List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 5, 2017

ARTICLE
Production of spherical granule type yogurt with improving convenience and preservation
편리성 및 저장성이 증진된 구형과립 요구르트 제조
Korean J Food Preserv 2017;24(5):559-564.
https://doi.org/10.11002/kjfp.2017.24.5.559
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Quality characteristics of fresh-cut Dioscorea bulbifera treated under various blanching conditions prior to vacuum-packaging during storage
블랜칭 처리에 의한 신선편이 둥근마의 저장 중 품질 특성
Korean J Food Preserv 2017;24(5):565-575.
https://doi.org/10.11002/kjfp.2017.24.5.565
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Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가
Korean J Food Preserv 2017;24(5):576-584.
https://doi.org/10.11002/kjfp.2017.24.5.576
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Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구
Korean J Food Preserv 2017;24(5):585-592.
https://doi.org/10.11002/kjfp.2017.24.5.585
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The quality improvement of Bulgogi using superheated steam and high hydrostatic pressure
과열수증기와 고압 처리를 이용한 불고기의 품질개선
Korean J Food Preserv 2017;24(5):593-599.
https://doi.org/10.11002/kjfp.2017.24.5.593
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Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product
과열증기를 이용한 무우절임 제품의 제조공정 설정 및 품질 개선효과
Korean J Food Preserv 2017;24(5):600-607.
https://doi.org/10.11002/kjfp.2017.24.5.600
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Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment
이산화염소 가스 훈증 처리에 따른 곶감의 미생물학적 변화 및 품질특성
Korean J Food Preserv 2017;24(5):608-614.
https://doi.org/10.11002/kjfp.2017.24.5.608
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Antioxidant and antidiabetic activities of various solvent extracts from Stachys sieboldii Miq.
용매별 초석잠 추출물의 항산화 및 항당뇨 활성
Korean J Food Preserv 2017;24(5):615-622.
https://doi.org/10.11002/kjfp.2017.24.5.615
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Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology
반응표면분석법을 이용한 댕댕이 기능성성분의 마이크로웨이브추출조건 최적화
Korean J Food Preserv 2017;24(5):623-630.
https://doi.org/10.11002/kjfp.2017.24.5.623
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Antioxidant and physiological activities of Hijikia fusiforme by extraction methods
추출방법에 따른 톳 추출물의 항산화 및 생리활성 특성
Korean J Food Preserv 2017;24(5):631-637.
https://doi.org/10.11002/kjfp.2017.24.5.631
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In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars
복숭아 품종별 성숙정도에 따른 항산화 및 항염증 효과간의 상관관계
Korean J Food Preserv 2017;24(5):638-646.
https://doi.org/10.11002/kjfp.2017.24.5.638
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Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
Korean J Food Preserv 2017;24(5):647-657.
https://doi.org/10.11002/kjfp.2017.24.5.647
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Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea
함초의 건조방법에 따른 항산화 및 항혈전 활성의 변화
Korean J Food Preserv 2017;24(5):658-665.
https://doi.org/10.11002/kjfp.2017.24.5.658
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Effects of long-term endurance exercise and Salvia miltiorrhiza vinegar on body composition and insulin resistance in high fat diet-induced obese rats
장기간의 지구성 운동과 단삼식초 섭취가 고지방식 유도 비만 흰 쥐의 신체구성과 인슐린 저항성에 미치는 영향
Korean J Food Preserv 2017;24(5):666-672.
https://doi.org/10.11002/kjfp.2017.24.5.666
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Functional evaluation of marine micro-algae Amphidinium carterae extract
해양 미세조류 Amphidinium carterae 추출물의 기능성 평가
Korean J Food Preserv 2017;24(5):673-679.
https://doi.org/10.11002/kjfp.2017.24.5.673
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Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar
레몬그라스 식초의 초산발효 특성과 항산화 활성
Korean J Food Preserv 2017;24(5):680-687.
https://doi.org/10.11002/kjfp.2017.24.5.680
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Physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcata
불등풀가사리 다당류의 분자량에 따른 이화학적 품질특성 및 피부 주름 개선 효과
Korean J Food Preserv 2017;24(5):688-696.
https://doi.org/10.11002/kjfp.2017.24.5.688
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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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Fermentative characteristics of yogurt using lactic acid bacteria isolated from Korean traditional fermented food
전통 발효 식품에서 분리한 유산균을 이용한 yogurt 발효특성
Korean J Food Preserv 2017;24(5):707-713.
https://doi.org/10.11002/kjfp.2017.24.5.707
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Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
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Korean Journal of Food Preservation


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