항당뇨효과
Hee-Kyoung Son, Ju-Hee Han, Jae-Joon Lee
손희경, 한주희, 이재준
Korean J Food Preserv 2014;21(4):549-559.
https://doi.org/10.11002/kjfp.2014.21.4.549
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Antioxidant and antimicrobial activity of solvent fractions from black bamboo leaves
오죽 잎 용매분획물의 항산화 및 항균 활성
Hyun-Kyung Bae, Shin-Kyo Chung
배현경, 정신교
Korean J Food Preserv 2014;21(4):560-564.
https://doi.org/10.11002/kjfp.2014.21.4.560
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Antioxidant activity of extracts with extraction methods from Phellinus linteus mycelium on Mori ramulus
추출 방법에 따른 상지에 배양한 상황버섯 균사체 추출물의 항산화 활성
Hye-Mi Park, Joo-Heon Hong
박혜미, 홍주헌
Korean J Food Preserv 2014;21(4):565-572.
https://doi.org/10.11002/kjfp.2014.21.4.565
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Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
Chang-Ki Huh, So-Mang Kim, Yong-Doo Kim
허창기, 김소망, 김용두
Korean J Food Preserv 2014;21(4):573-580.
https://doi.org/10.11002/kjfp.2014.21.4.573
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Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage
Acetic acid와 UV-C 병합처리가 돌나물의 저장 중 미생물 성장과 품질에 미치는 영향
Ki Hyun Seong, Ji Hoon Kang, Kyung Bin Song
성기현, 강지훈, 송경빈
Korean J Food Preserv 2014;21(4):581-586.
https://doi.org/10.11002/kjfp.2014.21.4.581
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Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea
국내 다소비 십자화과 새싹채소 추출물의 항산화 활성
Gi-Hae Shin, Young-Jun Lee, Jae-Hwan Kim, Young-Hyoun Kim, Dan-Bi Kim, Jong Seok Lee, Jeong-Ho Lim, Ok-Hwan Lee
신기해, 이영준, 김재환, 김영현, 김단비, 이종석, 임정호, 이옥환
Korean J Food Preserv 2014;21(4):587-592.
https://doi.org/10.11002/kjfp.2014.21.4.587
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Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
Hyun-Soo Kim, Joung-Jwa Ahn, Tae-Ho Choi, Tae-Young Hwang
김현수, 안정좌, 최태호, 황태영
Korean J Food Preserv 2014;21(4):593-599.
https://doi.org/10.11002/kjfp.2014.21.4.593
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.

 

Before (~2023.12)

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Journal Title

Korean Journal of Food Preservation

Food Science and Preservation

Journal Abbreviation

Korean J. Food Preserv.

Food Sci. Preserv.

eISSN

2287-7428

3022-5485

pISSN

1738-7248

3022-5477

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