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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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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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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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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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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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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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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Development of novel spray freeze-drying method for value-added coffee powder preparation
고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발

Jae-Young Her

허재영

Korean J. Food Preserv. 2021;28(1):99-106.
https://doi.org/10.11002/kjfp.2021.28.1.99

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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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Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성

Seung-Mi Woo, Soo-Hwan Yeo, Joong-Ho Kwon, Sun-Hwa Kim, Yong-Jin Jeong

우승미, 여수환, 권중호, 김선화, 정용진

Korean Journal of Food Preservation 2015;22(1):100-107.
https://doi.org/10.11002/kjfp.2015.22.1.100

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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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Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
두릅 열수추출물의 항염 및 항헬리코박터 효과

Se-Won Lee, Jeong Ho Lee

이세원, 이정호

Korean J. Food Preserv. 2021;28(2):279-287.
https://doi.org/10.11002/kjfp.2021.28.2.279

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Quantitative measurement of gluten content in gluten-free foods
Gluten-free 식품의 gluten 함량 측정을 위한 미량시험측정법 검정

Min-Soo Kim, JoongSu Kim, Min jung Ryu, Ki hong Kim, Kwontack Hwang

김민수, 김중수, 류민정, 김기홍, 황권택

Korean Journal of Food Preservation 2018;25(2):237-245.
https://doi.org/10.11002/kjfp.2018.25.2.237

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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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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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Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
된장으로부터 분리된 Bacillus subtilis CBD2의 생육특성 및 amylase 활성

Su-Jin Yang, Dae-Hoon Lee, Hye-Mi Park, Hee Kyoung Jung, Chang-Su Park, Joo-Heon Hong

양수진, 이대훈, 박혜미, 정희경, 박창수, 홍주헌

Korean Journal of Food Preservation 2014;21(2):286-293.
https://doi.org/10.11002/kjfp.2014.21.2.286

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Radical scavenging activity of domestic fruit wine
국산 과실주의 라디컬 소거능 활성

Donghun Nam, Eunho Jang, Ki-Hyo Jang, Jae-Cheol Lee

남동훈, 장은호, 장기효, 이재철

Korean Journal of Food Preservation 2018;25(3):351-358.
https://doi.org/10.11002/kjfp.2018.25.3.351

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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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