List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 1, 2020

Article
Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1
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Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향
Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7
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Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성
Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17
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Quality characteristics and antioxidant activites of ‘Chuwhangbae’ (P. pyrifolia Nakai) dried with different methods
건조 방법에 따른 ‘추황배’ 건조과일의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):25-31.
https://doi.org/10.11002/kjfp.2020.27.1.25
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Quality characteristics of garlic peel according to processing methods
가공방법에 따른 마늘껍질의 품질 특성
Korean J. Food Preserv. 2020;27(1):32-37.
https://doi.org/10.11002/kjfp.2020.27.1.32
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Physicochemical properties of green hot pepper powders based on drying methods and temperatures
건조 방식과 온도에 따른 녹색 고춧가루의 품질 특성
Korean J. Food Preserv. 2020;27(1):38-45.
https://doi.org/10.11002/kjfp.2020.27.1.38
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Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46
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Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성
Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58
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Optimization of formation of the ginsenoside Rg3 in black ginseng steamed with acetic acid solution
초산용액으로 증자한 흑삼의 ginsenoside Rg3 발현 최적화
Korean J. Food Preserv. 2020;27(1):66-73.
https://doi.org/10.11002/kjfp.2020.27.1.66
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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74
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Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85
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Analysis of mineral and ash contents in domestic commercial sauces
국내 시판 소스류에 대한 무기질 및 회분의 함량 분석
Korean J. Food Preserv. 2020;27(1):98-110.
https://doi.org/10.11002/kjfp.2020.27.1.98
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Quality characteristics and antioxidant activities of jelly containing honeyberry powder
댕댕이나무 열매 분말 첨가 젤리의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):111-118.
https://doi.org/10.11002/kjfp.2020.27.1.111
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Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가
Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119
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Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127
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