한국식품저장유통학회지(Korean Journal of Food Preservation)

Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea
국내 다소비 십자화과 새싹채소 추출물의 항산화 활성

Gi-Hae Shin, Young-Jun Lee, Jae-Hwan Kim, Young-Hyoun Kim, Dan-Bi Kim, Jong Seok Lee, Jeong-Ho Lim, Ok-Hwan Lee

신기해, 이영준, 김재환, 김영현, 김단비, 이종석, 임정호, 이옥환

Korean Journal of Food Preservation 2014;21(4):587-592.
https://doi.org/10.11002/kjfp.2014.21.4.587

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Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성

Yu Mi Kim, Jung-Min Kim, Kwang-Sup Youn

김유미, 김정민, 윤광섭

Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566

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Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성

Jin Hak Kim, Shin-Ho Lee

김진학, 이신호

Korean Journal of Food Preservation 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233

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Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교

Da-Som Jeong, Da-Ae Back, Yu-Ri Kwon, Gi-Man Kwon, Kwang-Sup Youn

정다솜, 백다애, 권유리, 권기만, 윤광섭

Korean Journal of Food Preservation 2015;22(2):267-274.
https://doi.org/10.11002/kjfp.2015.22.2.267

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Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증

Eunsu Lee, Hyeongjeong Kim, Jae-myo Yu, Yong-hun Cho, Dong-in Kim, Yuhyeon Shin, Yeongje Cho, O-jun Kwon, Bongjeon An

이은수, 김현정, 유재묘, 조용훈, 김동인, 신유현, 조영제, 권오준, 안봉전

Korean Journal of Food Preservation 2014;21(5):740-746.
https://doi.org/10.11002/kjfp.2014.21.5.740

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Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성

Jung-Min Kim, Kwang-Sup Youn

김정민, 윤광섭

Korean J. Food Preserv. 2020;27(6):704-713.
https://doi.org/10.11002/kjfp.2020.27.6.704

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Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조

Ji Won Seo, Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Do-Youn Jeong

서지원, 양희종, 정수지, 류명선, 정도연

Korean J. Food Preserv. 2020;27(1):46-57.
https://doi.org/10.11002/kjfp.2020.27.1.46

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Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits

Kwang-Seup Shin, Hyeon-Jun Chang, Jeung-Hee Lee

Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446

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Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과

SukJin Kim, Gun-Hee Kim

김숙진, 김건희

Korean J. Food Preserv. 2020;27(6):817-828.
https://doi.org/10.11002/kjfp.2020.27.6.817

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Anti-melanogenic effect of Eruca sativa extract
루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과

Hyun-Soo Kim

김현수

Korean Journal of Food Preservation 2016;23(1):74-79.
https://doi.org/10.11002/kjfp.2016.23.1.74

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Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods
채취시기 및 가공방법에 따른 섬애약쑥의 이화학적 특성과 항산화활성

Myoung Hyo Choi, Jae Ran Kang, Hye Jin Sim, Min Jung Kang, Weon Tack Seo, Won Yoel Bae, Jung Hye Shin

최명효, 강재란, 심혜진, 강민정, 서원택, 배원열, 신정혜

Korean Journal of Food Preservation 2015;22(3):399-407.
https://doi.org/10.11002/kjfp.2015.22.3.399

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Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화

Hyun-Soo Kim, Jeong Sil Choi, Seok Hun Yu, Myung Kon Kim, Bora Lim, Seok Tae Jeong

김현수, 최정실, 유석헌, 김명곤, 임보라, 정석태

Korean J. Food Preserv. 2020;27(6):685-693.
https://doi.org/10.11002/kjfp.2020.27.6.685

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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 Journal of Food Preservation 2014;21(3):434-441.
https://doi.org/10.11002/kjfp.2014.21.3.434

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Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigments
탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성

Hwa-Jin Suh, Yeon-Soon Kim, Sanggyu Park, Shin Park

서화진, 김연순, 박상규, 박신

Korean Journal of Food Preservation 2019;26(6):667-672.
https://doi.org/10.11002/kjfp.2019.26.6.667

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Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과

Mee-Kyung Kim, Dae-Yong Kim

김미경, 김대용

Korean Journal of Food Preservation 2015;22(5):735-743.
https://doi.org/10.11002/kjfp.2015.22.5.735

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Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B₇(비오틴) 및 B₁₂(코발라민류) 분석 및 검증

Ye-Eun Park, Ki-Ho Nam, Yeon-Kye Kim, Jiyeon Chun

박예은, 남기호, 김연계, 천지연

Korean J. Food Preserv. 2020;27(6):744-753.
https://doi.org/10.11002/kjfp.2020.27.6.744

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Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교

Ki-Man Kim

김기만

Korean J. Food Preserv. 2020;27(6):734-743.
https://doi.org/10.11002/kjfp.2020.27.6.734

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Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성

Min Jung Kang, Jae Ran Kang, Jung Hye Shin

강민정, 강재란, 신정혜

Korean J. Food Preserv. 2020;27(6):714-724.
https://doi.org/10.11002/kjfp.2020.27.6.714

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Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
국내산 녹용 열수추출물의 특성

Su-Hyeon Kim, Kashif Ameer, Jun-Hyun Oh, Mi-Kyung Park

김수현, AmeerKashif, 오준현, 박미경

Korean J. Food Preserv. 2020;27(6):725-733.
https://doi.org/10.11002/kjfp.2020.27.6.725

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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 Journal of Food Preservation 2014;21(2):224-230.
https://doi.org/10.11002/kjfp.2014.21.2.224

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