List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 3, 2015

ARTICLE
Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성
Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303
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Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
당액침지에 따른 반건시 가공품의 품질특성
Korean J Food Preserv 2015;22(3):314-321.
https://doi.org/10.11002/kjfp.2015.22.3.314
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Quality properties of Jeonbyeong containing bamboo sprout powder
죽순분말을 첨가한 전병의 품질특성
Korean J Food Preserv 2015;22(3):322-327.
https://doi.org/10.11002/kjfp.2015.22.3.322
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Quality characteristics of noodle added with Aster scaber extracts solution and powder
참취 추출물을 첨가한 국수의 품질 특성
Korean J Food Preserv 2015;22(3):328-334.
https://doi.org/10.11002/kjfp.2015.22.3.328
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Quality characteristics of Yanggaeng with Momordica charantia powder
여주 분말을 첨가한 양갱의 품질 특성
Korean J Food Preserv 2015;22(3):335-344.
https://doi.org/10.11002/kjfp.2015.22.3.335
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Establishment of the manufacturing conditions of hyssop (Hyssopus officinalis)-rice drink
히솝(Hyssopus officinalis)을 혼합한 쌀음료 제조조건 설정
Korean J Food Preserv 2015;22(3):345-352.
https://doi.org/10.11002/kjfp.2015.22.3.345
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Quality characteristics of rice and rice starch-based Yakju
쌀 및 쌀 전분을 활용한 약주의 품질특성
Korean J Food Preserv 2015;22(3):353-360.
https://doi.org/10.11002/kjfp.2015.22.3.353
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Effect of the addition of protein and lipid on the quality characteristics of Yakju
단백질과 지방첨가가 약주의 품질특성에 미치는 영향
Korean J Food Preserv 2015;22(3):361-368.
https://doi.org/10.11002/kjfp.2015.22.3.361
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A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
Korean J Food Preserv 2015;22(3):369-376.
https://doi.org/10.11002/kjfp.2015.22.3.369
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Quality characteristics of non steamed oriental melon Makgeolli by adding sucralose
Sucralose 첨가에 따른 참외 생쌀발효 막걸리의 품질특성
Korean J Food Preserv 2015;22(3):377-384.
https://doi.org/10.11002/kjfp.2015.22.3.377
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Effects of steam blanching pretreatment on quality of spray-dried powders prepared from pressed juice of garlic chives
부추의 증숙처리가 착즙액 분무건조 분말의 품질에 미치는 영향
Korean J Food Preserv 2015;22(3):385-391.
https://doi.org/10.11002/kjfp.2015.22.3.385
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Physicochemical properties of spray-dried rice flour with Lactobacillus plantarum CGKW3
분무건조공정을 이용한 유산균포집 미분의 제조 및 물리화학적 특성
Korean J Food Preserv 2015;22(3):392-398.
https://doi.org/10.11002/kjfp.2015.22.3.392
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Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성
Korean J Food Preserv 2015;22(3):399-407.
https://doi.org/10.11002/kjfp.2015.22.3.399
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Effect of heat treatment on quality characteristics and antioxidant activity of Korean traditional actinidia (Actinidia arguta) cultivars puree
열처리 조건이 토종 다래 (Actinidia arguta) 퓨레의 품질 특성 및 항산화활성에 미치는 영향
Korean J Food Preserv 2015;22(3):408-420.
https://doi.org/10.11002/kjfp.2015.22.3.408
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Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421d
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Quality characteristics and antioxidant capacities of oriental melon wine depending on pretreatments
전처리 방법에 따른 참외와인의 품질특성과 항산화능
Korean J Food Preserv 2015;22(3):421-427.
https://doi.org/10.11002/kjfp.2015.22.3.421
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Antioxidant activities of blueberry hot water extracts with different extraction condition
추출조건에 따른 블루베리 열수추출물의 항산화 활성 비교
Korean J Food Preserv 2015;22(3):428-436.
https://doi.org/10.11002/kjfp.2015.22.3.428
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Evaluation of free radical scavenging and pancreatic lipase inhibitory effects of Aquilaria agallocha extracts
침향 추출물의 라디칼 및 췌장 지방분해 효소저해 활성 평가
Korean J Food Preserv 2015;22(3):437-442.
https://doi.org/10.11002/kjfp.2015.22.3.437
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Comparison of quality properties and identification of acetic acid bacteria for black waxy rice vinegar
흑찰미 식초 제조를 위한 초산균주 동정 및 품질특성 비교
Korean J Food Preserv 2015;22(3):443-451.
https://doi.org/10.11002/kjfp.2015.22.3.443
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Effect of calcium chloride on the texture of pickled radish wrap
염화칼슘 첨가에 따른 쌈무의 조직감 개선 효과
Korean J Food Preserv 2015;22(3):452-457.
https://doi.org/10.11002/kjfp.2015.22.3.452
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Quality characteristics of Korean-Uzbekistanis fermented soybean paste
우즈베키스탄 고려인 제조 장류의 품질특성
Korean J Food Preserv 2015;22(3):458-463.
https://doi.org/10.11002/kjfp.2015.22.3.458
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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