List of Articles

Korean Journal of Food Preservation. Vol. 26, No. 3, 2019

Article
Quality characteristics of grapes stored using phytoncide and sulfur dioxide pads
피톤치드패드와 유황패드를 사용한 포도저장 시 품질특성 연구
Korean J Food Preserv 2019;26(3):253-263.
https://doi.org/10.11002/kjfp.2019.26.3.253
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Effect of pallet unit-controlled atmosphere packaging in maintaining the quality of kimchi cabbage (Brassica rapa L. ssp. pekinensis) harvested in the summer
여름 배추의 품질 유지를 위한 pallet unit-controlled atmosphere 포장 효과
Korean J Food Preserv 2019;26(3):264-273.
https://doi.org/10.11002/kjfp.2019.26.3.264
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The quality, antioxidant activity, and storage behavior of milk fermented with Ligularia fischeri extracts
곰취 추출물 첨가 발효유의 이화학적특성과 항산화활성 및 저장성 평가
Korean J Food Preserv 2019;26(3):274-281.
https://doi.org/10.11002/kjfp.2019.26.3.274
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Determinaton of physiological ripening time based on change in physicochemical characteristics during fruit development of ‘Hanareum’ pear (P. pyrifolia Nakai)
생육단계별 이화학 특성변화에 근거한 ‘한아름’ 배의 적숙기 판정
Korean J Food Preserv 2019;26(3):282-288.
https://doi.org/10.11002/kjfp.2019.26.3.282
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Optimal enzymatic hydrolysis conditions for increased production of L-arginine and GABA in Dendropanax morbifera Lev. leaves
L-arginine과 GABA 함량 증가를 위한 황칠나무 잎의 적정 효소가수분해 조건
Korean J Food Preserv 2019;26(3):289-299.
https://doi.org/10.11002/kjfp.2019.26.3.289
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Anti-diabetic effect of Ganjang and Doenjang in different aging periods
숙성 기간에 따른 간장과 된장의 항당뇨 효과
Korean J Food Preserv 2019;26(3):300-307.
https://doi.org/10.11002/kjfp.2019.26.3.300
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Change in color and tocopherol content during heating of soybean oil in the presence of different antioxidants
가열 산화중 대두유의 색변화와 토코페롤 잔존에 미치는 항산화제의 영향
Korean J Food Preserv 2019;26(3):308-314.
https://doi.org/10.11002/kjfp.2019.26.3.308
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Characterization of β-glucan extracts and purified extracts from medicinal mushrooms and their biological activities
약용버섯 β-glucan 추출물과 정제물의 특성과 생리활성
Korean J Food Preserv 2019;26(3):315-321.
https://doi.org/10.11002/kjfp.2019.26.3.315
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Physicochemical properties and antioxidant activities of commercial orange juice and grapefruit juice
국내 시판 오렌지주스 및 자몽주스의 이화학적 특성과 항산화 활성
Korean J Food Preserv 2019;26(3):322-329.
https://doi.org/10.11002/kjfp.2019.26.3.322
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Isolation and identification of false positive and false negative strains on coliform dry rehydratable film
대장균군 건조필름의 위양성과 위음성 균주 분리 동정
Korean J Food Preserv 2019;26(3):330-335.
https://doi.org/10.11002/kjfp.2019.26.3.330
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Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. Laciniata Makino baby leaf extracts
청경채 및 경수채 어린잎 추출물의 항산화활성
Korean J Food Preserv 2019;26(3):336-342.
https://doi.org/10.11002/kjfp.2019.26.3.336
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Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과
Korean J Food Preserv 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343
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Effects of Cynanchi Wilfordii Radix and Polygoni Multiflori Radix liquors on lipid peroxidation and antioxidant activity in rat serum amd brain tissue
백·적하수오 담금주를 섭취한 흰쥐의 혈청과 뇌 조직의 과산화지질 수준 및 항산화 효소 활성 상태
Korean J Food Preserv 2019;26(3):350-359.
https://doi.org/10.11002/kjfp.2019.26.3.350
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Research Note
Antimicrobial effect of black raspberry (Rubus occidentalis, Bokbunja) extract against Escherichia coli and Staphylococcus aureus
대장균과 황색포도상구균에 대한 복분자 추출물의 항균효과분석
Korean J Food Preserv 2019;26(3):360-364.
https://doi.org/10.11002/kjfp.2019.26.3.360
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Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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