List of Articles

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
Korean J Food Preserv 2018;25(6):627-633.
https://doi.org/10.11002/kjfp.2018.25.6.627
HTML PDF PubReader
Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)
약용버섯(상황·영지) β-glucan 미세캡슐 제품의 유통기한 설정
Korean J Food Preserv 2018;25(6):634-640.
https://doi.org/10.11002/kjfp.2018.25.6.634
HTML PDF PubReader
Quality loss of spring-harvested fresh ginseng under simulated export and distribution conditions
봄 수확 수삼의 모의수출 유통 조건에서 환경별 품질 손실유형
Korean J Food Preserv 2018;25(6):641-650.
https://doi.org/10.11002/kjfp.2018.25.6.641
HTML PDF PubReader
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
Korean J Food Preserv 2018;25(6):651-658.
https://doi.org/10.11002/kjfp.2018.25.6.651
HTML PDF PubReader
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
Korean J Food Preserv 2018;25(6):659-667.
https://doi.org/10.11002/kjfp.2018.25.6.659
HTML PDF PubReader
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
Korean J Food Preserv 2018;25(6):668-675.
https://doi.org/10.11002/kjfp.2018.25.6.668
HTML PDF PubReader
Optimization of extraction conditions of Corni Fructus for functional materialization
산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건
Korean J Food Preserv 2018;25(6):676-681.
https://doi.org/10.11002/kjfp.2018.25.6.676
HTML PDF PubReader
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
Korean J Food Preserv 2018;25(6):682-688.
https://doi.org/10.11002/kjfp.2018.25.6.682
HTML PDF PubReader
Anti-adipogenic effect of 1-O-feruloyl-β-D-glucose on 3T3-L1 preadipocytes
3T3-L1 지방전구세포에서 1-O-feruloyl-β-D-glucose의 지방생성억제효과
Korean J Food Preserv 2018;25(6):689-695.
https://doi.org/10.11002/kjfp.2018.25.6.689
HTML PDF PubReader
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
Korean J Food Preserv 2018;25(6):696-705.
https://doi.org/10.11002/kjfp.2018.25.6.696
HTML PDF PubReader
Evaluation of microbiological safety of commercial spices
시중 유통 중인 향신료가공품의 미생물학적 안전성 평가
Korean J Food Preserv 2018;25(6):706-714.
https://doi.org/10.11002/kjfp.2018.25.6.706
HTML PDF PubReader
Characteristics of Yakju fermented using different commercial yeasts
시판 효모의 종류를 달리한 약주의 품질특성
Korean J Food Preserv 2018;25(6):715-721.
https://doi.org/10.11002/kjfp.2018.25.6.715
HTML PDF PubReader
Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae
Aspergillus oryzae을 이용한 pellet 누룩 제조 및 약주의 품질특성
Korean J Food Preserv 2018;25(6):722-729.
https://doi.org/10.11002/kjfp.2018.25.6.722
HTML PDF PubReader
Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-SaccharomycesSaccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Korean J Food Preserv 2018;25(6):730-741.
https://doi.org/10.11002/kjfp.2018.25.6.730
HTML PDF PubReader
Research Note
Quality changes in mushroom (Agaricus bisporus) due to storage temperature and packing film
포장 필름과 저장 온도 조건에 따른 양송이버섯의 품질 변화
Korean J Food Preserv 2018;25(6):742-753.
https://doi.org/10.11002/kjfp.2018.25.6.742
HTML PDF PubReader
Korean Journal of Food Preservation


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