List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 2, 2018

Article
Comparison of volatile compounds in juices and wines of white grape cultivars Cheongsoo, Chardonnay, and Riesling
화이트 와인 품종 청수, 샤르도네, 리슬링의 주스 및 와인의 향기성분 비교
Korean J Food Preserv 2018;25(2):165-172.
https://doi.org/10.11002/kjfp.2018.25.2.165
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Antifungal activity of plant extracts against Fusarium oxysporum isolated from spoilage ginger
저장 생강 유래 부패 곰팡이 Fusarium oxysporum에 대한 식물 추출물의 항진균 활성
Korean J Food Preserv 2018;25(2):173-180.
https://doi.org/10.11002/kjfp.2018.25.2.173
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Quality characteristics of Pleurotus eryngii, Lentinus edodes GNA01 and Grifola frondosa as affected by different drying methods
건조방법에 따른 새송이버섯, 이슬송이버섯, 잎새버섯의 품질 특성
Korean J Food Preserv 2018;25(2):181-188.
https://doi.org/10.11002/kjfp.2018.25.2.181
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Quality characteristics and kimchi processing ability of kimchi cabbage cultivars ‘Cheonjincheongmayeop’ and ‘Chunkwang’
배추 ‘천진청마엽’과 ‘춘광’ 품종의 품질 특성 및 김치 가공 적성
Korean J Food Preserv 2018;25(2):189-194.
https://doi.org/10.11002/kjfp.2018.25.2.189
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Evaluation of quality characteristics in commercial yogurt
시중 유통되는 요구르트의 품질특성 평가
Korean J Food Preserv 2018;25(2):195-204.
https://doi.org/10.11002/kjfp.2018.25.2.195
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Quality characteristics of madeleine added with halla gold kiwifruit fermented by lactic acid bacteria
골드키위 유산균 발효물을 첨가한 마들렌의 품질 특성
Korean J Food Preserv 2018;25(2):205-211.
https://doi.org/10.11002/kjfp.2018.25.2.205
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Free amino acids extracted from dried Gugija (Lycium chinensis) under different extraction conditions
건조 구기자의 추출조건에 따른 유리아미노산의 변화
Korean J Food Preserv 2018;25(2):212-220.
https://doi.org/10.11002/kjfp.2018.25.2.212
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Physicochemical properties and isoflavone content of Chaga Cheonggukjang with Lactobacillus acidophilus KCTC 3925 starter
Lactobacillus acidophilus KCTC 3925균을 종균으로 사용한 차가버섯 청국장의 품질특성 및 isoflavone 함량 변화
Korean J Food Preserv 2018;25(2):221-228.
https://doi.org/10.11002/kjfp.2018.25.2.221
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Preparation of isomaltooligosaccharides using puffed rice flour and evaluation of physicochemical properties
팽화미분 이용 이소말토올리고당 제조 및 이화학적 품질특성
Korean J Food Preserv 2018;25(2):229-236.
https://doi.org/10.11002/kjfp.2018.25.2.229
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Quantitative measurement of gluten content in gluten-free foods
Gluten-free 식품의 gluten 함량 측정을 위한 미량시험측정법 검정
Korean J Food Preserv 2018;25(2):237-245.
https://doi.org/10.11002/kjfp.2018.25.2.237
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Effect of roasting time on physicochemical characteristics and antioxidant activity of hot water extracts of dried Liriope platyphylla
덖음 시간을 달리한 건조 맥문동 열수추출물의 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2018;25(2):246-254.
https://doi.org/10.11002/kjfp.2018.25.2.246
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Lactic fermentation enhances the antioxidant activity of gold kiwifruit
유산균 발효에 의한 골드키위 발효물의 항산화 효능 증진
Korean J Food Preserv 2018;25(2):255-262.
https://doi.org/10.11002/kjfp.2018.25.2.255
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Anti-fungal, anti-oxidant, and anti-inflammatory effects of supercritical fluid extracts from Rosa multiflora root
찔레뿌리 초임계 추출물의 항균, 항산화 및 항염증 활성
Korean J Food Preserv 2018;25(2):263-269.
https://doi.org/10.11002/kjfp.2018.25.2.263
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Evaluation of microbiological safety in commercial Jeotgal
시중 유통 중인 젓갈의 미생물학적 안전성 평가
Korean J Food Preserv 2018;25(2):270-278.
https://doi.org/10.11002/kjfp.2018.25.2.270
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Analysis of the microbial contamination levels in dried red pepper during production
건고추 생산 농장의 위생지표세균과 병원성미생물 오염도 조사
Korean J Food Preserv 2018;25(2):279-287.
https://doi.org/10.11002/kjfp.2018.25.2.279
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Korean Journal of Food Preservation


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