List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 2, 2015

ARTICLE
Storage characteristics of watermelon before and after removing the T-shaped stalk
수박의 꼭지 제거여부에 따른 저장성
Korean J Food Preserv 2015;22(2):159-166.
https://doi.org/10.11002/kjfp.2015.22.2.159
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Effect of cryoprotectant agents on the growth of lactic acid bacteria during storage of powdered Kimchi
분말김치 저장 중 젖산균 생육에 대한 동결건조보호제 첨가 효과
Korean J Food Preserv 2015;22(2):167-173.
https://doi.org/10.11002/kjfp.2015.22.2.167
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Physicochemical properties of powdered, soft and hard type rice flour by different milling methods
제분방법에 따른 분질, 연질 및 경질미 가루의 이화학적 특성
Korean J Food Preserv 2015;22(2):174-181.
https://doi.org/10.11002/kjfp.2015.22.2.174
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Changes of biochemical components and physiological activities of coffee beans according to different roasting conditions
커피 볶음 정도에 따른 생화학적 성분 및 생리활성의 변화
Korean J Food Preserv 2015;22(2):182-189.
https://doi.org/10.11002/kjfp.2015.22.2.182
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Quality characteristics of dumpling shell with sea tangle powder
다시마 분말을 첨가한 만두피의 품질 특성
Korean J Food Preserv 2015;22(2):190-196.
https://doi.org/10.11002/kjfp.2015.22.2.190
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Quality characteristics of dumpling shell added with dropwort powder
미나리 분말을 첨가한 만두피의 품질특성
Korean J Food Preserv 2015;22(2):197-203.
https://doi.org/10.11002/kjfp.2015.22.2.197
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Quality characteristics of sponge cake with buckwheat powder
메밀가루를 첨가한 스펀지 케이크의 품질특성
Korean J Food Preserv 2015;22(2):204-210.
https://doi.org/10.11002/kjfp.2015.22.2.204
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Quality characteristics of cookies added with Spergularia marina Griseb powder
세발나물 분말을 첨가한 쿠키의 품질특성
Korean J Food Preserv 2015;22(2):211-217.
https://doi.org/10.11002/kjfp.2015.22.2.211
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Changes in the quality characteristics of cricket (Gryllus bimaculatus) under various processing conditions
가공조건에 따른 귀뚜라미의 식품학적 품질 특성 변화
Korean J Food Preserv 2015;22(2):218-224.
https://doi.org/10.11002/kjfp.2015.22.2.218
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Physicochemical properties and microencapsulation process of rice fermented with Bacillus subtilis CBD2
Bacillus Subtilis CBD2로 배양된 백미 발효물의 미세캡슐 제조 및 물리화학적 특성
Korean J Food Preserv 2015;22(2):225-231.
https://doi.org/10.11002/kjfp.2015.22.2.225
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Comparison of the microbial and nutritional quality characteristics in radish sprouts by purchasing time
무 새싹채소의 구매시기에 따른 미생물 및 영양학적 품질특성 비교
Korean J Food Preserv 2015;22(2):232-240.
https://doi.org/10.11002/kjfp.2015.22.2.232
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Sensory properties of Satsuma mandarin by quantitative descriptive analysis
감귤의 묘사적 관능 특성
Korean J Food Preserv 2015;22(2):241-250.
https://doi.org/10.11002/kjfp.2015.22.2.241
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Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
유산균의 산업적 배양을 위한 미역의 유용성 평가
Korean J Food Preserv 2015;22(2):251-255.
https://doi.org/10.11002/kjfp.2015.22.2.251
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Optimized pH condition of protein extraction of Gastrodia elata Blume by alkaline method
알칼리에 의한 천마 단백질 추출의 최적 pH 조건
Korean J Food Preserv 2015;22(2):256-260.
https://doi.org/10.11002/kjfp.2015.22.2.256
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Physiological activities of Agrimonia pilosa extract
짚신나물(Agrimonia pilosa) 추출물의 생리활성
Korean J Food Preserv 2015;22(2):261-266.
https://doi.org/10.11002/kjfp.2015.22.2.261
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Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
Korean J Food Preserv 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267
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Antioxidant and α-glucosidase inhibitory effects of ethanolic extract of Ainsliaea acerifolia and organic solvent-soluble fractions
단풍취 추출물 및 분획물의 항산화 및 α-glucosidase 저해 활성 평가
Korean J Food Preserv 2015;22(2):275-280.
https://doi.org/10.11002/kjfp.2015.22.2.275
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Effect of Chungkukjang supplementation on oxidative stress and antioxidant nutrients of diabetic rats induced by streptozotocin
청국장 식이 보충이 당뇨 쥐의 산화적 스트레스와 항산화 영양소 함량에 미치는 영향
Korean J Food Preserv 2015;22(2):281-289.
https://doi.org/10.11002/kjfp.2015.22.2.281
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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성
Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290
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Isolation of calcium-binding peptides from porcine meat and bone meal and mussel protein hydrolysates
돼지 육골분 및 진주담치 단백질의 가수분해물 제조 및 칼슘 결합 물질의 분리
Korean J Food Preserv 2015;22(2):297-302.
https://doi.org/10.11002/kjfp.2015.22.2.297
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Korean Journal of Food Preservation


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