List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 1, 2017

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ARTICLE

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과
Gi-Un Seong , Hun-Sik Chung , Shin-Kyo Chung
성기운, 정헌식, 정신교
Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1
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Cited by Crossref 1 , Scopus 1
Quality characteristics of cookies added with Takju pomace powder
탁주 주박 분말을 첨가한 쿠키의 품질 특성
Chae-Yun Im , Mi-Hyang Kim , Woo-Won Kang
임채윤, 김미향, 강우원
Korean J Food Preserv 2017;24(1):8-12.
https://doi.org/10.11002/kjfp.2017.24.1.8
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Cited by Crossref 6 , Scopus 5
Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
아로니아 착즙액 첨가 튀김어묵의 품질특성
Jae-Ung Yun , Ko-Eun Jung , Dong-Hyun Kim , Ki-Ho Nam , Kil-Bo Sim , Mi-Soon Jang
윤재웅, 정고운, 김동현, 남기호, 심길보, 장미순
Korean J Food Preserv 2017;24(1):13-20.
https://doi.org/10.11002/kjfp.2017.24.1.13
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Cited by Crossref 7 , Scopus 6
Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성
San Nam , Yu-ri Kwon , Kwang-Sup Youn
남산, 권유리, 윤광섭
Korean J Food Preserv 2017;24(1):21-26.
https://doi.org/10.11002/kjfp.2017.24.1.21
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Cited by Crossref 5 , Scopus 6
Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays
엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가
Byeong-Geum Moon , Beom-Seok Song , Jong-Heum Park , Jae-Kyung Kim , Ha-Young Park , Dong-Ho Kim , Eun-Joo Son , Don-Sun Im , Jong-Bang Eun
문병금, 송범석, 박종흠, 김재경, 박하영, 김동호, 손은주, 임돈순, 은종방
Korean J Food Preserv 2017;24(1):27-35.
https://doi.org/10.11002/kjfp.2017.24.1.27
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Cited by Scopus 1
Evaluation of quality index of salted Korean cabbage in the short-term distribution system
절임배추의 단기 유통 품질지표 평가
Min-Jung Kim , Hye-Yeon Song , Sang-Un Park , Ho Hyun Chun , Eung Soo Han , Young-Bae Chung
김민정, 송혜연, 박상언, 천호현, 한응수, 정영배
Korean J Food Preserv 2017;24(1):36-43.
https://doi.org/10.11002/kjfp.2017.24.1.36
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Cited by Crossref 2 , Scopus 1
Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
Bo-Ram Park , Na-Jeong Kim , Su-Jeong Choi , Gui-Jung Han , Ha-Yun Kim
박보람, 최수정, 김나정, 한귀정, 김하윤
Korean J Food Preserv 2017;24(1):44-51.
https://doi.org/10.11002/kjfp.2017.24.1.44
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Cited by Scopus 4
Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Ki-Hyun Kwon , Jung-Min Sung , Ji-Young Kim , Byeong-Sam Kim , So-Hee Kim
권기현, 성정민, 김지영, 김병삼, 김소희
Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52
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Cited by Crossref 1
Optimization of blue berry extraction for beverage production using enzyme treatment
효소처리에 의한 블루베리 음료 생산을 위한 최적추출조건
Yu-Jeong Ji , Moo-Hyeog Im
지유정, 임무혁
Korean J Food Preserv 2017;24(1):60-67.
https://doi.org/10.11002/kjfp.2017.24.1.60
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Cited by Crossref 4 , Scopus 4
Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Dong-Hwan Kim , Jun-Su Choi , Min-Hyung Lee , Han-Hee Jang , Han-Sol Kim , Do-Youn Kim , Soo-Hwan Yeo , Heui-Dong Park
김동환, 최준수, 이민형, 장한희, 김한솔, 김도연, 여수환, 박희동
Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68
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Cited by Crossref 6 , Scopus 5
Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화
Jong-Jin Park, Dae-Hee Park, Gayoung Jung, Eunju Shin, Seon-Gil Do, Wonyoung Lee
박종진, 박대희, 정가영, 신은주, 도선길, 이원영
Korean J Food Preserv 2017;24(1):74-83.
https://doi.org/10.11002/kjfp.2017.24.1.74
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Cited by Crossref 1 , Scopus 1
Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성
Dong-Geon Nam , Beom-Gyun Jeong , Jiyeon Chun
남동건, 정범균, 천지연
Korean J Food Preserv 2017;24(1):84-92.
https://doi.org/10.11002/kjfp.2017.24.1.84
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Cited by Crossref 6 , Scopus 4
Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
Jaemin Lee , Dong-Hee Kim , Eun-Woo Kim , Hyun Ju Kwon , Byung Woo Kim , Jae-Hyon Cho , Hyun-Joo Kim , Tae Hoon Kim
이재민, 김동희, 이은우, 권현주, 김병우, 조재현, 김현주, 김태훈
Korean J Food Preserv 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
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Cited by Crossref 1 , Scopus 1
Genotoxicity evaluation of balanced nutritional food for patients pasteurized by gamma irradiation at 4 kGy
4 kGy로 감마선 살균처리된 환자용 균형영양식의 유전독성 평가
Beom-Seok Song , Jong-Heum Park , Jae-Kyung Kim , Ha-Young Park , Dong-Ho Kim , Seong-Gil Hong , Sang-Hee Jeong
송범석, 박종흠, 김재경, 박하영, 김동호, 홍성길, 정상희
Korean J Food Preserv 2017;24(1):100-106.
https://doi.org/10.11002/kjfp.2017.24.1.100
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Cited by Crossref 1
Protective effect of silk protein hydrolysates against tert-BHP induced liver damage
실크 단백질 가수분해물의 간 손상에 대한 보호효과
Joo Hyoun Kim , Hyung Joo Suh , Hyeon-Son Choi
김주현, 서형주, 최현선
Korean J Food Preserv 2017;24(1):107-115.
https://doi.org/10.11002/kjfp.2017.24.1.107
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Cited by Crossref 2 , Scopus 4
Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell
해방풍 부위별 용매추출물의 항산화 활성 및 nitric oxide 생성 억제
Yul-Ri Gu , Sun-Won Kim , Yong-Won Son , Joo-Heon Hong
구율리, 김선원, 손용원, 홍주헌
Korean J Food Preserv 2017;24(1):116-124.
https://doi.org/10.11002/kjfp.2017.24.1.116
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Cited by Crossref 10 , Scopus 12
Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Kye Man Cho , Chung Eun Hwang , Ok Soo Joo
조계만, 황정은, 주옥수
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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Cited by Crossref 15 , Scopus 15
Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
여주 함유 된장의 발효 중 이화학적 특성 및 생리활성의 변화
Chung Eun Hwang , Ok Soo Joo , Jin Hwan Lee , Yeong Hun Song , In Guk Hwang , Kye Man Cho
황정은, 주옥수, 이진환, 송영훈, 황인국, 조계만
Korean J Food Preserv 2017;24(1):134-144.
https://doi.org/10.11002/kjfp.2017.24.1.134
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Cited by Crossref 6 , Scopus 6
Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사
Jae Hwan Jeon , Seon Mi Lee , Rae Kwang Cho
전재환, 이선미, 조래광
Korean J Food Preserv 2017;24(1):145-152.
https://doi.org/10.11002/kjfp.2017.24.1.145
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The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum
상황버섯과 영지버섯 차류 제품의 이화학적 특성 및 항산화능
Ha-Na Kim , Eun Ji Son , Shin-Kyo Chung
김하나, 손은지, 정신교
Korean J Food Preserv 2017;24(1):153-157.
https://doi.org/10.11002/kjfp.2017.24.1.153
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Cited by Crossref 2 , Scopus 2

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June, 2026
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