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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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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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 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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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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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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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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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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Anti-thrombosis and anti-oxidative activity of the root of Arctium lappa L.
우엉 뿌리의 항혈전 및 항산화 활성

Mi-Sun Kim, Ye-Seul Lee, Ho-Yong Sohn

김미선, 이예슬, 손호용

Korean J Food Preserv 2014;21(5):727-734.
https://doi.org/10.11002/kjfp.2014.21.5.727

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Antioxidant activity and physiological properties of Moringa (Moringa oleifera Lam.) leaves extracts with different solvents
추출용매에 따른 모링가(Moringa oleifera Lam.) 잎의 항산화 및 생리활성 효과

Yu-ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean J Food Preserv 2014;21(6):831-837.
https://doi.org/10.11002/kjfp.2014.21.6.831

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Quality characteristics of cookies added with Spergularia marina Griseb powder
세발나물 분말을 첨가한 쿠키의 품질특성

Hee-Kyoung Son, Hyeon-Mi Kong, Seon-Suk Cha, You-Jung Choi, Jae-Joon Lee

손희경, 공현미, 차선숙, 최유정, 이재준

Korean J Food Preserv 2015;22(2):211-217.
https://doi.org/10.11002/kjfp.2015.22.2.211

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Inflammatory mediator regulation of the Zizyphus jujube leaf fractions in the LPS-stimulated Raw264.7 mouse machrophage
LPS로 염증이 유도된 Raw 264.7 대식세포에서 대추(Zizyphus jujube) 잎 분획물의 염증매개물질 억제

Ye Jin Kim, Dae-Yeul Son

김예진, 손대열

Korean J Food Preserv 2014;21(1):114-120.
https://doi.org/10.11002/kjfp.2014.21.1.114

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Quality characteristics of cookies added with jujube powder
대추분말을 첨가한 쿠키의 품질 특성

Min Jung Kim, Ji Eun Choi, Jun Ho Lee

김민정, 최지은, 이준호

Korean J Food Preserv 2014;21(1):146-150.
https://doi.org/10.11002/kjfp.2014.21.1.146

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Antioxidant activity and inhibition activity against α-amylase and α-glucosidase of Smilax China L.
청미래덩굴(Smilax China L.) 추출물의 항산화 및 α-amylase와 α-glucosidase 저해활성

Soo-Yeon Lee, Jeung-Hoan Kim, Jung-Mi Park, In-Chul Lee, Jin-Young Lee

이수연, 김정환, 박정미, 이인철, 이진영

Korean J Food Preserv 2014;21(2):254-263.
https://doi.org/10.11002/kjfp.2014.21.2.254

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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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Quality characteristics of low salted garlic Doenjang during fermentation
저염 마늘된장의 숙성기간에 따른 품질특성

Kye-Man Cho, Jae-Ran Kang, Gyeong-Min Kim, Min-Jung Kang, Chung-Eun Hwang, Young-Shim Jeong, Jeong-Hwan Kim, Chang-Kwon Lee, Jung-Hye Shin

조계만, 강재란, 김경민, 강민정, 황정은, 정영심, 김정환, 이창권, 신정혜

Korean J Food Preserv 2014;21(5):627-635.
https://doi.org/10.11002/kjfp.2014.21.5.627

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