• Journal Cover

    • QR Code of this Journal:

SCImago Journal & Country Rank

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
Hyun Il Kim, Youn Young Hur, Sung Min Jung, Dong Jun Im, Kyeong Ho Chung, Su Jin Kim
김현일, 허윤영, 정성민, 임동준, 정경호, 김수진
Korean J Food Preserv 2018;25(5):491-500.
https://doi.org/10.11002/kjfp.2018.25.5.491
HTML PDF PubReader
Development of fermented pumpkin porridge as a meal replacement
호박을 이용한 식사대용식 발효 호박죽 제조
Jung Suk Park, Hwan Sik Na
박정숙, 나환식
Korean J Food Preserv 2018;25(5):501-506.
https://doi.org/10.11002/kjfp.2018.25.5.501
HTML PDF PubReader
Characteristics of sponge cake prepared by the addition of sweet pumpkin powder
단호박 분말을 첨가한 스펀지 케이크의 품질 특성
Gyeong-Sook Lee, Gyeong-Phil Han
이경숙, 한경필
Korean J Food Preserv 2018;25(5):507-515.
https://doi.org/10.11002/kjfp.2018.25.5.507
HTML PDF PubReader
Quality characteristics of Nuruk with different water contents during fermentation period
가수량에 따른 누룩의 발효기간별 품질 특성
Ji-Young Mun, Joo-Yeon Kim, So Young Kim, Han-Seok Choi, Soo-Hwan Yeo
문지영, 김주연, 김소영, 최한석, 여수환
Korean J Food Preserv 2018;25(5):516-526.
https://doi.org/10.11002/kjfp.2018.25.5.516
HTML PDF PubReader
Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality
Bacillus subtilis와 Lactobacillus acidophilus 복합사용이 청국장 품질특성에 미치는 영향 연구
Eun Ho Jang, Donghun Nam, Ha Gyoon Na, Ki-Hyo Jang
장은호, 남동훈, 나하균, 장기효
Korean J Food Preserv 2018;25(5):527-534.
https://doi.org/10.11002/kjfp.2018.25.5.527
HTML PDF PubReader
Absorption characteristics of black elephant garlic powder containing maltodextrin
말토덱스트린 첨가량에 따른 코끼리 흑마늘 분말의 흡습 특성
Jong-Jin Park, Dae-Hee Park, Jae-Jun Lee, Sung-Yeon Lee, Ibukunoluwa Fola Olawuyi, Won-Young Lee
박종진, 박대희, 이재준, 이성연, 올라위이부쿠놀루와 폴라, 이원영
Korean J Food Preserv 2018;25(5):535-542.
https://doi.org/10.11002/kjfp.2018.25.5.535
HTML PDF PubReader
Equilibrium moisture content/equilibrium relative humidity of barley
보리의 평형함수율/평형상대습도에 관한 연구
Byoung-Min Choi
최병민
Korean J Food Preserv 2018;25(5):543-548.
https://doi.org/10.11002/kjfp.2018.25.5.543
HTML PDF PubReader
Comparison of ellagic acid contents in Korean and Chinese cultivated species of unripe black raspberries
한국 및 중국 재배종 미숙과 복분자의 엘라그산 함량의 비교
Ki Hoon Lee, Sunoh Kim
이기훈, 김선오
Korean J Food Preserv 2018;25(5):549-556.
https://doi.org/10.11002/kjfp.2018.25.5.549
HTML PDF PubReader
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
Min-Jin Kim, Seung-Young Kim, Young Hun Choi, Hyun Joo An, Kyung Jin Park, Chan Kyu Lim, Ki Cheol Seong, Sang Suk Kim, Juyeong Lee, Chang-Gu Hyun
김민진, 김승영, 최영훈, 안현주, 박경진, 임찬규, 성기철, 김상숙, 이주영, 현창구
Korean J Food Preserv 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557
HTML PDF PubReader
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
Dong In Kim, Gyeong Yup Chi, Jeong Hee Nam, Hyo Jin Kim, Kang Soo Park, Ha Eun Kim, So Jung Han, Ji Hye Lee, Hyun Jung Kim, Bong Jeun An
김동인, 지경엽, 남정희, 김효진, 박강수, 김하은, 한소정, 이지혜, 김현정, 안봉전
Korean J Food Preserv 2018;25(5):564-573.
https://doi.org/10.11002/kjfp.2018.25.5.564
HTML PDF PubReader
Anti-amnestic effect of Spirulina platensis in high-fat diet-induced obese mice
고지방 식이 동물모델에서 스피룰리나(Spirulina platensis)의 기억능력 장애 개선효과
Seon Kyeong Park, Hye Ju Han, Jong Min Kim, Jin Yong Kang, Su Bin Park, Seol Ki Yoo, Jae Hong Jeong, Jong Hee Kwon, Ho Jin Heo
박선경, 한혜주, 김종민, 강진용, 박수빈, 유슬기, 정재홍, 권종희, 허호진
Korean J Food Preserv 2018;25(5):574-585.
https://doi.org/10.11002/kjfp.2018.25.5.574
HTML PDF PubReader
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
Dong-Gyu Kim, Jung-Hye Shin, Min-Jung Kang
김동규, 신정혜, 강민정
Korean J Food Preserv 2018;25(5):586-594.
https://doi.org/10.11002/kjfp.2018.25.5.586
HTML PDF PubReader
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
Seong-Jin Choi
최성진
Korean J Food Preserv 2018;25(5):595-604.
https://doi.org/10.11002/kjfp.2018.25.5.595
HTML PDF PubReader
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
Bo Yeon Park, Kyung Young Yoon
박보연, 윤경영
Korean J Food Preserv 2018;25(5):605-612.
https://doi.org/10.11002/kjfp.2018.25.5.605
HTML PDF PubReader
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
Gwangsu Ha, Seong-Yeop Jeong, Ji Won Seo, Sua Im, Su-Jin Shin, HoYeon Yang, JinWon Kim, Myeong Seon Ryu, Su-Ji Jeong, Hee-Jong Yang, Do-Youn Jeong
하광수, 정성엽, 서지원, 임수아, 신수진, 양호연, 김진원, 류명선, 정수지, 양희종, 정도연
Korean J Food Preserv 2018;25(5):613-624.
https://doi.org/10.11002/kjfp.2018.25.5.613
HTML PDF PubReader
Food Science and Preservation
#1102 Global Plaza, 80 Daehak-ro, Buk-gu, Daegu 41566, Republic of Korea (South)
Tel : +82-53-953-9555 | Fax : +82-53-953-2555 | kosfop@kosfop.or.kr

Copyright © The Korean Society of Food Preservation. 2024. Powered by Guhmok
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

https://www.ekosfop.or.kr

Same

I don't want to open this window for a day.