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| 1 |
Dehydration and Drying Characteristics of Gingers Using Dehydrating Agent by Dextrose Equivalent and Molecular Weight Condition
Lee, Hyun-Seok;Kwon, Ki-Hyun;Kim, Byeong-Sam;Jeong, Jin-Woong;Kim, Jong-Hoon;Sung, Jung-Min;
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The Korean Society of Food Preservation
, v.17, no.6, pp.763-769,
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| 2 |
Volatile Flavor and Nonvolatile Taste Components in the Wild Mushroom Sarcodon aspratus (Berk.) S. Ito
Hong, Ju-Yeon;Shin, Seung-Ryeul;Moon, Yong-Sun;Lee, Seung-Un;Yoon, Kyung-Young;
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The Korean Society of Food Preservation
, v.17, no.6, pp.770-776,
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| 3 |
Effect of Packaging Materials and Storage Temperature on the Quality of Dried Lotus Root (Nelumbo nucifera G.)
Kwon, Oh-Heun;Ryu, Jung-A;Kang, Dong-Kyoon;Choe, So-Young;Lee, Hye-Ryun;
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The Korean Society of Food Preservation
, v.17, no.6, pp.777-783,
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| 4 |
Quality Characteristics of Treated with Mild Heat and Minced Ginger during Storage
Kim, Hee-Su;Choi, Jeong-Hee;Lee, Ho-Joon;Jeong, Moon-Cheol;Kim, Byung-Sam;Kim, Dong-Man;
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The Korean Society of Food Preservation
, v.17, no.6, pp.784-792,
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| 5 |
Quality Characteristics of Kimchi Fermented in Permeability-Controlled Polyethylene Containers
Lee, Eun-Ji;Park, So-Eun;Choi, Hye-Sun;Han, Gwi-Jung;Kang, Soon-Ah;Park, Kun-Young;
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The Korean Society of Food Preservation
, v.17, no.6, pp.793-799,
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| 6 |
Development of Sun-Dried Salt Kimchi Beverage
Lee, Jae-Joon;Jung, Hae-Ok;Lee, Myung-Yul;Chang, Hae-Choon;
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The Korean Society of Food Preservation
, v.17, no.6, pp.800-806,
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| 7 |
Properties of Red Wine Fermented Using Freeze-Concentrated Muscat Bailey A Grape Juice
Hwang, Sung-Woo;Park, Heui-Dong;
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The Korean Society of Food Preservation
, v.17, no.6, pp.807-813,
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| 8 |
Effect of Enteromorpha intenstinalis Powder Addition in the Quality of Dumpling Shell
Park, Bock-Hee;Ju, Sung-Mee;Cho, Hee-Sook;
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The Korean Society of Food Preservation
, v.17, no.6, pp.814-819,
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| 9 |
Changes in the Quality Characteristics of Soy Sauce Made with Salts Obtained from Deep Ocean Water
Kwon, O-Jun;Kim, Mi-Ae;Kim, Tae-Wan;Kim, Dae-Gon;Son, Dong-Hwa;Choi, Ung-Kyu;Lee, Seon-Ho;
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The Korean Society of Food Preservation
, v.17, no.6, pp.820-825,
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| 10 |
Characteristics of Byeok-hyang-ju made by various processing methods originated from ancient documents
Park, Ji-Hye;Yeol, Soo-Hwan;Jeong, Seok-Tae;Choi, Han-Seok;Jeon, Jin-A;Choi, Ji-Ho;
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The Korean Society of Food Preservation
, v.17, no.6, pp.826-834,
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| 11 |
Optimization of Production and Antioxidant Effects of Beverage Prepared using Hot-water Extracts of Polygonatum odoratum, Houttuynia cordata, and Lycium chinensis
Kang, Min-Kyung;Kim, Il-Chul;Chang, Kyung-Ho;
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The Korean Society of Food Preservation
, v.17, no.6, pp.835-846,
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| 12 |
The Difference of Anthocyanin Pigment Composition and Color Expression in Fruit Skin of Several Grape Cultivars
Choi, Seong-Jin;
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The Korean Society of Food Preservation
, v.17, no.6, pp.847-852,
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| 13 |
Physicochemical Composition of Ramie Leaves (Boehmeria nivea L.)
Park, Mi-Ran;Lee, Jae-Joon;Kim, Ah-Ra;Jung, Hae-Ok;Lee, Myung-Yul;
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The Korean Society of Food Preservation
, v.17, no.6, pp.853-860,
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| 14 |
Antioxidant Properties of Cultured Wild Ginseng Roots Extracts
Kim, Jae-Won;Lee, Shin-Ho;No, Hong-Kyoon;Hong, Joo-Heon;Youn, Kwang-Sup;
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The Korean Society of Food Preservation
, v.17, no.6, pp.861-866,
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| 15 |
Antioxidative Activities of Different Part Extracts of Physalis alkekengi var. francheti (Winter Cherry)
Chung, Hai-Jung;
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The Korean Society of Food Preservation
, v.17, no.6, pp.867-873,
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| 16 |
Antioxidative and Fibrinolytic Activity of Extracts from Soybean and Chungkukjang(Fermented Soybeans) Prepared from a Black Soybean Cultivar
Joo, Eun-Young;Park, Chan-Sung;
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The Korean Society of Food Preservation
, v.17, no.6, pp.874-880,
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| 17 |
Enological Characteristics of Campbell Early Grape Must Studied Using Various Carbonic Maceration Temperatures
Chang, Eun-Ha;Jeong, Seok-Tae;Roh, Jeong-Ho;Jeong, Sung-Min;Park, Seo-Jun;Lee, Han-Chan;Choi, Jong-Uck;
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The Korean Society of Food Preservation
, v.17, no.6, pp.881-888,
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| 18 |
Sanitation Management Practices of Food Delivery Companies that Supply Food to School Foodsevice establishments
Kim, Yun-Hwa;Lee, Yeon-Kyung;
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The Korean Society of Food Preservation
, v.17, no.6, pp.889-896,
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| 19 |
Influence of Cooking on Carotenoid Contents in Provitamin A-Biofortified Rice
Lee, Young-Tack;
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The Korean Society of Food Preservation
, v.17, no.6, pp.897-902,
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| 20 |
Isolation of a Calcium-Binding Fraction from a Hot-Water Extract of Smilax rhizoma
Lee, Ji-Hye;Jeon, So-Jeong;Song, Kyung-Bin;
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The Korean Society of Food Preservation
, v.17, no.6, pp.903-907,
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| 21 |
Effect of Modified Atmosphere Packaging on Preservation of Pumpkin Rice Cake
Moon, Ki-Bok;Kim, Hwan-Ki;An, Duck-Soon;Lee, Dong-Sun;
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The Korean Society of Food Preservation
, v.17, no.6, pp.908-913,
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