List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 2, 2020

Article
Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과
Korean J. Food Preserv. 2020;27(2):137-144.
https://doi.org/10.11002/kjfp.2020.27.2.137
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Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145
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Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향
Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159
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Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
Korean J. Food Preserv. 2020;27(2):170-177.
https://doi.org/10.11002/kjfp.2020.27.2.170
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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석
Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178
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Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
회향씨앗 추출물의 항갈변 및 항산화 효과
Korean J. Food Preserv. 2020;27(2):188-196.
https://doi.org/10.11002/kjfp.2020.27.2.188
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Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교
Korean J. Food Preserv. 2020;27(2):197-203.
https://doi.org/10.11002/kjfp.2020.27.2.197
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Isolation of antioxidant components from Corni fructus
산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성
Korean J. Food Preserv. 2020;27(2):204-211.
https://doi.org/10.11002/kjfp.2020.27.2.204
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Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212
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Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성
Korean J. Food Preserv. 2020;27(2):224-231.
https://doi.org/10.11002/kjfp.2020.27.2.224
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Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232
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Effect of Nepeta cataria extract on the skin barrier function
개박하 추출물의 피부장벽 기능에 대한 효과
Korean J. Food Preserv. 2020;27(2):242-246.
https://doi.org/10.11002/kjfp.2020.27.2.242
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Effects of innate immunity improvement in Lycii radicis Cortex extract
지골피 추출물의 선천 면역 개선 효과
Korean J. Food Preserv. 2020;27(2):247-254.
https://doi.org/10.11002/kjfp.2020.27.2.247
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Research Note
Comparison of the shelf-life of commercial salad lettuces based on packaging types
유통 중인 샐러드용 상추 종류별 포장형태에 따른 선도유지 비교
Korean J. Food Preserv. 2020;27(2):255-260.
https://doi.org/10.11002/kjfp.2020.27.2.255
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Antioxidative and antimutagenic effects of Panicum miliaceum L.
기장의 항산화 활성 및 항돌연변이 효능
Korean J. Food Preserv. 2020;27(2):261-269.
https://doi.org/10.11002/kjfp.2020.27.2.261
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