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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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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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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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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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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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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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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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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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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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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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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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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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성

Seong Yeol Baek, Choong Hwan Lee, Yoo Kyoung Park, Han-Seok Choi, Ji-Young Mun, Soo-Hwan Yeo

백성열, 이충환, 박유경, 최한석, 문지영, 여수환

Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674

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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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