Food Science and Preservation

Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성

Won Kim, Jin Young Kim, Su Ji Jeong, Ho Chul Yang, Jeong-Yong Cho

김원, 김진영, 정수지, 양호철, 조정용

Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705

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Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능

Ji-Young Choi, Yeong-Min Lee, Jiyoon Kim, Jungsoo Kim, Saeul Jeong, Sanghyeok Park, Minhyun Kim, Kwang-Deog Moon

최지영, 이영민, 김지윤, 김정수, 정새울, 박상혁, 김민현, 문광덕

Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716

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Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성

Mi-Young Choi, Deok-Young Jhon

최미영, 전덕영

Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727

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Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala)
자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인

Mi Ri Kim, Myung Hyun Kim, Young Sil Han

김미리, 김명현, 한영실

Korean J. Food Preserv. 2021;28(6):739-746.
https://doi.org/10.11002/kjfp.2021.28.6.739

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Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향

Kyo-Yeon Lee, Ah-Na Kim, Hye Young Lee, Min Jeong Pyo, Sung-Gil Choi

이교연, 김아나, 이혜영, 표민정, 최성길

Korean J. Food Preserv. 2021;28(6):747-757.
https://doi.org/10.11002/kjfp.2021.28.6.747

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Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교

Hye-Mi Kang, Hyun-Jeong Kim, Eun-Jin Park, Jung-Woo Chae, Dong-Won Seo, Sam-Pin Lee

강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈

Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758

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Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성

Hye-Sook Kim, Eun-Sun Hwang

김혜숙, 황은선

Korean J. Food Preserv. 2021;28(6):771-779.
https://doi.org/10.11002/kjfp.2021.28.6.771

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Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods
건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석

Jeong Min Yun, Dong Wook Kang

윤정민, 강동욱

Korean J. Food Preserv. 2021;28(6):780-789.
https://doi.org/10.11002/kjfp.2021.28.6.780

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Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교

Gi-Un Seong, Ju-Won Kang, Soo-Min Cho, Sais-Beul Lee, Jun-Hyeon Cho, Dong-Soo Park, Young-Ho Kwon, So-Myeong Lee, Ji-Yoon Lee

성기운, 강주원, 조수민, 이샛별, 조준현, 박동수, 권영호, 이소명, 이지윤

Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790

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Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교

Hee-Won Lee, Ki-Hoon Shim, Chang-Ki Huh

이희원, 심기훈, 허창기

Korean J. Food Preserv. 2021;28(6):799-809.
https://doi.org/10.11002/kjfp.2021.28.6.799

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Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링

Min-Kyeong Chae, Jun-Su Choi, Hyo-Bin Moon, Jong-Beom Park, Kyu-Taek Choi, Soo-Hwan Yeo, Heui-Dong Park

채민경, 최준수, 문효빈, 박종범, 최규택, 여수환, 박희동

Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810

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Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교

Su Jeong Lee, Sun Hee Kim, Hee-Min Gwon, So-Young Kim, Soo-Hwan Yeo

이수정, 김순희, 권희민, 김소영, 여수환

Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820

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Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과

Shin Hyub Hong, Eun-Ho Lee, Hye-Jin Park, Jung In Kim, Hee-Young Jung, In-Kyu Kang, Byung-Oh Kim, Heui-Dong Park, Young-Je Cho

홍신협, 이은호, 박혜진, 김정인, 정희영, 강인규, 김병오, 박희동, 조영제

Korean J. Food Preserv. 2021;28(6):828-836.
https://doi.org/10.11002/kjfp.2021.28.6.828

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Effects of powder mixtures containing ark shell on IgE-mediated allergic response in RBL-2H3 cells
꼬막 함유 혼합분말이 RBL-2H3 세포에서 IgE 매개 알레르기 반응에 미치는 영향

Mi Ja Chung, Eun Goh, So Hui Bae, Sanghyun Lee, Jong Moon Hur, Goo Sang Yoo, Deok Soon Kim

정미자, 고은, 배소희, 이상현, 허종문, 유구상, 김덕순

Korean J. Food Preserv. 2021;28(6):837-845.
https://doi.org/10.11002/kjfp.2021.28.6.837

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Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract
찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성

Jin A Hyun, Min Jung Jang, Ga Eun Park, Eun Young Choi, Seok Hyun Beom, Hyun Ji Kwon, Hyo Seok Lee, Young Seok Kim, Eun Bin Kang, Bong Jeun An

현진아, 장민정, 박가은, 최은영, 범석현, 권현지, 이효석, 김영석, 강은빈, 안봉전

Korean J. Food Preserv. 2021;28(6):846-856.
https://doi.org/10.11002/kjfp.2021.28.6.846

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	Before (~2023.12)	After (2024.01~)
Journal Title	Korean Journal of Food Preservation	Food Science and Preservation
Journal Abbreviation	Korean J. Food Preserv.	Food Sci. Preserv.
eISSN	2287-7428	3022-5485
pISSN	1738-7248	3022-5477
Journal Homepage	https://www.ekosfop.or.kr	Same

List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 6, 2021

Journal Title Change