List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 5, 2016

Article
Quality and shelf life of sliced root of Platycodon grandiflorum treated by ozon-microbubble-heat shock
오존-마이크로버블-열수 처리한 세절 도라지의 품질 및 저장성
Korean J Food Preserv 2016;23(5):605-613.
https://doi.org/10.11002/kjfp.2016.23.5.605
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Development of pallet-scale modified atmosphere packaging for ‘Tabor’tomatoes
토마토 ‘Tabor’ 품종의 파렛트 단위 MAP 적용 연구
Korean J Food Preserv 2016;23(5):614-622.
https://doi.org/10.11002/kjfp.2016.23.5.614
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Effect of packing type and storage temperature on microbial growth and quality of fresh-cut onions (Allium cepa cv. turbo)
포장방법과 저장온도가 신선편이 양파의 품질 및 미생물 생장에 미치는 영향
Korean J Food Preserv 2016;23(5):623-630.
https://doi.org/10.11002/kjfp.2016.23.5.623
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Quality characteristics of Yanggaeng with extracts and powder of roasted coffee ground residue
커피박 추출물 및 분말 첨가 양갱의 품질 특성
Korean J Food Preserv 2016;23(5):631-637.
https://doi.org/10.11002/kjfp.2016.23.5.631
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Quality characteristics of ground coffee extracts according to physical and chemical defects
커피빈의 물리화학적 결점에 따른 추출액의 품질특성
Korean J Food Preserv 2016;23(5):638-644.
https://doi.org/10.11002/kjfp.2016.23.5.638
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Quality characteristics of smoked duck using natural curing agent
천연 염지제을 이용한 훈제오리의 품질특성
Korean J Food Preserv 2016;23(5):645-653.
https://doi.org/10.11002/kjfp.2016.23.5.645
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Quality characteristics of Pueraria thunbergiana extracts depending on drying methods
건조방법에 따른 칡 추출물의 품질특성
Korean J Food Preserv 2016;23(5):654-659.
https://doi.org/10.11002/kjfp.2016.23.5.654
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Quality characteristics of coffee beverage processed by ultrasound-assisted extraction
초음파 추출이 커피 음료의 품질특성에 미치는 영향
Korean J Food Preserv 2016;23(5):660-665.
https://doi.org/10.11002/kjfp.2016.23.5.660
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Effects of low temperature-adapted Saccharomyces cerevisiae Y297 strain and fermentation temperature on the quality characteristics of Yakju
저온 적응성 효모와 발효온도에 따른 약주의 품질특성 변화
Korean J Food Preserv 2016;23(5):666-672.
https://doi.org/10.11002/kjfp.2016.23.5.666
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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea
볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성
Korean J Food Preserv 2016;23(5):673-679.
https://doi.org/10.11002/kjfp.2016.23.5.673
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Changes in physicochemical components of Astragalus membranaceus fermented with Phellinus linteus
상황버섯균 접종 황기의 배양 중 이화학적 성분변화
Korean J Food Preserv 2016;23(5):680-688.
https://doi.org/10.11002/kjfp.2016.23.5.680
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Drying characteristics and physical properties of medicinal and edible mushrooms
약용버섯과 식용버섯의 건조방법에 따른 품질특성
Korean J Food Preserv 2016;23(5):689-695.
https://doi.org/10.11002/kjfp.2016.23.5.689
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Optimization of the re-extraction process of ethanol from catechin components from Korean green tea extract
한국산 녹차추출물 catechin 성분의 ethanol 재추출 공정 최적화
Korean J Food Preserv 2016;23(5):696-703.
https://doi.org/10.11002/kjfp.2016.23.5.696
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Antibacterial activity and sensory characteristic of sauce for raw fish with tea extract and garlic vinegar
차추출물과 마늘식초를 이용한 생선회용 소스의 항균활성 및 관능특성
Korean J Food Preserv 2016;23(5):704-710.
https://doi.org/10.11002/kjfp.2016.23.5.704
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The morphological and chemical composition characteristics of Opuntia ficus-indica and Opuntia humifusa fruits
손바닥선인장(백년초, 천년초) 열매의 외관 및 성분특성 연구
Korean J Food Preserv 2016;23(5):711-717.
https://doi.org/10.11002/kjfp.2016.23.5.711
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Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM
Leuconostoc mesenteroides SM 젖산균 발효를 통한 dextran과 mannitol 강화 단호박 발효물 생산
Korean J Food Preserv 2016;23(5):718-726.
https://doi.org/10.11002/kjfp.2016.23.5.718
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Sensory properties of oriental melon (Cucumis melo var. makuwa) by quantitative descriptive analysis and consumer test
묘사분석 및 소비자 조사에 의한 참외의 관능특성
Korean J Food Preserv 2016;23(5):727-737.
https://doi.org/10.11002/kjfp.2016.23.5.727
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Effect of tannin content in sorghum on digestive enzymes
수수의 탄닌 함량이 소화효소에 미치는 영향
Korean J Food Preserv 2016;23(5):738-745.
https://doi.org/10.11002/kjfp.2016.23.5.738
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Effect of moisture content on terminal velocities of domestic wheat and foreign materials
함수율에 따른 우리밀과 이물의 종말속도에 미치는 영향
Korean J Food Preserv 2016;23(5):746-752.
https://doi.org/10.11002/kjfp.2016.23.5.746
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Characteristics of iron powder formulation produced from porcine blood by enzymatic treatment
효소 처리한 돈혈 활용 철분분말제제 특성
Korean J Food Preserv 2016;23(5):753-757.
https://doi.org/10.11002/kjfp.2016.23.5.753
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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