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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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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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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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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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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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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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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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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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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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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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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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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Production of Compound K using ginsenosides from ginseng leaf by commercial enzyme
상업용 효소를 이용한 인삼잎 유래 ginsenoside로부터 Compound K 생산

Sang Jin Kim, Chang-Su Park

김상진, 박창수

Korean Journal of Food Preservation 2019;26(6):703-710.
https://doi.org/10.11002/kjfp.2019.26.6.703

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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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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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Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사

Ji Sun Kim, Kyoung Hwa Whang, Seung Eun Jang, Sung Min Song, Yun Sun Im, Young Sun Han, Myung Je Heo

김지선, 황경화, 장승은, 송성민, 임윤선, 한영선, 허명제

Korean J. Food Preserv. 2021;28(2):161-168.
https://doi.org/10.11002/kjfp.2021.28.2.161

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Quality characteristics of semi-dried persimmons soaked in different concentration of sugar solution
당액침지에 따른 반건시 가공품의 품질특성

Gi-Man Kwon, Jae-Won Kim, Kwang-Sup Youn

권기만, 김재원, 윤광섭

Korean Journal of Food Preservation 2015;22(3):314-321.
https://doi.org/10.11002/kjfp.2015.22.3.314

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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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