한국식품저장유통학회지(Korean Journal of Food Preservation)

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향

Hyo-Jung Park, Hai-Jung Chung

박효정, 정해정

Korean J Food Preserv 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668

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Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
아라비카 커피의 배전 중 항산화 및 향기패턴의 변화

Yeon-Soo Suh, Seung-Heon Lee, Yafang Shang, Jung-Ro Yoon, Won-Jong Lee

서연수, 이승헌, 상아방, 윤정로, 이원종

Korean J Food Preserv 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224

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Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
증숙 및 볶음처리에 따른 우엉차의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean J Food Preserv 2014;21(5):646-651.
https://doi.org/10.11002/kjfp.2014.21.5.646

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Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징

Kye-Man Cho, Ok-Soo Joo

조계만, 주옥수

Korean J Food Preserv 2014;21(2):206-214.
https://doi.org/10.11002/kjfp.2014.21.2.206

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Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가

O Jun Kwon, Ha Yeong Lee, Tae Hoon Kim, Se Gie Kim

권오준, 이하영, 김태훈, 김세기

Korean J Food Preserv 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421

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Quality characteristics of Doenjang manufactured with soybean Koji
콩 코오지를 이용한 된장의 품질 특성

Do-Yoon Kim, Dong-Jin Kwon

김도윤, 권동진

Korean J Food Preserv 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434

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Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
어성초 분말을 첨가한 국수의 품질특성

Woo-Po Park

박우포

Korean J Food Preserv 2014;21(1):34-39.
https://doi.org/10.11002/kjfp.2014.21.1.34

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Physiological activities of Aronia melanocarpa extracts on extraction solvents
추출용매에 따른 아로니아 추출물의 생리 활성

Hye-Mi Park, Joo-Heon Hong

박혜미, 홍주헌

Korean J Food Preserv 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718

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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정

Dae-Hyun Kim, Eun-Mi Kim, Yoon-Je Chang, Mi-Young Ahn, Yong-Hwan Lee, Jin Ju Park, Jeong-Ho Lim

김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호

Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211

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Antioxidant, angiotensinconverting enzyme and xanthin oxidase inhibitory activity of extracts from Saururus chinensis leaves by ultrafine grinding
초미세 분쇄한 삼백초(Saururus chinensis) 추출물의 항산화, angiotensinconverting enzyme 및 xanthin oxidase 억제 활성

Young-Je Cho

조영제

Korean J Food Preserv 2014;21(1):75-81.
https://doi.org/10.11002/kjfp.2014.21.1.75

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The short-term storage characteristics of cut kimchi cabbages treated with Ca²⁺
Ca²⁺처리 절단배추의 소포장 단기 저장 특성

Sang-Seop Kim, Gi-Un Seong, Hee-Young Hwang, Moon-Cheol Jeong, Shin-Kyo Chung

김상섭, 성기운, 황희영, 정문철, 정신교

Korean J Food Preserv 2014;21(2):157-162.
https://doi.org/10.11002/kjfp.2014.21.2.157

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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성

Su-Jin Yang, Dae-Hoon Lee, Hye-Mi Park, Hee Kyoung Jung, Chang-Su Park, Joo-Heon Hong

양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌

Korean J Food Preserv 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286

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Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
건조방법을 달리한 오미자의 품질특성 및 항산화 효과

Seul Lee, Hey-Kyung Moon, Su-Won Lee, Jae-Nam Moon, Jong-Kuk Kim

이슬, 문혜경, 이수원, 문재남, 김종국

Korean J Food Preserv 2014;21(3):341-349.
https://doi.org/10.11002/kjfp.2014.21.3.341

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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성

Jin Hwan Lee, Jin Ho Lee, Keun Taik Lee

이진환, 이진호, 이근택

Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491

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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성

Eun-Jung Yim, Seung-Wha Jo, Eun-Sil Lee, Hae-Suk Park, Myeong-Seon Ryu, Tai-Boong Uhm, Hyoun-Young Kim, Sung-Ho Cho

임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호

Korean J Food Preserv 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108

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Antioxidant and α-glucosidase inhibition activity of seaweed extracts
해조류 추출물의 항산화 및 α-glucosidase 저해 활성

Jin-Hak Kim, Hye-Min Kang, Shin-Ho Lee, Ju-Young Lee, La-Young Park

김진학, 강혜민, 이신호, 이주영, 박나영

Korean J Food Preserv 2015;22(2):290-296.
https://doi.org/10.11002/kjfp.2015.22.2.290

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Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period
계절별 배추 품종에 따른 절임배추의 저장중 품질 특성

Eun Jeong Choi, Moon Cheol Jeong, Kyung Hyung Ku

최은정, 정문철, 구경형

Korean J Food Preserv 2015;22(3):303-313.
https://doi.org/10.11002/kjfp.2015.22.3.303

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Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
클로렐라 추출물의 항산화 활성 및 분무건조 분말의 물리화학적 특성

Dae-Hoon Lee, Joo-Heon Hong

이대훈, 홍주헌

Korean J Food Preserv 2015;22(4):591-597.
https://doi.org/10.11002/kjfp.2015.22.4.591

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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화

Kye Man Cho, Chung Eun Hwang, Ok Soo Joo

조계만, 황정은, 주옥수

Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125

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Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교

Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, Ok Soo Joo, Su Cheol Kim, Hee Yul Lee, Bong Sik Um, Kyung Sook Park, Kye Man Cho

황정은, 모하메드 아지줄 하크만, 이진환, 주옥수, 김수철, 이희율, 엄봉식, 박경숙, 조계만

Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7

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Korean Journal of Food Preservation