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Korean Journal of Food Preservation. Vol. 29, No. 6, 2022

Review
Microbe-derived antimicrobial red pigments for color formation and microbial growth control in sausage: A mini-review
Deokyeong Choe
Korean J. Food Preserv. 2022;29(6):837-851.
https://doi.org/10.11002/kjfp.2022.29.6.837
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Article
Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress
Mia Miranti, Hitoshi Iwahashi, Yolani Syaputri
Korean J. Food Preserv. 2022;29(6):852-860.
https://doi.org/10.11002/kjfp.2022.29.6.852
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Nutritional compositions in young leaves and stem from quinoa (Chenopodium quinoa Willd.) grown in Korea
Jin-Sik Nam, Hye-Lim Jang
Korean J. Food Preserv. 2022;29(6):861-872.
https://doi.org/10.11002/kjfp.2022.29.6.861
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Comparison of physicochemical properties by different parts of Rhus verniciflua and food properties of Rhus verniciflua seed
Su-Hwan Kim, Chang-Ki Huh
Korean J. Food Preserv. 2022;29(6):873-883.
https://doi.org/10.11002/kjfp.2022.29.6.873
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Changes in the physicochemical properties of olive flounder (Paralichthys olivaceus) fillets during storage in a high-voltage electrostatic field-refrigeration system
고전압 정전기장 냉장시스템에 저장한 넙치(Paralichthys olivaceus) 필렛의 이화학적 특성 변화
Jong-Woong Nam, Seong-Rip Oh, Hyong-Bum Koh, Seung-Hwan Won, Min-Jeong Jung, Ah-Ram Han, Byoung-Mok Kim, Joon-Young Jun
남종웅, 오성립, 고형범, 원승환, 정민정, 한아람, 김병목, 전준영
Korean J. Food Preserv. 2022;29(6):884-894.
https://doi.org/10.11002/kjfp.2022.29.6.884
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Qualitative evaluation of commercial kimchi seasoning products
시판 김치 양념 제품의 품질 특성 평가
Young-Bae Chung, Ye-Sol Kim, Seo-Yeong Chon, Yun-Jeong Choi, Sung Gi Min, Hye-Young Seo
정영배, 김예솔, 전서영, 최윤정, 민승기, 서혜영
Korean J. Food Preserv. 2022;29(6):895-906.
https://doi.org/10.11002/kjfp.2022.29.6.895
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Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
시판 고춧가루의 매운맛 등급 표시에 따른 capsaicinoid 함량 및 품질 특성 조사
Donghee Ahn, Eunyoung Park, Seoyeong Kim, Kyung-Hyung Ku, Jeong-Ho Lim, Jihyun Lee
안동희, 박은영, 김서영, 구경형, 임정호, 이지현
Korean J. Food Preserv. 2022;29(6):907-917.
https://doi.org/10.11002/kjfp.2022.29.6.907
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Grading the pungency of red pepper powder using hyperspectral imaging coupled with multivariate analysis
다변량 분석과 초분광 이미지를 이용한 고춧가루의 매운맛 등급화
Ji-Young Choi, Jeong-Seok Cho, Kee Jai Park, Sang Seop Kim, Jeong-Ho Lim
최지영, 조정석, 박기재, 김상섭, 임정호
Korean J. Food Preserv. 2022;29(6):918-931.
https://doi.org/10.11002/kjfp.2022.29.6.918
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Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
붉은색 파프리카 분말 첨가량에 따른 들기름 마요네즈의 품질 특성 및 저장 중 산화안정성에 미치는 영향
Kyo-Yeon Lee, Chae Yeon Han, Min Jeong Pyo, Sung-Gil Choi
이교연, 한채연, 표민정, 최성길
Korean J. Food Preserv. 2022;29(6):932-942.
https://doi.org/10.11002/kjfp.2022.29.6.932
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A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
돈육, 우육 및 사슴육으로 제조한 햄버거 스테이크의 이화학적 특성 비교
Nan-Hee Lee, Ung-Kyu Choi
이난희, 최웅규
Korean J. Food Preserv. 2022;29(6):943-952.
https://doi.org/10.11002/kjfp.2022.29.6.943
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Phenylpropanoid content of different varieties of buckwheat leaves and their hot water extracts
다양한 품종의 메밀 잎 및 그 열수추출물의 phenylpropanoid 함량
Jeong Jae Lee
이정재
Korean J. Food Preserv. 2022;29(6):953-964.
https://doi.org/10.11002/kjfp.2022.29.6.953
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Quality characteristics of jeungpyeon with different additions of won-ju (raw makgeolli)
원주의 첨가량을 달리한 증편의 품질 특성
Jin-Hee Choi, Ji-Hye Chu, Hae-Yeon Choi, Hee-Kyung Jeon, Jong-Dae Park, Jung-Min Sung
최진희, 추지혜, 최해연, 전희경, 박종대, 성정민
Korean J. Food Preserv. 2022;29(6):965-975.
https://doi.org/10.11002/kjfp.2022.29.6.965
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Quality characteristics and antioxidant activity of traditional Korean soy sauce based on the proportion of onion juice
양파 착즙액 첨가 비율별 한식 간장의 품질 특성과 항산화 활성
Chae-Mi Lee, Su-Hwan Kim, Jae-Hee Jeong, Yu-Ri Choi, Dong-Hun Lee, Chae-Yun Lee, Byung-Kuk Choi, Chang-Ki Huh
이채미, 김수환, 정재희, 최유리, 이동훈, 이채윤, 최병국, 허창기
Korean J. Food Preserv. 2022;29(6):976-988.
https://doi.org/10.11002/kjfp.2022.29.6.976
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Effect of heating time on the quality and antioxidant activity of Jerusalem artichoke tea
가열시간에 따른 돼지감자차의 품질 특성 및 항산화 활성
Eun-Sun Hwang, EunMyeong Shon
황은선, 손은명
Korean J. Food Preserv. 2022;29(6):989-999.
https://doi.org/10.11002/kjfp.2022.29.6.989
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Mesembryanthemum crystallinum extract ameliorates TNF-α-induced inflammation and insulin resistance in 3T3-L1 adipocytes
아이스플랜트 추출물의 3T3-L1 지방세포 내 TNF-α 유도 염증 및 인슐린 저항성 개선 효과
Se-Eun Park, Hyo-Jeong Lee, In-Seon Jeong, Seung Kim
박세은, 이효정, 정인선, 김승
Korean J. Food Preserv. 2022;29(6):1000-1011.
https://doi.org/10.11002/kjfp.2022.29.6.1000
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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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