CURRENT ISSUE: Jun 2021, Vol. 28 , No. 3

    Article

    Comparative analysis of proximate composition, amino acid and fatty acid content, and antioxidant activities in fresh cuts of Korean native goat (Capra hircus coreanae) meat
    흑염소 육의 부위별 일반 성분, 아미노산과 지방산 함량 및 항산화 활성 비교 분석
    Korean J. Food Preserv. 2021;28(3):303-312.
    https://doi.org/10.11002/kjfp.2021.28.3.303

    Article

    Evaluation of randomly amplified polymorphic DNA-polymerase chain reaction method for the identification of eighteen lyophilized probiotics commercially available
    제품화된 18종 동결건조 프로바이오틱스의 동정을 위한 RAPD-PCR 분석법 평가
    Korean J. Food Preserv. 2021;28(3):313-317.
    https://doi.org/10.11002/kjfp.2021.28.3.313

    Article

    Effect of application time of 1-methylcyclopropene treatment on fruit quality attributes in ‘Fuji’ apples during simulated marketing period
    1-Methylcyclopropene 처리시기가 모의유통기간 중 'Fuji' 사과의 품질에 미치는 영향
    Korean J. Food Preserv. 2021;28(3):318-324.
    https://doi.org/10.11002/kjfp.2021.28.3.318

    Article

    Quality characteristics of hot-air dried ‘Darae’ (Actinidia arguta) with different sugar osmotic dehydration pretreatment
    당 삼투건조 전처리를 달리한 열풍건조 다래의 품질 특성
    Korean J. Food Preserv. 2021;28(3):325-335.
    https://doi.org/10.11002/kjfp.2021.28.3.325

    Article

    Effect of high hydrostatic pressure treatment on quality characteristics of squid ‘Sikhae’ prepared with barley flour during storage
    보리를 이용한 오징어 식해의 초고압처리에 의한 품질특성 변화
    Korean J. Food Preserv. 2021;28(3):336-343.
    https://doi.org/10.11002/kjfp.2021.28.3.336

    Article

    Quality characteristics of lotus root (Nelumbo nucifera G.) snacks according to heat treatment methods and conditions
    열처리 방법 및 조건에 따른 연근스낵의 품질 특성
    Korean J. Food Preserv. 2021;28(3):344-355.
    https://doi.org/10.11002/kjfp.2021.28.3.344

    Article

    Growth changes and antioxidant activities of Romaine lettuce with plasma discharge water and bioblock treatment
    플라즈마 방전수 및 바이오블록 처리를 달리한 로메인 상추의 생장변화 및 항산화 특성
    Korean J. Food Preserv. 2021;28(3):356-363.
    https://doi.org/10.11002/kjfp.2021.28.3.356

    Article

    Quality characteristics of string cheese added with red ginseng powder
    홍삼 분말을 첨가한 스트링 치즈의 품질 특성
    Korean J. Food Preserv. 2021;28(3):364-371.
    https://doi.org/10.11002/kjfp.2021.28.3.364

    Article

    Phytochemical components and physiological activities of purple wheat bran ‘Arriheuk’ extracts
    자색밀(아리흑) 추출물의 기능성 성분 및 생리활성
    Korean J. Food Preserv. 2021;28(3):372-383.
    https://doi.org/10.11002/kjfp.2021.28.3.372

    Article

    Antioxidant and α-glucosidase inhibitory effects of Pethorum chinense Purch seed extracts
    낙지다리(Penthorum chinense Pursh) 종자 추출물의 항산화 및 α-glucosidase 저해 활성
    Korean J. Food Preserv. 2021;28(3):384-390.
    https://doi.org/10.11002/kjfp.2021.28.3.384

    Article

    Synthesis and physicochemical properties of polysaccharides by Gluconobacter oxydans with glycosyltransferase activity
    Gluconobacter oxydans의 당 전이효소 활성을 이용한 다당류의 제조 및 배양액의 품질 특성
    Korean J. Food Preserv. 2021;28(3):391-402.
    https://doi.org/10.11002/kjfp.2021.28.3.391

    Article

    Inhibitory effects of Tunisian plants extracts on oxidative stress and lipid accumulation in HepG2 cells
    튀니지 식물 11종 추출물의 HepG2 세포에서 산화적 스트레스 및 지질 축적 억제 효과
    Korean J. Food Preserv. 2021;28(3):403-415.
    https://doi.org/10.11002/kjfp.2021.28.3.403

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    Fermentation characteristics and inhibitory effect of brown rice vinegar on adipocyte differentiation in 3T3-L1 cells
    현미발효식초의 발효특성 및 3T3-L1 지방세포 분화억제 효과
    Korean J. Food Preserv. 2021;28(3):416-425.
    https://doi.org/10.11002/kjfp.2021.28.3.416

    Article

    Antimicrobial activity and stability of Prunus mume fruit extract against Streptococcus mutans KCCM 40105 strain
    매실 추출물의 Streptococcus mutans KCCM 40105 균주에 대한 항균활성 및 안정성
    Korean J. Food Preserv. 2021;28(3):426-436.
    https://doi.org/10.11002/kjfp.2021.28.3.426

    Article

    Antiviral effect of persimmon (Diospyros kaki Thunb. cv. Cheongdo-Bansi) extracts on murine norovirus
    청도반시 추출물의 murine norovirus에 대한 항바이러스 효과
    Korean J. Food Preserv. 2021;28(3):437-444.
    https://doi.org/10.11002/kjfp.2021.28.3.437

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    Quality and textural properties of jelly prepared with different gelling agents
    겔화제 종류에 따른 젤리의 품질 특성
    Korean J. Food Preserv. 2020;27(5):566-573.
    https://doi.org/10.11002/kjfp.2020.27.5.566
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    Last 3 months views: 633

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    Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
    추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
    Korean Journal of Food Preservation 2016;23(2):233-238.
    https://doi.org/10.11002/kjfp.2016.23.2.233
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    탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성
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    https://doi.org/10.11002/kjfp.2019.26.6.667
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    Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
    인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사
    Korean J. Food Preserv. 2021;28(2):161-168.
    https://doi.org/10.11002/kjfp.2021.28.2.161
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    Fermentation characteristics of mulberry (Cudrania tricuspidata) fruit vinegar produced by acetic acid bacteria isolated from traditional fermented foods
    전통발효식품으로부터 분리한 초산균을 이용한 꾸지뽕 열매 발효식초 제조 및 발효특성
    Korean Journal of Food Preservation 2015;22(1):108-118.
    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
    Korean Journal of Food Preservation 2014;21(2):224-230.
    https://doi.org/10.11002/kjfp.2014.21.2.224
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    Anti-melanogenic effect of Eruca sativa extract
    루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
    Korean Journal of Food Preservation 2016;23(1):74-79.
    https://doi.org/10.11002/kjfp.2016.23.1.74
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    Evaluation of quality characteristics in commercial yogurt
    시중 유통되는 요구르트의 품질특성 평가
    Korean Journal of Food Preservation 2018;25(2):195-204.
    https://doi.org/10.11002/kjfp.2018.25.2.195
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    Influence of the addition of aronia powder on the quality and antioxidant activity of muffins
    아로니아 분말 첨가가 머핀의 품질 및 항산화능에 미치는 영향
    Korean J Food Preserv 2014;21(5):668-675.
    https://doi.org/10.11002/kjfp.2014.21.5.668
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    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
    Korean J Food Preserv 2014;21(2):224-230.
    https://doi.org/10.11002/kjfp.2014.21.2.224
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    ARTICLE

    Physicochemical of burdock (Arctium lappa L) tea depending on steaming and roasting treatment
    증숙 및 볶음처리에 따른 우엉차의 품질특성
    Korean J Food Preserv 2014;21(5):646-651.
    https://doi.org/10.11002/kjfp.2014.21.5.646
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    ARTICLE

    Quality and antioxidant charactistics of Elaeagnus multiflora wine through the thermal processing of juice
    과즙의 열처리에 따른 뜰보리수 과실주의 품질 및 항산화 특징
    Korean J Food Preserv 2014;21(2):206-214.
    https://doi.org/10.11002/kjfp.2014.21.2.206
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    Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
    지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
    Korean J Food Preserv 2014;21(3):421-426.
    https://doi.org/10.11002/kjfp.2014.21.3.421
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    ARTICLE

    Quality characteristics of Doenjang manufactured with soybean Koji
    콩 코오지를 이용한 된장의 품질 특성
    Korean J Food Preserv 2014;21(3):434-441.
    https://doi.org/10.11002/kjfp.2014.21.3.434
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    Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
    어성초 분말을 첨가한 국수의 품질특성
    Korean J Food Preserv 2014;21(1):34-39.
    https://doi.org/10.11002/kjfp.2014.21.1.34
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    Physiological activities of Aronia melanocarpa extracts on extraction solvents
    추출용매에 따른 아로니아 추출물의 생리 활성
    Korean J Food Preserv 2014;21(5):718-726.
    https://doi.org/10.11002/kjfp.2014.21.5.718
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    Cited by 9

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