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Korean Journal of Food Preservation. Vol. 30, No. 2, 2023

Review
Application of bio-preservation to enhance food safety: A review
Nethma Samadhi Ranathunga, Kaushalya Nadeeshani Wijayasekara, Edirisinghe Dewage Nalaka Sandun Abeyrathne
Korean J. Food Preserv. 2023;30(2):179-189.
https://doi.org/10.11002/kjfp.2023.30.2.179
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Research Article
Effects of chlorine dioxide gas fumigation on the storage quality of astringent persimmon (Diospyros kaki T.) Cheongdobansi
Jiyoon Kim, Jung Soo Kim, Minhyun Kim, Ji Hye Kim, Insun Kim, Inju Nam, Jong-Kuk Kim, Kwang-Deog Moon
Korean J. Food Preserv. 2023;30(2):190-204.
https://doi.org/10.11002/kjfp.2023.30.2.190
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Physicochemical characteristics of new breed white Hypsizygus marmoreus for cold storage after harvest
Jae-Seok Park, Hye-Jin Park, Jong-Seok Kim, Da-Eun Jeong, Chae-Won Han, Seung-Yeol Lee, Hee-Young Jung, Young-Je Cho
Korean J. Food Preserv. 2023;30(2):205-223.
https://doi.org/10.11002/kjfp.2023.30.2.205
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Non-destructive quality prediction of domestic, commercial red pepper powder using hyperspectral imaging
Sang Seop Kim, Ji-Young Choi, Jeong Ho Lim, Jeong-Seok Cho
Korean J. Food Preserv. 2023;30(2):224-234.
https://doi.org/10.11002/kjfp.2023.30.2.224
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Chemical profile and antioxidant activity of peel of Yellowball, a novel citrus variety
Sun Lee, Seung-Gab Han, Su Hyun Yun, Suk Man Park, Sang Suk Kim, Dong-Shin Kim, Seong-man Jeong, Ji-Hyun An, Seong-Ho Jo, Hyun-Jin Kim
Korean J. Food Preserv. 2023;30(2):235-246.
https://doi.org/10.11002/kjfp.2023.30.2.235
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Vitamin contents and antioxidant characteristics of red and gold kimchi cabbages (Brassica rapa. L. ssp. pekinensis)
Kang-Hee Lee, Seung-min Oh, Won-Ho Hong, Jiyeon Chun
Korean J. Food Preserv. 2023;30(2):247-261.
https://doi.org/10.11002/kjfp.2023.30.2.247
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Comparison of SureTectTM with phenotypic and genotypic method for the detection of Salmonella spp. and Listeria monocytogenes in ready-to-eat foods
즉석섭취식품에 존재하는 Salmonella spp.와 Listeria monocytogenes의 검출을 위한 SureTectTM와 표현형 및 유전자형 방법의 비교
Kye-Hwan Byun, Byoung Hu Kim, Ah Jin Cho, Eun Her, Sunghee Yoon, Taeik Kim, Sang-Do Ha
변계환, 김병후, 조아진, 허은, 윤성희, 김태익, 하상도
Korean J. Food Preserv. 2023;30(2):262-271.
https://doi.org/10.11002/kjfp.2023.30.2.262
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Quality characteristics of different parts of garlic sprouts produced by smart farms during growth
스마트팜 생산 새싹마늘의 부위별 및 생육 기간에 따른 품질 특성
Yu-Ri Choi, Jungsil Kim, Ho-Kyung Ha, Imkyung Oh, Jae-Hee Jeong, Hyeong-Woo Jo, Chae-Yun Lee, Dong-Hun Lee, Chae-Mi Lee, Su-Hwan Kim, Chang-Ki Huh
최유리, 김정실, 하호경, 오임경, 정재희, 조형우, 이채윤, 이동훈, 이채미, 김수환, 허창기
Korean J. Food Preserv. 2023;30(2):272-286.
https://doi.org/10.11002/kjfp.2023.30.2.272
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Quality characteristics of in vitro luwak coffee produced using enzyme and microbial complexes
효소 및 미생물 복합체를 사용한 인비트로 루왁 커피의 품질 특성
Hye-Mi Kang, Shin-Yeong Oh, Hye-Min Kang, Joong-Ho Kwon, Yong-Jin Jeong
강혜미, 오신영, 강혜민, 권중호, 정용진
Korean J. Food Preserv. 2023;30(2):287-299.
https://doi.org/10.11002/kjfp.2023.30.2.287
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Effects of extraction conditions on color quality and antioxidant properties of persimmon (Diospyros kaki Thunb.) leaf tea
침출 조건이 감잎차의 색 및 항산화 특성에 미치는 영향
Jonghwa An, Juhae Kim, Choon Young Kim
안종화, 김주혜, 김춘영
Korean J. Food Preserv. 2023;30(2):300-310.
https://doi.org/10.11002/kjfp.2023.30.2.300
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Establishment of a quality index of surfactin production during cheonggukjang fermentation
청국장 발효 중 surfactin 생산량 품질지표 설정
Chang-Geun Ji, Jeong-Hwa Hong, Sang-Hyun Lee
지창근, 홍정화, 이상현
Korean J. Food Preserv. 2023;30(2):311-320.
https://doi.org/10.11002/kjfp.2023.30.2.311
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Physicochemical properties of kombucha with fruit peels during fermentation
과일 껍질을 첨가한 콤부차의 발효 중 이화학적 특성
Tae Yeon Lee, Young Hyoun Yi
이태연, 이영현
Korean J. Food Preserv. 2023;30(2):321-333.
https://doi.org/10.11002/kjfp.2023.30.2.321
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The antioxidant ability of nutmeg ethanolic extract in bulk oil and oil-in-water emulsion matrices
식물성 유지 및 수중유적형 유화계에서 육두구 종자 에탄올 추출물의 항산화활성 평가
Ji-Eun Kim, Ji-Yun Bae, Mi-Ja Kim
김지은, 배지윤, 김미자
Korean J. Food Preserv. 2023;30(2):334-346.
https://doi.org/10.11002/kjfp.2023.30.2.334
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Anti-oxidation, anti-inflammation, anti-wrinkle, and pore-tightening effects of phenolic compounds from Aeonium sedifolium leaves
소인제(Aeonium sedifolium) 잎 유래 phenolic 성분의 항산화, 피부주름생성 억제, 항염증 및 모공 수축 효과
Jung-In Kim, Min-Jae Kim, Ha-Gyeong Jo, Da-Eun Jeong, Hye-Jin Park, Young-je Cho
김정인, 김민재, 조하경, 정다은, 박혜진, 조영제
Korean J. Food Preserv. 2023;30(2):347-357.
https://doi.org/10.11002/kjfp.2023.30.2.347
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Biological activity of Euonymus alatus (Thunb.) Sieb. wing extracts
화살나무 날개 추출물의 생리활성
Hye-Ji Min, Du-Hyun Kim, Kwon-Il Seo
민혜지, 김두현, 서권일
Korean J. Food Preserv. 2023;30(2):358-368.
https://doi.org/10.11002/kjfp.2023.30.2.358
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Food Science and Preservation
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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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