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| 1 |
Effects of Packaging Treatment on Quality of Fresh-cut Mushrooms (Agaricus bisporus Sing.) during Storage
Lim Jeong-Ho;Choi Jeong-Hee;Hong Seok-In;Jeong Moon-Cheol;Kim Dong-Man;
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The Korean Society of Food Preservation
, v.13, no.1, pp.1-7,
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| 2 |
Effects of Storage Temperature and Packaging Treatment on the Quality of Leaf Lettuce
Lee Jung-Soo;Chung Dae-Sung;Choi Ji-Weon;Jo Mi-Ae;Lee Youn-Suk;Chun Chang-Hoo;
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The Korean Society of Food Preservation
, v.13, no.1, pp.8-12,
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| 3 |
Effects on Quality of Strawberry Fruit by Dipping of Calcium Solution and MA Packaging
Guan Junfeng;Park Hyung-Woo;Kim Yoon-Ho;Kim Sang-Hee;Park Hye-Ran;
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The Korean Society of Food Preservation
, v.13, no.1, pp.13-17,
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| 4 |
Chemical Changes of Salted Mackerel by Korean Herbal Extracts Treatment and Storage Methods
Shin Seung-Ryeul;Hong Ju-Yeon;Nam Hak-Sik;Huh Sung-Mee;Kim Kwang-Soo;
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The Korean Society of Food Preservation
, v.13, no.1, pp.18-23,
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| 5 |
Sensory Evaluation and Changes in Physicochemical Properties of Gochujang Powder with Different Drying Methods
Kim Cheong-Gyu;Lee Jung-Suk;Oh Kyung-Keun;Yi Sang-Duk;Oh Man-Jin;
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The Korean Society of Food Preservation
, v.13, no.1, pp.24-29,
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| 6 |
Effects of Milk Protein-Gum Conjugates on The Characteristics of The Dough and Staling of Bread Made of Frozen Dough During Freeze-Thaw Cycles
Yun Young;Kim Young-Ho;Kim Young-Su;Choi Sung-Hee;Eun Jong-Bang;
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The Korean Society of Food Preservation
, v.13, no.1, pp.30-36,
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| 7 |
Quality Characteristics of Dried Radish (Raphanus sativus) by Drying Methods
Lee Won-Young;Cha Woen-Suep;Oh Sang-Lyong;Cho Young-Je;Lee Hae-Young;Lee Bo-Su;Park Ju-Sek;Park Joon-Hee;
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The Korean Society of Food Preservation
, v.13, no.1, pp.37-42,
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| 8 |
Chemical Components of Korean Paprika According to Cultivars
Jeong Chang-Ho;Ko Woong-Hyunk;Cho Jeong-Rai;Ahn Cheol-Gun;Shim Ki-Hwan;
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The Korean Society of Food Preservation
, v.13, no.1, pp.43-49,
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| 9 |
Identification Characteristics of Irradiated Dried-Spicy Vegetables by Analyzing Photostimulated Luminescence (PSL), Thermoluminescence (TL) and Electron Spin Resonance (ESR)
Kwon Joong-Ho;Kim Mi-Yeung;Kim Byeong-Keun;Lee Jeong-Eun;Kim Dong-Ho;Lee Ju-Woon;Byun Myung-Woo;Lee Chang-Bok;
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The Korean Society of Food Preservation
, v.13, no.1, pp.50-54,
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| 10 |
The Detection of Irradiated Composite Seasoning Foods by Analyzing Photostimulated Luminescence (PSL), Electron Spin Resonance (ESR) and Thermoluminescence (TL)
Kwon Joong-Ho;Kim Mi-Yeung;Kim Byeong-Keun;Chung Hyung-Wook;Kim Tae-Cheol;Kim Soo-Jin;
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The Korean Society of Food Preservation
, v.13, no.1, pp.55-60,
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| 11 |
Detection Characteristics of Irradiated Aloe vera by the Analysis of PSL, TL and ESR
Kim Byeong-Keun;Lim Sang-Yong;Song Hyun-Pa;Yun Hye-Jeong;Kwon Joong-Ho;Kim Dong-Ho;
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The Korean Society of Food Preservation
, v.13, no.1, pp.61-65,
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| 12 |
Oxidation Stability of Fish Oil Containing Commercially Available Antioxidants
Jang Ji-Sun;Lee Yun-Hee;Hong Jang-Hwan;Lee Ki-Teak;
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The Korean Society of Food Preservation
, v.13, no.1, pp.66-70,
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| 13 |
Monitoring on Characteristics of Soybean Flour Hydrolyzed by Various Proteolytic Conditions
Jeong Kyo-Ho;Seo Ji-Hyung;Kim Jeong-Hoon;Kim Kwang-Soo;Jeong Yong-Jin;
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The Korean Society of Food Preservation
, v.13, no.1, pp.71-76,
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| 14 |
Selection and Fermentation Characteristics of Cheongbukjang Strains
Woo Seung-Mi;Kwon Joong-Ho;Jeong Yong-Jin;
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The Korean Society of Food Preservation
, v.13, no.1, pp.77-82,
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| 15 |
Anti-oxidant and Anti-tumor Activities of Crude Extracts by Gastrodia elata Blume
Heo Jin-Chul;Park Ja-Young;An Sang-Mi;Lee Jin-Man;Yun Chi-Young;Shin Heung-Mook;Kwon Taeg-Kyu;Lee Sang-Han;
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The Korean Society of Food Preservation
, v.13, no.1, pp.83-87,
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| 16 |
Application and Antimicrobial Activities of Casein Hydrolysates Treated with Asp.oryzae Protease
Lee Hye-Jin;Yi Sang-Duk;Oh Man-Jin;
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The Korean Society of Food Preservation
, v.13, no.1, pp.88-94,
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| 17 |
Effect of Sea Tangle on Fermentation and Quality Characteristics of Cheongbukjang
Jung Yoo-Kyung;Lee Ye-Kyung;No Hong-Kyoon;Kim Soon-Dong;
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The Korean Society of Food Preservation
, v.13, no.1, pp.95-101,
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| 18 |
Effects of Television Programs on Viewers' Perception of Vinegar
Jang Su-Bok;
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The Korean Society of Food Preservation
, v.13, no.1, pp.102-107,
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| 19 |
Analyses of Essential Oil and Headspace Compositions of Capsella bursa-pastoris Medicus by SDE and SPME Methods
Choi Hyang-Sook;Kang Eun-Jin;Kim Kun-Hee;
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The Korean Society of Food Preservation
, v.13, no.1, pp.108-114,
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| 20 |
Effects of Irradiation on Color Values of Food Colorants
Kim Byeong-Keun;Lim Sang-Yong;Song Hyun-Pa;Chung Jin-Woo;Sung Bo-Kyung;Kim Dong-Ho;
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The Korean Society of Food Preservation
, v.13, no.1, pp.115-118,
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