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Korean Journal of Food Preservation. Vol. 25, No. 6, 2018

Article
Moisture sorption isotherms of fresh and blanched yacon tuber flours
생 및 데친 야콘 분말의 등온흡습 모델링
Ji Eun Choi, Jun Ho Lee
최지은, 이준호
Korean J Food Preserv 2018;25(6):627-633.
https://doi.org/10.11002/kjfp.2018.25.6.627
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Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)
약용버섯(상황·영지) β-glucan 미세캡슐 제품의 유통기한 설정
Eun-Ah Ryu, Ji-Hye Choi, Chang-Jae Kang, Ha-Na Kim, Gi-Un Seong, Shin-Kyo Chung
류은아, 최지혜, 강창재, 김하나, 성기운, 정신교
Korean J Food Preserv 2018;25(6):634-640.
https://doi.org/10.11002/kjfp.2018.25.6.634
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Quality loss of spring-harvested fresh ginseng under simulated export and distribution conditions
봄 수확 수삼의 모의수출 유통 조건에서 환경별 품질 손실유형
Eun Ha Chang, Yeoung Seuk Bae, Ji Hyun Lee, Il Sheob Shin, Ji Weon Choi
장은하, 배영석, 이지현, 신일섭, 최지원
Korean J Food Preserv 2018;25(6):641-650.
https://doi.org/10.11002/kjfp.2018.25.6.641
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Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice
다수성 통일형을 포함한 벼 품종이 쌀미음 품질특성에 미치는 영향
Eun-Yeong Sim, Jeom Sig Lee, Choon-Ki Lee, Yong-hee Jeon, Nam-Geol Kim, Ji-eun Kwak, Mi-Ra Yoon, Jun Hyeon Cho, Ji Yoon Lee, Ha-Cheol Hong
심은영, 이점식, 이춘기, 전용희, 김남걸, 곽지은, 윤미라, 조준현, 이지윤, 홍하철
Korean J Food Preserv 2018;25(6):651-658.
https://doi.org/10.11002/kjfp.2018.25.6.651
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Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts
새싹삼 발효주의 발효기간 중 이화학적 특성 및 진세노사이드 함량변화
Min-Jung Pyo, A-Ro Cho, Min-Jung Kang, Gyeong-Wha Kim, Jung-Hye Shin
표민정, 조아로, 강민정, 김경화, 신정혜
Korean J Food Preserv 2018;25(6):659-667.
https://doi.org/10.11002/kjfp.2018.25.6.659
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Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar
쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
Yul Ri Gu, Ju Hyeon Kim, Jun-Hyeon Cho, Woo-Duck Seo, Joo-Heon Hong, Kwang-Sup Youn
구율리, 김주현, 조준현, 서우덕, 홍주헌, 윤광섭
Korean J Food Preserv 2018;25(6):668-675.
https://doi.org/10.11002/kjfp.2018.25.6.668
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Optimization of extraction conditions of Corni Fructus for functional materialization
산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건
Chang-Jae Kang, Gi-Un Seong, Shin-Kyo Chung
강창재, 성기운, 정신교
Korean J Food Preserv 2018;25(6):676-681.
https://doi.org/10.11002/kjfp.2018.25.6.676
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Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.)
섬초의 수확시기 및 추출방법에 따른 영양성분 및 기능성 성분 비교
You-Seok Lee, Kang Yong Park, Soo-Hyun Ji, Gyeong-Suk Jo, Sun-Kyung Lee
이유석, 박강용, 지수현, 조경숙, 이선경
Korean J Food Preserv 2018;25(6):682-688.
https://doi.org/10.11002/kjfp.2018.25.6.682
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Anti-adipogenic effect of 1-O-feruloyl-β-D-glucose on 3T3-L1 preadipocytes
3T3-L1 지방전구세포에서 1-O-feruloyl-β-D-glucose의 지방생성억제효과
Sang Hee Kwak, Yoon Hee Kim
곽상희, 김윤희
Korean J Food Preserv 2018;25(6):689-695.
https://doi.org/10.11002/kjfp.2018.25.6.689
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Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean
유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 식물성 에스트로겐 및 항산화 활성 변화
Chung Eun Hwang, Kye Man Cho, Su Cheol Kim, Ok Soo Joo
황정은, 조계만, 김수철, 주옥수
Korean J Food Preserv 2018;25(6):696-705.
https://doi.org/10.11002/kjfp.2018.25.6.696
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Evaluation of microbiological safety of commercial spices
시중 유통 중인 향신료가공품의 미생물학적 안전성 평가
Seo-Hyun Lee, Kwang-Ho Mun, Na-Ye-Seul Kim, Jung-Beom Kim
이서현, 문광호, 김나예슬, 김중범
Korean J Food Preserv 2018;25(6):706-714.
https://doi.org/10.11002/kjfp.2018.25.6.706
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Characteristics of Yakju fermented using different commercial yeasts
시판 효모의 종류를 달리한 약주의 품질특성
Jeong-Sil Choi, Yoo-Deok Park, Chan-Woo Kim, Seok-Tae Jeong
최정실, 박유덕, 김찬우, 정석태
Korean J Food Preserv 2018;25(6):715-721.
https://doi.org/10.11002/kjfp.2018.25.6.715
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Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae
Aspergillus oryzae을 이용한 pellet 누룩 제조 및 약주의 품질특성
Eui-Hyoun Jung, Yong-Suk Kim, Jin-Ah Jeon, Soo-Whan Yeo, Seok-Tea Jung
정의현, 김용석, 전진아, 여수환, 정석태
Korean J Food Preserv 2018;25(6):722-729.
https://doi.org/10.11002/kjfp.2018.25.6.722
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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-Saccharomyces와 Saccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Hyun-Jeong Wee, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, Heui-Dong Park
위현정, 이새벽, 최규택, 함지연, 여수환, 박희동
Korean J Food Preserv 2018;25(6):730-741.
https://doi.org/10.11002/kjfp.2018.25.6.730
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Research Note
Quality changes in mushroom (Agaricus bisporus) due to storage temperature and packing film
포장 필름과 저장 온도 조건에 따른 양송이버섯의 품질 변화
Ji-Hyun Lee, Ji-Weon Choi, Eun-Ha Chang, Il Sheob Shin, Yoon-Pyo Hong
이지현, 최지원, 장은하, 신일섭, 홍윤표
Korean J Food Preserv 2018;25(6):742-753.
https://doi.org/10.11002/kjfp.2018.25.6.742
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.

 

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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

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