List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 3, 2020

Evaluation of the storage quality characteristics of ‘Tteokbokki’ sauce in the presence of preservatives and following heat sterilization
보존제 첨가 및 가열 살균에 따른 떡볶이 소스의 저장 중 품질 특성 평가
Korean J. Food Preserv. 2020;27(3):271-280.
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Quality characteristics of paprika packaged with functional film applied by essential oil of Artemisia princeps Pampanini
사자발쑥 정유를 첨가한 기능성 필름의 파프리카 선도 유지 효과
Korean J. Food Preserv. 2020;27(3):281-290.
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Effect of storage conditions on the storage characteristics of macarons
저장 조건에 따른 마카롱의 저장 특성
Korean J. Food Preserv. 2020;27(3):291-298.
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Quality characteristics, antioxidant activities and acrylamide formation in cookies added with onion peel powder
양파껍질 분말의 첨가가 쿠키의 품질 특성, 항산화 활성 및 아크릴아마이드 형성에 미치는 영향
Korean J. Food Preserv. 2020;27(3):299-310.
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Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
Korean J. Food Preserv. 2020;27(3):311-324.
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Improvement in antioxidant activities and cholesterol secretion inhibition abilities of black raspberry extracts upon maturation
성숙시기별 블랙라즈베리 추출물의 항산화 활성 및 콜레스테롤 개선 효과
Korean J. Food Preserv. 2020;27(3):325-332.
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Quality characteristics and antioxidant activities of ganache added with Porphyra tenera powder
김 분말 첨가 가나슈의 이화학적 · 관능적 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(3):333-345.
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Increased qualities and in vitro anticancer effects of ‘Doenjang’ fermented in ‘Onggi’
옹기에서 발효된 된장의 품질 및 in vitro 항암 기능성
Korean J. Food Preserv. 2020;27(3):346-355.
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The validation of HPLC analytical method for Allium hookeri Thwaites and Curcuma longa complex extract as functional ingredients
삼채 · 강황 복합추출물의 기능성 원료 표준화를 위한 HPLC 분석법 검증
Korean J. Food Preserv. 2020;27(3):356-362.
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Physicochemical properties and physiological activities of acai berry extract fermented by lactic acid bacteria
유산균 발효 아사이베리 추출물의 이화학적 품질 특성 및 생리활성
Korean J. Food Preserv. 2020;27(3):363-373.
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Anti-oxidant, anti-inflammatory, and anti-bacterial effects of extracts from Elaeagnus umbellata leaves obtained using different extract conditions
추출 조건에 따른 보리수나무 잎 추출물의 항산화, 항염증 및 항균 효과
Korean J. Food Preserv. 2020;27(3):374-384.
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Antioxidant activity of coffee added with sword bean
작두콩 첨가 커피의 항산화능 평가
Korean J. Food Preserv. 2020;27(3):385-392.
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Validation of pharmacological activity and anti-pollution effect of ethanol extract of Azadirachta indica leaf
님트리(Azadirachta indica)잎 에탄올추출물의 약리활성 및 안티폴루션 효능 검증
Korean J. Food Preserv. 2020;27(3):393-406.
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Enzyme activities and volatile compounds of Rhizopus oligosporus ‘Koji’
Rhizopus oligosporus ‘Koji’의 효소활성 및 향미성분
Korean J. Food Preserv. 2020;27(3):407-415.
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Qualitative and quantitative evaluation of residual microplastics in ark shell
피조개 중 잔류 미세플라스틱의 정성 및 정량 평가
Korean J. Food Preserv. 2020;27(3):416-421.
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Korean Journal of Food Preservation

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