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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
Min-Sun Chang, Jung-Soo Lee
장민선, 이정수
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
Eun Ji Choi, Hae Woong Park, Young Bae Chung, Jin Se Kim, Seok Ho Park, Ho Hyun Chun
최은지, 박해웅, 정영배, 김진세, 박석호, 천호현
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
Jinshi Cui, Areum Yoo, Myongkyoon Yang, Seong In Cho
최금실, 유아름, 양명균, 조성인
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
Sun Young Lee, Bo Young Seo, Jeong Seon Eom, Hye Sun Choi
이선영, 서보영, 엄정선, 최혜선
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
Jeong Yeon Shin, Yeon U Woo, Yu Lim Jo, Weon Taek Seo, Jine Shang Choi
신정연, 우연우, 조유림, 서원택, 최진상
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
Su-Bin Lim, Ki-Tae Park, Eun-Ho Lee, Byung-Oh Kim, Seon-Ho Lee, In-Kyu Kang, Young-Je Cho
임수빈, 박기태, 이은호, 김병오, 이선호, 강인규, 조영제
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
Eun Ji Son, Kim Sang Seop, Shin-Kyo Chung
손은지, 김상섭, 정신교
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
Su-Jin Cha, Sao-Ra Park, Dong-Han Kim
차수진, 박서라, 김동한
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
Jinse Kim, Seok Ho Park, Dong Soo Choi, Seung Ryul Choi, Yong Hoon Kim, Soo Jang Lee, Chun Wan Park, Gui Jeung Han, Jong Woo Park
김진세, 박석호, 최동수, 김용훈, 이수장, 박천완, 한귀정, 조병관, 박종우
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
Eun-Jin Park, Syng-Ook Lee, Sam-Pin Lee
박은진, 이승욱, 이삼빈
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
Dae-Hoon Lee, Jong-Hyun Jang, Joo-Heon Hong
이대훈, 장종현, 홍주헌
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
Jeong Yeon Shin, Jung Hye Shin, Min Jung Kang, Myung Hyo Choi, Hee Rin Park, Jine Shang Choi, Won Yeol Bae, Won Tak Seo
신정연, 신정혜, 강민정, 최명효, 박희린, 최진상, 배원열, 서원택
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
La-Young Park
박나영
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
soon young Kwon, ki Whang, sam pin Lee
권순영, 황기, 이삼빈
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
Ui-Tea Yun, Ju-Young Cho, Eun-Young Jeong, Jae-Bum Jo, Eun-Ho Lee, Byung-Oh Kim, Young-Je Cho
윤의태, 조주영, 정은영, 조재범, 이은호, 김병오, 조영제
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
Dae-Yeul Son
손대열
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
Sook-Young Kim, Ki-Ju Kim
김숙영, 김기주
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
Seok Ryong Lee, Jun Young Lim, Mee Ree Kim
이석룡, 임준영, 김미리
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
Kee-Jai Park, Jeong-Ho Lim, Heeyong Jung, Mooncheol Jeong
박기재, 임정호, 정희용, 정문철
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
Bora Kim, Hyun-Soo Kim
김보라, 김현수
Korean J Food Preserv 2017;24(2):320-324.
https://doi.org/10.11002/kjfp.2017.24.2.320
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.

 

Before (~2023.12)

After (2024.01~)

Journal Title

Korean Journal of Food Preservation

Food Science and Preservation

Journal Abbreviation

Korean J. Food Preserv.

Food Sci. Preserv.

eISSN

2287-7428

3022-5485

pISSN

1738-7248

3022-5477

Journal Homepage

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