Food Science and Preservation

Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology
통계적 모델과 반응표면분석을 이용한 복분자의 건조조건 최적화 및 건조거동

Hui Teng, Won Young Lee

텅후이, 이원영

Korean J Food Preserv 2015;22(1):1-11.
https://doi.org/10.11002/kjfp.2015.22.1.1

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Antioxidant and antimicrobial activities of muscadine grape extracts
머스커다인 포도 추출물의 항산화 및 항균 활성

Mi-Kyung Park, Jun-Hyun Oh

박미경, 오준현

Korean J Food Preserv 2015;22(1):12-18.
https://doi.org/10.11002/kjfp.2015.22.1.12

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3,3'-Diindolylmethane (DIM) decrease adhesion, migration and invasion in human prostate cancer cells
3,3'-Diindolylmethane (DIM)이 인체 전립선암 세포의 부착, 이동 및 침윤성에 미치는 영향

Hyeon-A Kim

김현아

Korean J Food Preserv 2015;22(1):19-26.
https://doi.org/10.11002/kjfp.2015.22.1.19

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Anti-obese effects of mulberry (Morus alba L.) root bark through the inhibition of digestive enzymes and 3T3-L1 adipocyte differentiation
소화효소 저해 및 지방세포 분화 억제활성에 의한 상백피의 항비만 효능

Yong-Xiang Wu, You-Jeong Kim, Sha Li, Myung-Chul Yun, Jin-Mi Yoon, Jin-Young Kim, Sung-Il Cho, Kun-Ho Son, Taewan Kim

우용시앙, 김유정, 리샤, 윤명철, 윤진미, 김진영, 조성일, 손건호, 김태완

Korean J Food Preserv 2015;22(1):27-35.
https://doi.org/10.11002/kjfp.2015.22.1.27

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Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화

Ji Hee Jung, Ji Hoon Lim, Dong Soo Kim, Young Myoung Kim, Byoung Mok Kim

정지희, 임지훈, 김동수, 김영명, 김병목

Korean J Food Preserv 2015;22(1):36-43.
https://doi.org/10.11002/kjfp.2015.22.1.36

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Quality changes in the lotus root frozen under different conditions
냉동조건에 따른 연근의 품질 변화

Seung-Jong Park, Kyung Bin Song

박승종, 송경빈

Korean J Food Preserv 2015;22(1):44-50.
https://doi.org/10.11002/kjfp.2015.22.1.44

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Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화

Seo-Woo Beom, Gui-Hun Jiang, Jong-Bang Eun

범서우, 강귀훈, 은종방

Korean J Food Preserv 2015;22(1):51-55.
https://doi.org/10.11002/kjfp.2015.22.1.51

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Quality characteristics of Aronia melanocarpa by different drying method
건조방법에 따른 아로니아의 품질특성

Seul Lee, Jong-Kuk Kim

이슬, 김종국

Korean J Food Preserv 2015;22(1):56-62.
https://doi.org/10.11002/kjfp.2015.22.1.56

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Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
초다수성 쌀가루를 이용한 쿠키용 냉동반죽의 품질 특성

Nayoung Lee, Ki-Young Ha

이나영, 하기용

Korean J Food Preserv 2015;22(1):63-69.
https://doi.org/10.11002/kjfp.2015.22.1.63

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Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean J Food Preserv 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70

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Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구

Bock-Hee Park, Yu-Jin Jung, Hee-Sook Cho

박복희, 정유진, 조희숙

Korean J Food Preserv 2015;22(1):78-83.
https://doi.org/10.11002/kjfp.2015.22.1.78

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Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process
분무건조공정을 이용한 파인애플 착즙액 미세캡슐 분말의 물리화학적 특성 및 protease 활성

Hye-Mi Park, Ho-Yong Chae, Joo-Heon Hong

박혜미, 채호용, 홍주헌

Korean J Food Preserv 2015;22(1):84-90.
https://doi.org/10.11002/kjfp.2015.22.1.84

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Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem
송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량

Se-Hyun Jeong, Eun-Ha Chang, Youn-Young Hur, Sung-Min Jeong, Jong-Chul Nam, Sang-Wook Koh, In-Myung Choi

정세현, 장은하, 허윤영, 정성민, 남종철, 고상욱, 최인명

Korean J Food Preserv 2015;22(1):91-99.
https://doi.org/10.11002/kjfp.2015.22.1.91

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Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성

Seung-Mi Woo, Soo-Hwan Yeo, Joong-Ho Kwon, Sun-Hwa Kim, Yong-Jin Jeong

우승미, 여수환, 권중호, 김선화, 정용진

Korean J Food Preserv 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100

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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성

Eun-Jung Yim, Seung-Wha Jo, Eun-Sil Lee, Hae-Suk Park, Myeong-Seon Ryu, Tai-Boong Uhm, Hyoun-Young Kim, Sung-Ho Cho

임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호

Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108

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Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화

Kye-Man Cho, Ok-Soo Joo

조계만, 주옥수

Korean J Food Preserv 2015;22(1):119-128.
https://doi.org/10.11002/kjfp.2015.22.1.119

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Antioxidant activity of hot-water extracts and floral waters from natural plant pigments
천연색소 함유 식물추출물과 플로럴 워터의 항산화 활성

Yeon-Soon Kim, Hwa-Jin Suh, Shin Park

김연순, 서화진, 박신

Korean J Food Preserv 2015;22(1):129-133.
https://doi.org/10.11002/kjfp.2015.22.1.129

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Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model
제2형 당뇨질환모델 db/db 마우스에서 부추 추출물 및 유산균 발효물의 항당뇨 효과

Bae Jin Kim, Seung Kyeung Jo, Yoo Seok Jeong, Hee Kyoung Jung

김배진, 조성경, 정유석, 정희경

Korean J Food Preserv 2015;22(1):134-144.
https://doi.org/10.11002/kjfp.2015.22.1.134

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Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Ceriporia lacerata 균사체 배양물의 혈당 강하 활성 평가

Eun Ji Shin, Ji-Eun Kim, Ji-Hye Kim, Yong Man Park, Sung Kyoon Yoon, Byeong-Churl Jang, Sam-Pin Lee, Byoung-Cheon Kim

신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천

Korean J Food Preserv 2015;22(1):145-153.
https://doi.org/10.11002/kjfp.2015.22.1.145

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The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선

Gi-Un Seong, Hun-Sik Chung, Shin-Kyo Chung

성기운, 정헌식, 정신교

Korean J Food Preserv 2015;22(1):154-157.
https://doi.org/10.11002/kjfp.2015.22.1.154

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	Before (~2023.12)	After (2024.01~)
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
Journal Homepage	https://www.ekosfop.or.kr	Same

List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 1, 2015

Journal Title Change