List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 2, 2017

ARTICLE
Effects of packaging methods on the freshness during storage of lettuce harvested in summer season of Korea
고온기 결구상추의 수확 후 포장조건에 따른 선도유지 효과
Korean J Food Preserv 2017;24(2):159-167.
https://doi.org/10.11002/kjfp.2017.24.2.159
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Effect of supercooling on the storage stability of rapidly frozen-thawed pork loins
과냉각 온도가 급속냉동-해동 처리된 돈육 등심의 저장성에 미치는 영향
Korean J Food Preserv 2017;24(2):168-180.
https://doi.org/10.11002/kjfp.2017.24.2.168
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Prediction of weight loss of low temperature storage tomato (Tiwai 250) by non-destructive firmness measurement
비파괴적인 경도 측정을 통한 저온저장 토마토(티와이250)의 감모율 예측
Korean J Food Preserv 2017;24(2):181-186.
https://doi.org/10.11002/kjfp.2017.24.2.181
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Quality characteristics of fermented soybean products produced by lactic acid bacteria isolated from traditional soybean paste
전통 장류 유래 유산균을 이용한 콩 발효물의 품질특성
Korean J Food Preserv 2017;24(2):187-195.
https://doi.org/10.11002/kjfp.2017.24.2.187
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Quality characteristics of Sikhye prepared by different ratio of Seomaeyaksuk (Artemisia argyi H) extract
섬애약쑥 추출물의 첨가 비율에 따른 식혜의 품질특성
Korean J Food Preserv 2017;24(2):196-205.
https://doi.org/10.11002/kjfp.2017.24.2.196
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Quality characteristics and biological activity of Yanggaeng with Glechoma hederacea var. longituba Nakai powder
긴병꽃풀의 생리활성과 이를 첨가한 양갱의 품질특성
Korean J Food Preserv 2017;24(2):206-214.
https://doi.org/10.11002/kjfp.2017.24.2.206
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Quality characteristics of kimchi prepared with cut Kimchi cabbages during the short-term storage
단기저장 절단배추 김치의 품질 특성
Korean J Food Preserv 2017;24(2):215-220.
https://doi.org/10.11002/kjfp.2017.24.2.215
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Quality characteristics of Doenjang prepared with sweet potato
고구마를 이용한 된장의 품질 특성
Korean J Food Preserv 2017;24(2):221-229.
https://doi.org/10.11002/kjfp.2017.24.2.221
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Effects of ultrasonic thawing on the physicochemical properties of frozen pork
주파수에 따른 초음파 해동처리가 냉동 돈육의 이화학적 특성에 미치는 효과
Korean J Food Preserv 2017;24(2):230-236.
https://doi.org/10.11002/kjfp.2017.24.2.230
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Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation
팽이버섯(Flammulina velutipes) 분말의 젖산발효를 통한 고농도 γ-aminobutyric acid 함유 천연 발효조미료 개발
Korean J Food Preserv 2017;24(2):237-245.
https://doi.org/10.11002/kjfp.2017.24.2.237
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Spray-dried powder preparation of pumpkin sweet potato hydrolysates and its physicochemical properties
호박고구마 효소 분해물의 분무건조 분말 제조 및 물리화학적 품질특성
Korean J Food Preserv 2017;24(2):246-253.
https://doi.org/10.11002/kjfp.2017.24.2.246
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Physicochemical characteristics of lactic acid fermented Seomaeyaksuk (Artemisia argyi H) Sikhye added with different addition ratio of MSG
MSG 첨가 비율을 달리한 섬애약쑥(Artemisia argyi H) 식혜의 유산균 발효에 따른 이화학적 특성
Korean J Food Preserv 2017;24(2):254-265.
https://doi.org/10.11002/kjfp.2017.24.2.254
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Effect of lotus leaf on the quality characteristics and antioxidant properties of bread
연잎 첨가가 제빵 특성 및 항산화 활성에 미치는 영향
Korean J Food Preserv 2017;24(2):266-273.
https://doi.org/10.11002/kjfp.2017.24.2.266
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Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum
녹각 및 목이버섯의 젖산발효를 통한 GABA 생산 및 항염증활성 효과
Korean J Food Preserv 2017;24(2):274-281.
https://doi.org/10.11002/kjfp.2017.24.2.274
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Biological activities of isolated phenolic compounds from Trachelospermum asiaticum var. intermedium nakai
마삭줄(Trachelospermum asiaticum var. intermedium nakai)로부터 추출한 pheonolic compounds의 생리활성
Korean J Food Preserv 2017;24(2):282-288.
https://doi.org/10.11002/kjfp.2017.24.2.282
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Antiproliferation effects of ethanol extract of garlic peels on human cancer cell lines
마늘껍질 70% 에탄올 추출물의 인간 암세포 증식억제 활성
Korean J Food Preserv 2017;24(2):289-293.
https://doi.org/10.11002/kjfp.2017.24.2.289
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Quality characteristics and antioxidant activity of sponge cake with cabbage powder
양배추 분말을 첨가한 스펀지 케이크의 품질특성 및 항산화 활성
Korean J Food Preserv 2017;24(2):294-302.
https://doi.org/10.11002/kjfp.2017.24.2.294
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Antioxidant activities and quality characteristics of Yanggeng added with aged black chestnut inner shell
숙성 흑율피 첨가 양갱의 품질 특성 및 항산화성
Korean J Food Preserv 2017;24(2):303-311.
https://doi.org/10.11002/kjfp.2017.24.2.303
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Disinfection efficacy of slightly acidic electrolyzed water (SlAEW) against some fresh vegetables
미산성 차아염소산수의 신선 채소류에 대한 살균 유효성
Korean J Food Preserv 2017;24(2):312-319.
https://doi.org/10.11002/kjfp.2017.24.2.312
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Antimicrobial activities and skin barrier improvement effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 항균활성과 피부장벽 개선 효과
Korean J Food Preserv 2017;24(2):320-324.
https://doi.org/10.11002/kjfp.2017.24.2.320
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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