List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 6, 2015

ARTICLE
Quality change of mini sweet pumpkins (suppress cultivation, fall planting) during storage at different conditions
가을작형 억제재배 미니단호박의 저장조건별 품질 변화
Korean J Food Preserv 2015;22(6):779-787.
https://doi.org/10.11002/kjfp.2015.22.6.779
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Quality characteristics of fresh beef during storage using cold chain containers
저온 유통 용기에 따른 소고기의 저장 중 품질평가
Korean J Food Preserv 2015;22(6):788-795.
https://doi.org/10.11002/kjfp.2015.22.6.788
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Physicochemical properties and storage stability of blueberry fermented by lactic acid bacteria
블루베리 유산균 발효물의 이화학적 특성 및 저장안정성
Korean J Food Preserv 2015;22(6):796-803.
https://doi.org/10.11002/kjfp.2015.22.6.796
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Effect of temperature on photosynthetic capacity and influence of harvesting time on quality of Salvia miltiorrhiza Bunge
온도에 따른 단삼의 광합성 특성 및 수확시기가 품질에 미치는 영향
Korean J Food Preserv 2015;22(6):804-810.
https://doi.org/10.11002/kjfp.2015.22.6.804
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Quality properties of rice cake containing Artemisia annua L. powder
개똥쑥 분말을 첨가한 절편의 품질특성
Korean J Food Preserv 2015;22(6):811-816.
https://doi.org/10.11002/kjfp.2015.22.6.811
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Effect of rice mash on the quality characteristics of strawberry jam
쌀당화액 첨가량에 따른 딸기잼의 품질특성
Korean J Food Preserv 2015;22(6):817-822.
https://doi.org/10.11002/kjfp.2015.22.6.817
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Physicochemical properties of rice varieties for manufacturing frozen fried rice
냉동볶음밥 제조를 위한 품종별 쌀의 특성
Korean J Food Preserv 2015;22(6):823-830.
https://doi.org/10.11002/kjfp.2015.22.6.823
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Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
산지별 식용 귀뚜라미의 이화학적 특성
Korean J Food Preserv 2015;22(6):831-837.
https://doi.org/10.11002/kjfp.2015.22.6.831
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Functional component analysis and physical property of Cheonnyuncho (Opuntia humifusa) powder
천년초 분말의 기능성분 분석과 물리적 특성 연구
Korean J Food Preserv 2015;22(6):838-844.
https://doi.org/10.11002/kjfp.2015.22.6.838
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Quality characteristic of Omija (Schizandra chinensis Baillon) seed oils by roasting conditions and extraction methods
볶음 조건 및 추출 방법에 따른 오미자씨유의 품질 특성
Korean J Food Preserv 2015;22(6):845-850.
https://doi.org/10.11002/kjfp.2015.22.6.845
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Comparison of quality characteristics of Platycodon grandiflorum according to steaming and fermentation
증숙 및 발효에 따른 도라지의 품질특성 비교
Korean J Food Preserv 2015;22(6):851-858.
https://doi.org/10.11002/kjfp.2015.22.6.851
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Mineral extraction from by-products of brown rice using electrodialysis and production of mineral salt containing lower sodium
전기투석을 이용한 현미부산물로부터의 미네랄성분 추출 및 나트륨감량형 미네랄 소금 제조
Korean J Food Preserv 2015;22(6):859-866.
https://doi.org/10.11002/kjfp.2015.22.6.859
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Antioxidant and anti-inflammatory properties of extracts from Allium hookeri root
삼채(Allium hookeri) 뿌리 추출물의 항산화 및 항염증 특성
Korean J Food Preserv 2015;22(6):867-877.
https://doi.org/10.11002/kjfp.2015.22.6.867
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Study of antioxidant activities of extracts from Metaplexis japonica leaf and stem
박주가리(Metaplexis japonica Makino) 잎과 줄기 추출물의 항산화 효과에 관한 연구
Korean J Food Preserv 2015;22(6):878-885.
https://doi.org/10.11002/kjfp.2015.22.6.878
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Antibacterial activity of isothiocyanates from cruciferous vegetables against pathogenic bacteria in olive flounder
십자화과 채소 유래 isothiocyanates의 넙치 어병세균에 대한 항균활성
Korean J Food Preserv 2015;22(6):886-892.
https://doi.org/10.11002/kjfp.2015.22.6.886
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Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
db/db 마우스에서 Ceriporia lacerata 균사체 배양액이 GLUT4 발현에 미치는 영향
Korean J Food Preserv 2015;22(6):893-900.
https://doi.org/10.11002/kjfp.2015.22.6.893
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Allergic risk assessment of genetically modified cucumber mosaic virus resistant pepper
유전자변형 바이러스 저항성 고추의 알레르기 안전성
Korean J Food Preserv 2015;22(6):901-907.
https://doi.org/10.11002/kjfp.2015.22.6.901
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Characteristics of yeast with low temperature adaptation for Yakju brewed
약주 제조를 위한 저온 적응성 효모의 특성
Korean J Food Preserv 2015;22(6):908-914.
https://doi.org/10.11002/kjfp.2015.22.6.908
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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
건조방법에 따른 히카마 감자분말의 품질특성 변화
Korean J Food Preserv 2015;22(6):915-919.
https://doi.org/10.11002/kjfp.2015.22.6.915
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Change in the composition and enzyme activity of culturable lactic acid bacteria in Nuruk during fermentation at different temperatures
온도를 달리한 누룩 발효 기간별 배양 유산균 변화 및 분리 유산균들의 효소 활성
Korean J Food Preserv 2015;22(6):920-925.
https://doi.org/10.11002/kjfp.2015.22.6.920
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