List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 6, 2014

ARTICLE
Extension of shelf-life in golden needle mushroom (Flammulina velutipes) according to pressure composition packaging using oriented polypropylene film
연신 폴리프로필렌 필름으로 진공 포장된 팽이버섯(Flammulina velutipes)의 저장성 향상
Korean J Food Preserv 2014;21(6):767-775.
https://doi.org/10.11002/kjfp.2014.21.6.767
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Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage
절단배추의 단기 저장에 대한 예열처리 효과
Korean J Food Preserv 2014;21(6):776-783.
https://doi.org/10.11002/kjfp.2014.21.6.776
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Nutritional quality of Peucedanum japonicum Thunb. leaves in relation to ripening time, growing condition and blanching
재배조건, 수확시기 및 열처리에 따른 갯기름나물의 영양성분 변화
Korean J Food Preserv 2014;21(6):784-789.
https://doi.org/10.11002/kjfp.2014.21.6.784
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Nutritional compositions and antioxidative activities of two blueberry varieties cultivated in South Korea
국내산 두 품종 블루베리의 영양성분 및 항산화 활성 비교
Korean J Food Preserv 2014;21(6):790-798.
https://doi.org/10.11002/kjfp.2014.21.6.790
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Quality characteristics of mayonnaise with varied amounts of yuzu juice added during the storage period
유자즙 첨가량을 달리한 마요네즈 저장 중 품질특성
Korean J Food Preserv 2014;21(6):799-807.
https://doi.org/10.11002/kjfp.2014.21.6.799
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Comparison of nutritional compositions of five pumpkin cultivars
호박품종의 영양성분 조성 비교
Korean J Food Preserv 2014;21(6):808-814.
https://doi.org/10.11002/kjfp.2014.21.6.808
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Quality characteristics of muffins added with Pholiota adiposa powder
검은비늘버섯 분말을 첨가한 머핀의 품질특성
Korean J Food Preserv 2014;21(6):815-823.
https://doi.org/10.11002/kjfp.2014.21.6.815
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Physicochemical and sensory characteristics of cookies with added purple kohlrabi powder
자색 콜라비 분말을 첨가한 쿠키의 이화학적 및 관능특성
Korean J Food Preserv 2014;21(6):824-830.
https://doi.org/10.11002/kjfp.2014.21.6.824
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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과
Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831
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Observation for drying non-uniformity of allium vegetables using NIR spectroscopy
근적외 분광법을 이용한 양념 야채의 건조 불균일성 관찰
Korean J Food Preserv 2014;21(6):838-843.
https://doi.org/10.11002/kjfp.2014.21.6.838
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Physiological activities of Lespedeza cuneata extracts
야관문 추출물의 생리 활성
Korean J Food Preserv 2014;21(6):844-850.
https://doi.org/10.11002/kjfp.2014.21.6.844
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Reduction in the contents of acetaldehyde, methanol and fusel alcohols in the Muscat Bailey A wine fermented by Korean indigenous sugar-tolerant yeasts Saccharomyces cerevisiae S13 and D8
토착형 아황산 및 당 내성 효모 Saccharomyces cerevisiae S13과 D8에 의한 Muscat Bailey A 포도주의 아세트알데히드, 메탄올 및 고급알코올의 감소 효과
Korean J Food Preserv 2014;21(6):851-858.
https://doi.org/10.11002/kjfp.2014.21.6.851
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GC/MS analysis of hydrocarbons and 2-alkylcyclobutanones from γ-ray irradiated walnut (Juglans nigra)
호두(Juglans nigra)의 감마선 조사에 따른 hydrocarbon류와 2-alkylcyclobutanone류의 GC/MS 분석
Korean J Food Preserv 2014;21(6):859-865.
https://doi.org/10.11002/kjfp.2014.21.6.859
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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruits produced using microbes isolated from traditional fermented food, and development of fermented soybean food
전통장류로부터 분리한 발효미생물을 이용한 꾸지뽕 열매 발효물의 특성 및 장류제품 개발
Korean J Food Preserv 2014;21(6):866-877.
https://doi.org/10.11002/kjfp.2014.21.6.866
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Fermentation process increased antimutagenic and in vitro anticancer effects during Kochujang manufacturing
고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향
Korean J Food Preserv 2014;21(6):878-884.
https://doi.org/10.11002/kjfp.2014.21.6.878
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Quality characteristics of Korean traditional Kanjang containing Astragalus memvranaceus
황기 첨가량에 따른 전통식 간장의 품질특성
Korean J Food Preserv 2014;21(6):885-891.
https://doi.org/10.11002/kjfp.2014.21.6.885
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Quality characteristics of Takju according to different rice varieties and mixing ratio of Nuruk
쌀 품종과 누룩 배합비율에 따른 탁주의 품질 특성
Korean J Food Preserv 2014;21(6):892-902.
https://doi.org/10.11002/kjfp.2014.21.6.892
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Comparison of the fermented property and isolation of acetic-acid bacteria from traditional Korean vinegar
재래 식초에서 초산균의 분리와 발효특성 신속 비교
Korean J Food Preserv 2014;21(6):903-907.
https://doi.org/10.11002/kjfp.2014.21.6.903
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Effect of varying the amount of water added on the characteristics of mash fermented using modified Nuruk for distilled-Soju production
가수량 변화가 개량누룩으로 발효한 증류식 소주용 술덧의 특성에 미치는 영향
Korean J Food Preserv 2014;21(6):908-916.
https://doi.org/10.11002/kjfp.2014.21.6.908
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Fermentation characteristics of cider from late harvest Fuji apples by a sugar tolerant yeast, Saccharomyces cerevisiae SS89
내당성 효모 Saccharomyces cerevisiae SS89에 의한 늦수확 후지 사과의 사과주 발효 특
Korean J Food Preserv 2014;21(6):917-924.
https://doi.org/10.11002/kjfp.2014.21.6.917
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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