한국식품저장유통학회지(Korean Journal of Food Preservation)

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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Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성

Won Kim, Jin Young Kim, Su Ji Jeong, Ho Chul Yang, Jeong-Yong Cho

김원, 김진영, 정수지, 양호철, 조정용

Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705

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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 differences of retorted Samgyetangs as affected by F₀-value levels
레토르트 삼계탕의 F₀값 수준에 따른 품질 차이

Jin Ho Lee, Gi Chang Song, Keun Taik Lee

이진호, 송기창, 이근택

Korean Journal of Food Preservation 2016;23(6):848-858.
https://doi.org/10.11002/kjfp.2016.23.6.848

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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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Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques

Hyun-A Nam, Namhyuk Chung, Yunhee Jo, Afshan Shafi, Kashif Akram, Joong-Ho Kwon

Korean J. Food Preserv. 2022;29(2):175-185.
https://doi.org/10.11002/kjfp.2022.29.2.175

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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화

Na-Young Gil, Bo-Young Choi, Shin-Young Park, Yong-Sik Cho, So-Young Kim

길나영, 최보영, 박신영, 조용식, 김소영

Korean Journal of Food Preservation 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697

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Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
인지 및 기억 개선 기능성 식품으로서 산사의 효과

Jihye Lee, Sang Hyeok Park, Chanhee Lee, Hye-Jeong Kim, Chul Jong Jung, Gyung Yun Beik, Jin Gi Shin, Ji Wook Jung

이지혜, 박상혁, 이찬희, 김혜정, 정철종, 백경연, 신진기, 정지욱

Korean Journal of Food Preservation 2019;26(2):238-245.
https://doi.org/10.11002/kjfp.2019.26.2.238

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Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성

Jaemin Lee, Dong-Hee Kim, Eun-Woo Kim, Hyun Ju Kwon, Byung Woo Kim, Jae-Hyon Cho, Hyun-Joo Kim, Tae Hoon Kim

이재민, 김동희, 이은우, 권현주, 김병우, 조재현, 김현주, 김태훈

Korean Journal of Food Preservation 2017;24(1):93-99.
https://doi.org/10.11002/kjfp.2017.24.1.93

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Physiochemical characteristics of Platycodon grandiflorum flower ethanolic extracts
도라지(Platycodon grandiflorum) 꽃 주정 추출물의 이화학적 특성

Jae Ran Kang, Min Jung Kang, A Ro Cho, Jung Hye Shin

강재란, 강민정, 조아로, 신정혜

Korean Journal of Food Preservation 2019;26(7):785-795.
https://doi.org/10.11002/kjfp.2019.26.7.785

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Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교

Jeong Sil Choi, Ye Seul Kwon, Seok Tae Jeong, Heui Yun Kang, Ji Eun Kang

최정실, 권예슬, 정석태, 강희윤, 강지은

Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292

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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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Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교

Hyeon-Jin Kang, Eun-Jung Yim, Seung-Wha Jo, Seul-Ki Park, Do-Youn Jeong

강현진, 임은정, 조승화, 박슬기, 정도연

Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196

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Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향

Eun-Bee Kim, Dae-Woon Kim, Han-Suk Choi, Young-Hoi Kim, Myung-Kon Kim

김은비, 김대운, 최한석, 김영회, 김명곤

Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276

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Validation of pharmacological activity and anti-pollution effect of ethanol extract of Azadirachta indica leaf
님트리(Azadirachta indica)잎 에탄올추출물의 약리활성 및 안티폴루션 효능 검증

Jin A Hyun, Ji Hye Lee, Eun Bin Kang, Hyun Jeong Kim, Dong In Kim, Ga Eun Park, Ki Sung Kwak, Bong Jeon An

현진아, 이지혜, 강은빈, 김현정, 김동인, 박가은, 곽기성, 안봉전

Korean J. Food Preserv. 2020;27(3):393-406.
https://doi.org/10.11002/kjfp.2020.27.3.393

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Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향

Han-Sol Park, Hun-Sik Chung

박한솔, 정헌식

Korean J. Food Preserv. 2022;29(2):233-240.
https://doi.org/10.11002/kjfp.2022.29.2.233

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Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화

Gwang Deok Park, Jong Jin Park, Ibukunoluwa Fola Olawuyi, Jun Hyun Yun, So Hyeon Lee, Won Seok Choi, Chang Ho Lee, Won Young Lee

박광덕, 박종진, 이부쿠눌루와폴라올라위, 윤준현, 이소현, 최원석, 이창호, 이원영

Korean J. Food Preserv. 2022;29(2):301-310.
https://doi.org/10.11002/kjfp.2022.29.2.301

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Solvent extraction conditions for the analysis of condensed tannins from grape skin and seeds
포도 과피 및 종자의 탄닌 분석을 위한 추출 용매 조건 탐색

Hyun Il Kim, Youn Young Hur, Dong Jun Im, Dong Hoon Lee, Sung Min Jung, Seo Jun Park, Su Jin Kim

김현일, 허윤영, 임동준, 이동훈, 정성민, 박서준, 김수진

Korean Journal of Food Preservation 2019;26(7):808-813.
https://doi.org/10.11002/kjfp.2019.26.7.808

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Evaluation of quality characteristics in commercial yogurt
시중 유통되는 요구르트의 품질특성 평가

Kwang-Seup Shin, Jeung-Hee Lee

신광섭, 이정희

Korean Journal of Food Preservation 2018;25(2):195-204.
https://doi.org/10.11002/kjfp.2018.25.2.195

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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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Korean Journal of Food Preservation