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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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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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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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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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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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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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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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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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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Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성

Mi-Young Choi, Deok-Young Jhon

최미영, 전덕영

Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727

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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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Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교

SeungWha Jo, EunJung Yim, Young-Soo Kim, ChangSik Lo, DongHwa Shin

조승화, 임은정, 김영수, 노창식, 신동화

Korean J. Food Preserv. 2021;28(2):297-302.
https://doi.org/10.11002/kjfp.2021.28.2.297

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Nutritional compositions and their retention rates of carrots by different cooking methods
다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율

Kunjong Lee, Heajung Chung

이근종, 정혜정

Korean J. Food Preserv. 2020;27(3):311-324.
https://doi.org/10.11002/kjfp.2020.27.3.311

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Effect of freeze, hot-air, and vacuum drying on antioxidant properties and quality characteristics of samnamul (Aruncus dioicus var. kamtschaticus)
열풍, 진공 및 동결건조가 눈개승마의 항산화 및 품질특성에 미치는 영향

Ah-Na Kim, Kyo-Yeon Lee, Myeong-Hwa Ha, Ho Jin Heo, Sung-Gil Choi

김아나, 이교연, 하명화, 허호진, 최성길

Korean Journal of Food Preservation 2018;25(7):811-818.
https://doi.org/10.11002/kjfp.2018.25.7.811

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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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Comparative study of antioxidant activity of imported tropical and subtropical fruits
수입산 열대·아열대 과일의 항산화 활성 비교연구

Hai-Jung Chung

정해정

Korean Journal of Food Preservation 2015;22(4):577-584.
https://doi.org/10.11002/kjfp.2015.22.4.577

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Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과

Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee

권희연, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환

Korean Journal of Food Preservation 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343

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Anti-inflammatory activities of Olea europaea extracts from Jeju Island on LPS-induced RAW 264.7 cells
LPS 자극 RAW 264.7 세포에서 제주산 올리브 추출물의 항염 활성

Min-Jin Kim, Seung-Young Kim, Young Hun Choi, Hyun Joo An, Kyung Jin Park, Chan Kyu Lim, Ki Cheol Seong, Sang Suk Kim, Juyeong Lee, Chang-Gu Hyun

김민진, 김승영, 최영훈, 안현주, 박경진, 임찬규, 성기철, 김상숙, 이주영, 현창구

Korean Journal of Food Preservation 2018;25(5):557-563.
https://doi.org/10.11002/kjfp.2018.25.5.557

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Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성

Eun-Jung Yim, Seung-Wha Jo, Eun-Sil Lee, Hae-Suk Park, Myeong-Seon Ryu, Tai-Boong Uhm, Hyoun-Young Kim, Sung-Ho Cho

임은정, 조승화, 이은실, 박해석, 류명선, 엄태붕, 김현영, 조성호

Korean Journal of Food Preservation 2015;22(1):108-118.
https://doi.org/10.11002/kjfp.2015.22.1.108

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Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과

Se-In Bang, Geon Hyeong Gwon, Eun Ju Cho, Ah Young Lee, Weon Taek Seo

방세인, 권건형, 조은주, 이아영, 서원택

Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651

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