List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 3, 2021

Article
Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant activities in fresh cuts of Korean native goat (Capra hircus coreanae) meat
흑염소 육의 부위별 일반 성분, 아미노산과 지방산 함량 및 항산화 활성 비교 분석
Korean J. Food Preserv. 2021;28(3):303-312.
https://doi.org/10.11002/kjfp.2021.28.3.303
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Evaluation of randomly amplified polymorphic DNA-polymerase chain reaction method for the identification of eighteen lyophilized probiotics commercially available
제품화된 18종 동결건조 프로바이오틱스의 동정을 위한 RAPD-PCR 분석법 평가
Korean J. Food Preserv. 2021;28(3):313-317.
https://doi.org/10.11002/kjfp.2021.28.3.313
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Effect of application time of 1-methylcyclopropene treatment on fruit quality attributes in ‘Fuji’ apples during simulated marketing period
1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향
Korean J. Food Preserv. 2021;28(3):318-324.
https://doi.org/10.11002/kjfp.2021.28.3.318
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Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment
당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성
Korean J. Food Preserv. 2021;28(3):325-335.
https://doi.org/10.11002/kjfp.2021.28.3.325
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Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화
Korean J. Food Preserv. 2021;28(3):336-343.
https://doi.org/10.11002/kjfp.2021.28.3.336
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Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
열처리 방법 및 조건에 따른 연근스낵의 품질 특성
Korean J. Food Preserv. 2021;28(3):344-355.
https://doi.org/10.11002/kjfp.2021.28.3.344
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Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment
플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성
Korean J. Food Preserv. 2021;28(3):356-363.
https://doi.org/10.11002/kjfp.2021.28.3.356
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Quality characteristics of string cheese added with red ginseng powder
홍삼 분말을 첨가한 스트링 치즈의 품질 특성
Korean J. Food Preserv. 2021;28(3):364-371.
https://doi.org/10.11002/kjfp.2021.28.3.364
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Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
Korean J. Food Preserv. 2021;28(3):372-383.
https://doi.org/10.11002/kjfp.2021.28.3.372
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Antioxidant and α-glucosidase inhibitory effects of Pethorum chinense Purch seed extracts
낙지다리(Penthorum chinense Pursh) 종자 추출물의 항산화 및 α-glucosidase 저해 활성
Korean J. Food Preserv. 2021;28(3):384-390.
https://doi.org/10.11002/kjfp.2021.28.3.384
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Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
Korean J. Food Preserv. 2021;28(3):391-402.
https://doi.org/10.11002/kjfp.2021.28.3.391
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Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells
튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과
Korean J. Food Preserv. 2021;28(3):403-415.
https://doi.org/10.11002/kjfp.2021.28.3.403
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Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
Korean J. Food Preserv. 2021;28(3):416-425.
https://doi.org/10.11002/kjfp.2021.28.3.416
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Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
Korean J. Food Preserv. 2021;28(3):426-436.
https://doi.org/10.11002/kjfp.2021.28.3.426
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Antiviral effect of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus
청도반시 추출물의 murine norovirus에 대한 항바이러스 효과
Korean J. Food Preserv. 2021;28(3):437-444.
https://doi.org/10.11002/kjfp.2021.28.3.437
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Korean Journal of Food Preservation


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