List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 5, 2014

ARTICLE
Changes in the quality and secondary metabolites of kohlrabi during storage
콜라비의 저장 중 품질 및 이차대사산물의 변화
Korean J Food Preserv 2014;21(5):601-608.
https://doi.org/10.11002/kjfp.2014.21.5.601
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Choosing quality indicators for quality prediction of egg in circulation
계란의 유통 중 품질예측을 위한 품질지표 선정
Korean J Food Preserv 2014;21(5):609-617.
https://doi.org/10.11002/kjfp.2014.21.5.609
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Identification of ideal size and drivers for consumer acceptability of apple
사과의 이상적인 크기와 소비자 기호도 결정인자 분석
Korean J Food Preserv 2014;21(5):618-626.
https://doi.org/10.11002/kjfp.2014.21.5.618
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Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성
Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627
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Quality and storage characteristics of frankfurter sausages with added yam (Dioscorea japonica) powder
마(Dioscorea japonica) 분말 첨가 프랑크푸르터 소시지의 품질과 저장 특성
Korean J Food Preserv 2014;21(5):636-645.
https://doi.org/10.11002/kjfp.2014.21.5.636
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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성
Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646
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Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product
청매실의 비가열 전처리 및 건조매실의 특성
Korean J Food Preserv 2014;21(5):652-660.
https://doi.org/10.11002/kjfp.2014.21.5.652
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Quality characteristics of cookies with acaiberry (Euterpe oleracea Mart.) powder added
아사이베리 분말을 첨가한 쿠키의 품질 특성
Korean J Food Preserv 2014;21(5):661-667.
https://doi.org/10.11002/kjfp.2014.21.5.661
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Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668
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Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product
해양심층수염 절임배추와 시판 절임배추의 품질변화 비교
Korean J Food Preserv 2014;21(5):676-687.
https://doi.org/10.11002/kjfp.2014.21.5.676
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The quality and sensory characteristics of tofu with various levels of black garlic extract
흑마늘 추출물 첨가 두부의 품질특성
Korean J Food Preserv 2014;21(5):688-693.
https://doi.org/10.11002/kjfp.2014.21.5.688
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Phytochemical compounds and quality characteristics of Aster scaber Thunb. in response to blanching conditions and treatment with solutes
블랜칭 및 용질 처리에 따른 참취(Aster scaber Thunb.)의 phytochemical 성분 및 품질특성
Korean J Food Preserv 2014;21(5):694-701.
https://doi.org/10.11002/kjfp.2014.21.5.694
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Studies on the major nutritional components of commercial dried lavers (Porphyra yezoensis) cultivated in Korea
시판 건조김의 주요 영양성분
Korean J Food Preserv 2014;21(5):702-709.
https://doi.org/10.11002/kjfp.2014.21.5.702
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Development of recipe for promoting consumption of Haetsun sprouts and their nutrient evaluation
햇순나물의 소비확대를 위한 조리기술 개발 및 영양성 평가
Korean J Food Preserv 2014;21(5):710-717.
https://doi.org/10.11002/kjfp.2014.21.5.710
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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성
Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718
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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성
Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727
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Antiviral activity of methanol extract from Ephedra sinica Stapf
마황 추출물의 항바이러스 활성
Korean J Food Preserv 2014;21(5):735-739.
https://doi.org/10.11002/kjfp.2014.21.5.735
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Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증
Korean J Food Preserv 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740
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Effects of vitamin C on the formation of aflatoxin B1-DNA adduct in rat livers treated with radiation and aflatoxin B1
Vitamin C가 방사선과 Aflatoxin B1을 처리한 흰쥐의 간세포에서 Aflatoxin B1-DNA Adduct 형성에 미치는 영향
Korean J Food Preserv 2014;21(5):747-756.
https://doi.org/10.11002/kjfp.2014.21.5.747
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Effects of sulfiting on the indigenous yeast flora and physicochemical properties during the fermentation of Campbell Early wine
아황산의 처리가 캠벨얼리 와인의 자연발효 시 야생효모의 변화 및 발효 특성에 미치는 영향
Korean J Food Preserv 2014;21(5):757-765.
https://doi.org/10.11002/kjfp.2014.21.5.757
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