|
| 1 |
Effect of Packaging Systems with High CO2 Treatment on the Quality Changes of Fig (Ficus carica L) during Storage
Kim, Jung-Soo;Chung, Dae-Sung;Lee, Youn Suk;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.799-806,
|
|
| 2 |
Effects of Various Packaging Materials on the Quality of Heat Treated Lotus Roots during Storage
Chang, Min-Sun;Park, Miji;Kim, Ji-Gang;Kim, Gun-Hee;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.807-812,
|
|
| 3 |
Effects of Medicinal Herb Extracts and Heat and Coating Treatments on the Browning Degree of Fresh-Cut Apples
Chung, Hun-Sik;Lee, Joo-Baek;Moon, Kwang-Deog;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.813-817,
|
|
| 4 |
Monitoring of Quality Characteristics of Danmooji Product Storage Temperatures for Storage Temperature Establishment
Jung, Hyeon A;Park, Chan Sung;Park, Suk Hyeon;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.818-824,
|
|
| 5 |
Change in the Quality Characteristics of Salad Dressing Prepared with Mulberry, Schisandra chinensis and Yam Juice during Storage
Kim, Cho Rong;Yim, Su Bin;Kim, Hyung Don;Oh, Hye Lim;Jeon, Hye Lyun;Kim, Na Yeon;Hong, Yoon Pyo;Lee, Ji Hyun;Kim, Mee Ree;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.825-832,
|
|
| 6 |
Quality Characteristics of Purple Sweet Potato Muffins Containing Rice Flour
Park, Geum-Soon;Kim, Kyung-Eun;Park, Sin-Yeon;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.833-840,
|
|
| 7 |
Investigation for Processing Conditions of Porridge with Addition of Ramie Leaf (Boehmeria nivea L) Powder Using a Response Surface Methodology
Lee, Young-Tack;Im, Ji-Soon;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.841-848,
|
|
| 8 |
Physicochemical Properties and Antioxidant Activities in Infrared Dried Peach Processed by Different Pretreatment
Kim, Jae-Won;Youn, Kwang-Sup;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.849-857,
|
|
| 9 |
Quality Characteristic of the Korean Wheat meju according to Milling Degree of Wheat and Fermenting Strains
Lee, Gyeong-Ran;Ko, Yu-Jin;Kim, Eun-Jung;Seol, Hui-Gyeong;Kim, Eun-Ja;Kim, Il-Hun;Shim, Ki-Hwan;Kim, Young-Gi;Ryu, Chung-Ho;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.858-865,
|
|
| 10 |
Changes in Physicochemical Properties of Spergularia marina Griseb by Blanching
Lee, Jae-Joon;Jung, Hae-Ok;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.866-872,
|
|
| 11 |
Quality Characteristics of Cedrela sinensis Shoot by Soy Sauce Seasoning Conditions
Kim, Sun Hwa;Lee, Myung-Hee;Jeong, Yong-Jin;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.873-881,
|
|
| 12 |
Fruit and Wine Quality on Maturing Time of Korea New Grape Cultivar 'Doonuri'
Chang, Eun Ha;Jeong, Sung Min;Noh, Jung Ho;Park, Kyo Sun;Lim, Byung Sun;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.882-892,
|
|
| 13 |
Desalting Processing and Quality Characteristics of Salt-Fermented Anchovy Sauce Using a Spirit
Jang, Mi-Soon;Park, Hee-Yeon;Nam, Ki-Ho;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.893-900,
|
|
| 14 |
Antioxidant Activities of Extracts from Fermented Black Jujube
Hong, Ju-Yeon;Nam, Hak-Sik;Yoon, Kyung Young;Shin, Seung-Ryeul;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.901-908,
|
|
| 15 |
Healthy Functional Food Properties of Phenolic Compounds Isolated from Ulmus pumila
Kim, Kyung-Bum;Jo, Bun-Sung;Park, Hye-Jin;Park, Ki-Tae;An, Bong-Jeun;Ahn, Dong-Hyun;Kim, Myung-Uk;Chae, Jung-Woo;Cho, Young-Je;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.909-918,
|
|
| 16 |
Antioxidant and Antimicrobial Activities of Korean Mistletoe (Viscum album var. coloratum) Extracts against Food Poisoning Bacteria
Kang, Seo-Jin;Chung, Shin-Kyo;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.919-924,
|
|
| 17 |
Fermentation and Quality Characteristics of Yakju According to Different Rice Varieties
Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.925-932,
|
|
| 18 |
Quality Characteristics of Rice Wine according to the Rice Wine Seed Mash with Lactic Acid Concentration
Huh, Chang-Ki;Lee, Jung-Won;Kim, Yong-Doo;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.933-938,
|
|
| 19 |
Isolation and Identification of Contaminated Organisms on Dried Persimmon
Kang, Bok-Hee;Jo, Mi-Young;Hur, Sang-Sun;Shin, Kee-Sun;Lee, Dong-Sun;Lee, Sang-Han;Lee, Jin-Man;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.939-945,
|
|
| 20 |
Comparison of Melanogenesis-Inhibiting Activity by Extracts of Prunus persica Flower and Calyx
Son, Hyeong-U;Lee, Suk Hee;Kim, Min-A;Park, Hee-Joon;Lee, Sang-Han;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.946-950,
|
|
| 21 |
Comparison of the Quality Characteristics of Radish by Soaking Using Sun-dried Salt and Leuconostoc starter
Na, Jong-Min;Jin, Yong-Xie;Kim, Se-Na;Kim, Jung-Bong;Cho, Young-Suk;Kim, Kwang-Yup;Kim, Haeng-Ryan;Kim, So-Young;
/
The Korean Society of Food Preservation
, v.19, no.6, pp.951-956,
|
|