List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 6, 2016

Article
Determination of best enrichment media for growth of Salmonella injured from cold temperature during process and storage
저온저장으로 인해 손상된 살모넬라를 배양하기 위한 최적의 배지 선정에 관한 연구
Korean J Food Preserv 2016;23(6):759-764.
https://doi.org/10.11002/kjfp.2016.23.6.759
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Pilot-scale production of Omija-cheong by low temperature incubation: An assessment of quality characteristics
저온숙성 방법에 따른 생오미자 당절임 농축액인 오미자청의 파일럿 규모 생산 및 품질특성
Korean J Food Preserv 2016;23(6):765-771.
https://doi.org/10.11002/kjfp.2016.23.6.765
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Preservatory effect of stored ‘Setoka’(Citrus sp.) using the noncontacted low temperature atmospheric pressure surface discharged plasma
비접촉식 저온 대기압 면방전 플라즈마를 이용한 저장 ‘세토카’ 감귤의 선도유지 효과
Korean J Food Preserv 2016;23(6):772-777.
https://doi.org/10.11002/kjfp.2016.23.6.772
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Quality characteristics of fermented vinegars using pear
배를 이용한 발효식초의 품질특성
Korean J Food Preserv 2016;23(6):778-787.
https://doi.org/10.11002/kjfp.2016.23.6.778
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Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period
다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화
Korean J Food Preserv 2016;23(6):788-796.
https://doi.org/10.11002/kjfp.2016.23.6.788
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Quality characteristics and preparing of solid starter using fungal strains for Takju
탁주용 곰팡이 고체종국 제조 및 품질 특성
Korean J Food Preserv 2016;23(6):797-803.
https://doi.org/10.11002/kjfp.2016.23.6.797
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Physicochemical and sensory quality characteristics of various rice Jochung products
각종 쌀 조청의 이화학적 및 관능학적 품질 특성
Korean J Food Preserv 2016;23(6):804-810.
https://doi.org/10.11002/kjfp.2016.23.6.804
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Changes of physicochemical properties of Cheonggukjang prepared with various soybean cultivars and Bacillus subtilis HJ18-9
장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화
Korean J Food Preserv 2016;23(6):811-818.
https://doi.org/10.11002/kjfp.2016.23.6.811
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Physicochemical characteristics and sensory evaluation of bracken (Pteridium aquilinum) and Aster scaber dried by different methods
건조방법에 따른 고사리와 취나물의 이화학적 및 관능적 특성
Korean J Food Preserv 2016;23(6):819-824.
https://doi.org/10.11002/kjfp.2016.23.6.819
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Antioxidant activities of Rhus verniciflua seed extract and quality characteristics of fermented milk containing Rhus verniciflua seed extract
옻씨 추출물의 항산화 활성과 옻씨 추출물을 첨가한 발효유의 품질특성
Korean J Food Preserv 2016;23(6):825-831.
https://doi.org/10.11002/kjfp.2016.23.6.825
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Effect of fresh chlorella powder on improving qualities and storage condition of organic soybean tofu
클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향
Korean J Food Preserv 2016;23(6):832-838.
https://doi.org/10.11002/kjfp.2016.23.6.832
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Changes in approximate composition, antioxidant activity and melatonin content of rapeseed during germination
발아기간에 따른 유채종자의 일반성분 조성, 항산화능 및 멜라토닌 함량의 변화
Korean J Food Preserv 2016;23(6):839-847.
https://doi.org/10.11002/kjfp.2016.23.6.839
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Quality differences of retorted Samgyetangs as affected by F0-value levels
레토르트 삼계탕의 F0값 수준에 따른 품질 차이
Korean J Food Preserv 2016;23(6):848-858.
https://doi.org/10.11002/kjfp.2016.23.6.848
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Monitoring of antioxidant activities with dried Gugija (Lycium chinensis Mill) extraction
건조 구기자의 추출에 따른 항산화 효능 모니터링
Korean J Food Preserv 2016;23(6):859-865.
https://doi.org/10.11002/kjfp.2016.23.6.859
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The chemical constituents, antioxidant activity and anti-inflammatory activities of Solanum nigrum Linne by different harvest time
수확시기별 까마중 전초의 성분, 항산화활성 및 항염증 활성
Korean J Food Preserv 2016;23(6):866-875.
https://doi.org/10.11002/kjfp.2016.23.6.866
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Antioxidant activity and suppression of pro-inflammatory mediator of Corni fructus extracts in activated RAW 264.7 macrophage
산수유(Corni fructus) 분획 추출물의 항산화 활성 및 RAW 264.7 대식세포에서 염증매개물질 억제 효과
Korean J Food Preserv 2016;23(6):876-882.
https://doi.org/10.11002/kjfp.2016.23.6.876
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Quality characteristics of Weissella confusa strain having gluten degradation activity from salted seafood
젓갈로부터 분리된 글루텐 분해능을 가지는 Weissella confusa 균주와 특성
Korean J Food Preserv 2016;23(6):883-889.
https://doi.org/10.11002/kjfp.2016.23.6.883
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Antioxidant capacity and Raw 264.7 macrophage anti-inflammatory effect of the Tenebrio Molitor
갈색거저리(Tenebrio Molitor)의 항산화능과 Raw 264.7 대식세포의 항염증 효과
Korean J Food Preserv 2016;23(6):890-898.
https://doi.org/10.11002/kjfp.2016.23.6.890
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Beauty activity of extracts from Saurus chinensis by ultra-fine ground
초미세 분쇄한 삼백초(Saurus chinensis) 추출물의 미용 활성
Korean J Food Preserv 2016;23(6):899-905.
https://doi.org/10.11002/kjfp.2016.23.6.899
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An in vitro study of immune activity by β-1,3/1,6-glucan isolated from Aureobasidium pullulans
Aureobasidium pullulans으로 부터 분리한 β-1,3/1,6-glucan의 면역활성의 연구
Korean J Food Preserv 2016;23(6):906-912.
https://doi.org/10.11002/kjfp.2016.23.6.906
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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