List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 5, 2018

Article
Characteristics of aroma compounds of 11 red wines from international grape cultivars grown in Korea
국내에서 재배된 세계 주요 와인 포도 품종으로 제조된 적포도주 11종의 향기 성분 특성
Korean J Food Preserv 2018;25(5):491-500.
https://doi.org/10.11002/kjfp.2018.25.5.491
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Development of fermented pumpkin porridge as a meal replacement
호박을 이용한 식사대용식 발효 호박죽 제조
Korean J Food Preserv 2018;25(5):501-506.
https://doi.org/10.11002/kjfp.2018.25.5.501
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Characteristics of sponge cake prepared by the addition of sweet pumpkin powder
단호박 분말을 첨가한 스펀지 케이크의 품질 특성
Korean J Food Preserv 2018;25(5):507-515.
https://doi.org/10.11002/kjfp.2018.25.5.507
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Quality characteristics of Nuruk with different water contents during fermentation period
가수량에 따른 누룩의 발효기간별 품질 특성
Korean J Food Preserv 2018;25(5):516-526.
https://doi.org/10.11002/kjfp.2018.25.5.516
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Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Bacillus subtilisLactobacillus acidophilus 복합사용이 청국장 품질특성에 미치는 영향 연구
Korean J Food Preserv 2018;25(5):527-534.
https://doi.org/10.11002/kjfp.2018.25.5.527
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Absorption characteristics of black elephant garlic powder containing maltodextrin
말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성
Korean J Food Preserv 2018;25(5):535-542.
https://doi.org/10.11002/kjfp.2018.25.5.535
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Equilibrium moisture content/equilibrium relative humidity of barley
보리의 평형함수율/평형상대습도에 관한 연구
Korean J Food Preserv 2018;25(5):543-548.
https://doi.org/10.11002/kjfp.2018.25.5.543
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Comparison of ellagic acid contents in Korean and Chinese cultivated species of unripe black raspberries
한국 및 중국 재배종 미숙과 복분자의 엘라그산 함량의 비교
Korean J Food Preserv 2018;25(5):549-556.
https://doi.org/10.11002/kjfp.2018.25.5.549
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Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성
Korean J Food Preserv 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557
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Anti-inflammation effect of hardy kiwifruit (Actinidia arguta) extract in lipopolysaccharide-stimulated macrophages by suppressing NF-kappaB pathway
NF-kappaB 경로의 억제에 의한 lipopolysaccharide로 활성화된 대식세포의 토종다래(Actinidia arguta) 추출물의 항염증 효과
Korean J Food Preserv 2018;25(5):564-573.
https://doi.org/10.11002/kjfp.2018.25.5.564
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Anti-amnestic effect of Spirulina platensis in high-fat diet-induced obese mice
고지방 식이 동물모델에서 스피룰리나(Spirulina platensis)의 기억능력 장애 개선효과
Korean J Food Preserv 2018;25(5):574-585.
https://doi.org/10.11002/kjfp.2018.25.5.574
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Antioxidant and anti-inflammatory activities of Opuntia ficus-indica and Opuntia humifusa fruits ethanol extracts
손바닥선인장(백년초, 천년초) 열매 에탄올 추출물의 항산화 및 항염증 활성
Korean J Food Preserv 2018;25(5):586-594.
https://doi.org/10.11002/kjfp.2018.25.5.586
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Changes in the secondary metabolites and bioactivity of mulberry leaves upon UV-C irradiation
자외선(UV-C) 조사에 따른 뽕나무 잎의 이차 대사산물 및 생물 활성의 변화
Korean J Food Preserv 2018;25(5):595-604.
https://doi.org/10.11002/kjfp.2018.25.5.595
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Conditions for hydrolysis of perilla seed meal protein for producing hydrolysates and ultrafiltered peptides and their antioxidant activity
들깨박단백질로부터 가수분해물과 한외여과 펩타이드 생산을 위한 효소가수분해 조건 및 항산화 활성
Korean J Food Preserv 2018;25(5):605-612.
https://doi.org/10.11002/kjfp.2018.25.5.605
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Medium optimization for enhanced growth of Bacillus subtilis SRCM102046 possessing antibacterial activity using response-surface methodology
반응표면분석법을 이용한 항균활성을 가지는 Bacillus subtilis SRCM102046의 균체 증량을 위한 배지 최적화
Korean J Food Preserv 2018;25(5):613-624.
https://doi.org/10.11002/kjfp.2018.25.5.613
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Korean Journal of Food Preservation


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