List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 6, 2017

ARTICLE
Effect of PE film thickness and storage temperature in MAP deastringency of ‘Sanggamdungsi’ astringent persimmon
PE 필름 두께와 온도에 따른 ‘상감둥시’ 감의 MAP 탈삽 효과
Korean J Food Preserv 2017;24(6):727-733.
https://doi.org/10.11002/kjfp.2017.24.6.727
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Effects of combination treatment with sulfur dioxide generating pad and modified atmosphere packaging (MAP) on the quality of ‘Campbell Early’grape under simulated export conditions
모의수출조건에서 유황패드와 MAP 복합처리가 ‘캠벨얼리’ 포도의 품질에 미치는 영향
Korean J Food Preserv 2017;24(6):734-745.
https://doi.org/10.11002/kjfp.2017.24.6.734
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Changes in quality characteristics of sliced garlic with different freezing conditions during storage
냉동조건에 따른 편마늘의 냉동저장 중 품질변화
Korean J Food Preserv 2017;24(6):746-757.
https://doi.org/10.11002/kjfp.2017.24.6.746
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Evaluation of quality characteristics of beer by addition of rice rate
쌀 첨가비율에 따른 맥주의 품질 특성 평가
Korean J Food Preserv 2017;24(6):758-763.
https://doi.org/10.11002/kjfp.2017.24.6.758
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Quality characteristics of sourdough bread added with lactic acid bacteria culture solution and cinnamon extract
유산균 배양액과 계피추출물을 첨가한 sourdough bread의 품질 특성
Korean J Food Preserv 2017;24(6):764-770.
https://doi.org/10.11002/kjfp.2017.24.6.764
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Comparison of quality characteristics of Doenjang reduced of sodium content
나트륨 저감화에 따른 된장의 품질 특성
Korean J Food Preserv 2017;24(6):771-777.
https://doi.org/10.11002/kjfp.2017.24.6.771
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Mathematical modeling of growth of Escherichia coli strain RC-4-D isolated from red kohlrabi sprout seeds
적콜라비 새싹채소 종자에서 분리한 Escherichia coli strain RC-4-D의 생장예측모델
Korean J Food Preserv 2017;24(6):778-785.
https://doi.org/10.11002/kjfp.2017.24.6.778
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Effect of collection time on the chemical composition and levels of thiobarbituric acid reactive substance of Godulbaegi (Youngia sonchifolia M.)
채취시기에 따른 고들빼기의 성분 조성과 산화방지활성
Korean J Food Preserv 2017;24(6):786-794.
https://doi.org/10.11002/kjfp.2017.24.6.786
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HPLC analytical method validation of Aralia elata extract as a functional ingredients
두릅 추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증
Korean J Food Preserv 2017;24(6):795-801.
https://doi.org/10.11002/kjfp.2017.24.6.795
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Chemical compositions and antioxidant activities depending on cultivation methods and various parts of yuza
유자 재배방법에 따른 부위별 화학적 성분 및 항산화 활성
Korean J Food Preserv 2017;24(6):802-812.
https://doi.org/10.11002/kjfp.2017.24.6.802
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Physicochemical components of Cynanchi wilfordii Radix fermented with Rhizopus delemar
Rhizopus delemar 발효 백수오의 이화학적 성분 분석
Korean J Food Preserv 2017;24(6):813-819.
https://doi.org/10.11002/kjfp.2017.24.6.813
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Effect of heat treatment on physicochemical properties of soybean
열처리 방법에 따른 대두의 이화학적 특성 변화
Korean J Food Preserv 2017;24(6):820-826.
https://doi.org/10.11002/kjfp.2017.24.6.820
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Effect of commercial sanitizers on microbial quality of fresh-cut iceberg lettuce during storage
세척용 시판 살균제 종류에 따른 신선편의 양상추의 저장 중 미생물 변화
Korean J Food Preserv 2017;24(6):827-833.
https://doi.org/10.11002/kjfp.2017.24.6.827
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Antioxidant and anti-inflammatory activities of hot water extracts of Ligularia fischeri
곰취 열수 추출물의 항산화 및 항염증 활성
Korean J Food Preserv 2017;24(6):834-841.
https://doi.org/10.11002/kjfp.2017.24.6.834
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Antioxidant and anti-inflammatory effects of phenolic rich Hylotelephium erythrostictum extracts
폴리페놀 함량이 높은 Hylotelephium erythrosticum 추출물의 항산화 및 항염 활성
Korean J Food Preserv 2017;24(6):842-848.
https://doi.org/10.11002/kjfp.2017.24.6.842
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Changes of useful components and biological activities of Solanum nigrum Linne fruit according to different harvest time
수확시기에 따른 까마중 열매의 유용성분 및 생리활성 변화
Korean J Food Preserv 2017;24(6):849-856.
https://doi.org/10.11002/kjfp.2017.24.6.849
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Change of fungi and mycotoxin in hulled barley under different conditions and period
저장 중 겉보리에 발생하는 곰팡이와 곰팡이독소 변화
Korean J Food Preserv 2017;24(6):857-864.
https://doi.org/10.11002/kjfp.2017.24.6.857
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연구노트
Quality characteristics of commercial liquid type yogurt in Korea
국내 시판 액상요구르트의 품질특성
Korean J Food Preserv 2017;24(6):865-870.
https://doi.org/10.11002/kjfp.2017.24.6.865
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Antioxidant activities of soymilk added with green tea and rosemary extract
녹차와 로즈마리 추출물을 첨가한 두유의 항산화 활성
Korean J Food Preserv 2017;24(6):871-878.
https://doi.org/10.11002/kjfp.2017.24.6.871
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Radical scavenging and α-glucosidase inhibitory effects of Mongolian Iris bungei extract
몽골산 Iris bungei 추출물의 자유 라디칼 소거 및 α-glucosidase 저해 활성
Korean J Food Preserv 2017;24(6):879-884.
https://doi.org/10.11002/kjfp.2017.24.6.879
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Korean Journal of Food Preservation


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