List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 5, 2020

Article
Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2020;27(5):523-533.
https://doi.org/10.11002/kjfp.2020.27.5.523
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Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향
Korean J. Food Preserv. 2020;27(5):534-543.
https://doi.org/10.11002/kjfp.2020.27.5.534
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Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
Korean J. Food Preserv. 2020;27(5):544-554.
https://doi.org/10.11002/kjfp.2020.27.5.544
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Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder
모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가
Korean J. Food Preserv. 2020;27(5):555-565.
https://doi.org/10.11002/kjfp.2020.27.5.555
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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Physicochemical properties of domestic rice variety according to pregelatinization
호화에 의한 국내산 쌀 품종의 이화학적 특성
Korean J. Food Preserv. 2020;27(5):574-581.
https://doi.org/10.11002/kjfp.2020.27.5.574
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Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
쌀 품종이 스펀지케이크의 품질에 미치는 영향
Korean J. Food Preserv. 2020;27(5):582-589.
https://doi.org/10.11002/kjfp.2020.27.5.582
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Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Korean J. Food Preserv. 2020;27(5):590-600.
https://doi.org/10.11002/kjfp.2020.27.5.590
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Determination of optimum processing conditions for extruded rice cake using response surface methodology
반응표면분석을 이용한 압출 떡 제조 공정의 최적화
Korean J. Food Preserv. 2020;27(5):601-616.
https://doi.org/10.11002/kjfp.2020.27.5.601
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Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617
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Identification of the MMP-1 regulation mechanism of benzopyrene, polycyclic aromatic hydrocarbons in foods
식품 중 다환방향족탄화수소(벤조피렌)의 MMP-1 조절 기전 규명
Korean J. Food Preserv. 2020;27(5):627-634.
https://doi.org/10.11002/kjfp.2020.27.5.627
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Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi
젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링
Korean J. Food Preserv. 2020;27(5):635-650.
https://doi.org/10.11002/kjfp.2020.27.5.635
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Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과
Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651
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Identification and characterization of the proteolytic microorganism isolated from salt mackerel
간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성
Korean J. Food Preserv. 2020;27(5):663-670.
https://doi.org/10.11002/kjfp.2020.27.5.663
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Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’
세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조
Korean J. Food Preserv. 2020;27(5):671-683.
https://doi.org/10.11002/kjfp.2020.27.5.671
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Erratum
Erratum to: Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Erratum to: Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
Korean J. Food Preserv. 2020;27(5):684
https://doi.org/10.11002/kjfp.2020.27.5.684
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