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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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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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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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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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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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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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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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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Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석

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

정수지, 양희종, 류명선, 서지원, 정도연

Korean J. Food Preserv. 2021;28(1):147-159.
https://doi.org/10.11002/kjfp.2021.28.1.147

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Application of a Undaria pinnatifida for industrial cultivation of Lactobacillus
유산균의 산업적 배양을 위한 미역의 유용성 평가

Bo Yoon Chang, Ji Hye Han, Ju-Hee Kim, Bum-Suk Cha, Sung-Ho Ann, Sung Yeon Kim

장보윤, 한지혜, 김주희, 차범석, 안성호, 김성연

Korean Journal of Food Preservation 2015;22(2):251-255.
https://doi.org/10.11002/kjfp.2015.22.2.251

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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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Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향

Eun Ha Chang, Ji Hyun Lee, Ji Weon Choi, Sooyeon Lim, Il Sheob Shin

장은하, 이지현, 최지원, 임수연, 신일섭

Korean J. Food Preserv. 2020;27(5):534-543.
https://doi.org/10.11002/kjfp.2020.27.5.534

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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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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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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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Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성

Yu-Ri Kwon, Kwang-Sup Youn

권유리, 윤광섭

Korean Journal of Food Preservation 2015;22(1):70-77.
https://doi.org/10.11002/kjfp.2015.22.1.70

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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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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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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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Anti-inflammatory effects and GABA production of old antler and Auricularia auricula-judae extract fermented by Lactobacillus plantarum
녹각 및 목이버섯의 젖산발효를 통한 GABA 생산 및 항염증활성 효과

soon young Kwon, ki Whang, sam pin Lee

권순영, 황기, 이삼빈

Korean Journal of Food Preservation 2017;24(2):274-281.
https://doi.org/10.11002/kjfp.2017.24.2.274

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