CURRENT ISSUE: Dec 2023, Vol. 30 , No. 6

    Research Article

    Monitoring of optimal conditions for producing fermented black soybeans rich in sulfur-containing amino acids
    Korean J. Food Preserv. 2023;30(6):905-917.
    https://doi.org/10.11002/kjfp.2023.30.6.905

    Research Article

    Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
    Korean J. Food Preserv. 2023;30(6):918-928.
    https://doi.org/10.11002/kjfp.2023.30.6.918

    Research Article

    Vitamin K variations in conger eel (Conger myriaster) influenced by harvest time and size
    Korean J. Food Preserv. 2023;30(6):929-943.
    https://doi.org/10.11002/kjfp.2023.30.6.929

    Research Article

    Analysis of the essential oil composition of fresh Panax ginseng root and identification of novel phenylalkenal compounds
    Korean J. Food Preserv. 2023;30(6):944-959.
    https://doi.org/10.11002/kjfp.2023.30.6.944

    Research Article

    Comparison of in vitro antioxidant capacities of Phragmites communis Trin. and Phragmites japonica Steud.
    Korean J. Food Preserv. 2023;30(6):960-968.
    https://doi.org/10.11002/kjfp.2023.30.6.960

    Research Article

    Effect of pretreatment conditions on quality characteristics and antioxidant activity in pak choi (Brassica rapa L. ssp. chinensis)
    Korean J. Food Preserv. 2023;30(6):969-982.
    https://doi.org/10.11002/kjfp.2023.30.6.969

    Research Article

    Physicochemical characteristics of hot-water leachate prepared from persimmon leaf dried after steaming or freezing treatment
    스팀 및 동결 전처리가 건조 감잎 열수추출물의 이화학적 특성에 미치는 영향
    Korean J. Food Preserv. 2023;30(6):983-990.
    https://doi.org/10.11002/kjfp.2023.30.6.983

    Research Article

    Comparison of antioxidant activities of aronia vinegar (Aronia melanocarpa) accroding to fermentation time
    발효시간에 따른 아로니아 식초의 항산화 활성 비교
    Korean J. Food Preserv. 2023;30(6):991-998.
    https://doi.org/10.11002/kjfp.2023.30.6.991

    Research Article

    Physiological activities of Pyrus pyrifolia Nakai, malt, Ziziphus jujuba Mill., Leonurus japonicus Houtt., Scutellaria baicalensis, and their mixtures
    배, 맥아, 대추, 익모초, 황금 및 이들 혼합물의 생리활성
    Korean J. Food Preserv. 2023;30(6):999-1011.
    https://doi.org/10.11002/kjfp.2023.30.6.999

    Research Article

    Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
    송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환
    Korean J. Food Preserv. 2023;30(6):1012-1028.
    https://doi.org/10.11002/kjfp.2023.30.6.1012

    Research Article

    Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
    Saccharomyces cerevisiaeHanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
    Korean J. Food Preserv. 2023;30(6):1029-1042.
    https://doi.org/10.11002/kjfp.2023.30.6.1029

    Research Article

    Influence of cell-wall degrading enzyme treatment and Saccharomyces cerevisiae fermentation on the antioxidant and antibacterial activities of green tea leaf
    세포벽 분해 효소 처리 및 Saccharomyces cerevisiae 발효가 녹차 잎의 항산화 및 항균 활성에 미치는 영향
    Korean J. Food Preserv. 2023;30(6):1043-1055.
    https://doi.org/10.11002/kjfp.2023.30.6.1043

    Research Article

    Changes in quality characteristics of makjang depending on fermentation location and complex starters
    발효 장소와 복합 종균에 따른 막장의 품질 특성 변화
    Korean J. Food Preserv. 2023;30(6):1056-1071.
    https://doi.org/10.11002/kjfp.2023.30.6.1056

    Research Article

    Effect of sword bean (Canavalia ensiformis) fermentation filtrate on the antioxidant, anti-inflammatory, and antimicrobial activities
    작두콩(Canavalia ensiformis) 발효액이 항산화, 항염증 및 항균 활성에 미치는 영향
    Korean J. Food Preserv. 2023;30(6):1072-1081.
    https://doi.org/10.11002/kjfp.2023.30.6.1072

    Research Article

    Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect
    무김치에서 분리한 Leuconostoc 속의 특성과 면역증강 효과
    Korean J. Food Preserv. 2023;30(6):1082-1094.
    https://doi.org/10.11002/kjfp.2023.30.6.1082

    Research Article

    Ethanol extract of Aster glehni exhibits anti-inflammatory and anti-oxidant effects in RAW 264.7 cells and Caenorhabditis elegans
    섬쑥부쟁이 에탄올 추출물이 대식세포와 예쁜꼬마선충에서의 항염증 및 항산화 효과
    Korean J. Food Preserv. 2023;30(6):1095-1106.
    https://doi.org/10.11002/kjfp.2023.30.6.1095

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    MOST READ ARTICLE

    Article

    High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
    산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
    Korean Journal of Food Preservation 2019;26(6):642-649.
    https://doi.org/10.11002/kjfp.2019.26.6.642
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    Last 3 months views: 1118

    Article

    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: 960

    Article

    Functional components and physiological activity in different parts of Centella asiatica
    병풀 부위별 기능성분 및 생리활성 분석
    Korean J. Food Preserv. 2022;29(5):749-761.
    https://doi.org/10.11002/kjfp.2022.29.5.749
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    Last 3 months views: 849

    Article

    Analysis of vitamin D content of frequently-consumed foods
    다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
    Korean J. Food Preserv. 2022;29(1):70-83.
    https://doi.org/10.11002/kjfp.2022.29.1.70
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    Last 3 months views: 719

    Article

    Nutritional compositions and their retention rates of carrots by different cooking methods
    다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
    Korean J. Food Preserv. 2020;27(3):311-324.
    https://doi.org/10.11002/kjfp.2020.27.3.311
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    Last 3 months views: 713

    ARTICLE

    Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
    아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
    Korean Journal of Food Preservation 2017;24(1):93-99.
    https://doi.org/10.11002/kjfp.2017.24.1.93
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    Last 3 months views: 703

    Article

    Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
    아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2020;27(1):74-84.
    https://doi.org/10.11002/kjfp.2020.27.1.74
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    Last 3 months views: 671

    Research Article

    Development of rice-based gluten-free muffins enriched with tigernut dietary fiber
    Korean J. Food Preserv. 2023;30(6):918-928.
    https://doi.org/10.11002/kjfp.2023.30.6.918
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    Last 3 months views: 659

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    MOST CITED ARTICLE

    ARTICLE

    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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    Cited by 25

    Article

    Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
    Korean J Food Preserv 2019;26(4):371-380.
    https://doi.org/10.11002/kjfp.2019.26.4.371
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    Cited by 23

    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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    Cited by 18

    ARTICLE

    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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    Cited by 17

    ARTICLE

    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 J Food Preserv 2015;22(1):108-118.
    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Cited by 16

    Article

    Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
    식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
    Korean J Food Preserv 2016;23(2):211-217.
    https://doi.org/10.11002/kjfp.2016.23.2.211
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    Cited by 16

    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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    Cited by 15

    ARTICLE

    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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    Cited by 15

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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

    Same


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