List of Articles

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

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
Korean J Food Preserv 2017;24(1):1-7.
https://doi.org/10.11002/kjfp.2017.24.1.1
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Quality characteristics of cookies added with Takju pomace powder
탁주 주박 분말을 첨가한 쿠키의 품질 특성
Korean J Food Preserv 2017;24(1):8-12.
https://doi.org/10.11002/kjfp.2017.24.1.8
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Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
아로니아 착즙액 첨가 튀김어묵의 품질특성
Korean J Food Preserv 2017;24(1):13-20.
https://doi.org/10.11002/kjfp.2017.24.1.13
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Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성
Korean J Food Preserv 2017;24(1):21-26.
https://doi.org/10.11002/kjfp.2017.24.1.21
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Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays
엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가
Korean J Food Preserv 2017;24(1):27-35.
https://doi.org/10.11002/kjfp.2017.24.1.27
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Evaluation of quality index of salted Korean cabbage in the short-term distribution system
절임배추의 단기 유통 품질지표 평가
Korean J Food Preserv 2017;24(1):36-43.
https://doi.org/10.11002/kjfp.2017.24.1.36
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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
Korean J Food Preserv 2017;24(1):44-51.
https://doi.org/10.11002/kjfp.2017.24.1.44
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Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Korean J Food Preserv 2017;24(1):52-59.
https://doi.org/10.11002/kjfp.2017.24.1.52
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Optimization of blue berry extraction for beverage production using enzyme treatment
효소처리에 의한 블루베리 음료 생산을 위한 최적추출조건
Korean J Food Preserv 2017;24(1):60-67.
https://doi.org/10.11002/kjfp.2017.24.1.60
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Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Korean J Food Preserv 2017;24(1):68-73.
https://doi.org/10.11002/kjfp.2017.24.1.68
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Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화
Korean J Food Preserv 2017;24(1):74-83.
https://doi.org/10.11002/kjfp.2017.24.1.74
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Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성
Korean J Food Preserv 2017;24(1):84-92.
https://doi.org/10.11002/kjfp.2017.24.1.84
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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
Korean J Food Preserv 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93
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Genotoxicity evaluation of balanced nutritional food for patients pasteurized by gamma irradiation at 4 kGy
4 kGy로 감마선 살균처리된 환자용 균형영양식의 유전독성 평가
Korean J Food Preserv 2017;24(1):100-106.
https://doi.org/10.11002/kjfp.2017.24.1.100
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Protective effect of silk protein hydrolysates against tert-BHP induced liver damage
실크 단백질 가수분해물의 간 손상에 대한 보호효과
Korean J Food Preserv 2017;24(1):107-115.
https://doi.org/10.11002/kjfp.2017.24.1.107
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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
Korean J Food Preserv 2017;24(1):116-124.
https://doi.org/10.11002/kjfp.2017.24.1.116
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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
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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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
Korean J Food Preserv 2017;24(1):134-144.
https://doi.org/10.11002/kjfp.2017.24.1.134
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Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사
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
Korean J Food Preserv 2017;24(1):153-157.
https://doi.org/10.11002/kjfp.2017.24.1.153
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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