한국식품저장유통학회지(Korean Journal of Food Preservation)

Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교

Dae-Woon Kim, Da-Ham Kim, Jong-Kuk Kim, Soo-Hwan Yeo, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김대운, 김다함, 김종국, 여수환, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2020;27(1):85-97.
https://doi.org/10.11002/kjfp.2020.27.1.85

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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 turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
강황이 된장의 발효에 미치는 영향

Dong-Han Kim, Suk Kim

김동한, 김숙

Korean J. Food Preserv. 2020;27(1):7-16.
https://doi.org/10.11002/kjfp.2020.27.1.7

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Quality characteristics of Rehmannia glutinosa dried at different drying temperature
건조 온도에 따른 지황의 품질 특성

Yae Jin Kim, Kyung Ho Ma, Jong Won Han, Sang Hoon Lee, Jae Ki Chang, Sin Hee Han

김예진, 마경호, 한종원, 이상훈, 장재기, 한신희

Korean J. Food Preserv. 2020;27(1):17-24.
https://doi.org/10.11002/kjfp.2020.27.1.17

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Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성

Ju-Yeon Hong, Wang-Kyu Oh

홍주연, 오왕규

Korean J. Food Preserv. 2020;27(1):127-135.
https://doi.org/10.11002/kjfp.2020.27.1.127

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Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향

Mi-Hee Choi, Hyun Jin Choi, Seong Sig Hong, Byung-Seon Lim

최미희, 최현진, 홍성식, 임병선

Korean J. Food Preserv. 2020;27(2):145-158.
https://doi.org/10.11002/kjfp.2020.27.2.145

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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 Journal of Food Preservation 2014;21(5):668-675.
https://doi.org/10.11002/kjfp.2014.21.5.668

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Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성

Kyu-Taek Choi, Sae-Byuk Lee, Seong-Hyun Jeon, Woo-Chang Lee, Jun-Su Choi, Heui-Dong Park

최규택, 이새벽, 전성현, 이우창, 최준수, 박희동

Korean J. Food Preserv. 2020;27(1):74-84.
https://doi.org/10.11002/kjfp.2020.27.1.74

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Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성

Jeong Yeon Shin, Min Jung Kang, Jae Ran Kang, Jin Sang Choi, Weon Teak Seo, Jung Hye Shin

신정연, 강민정, 강재란, 최진상, 서원택, 신정혜

Korean J. Food Preserv. 2020;27(2):212-223.
https://doi.org/10.11002/kjfp.2020.27.2.212

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Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

Man Saeng Jang, Geo Lyong Lee

장만생, 이거룡

Korean J. Food Preserv. 2020;27(2):232-241.
https://doi.org/10.11002/kjfp.2020.27.2.232

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Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석

Hee Nam Jung

정희남

Korean J. Food Preserv. 2020;27(2):178-187.
https://doi.org/10.11002/kjfp.2020.27.2.178

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Evaluation of physicochemical properties of curcumin nanoemulsion with food grade emulsifiers
식품용 유화제에 따른 커큐민 나노에멀젼의 이화학적 특성 평가

Eun Ji Kim, Gye Hwa Shin

김은지, 신계화

Korean J. Food Preserv. 2020;27(1):119-126.
https://doi.org/10.11002/kjfp.2020.27.1.119

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Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Jin Yong Kang, Muhammad Shafiur Rahman, Ho Jin Heo, Sung-Gil Choi

김아나, 이교연, 강진용, 라만샤피어, 허호진, 최성길

Korean J. Food Preserv. 2020;27(2):159-169.
https://doi.org/10.11002/kjfp.2020.27.2.159

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Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
회향씨앗 추출물의 항갈변 및 항산화 효과

Joo-Yeon Lee, Choon Young Kim

이주연, 김춘영

Korean J. Food Preserv. 2020;27(2):188-196.
https://doi.org/10.11002/kjfp.2020.27.2.188

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Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과

Jingi Yoo, In-Kyu Kang

유진기, 강인규

Korean J. Food Preserv. 2020;27(2):137-144.
https://doi.org/10.11002/kjfp.2020.27.2.137

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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 Journal of Food Preservation 2014;21(3):421-426.
https://doi.org/10.11002/kjfp.2014.21.3.421

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Effect of freezing pretreatment on the quality of osmotically extracted syrup from Citrus junos peel
동결 전처리가 유자과피 당절임 삼출액의 품질 특성에 미치는 영향

Han-Sol Park, Dong-Seob Kim, Han-Soo Kim, Young-Guen Lee, Hun-Sik Chung

박한솔, 김동섭, 김한수, 이영근, 정헌식

Korean J. Food Preserv. 2020;27(1):1-6.
https://doi.org/10.11002/kjfp.2020.27.1.1

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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 Journal of Food Preservation 2014;21(5):718-726.
https://doi.org/10.11002/kjfp.2014.21.5.718

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Antioxidative and antimutagenic effects of Panicum miliaceum L.
기장의 항산화 활성 및 항돌연변이 효능

Jeong Seob Park, Jong Soon Lee, Jeong Ho Lee

박정섭, 이종순, 이정호

Korean J. Food Preserv. 2020;27(2):261-269.
https://doi.org/10.11002/kjfp.2020.27.2.261

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Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교

Gyeong Han Jeong, Yun Hee Jeong, Tae Hoon Kim

정경한, 정윤희, 김태훈

Korean J. Food Preserv. 2020;27(2):197-203.
https://doi.org/10.11002/kjfp.2020.27.2.197

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