List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 2, 2021

Article
Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사
Korean J. Food Preserv. 2021;28(2):161-168.
https://doi.org/10.11002/kjfp.2021.28.2.161
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Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents
고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성
Korean J. Food Preserv. 2021;28(2):169-180.
https://doi.org/10.11002/kjfp.2021.28.2.169
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Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향
Korean J. Food Preserv. 2021;28(2):181-189.
https://doi.org/10.11002/kjfp.2021.28.2.181
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Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성
Korean J. Food Preserv. 2021;28(2):190-198.
https://doi.org/10.11002/kjfp.2021.28.2.190
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Development of fermented beverage using corn silk and mulberry leaf extracts
옥수수수염과 뽕잎 추출물을 이용한 발효음료의 개발
Korean J. Food Preserv. 2021;28(2):199-208.
https://doi.org/10.11002/kjfp.2021.28.2.199
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Quality characteristics of soft persimmon spread prepared with different functional saccharides
기능성 당 종류에 따른 홍시 스프레드의 품질 특성
Korean J. Food Preserv. 2021;28(2):209-217.
https://doi.org/10.11002/kjfp.2021.28.2.209
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Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2021;28(2):218-230.
https://doi.org/10.11002/kjfp.2021.28.2.218
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Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향
Korean J. Food Preserv. 2021;28(2):231-239.
https://doi.org/10.11002/kjfp.2021.28.2.231
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Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
Korean J. Food Preserv. 2021;28(2):240-251.
https://doi.org/10.11002/kjfp.2021.28.2.240
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Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
Korean J. Food Preserv. 2021;28(2):252-260.
https://doi.org/10.11002/kjfp.2021.28.2.252
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Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교
Korean J. Food Preserv. 2021;28(2):261-269.
https://doi.org/10.11002/kjfp.2021.28.2.261
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Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder
토마토 분말 첨가 화전의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2021;28(2):270-278.
https://doi.org/10.11002/kjfp.2021.28.2.270
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Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
두릅 열수추출물의 항염 및 항헬리코박터 효과
Korean J. Food Preserv. 2021;28(2):279-287.
https://doi.org/10.11002/kjfp.2021.28.2.279
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Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties
모자반 19종의 항산화, 지질 축적 및 NO 생성억제 효능
Korean J. Food Preserv. 2021;28(2):288-296.
https://doi.org/10.11002/kjfp.2021.28.2.288
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Research
Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교
Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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