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| 1 |
Changes on the Characteristics of Salted Mackerel Treated Extracts of Edible Plants during Storage
Yoou, Kyung-Young;Hong, Ju-Yeon;Kim, Mi-Hyun;Cho, Yeon-Sook;Shin, Seung-Ryeul;
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The Korean Society of Food Preservation
, v.14, no.5, pp.439-444,
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| 2 |
Effects of Tumeric (Curcuma aromatica Salab.) Extract on Shelf Life of Cooked Rice
Lim, Yong-Suk;Park, Kyoung-Nam;Lee, Shin-Ho;
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The Korean Society of Food Preservation
, v.14, no.5, pp.445-450,
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| 3 |
Effect of Process Variables and Packaging on Vitamin C Content of Extruded Cornstarch Matrix
Han, Jae-Yoon;Kim, Mi-Hwan;Park, Jong-Hwan;Kim, Seok-Joong;Park, Hee-Yong;Koksel, Hamit;Ryu, Gi-Hyung;
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The Korean Society of Food Preservation
, v.14, no.5, pp.451-456,
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| 4 |
Effects of Calcium Chloride Treatment and Modified Atmosphere Packaging on the Quality Change of 'Fuji' Apple
Park, Hyung-Woo;Lee, Seon-Ah;Kim, Yoon-Ho;Kim, Yu-Mi;Cha, Hwan-Soo;Park, Jong-Dae;
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The Korean Society of Food Preservation
, v.14, no.5, pp.457-461,
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| 5 |
Quality Effects of Various Pretreatment Methods on the Properties of Peeled Chestnut during Storage
Kim, Jong-Hoon;Jeong, Jin-Woung;Kweon, Ki-Hyun;
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The Korean Society of Food Preservation
, v.14, no.5, pp.462-468,
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| 6 |
Use of Response Surface Methods to Optimize the Formula of Non-frozen Pound Cake
Kang, Byung-Sun;Lee, Young-Chun;
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The Korean Society of Food Preservation
, v.14, no.5, pp.469-473,
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| 7 |
Prediction of Optimal Microwave-assisted Extraction Conditions Preserving Valuable Functional Properties of Fluid Cheonggukjang Obtained from Red Ginseng
Lee, Bo-Mi;Do, Jeong-Ryong;Kim, Hyun-Ku;
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The Korean Society of Food Preservation
, v.14, no.5, pp.474-480,
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| 8 |
Combined Effect of Gamma Irradiation and Silk Peptide on the Radio-sensitivity of Bacteria and Storage Stability of Ready-to-eat Hamburger Patty
Kim, Jae-Hun;Park, Jin-Gyu;Song, Beom-Seok;Lee, Ju-Woon;Kim, Wang-Geun;Hwang, Young-Jeong;Byun, Myung-Woo;
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The Korean Society of Food Preservation
, v.14, no.5, pp.481-486,
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| 9 |
Reduction of Microbial Load on Radish (Raphanus sativus L.) Seeds by Aqueous Chlorine Dioxide and Hot Water Treatments
Park, Kee-Jai;Lim, Jeong-Ho;Kim, Ji-Hye;Jeong, Jin-Woong;Jo, Jin-Ho;Jeong, Seong-Woong;
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The Korean Society of Food Preservation
, v.14, no.5, pp.487-491,
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| 10 |
Analysis of Components of Angelica dahurica Leaves
Lee, Yang-Suk;
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The Korean Society of Food Preservation
, v.14, no.5, pp.492-496,
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| 11 |
Effect of Powder of Stevia rebaudiana Leaves against Quality Characteristics during Salting of Rice Bran Danmooji
Kim, Yong-Suk;Lee, Sun-Kyu;Jeong, Do-Yeong;Yang, Eun-Jin;Shin, Dong-Hwa;
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The Korean Society of Food Preservation
, v.14, no.5, pp.497-503,
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| 12 |
Physicochemical Properties of Rice Extrudate Added with Onion Kimchi Powder
Keawpeng, Ittiporn;Kang, Seong-Koo;Park, Yang-Kyun;
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The Korean Society of Food Preservation
, v.14, no.5, pp.504-510,
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| 13 |
The Effects of 1-Methylcyclopropene on the Quality of 'Ooishiwase' Plums (Prunus salicina L.) with Different Ripening Stage
Oh, Soh-Young;Lim, Byung-Seon;Lee, Jae-Wook;Lee, Ji-Hyun;
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The Korean Society of Food Preservation
, v.14, no.5, pp.511-515,
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| 14 |
Quality Improvement of Chokochujang by the Addition of Green Tea Extract
Kim, Eun-Lyang;Kang, Sun-Chul;
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The Korean Society of Food Preservation
, v.14, no.5, pp.516-525,
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| 15 |
Fermentation and Quality Characteristics of Kwamaegi added Kimchi
Jung, Yoo-Kyung;Oh, Seung-Hee;Kim, Soon-Dong;
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The Korean Society of Food Preservation
, v.14, no.5, pp.526-530,
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| 16 |
Antioxidant, Anticancer Activities and Nitric Oxide Production of Euphoria longana Fermented with Lactic Acid Bacteria and Bacillus subtilis
Shon, Mi-Yae;Nam, Sang-Hae;Lee, Sang-Won;
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The Korean Society of Food Preservation
, v.14, no.5, pp.531-537,
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| 17 |
Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria
Shon, Mi-Yae;Lee, Sang-Won;Nam, Sang-Hae;
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The Korean Society of Food Preservation
, v.14, no.5, pp.538-544,
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| 18 |
Changes of Enzyme Activity and Physiological Functionality of Traditional Doenjang during Fermentation Using Bacillus sp. SP-KSW3
Kim, Byoung-Soo;Rhee, Chang-Ho;Hong, Young-Ah;Woo, Cheol-Joo;Jang, Cheol-Min;Kim, Young-Bae;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.14, no.5, pp.545-551,
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| 19 |
Effects of Alcohol Concentration on Quality Changes of Maesil (Prunus mume) Liqueur during Leaching and Ripening
Lee, Shin-Ho;Park, La-Young;Chae, Myeung-Hee;
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The Korean Society of Food Preservation
, v.14, no.5, pp.552-556,
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| 20 |
Quality Characteristics of Alcohol fermentation Broth and By-Product of Brown Rice Varieties
Woo, Seung-Mi;Kim, Tae-Young;Yeo, Soo-Hwan;Kim, Sang-Bum;Kim, Jin-Sook;Kim, Mi-Hyun;Jeong, Yong-Jin;
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The Korean Society of Food Preservation
, v.14, no.5, pp.557-563,
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