List of Articles

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

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


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