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Korean Journal of Food Preservation. Vol. 24, No. 4, 2017

ARTICLE
Changes in pasting properties and free fatty acids of different brown rice cultivar during storage
Induck Choi, Jieun Kwak, Mi-Ra Yoon, Areum Chun, Dong-Soo Choi
Korean J Food Preserv 2017;24(4):491-496.
https://doi.org/10.11002/kjfp.2017.24.4.491
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Characteristics in the components of the paprika by drying methods
Hyun-Suk Lee, Ju-Yeon Hong, Young-Jun Choi, Yang Suk Lee, Su-Jeong Seo, Seung-Ryeul Shin
Korean J Food Preserv 2017;24(4):497-504.
https://doi.org/10.11002/kjfp.2017.24.4.497
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Kinetics of water vapor adsorption by vacuum-dried jujube powder
Jun Ho Lee, Li Zuo
Korean J Food Preserv 2017;24(4):505-509.
https://doi.org/10.11002/kjfp.2017.24.4.505
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Determination of fusel oil content in various types of liquor distributed in Korea
Soo-Baek Lee, Jung-Ah Shin, Ki-Teak Lee
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Bo Ram Park, Ji Eun Choi, Jun Ho Lee
Korean J Food Preserv 2017;24(4):517-523.
https://doi.org/10.11002/kjfp.2017.24.4.517
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Ricinus communis extract inhibits the adipocyte differentiation through activating the Wnt/β-catenin signaling pathway
Bora Kim, Hyun-Soo Kim
Korean J Food Preserv 2017;24(4):524-528.
https://doi.org/10.11002/kjfp.2017.24.4.524
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Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract
A-Young Lee, Jeung-Hee Lee
Korean J Food Preserv 2017;24(4):529-535.
https://doi.org/10.11002/kjfp.2017.24.4.529
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Inhibitory effects of curcumin on high glucose-induced damages: Implications for alleviating diabetic complications
Kyeong Yee Kim, Choon Young Kim
Korean J Food Preserv 2017;24(4):536-541.
https://doi.org/10.11002/kjfp.2017.24.4.536
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Isolation of antioxidant peptide from sandfish (Arctoscopus japonicus) roe hydrolysate
Hye Lim Jang, Seung Ryeul Shin, Kyung Young Yoon
Korean J Food Preserv 2017;24(4):542-549.
https://doi.org/10.11002/kjfp.2017.24.4.542
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Enzyme hydrolysate of silk protein suppresses tert-butyl hydroperoxide-induced hepatotoxicity by enhancing antioxidant activity in rats
Hyung Joo Suh, Bobin Kang, Chae-Young Kim, Hyeon-Son Choi
Korean J Food Preserv 2017;24(4):550-558.
https://doi.org/10.11002/kjfp.2017.24.4.550
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Journal Title Change

We announce that the title of our journal and related information were changed as below from January, 2024.

 

Before (~2023.12)

After (2024.01~)

Journal Title

Korean Journal of Food Preservation

Food Science and Preservation

Journal Abbreviation

Korean J. Food Preserv.

Food Sci. Preserv.

eISSN

2287-7428

3022-5485

pISSN

1738-7248

3022-5477

Journal Homepage

https://www.ekosfop.or.kr

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