CURRENT ISSUE: Apr 2020, Vol. 27 , No. 2

    Article

    Effect of cold storage and 1-methylcyclopropene treatment on fruit storage potential of ‘Summer Prince’ and ‘Summer King’ apples
    ‘썸머프린스’와 ‘썸머킹’ 사과의 저장한계기 구명을 위한 저온저장과 1-MCP처리의 효과
    Korean J. Food Preserv. 2020;27(2):137-144.
    https://doi.org/10.11002/kjfp.2020.27.2.137

    Article

    Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
    저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향
    Korean J. Food Preserv. 2020;27(2):145-158.
    https://doi.org/10.11002/kjfp.2020.27.2.145

    Article

    Effect of relative humidity on the microbial and physicochemical characteristics of ‘Samnamul’ (Aruncus dioicus var. kamtschaticus) during storage
    저장 중 상대습도가 눈개승마의 미생물학적 및 이화학적 품질 특성에 미치는 영향
    Korean J. Food Preserv. 2020;27(2):159-169.
    https://doi.org/10.11002/kjfp.2020.27.2.159

    Article

    Effect of combined washing with heat and microbubbles water on the quality of fresh-cut lettuce
    열수 마이크로버블 병용 세척이 절단 양상추의 품질에 미치는 영향
    Korean J. Food Preserv. 2020;27(2):170-177.
    https://doi.org/10.11002/kjfp.2020.27.2.170

    Article

    Quality characteristics and retrogradation analysis of sponge cake added with freeze dried Peucedanum japonicum powder
    동결건조 방풍 분말을 첨가한 스펀지케이크의 품질 특성 및 노화도 분석
    Korean J. Food Preserv. 2020;27(2):178-187.
    https://doi.org/10.11002/kjfp.2020.27.2.178

    Article

    Anti browning and antioxidant properties of Foeniculum vulgare seed extracts
    회향씨앗 추출물의 항갈변 및 항산화 효과
    Korean J. Food Preserv. 2020;27(2):188-196.
    https://doi.org/10.11002/kjfp.2020.27.2.188

    Article

    Comparison of the radical scavenging and α-glucosidase inhibitory activities of fingerroot extracts based on different extraction methods
    추출방법에 따른 핑거루트 추출물의 라디칼 소거 및 α-glucosidase 저해 활성 비교
    Korean J. Food Preserv. 2020;27(2):197-203.
    https://doi.org/10.11002/kjfp.2020.27.2.197

    Article

    Isolation of antioxidant components from Corni fructus
    산수유(Corni fructus)에서 분리한 항산화 생리활성물질의 특성
    Korean J. Food Preserv. 2020;27(2):204-211.
    https://doi.org/10.11002/kjfp.2020.27.2.204

    Article

    Quality characteristics of fermented vinegar containing different concentration of an ethanol extract from ‘Seomaeyaksuk’ (Artemisia argyi H.)
    섬애약쑥 주정 추출물의 첨가 농도에 따른 발효식초의 품질 특성
    Korean J. Food Preserv. 2020;27(2):212-223.
    https://doi.org/10.11002/kjfp.2020.27.2.212

    Article

    Preparation and antimicrobial activity of ‘Yuja’ nanoemulsion using ultrasonic homogenization treated ‘Yuja’ juice
    초음파처리 유자즙을 이용한 유자 나노에멀젼 제조 및 항균 특성
    Korean J. Food Preserv. 2020;27(2):224-231.
    https://doi.org/10.11002/kjfp.2020.27.2.224

    Article

    Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
    Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
    Korean J. Food Preserv. 2020;27(2):232-241.
    https://doi.org/10.11002/kjfp.2020.27.2.232

    Article

    Effect of Nepeta cataria extract on the skin barrier function
    개박하 추출물의 피부장벽 기능에 대한 효과
    Korean J. Food Preserv. 2020;27(2):242-246.
    https://doi.org/10.11002/kjfp.2020.27.2.242

    Article

    Effects of innate immunity improvement in Lycii radicis Cortex extract
    지골피 추출물의 선천 면역 개선 효과
    Korean J. Food Preserv. 2020;27(2):247-254.
    https://doi.org/10.11002/kjfp.2020.27.2.247

    Research Note

    Comparison of the shelf-life of commercial salad lettuces based on packaging types
    유통 중인 샐러드용 상추 종류별 포장형태에 따른 선도유지 비교
    Korean J. Food Preserv. 2020;27(2):255-260.
    https://doi.org/10.11002/kjfp.2020.27.2.255

    Research Note

    Antioxidative and antimutagenic effects of Panicum miliaceum L.
    기장의 항산화 활성 및 항돌연변이 효능
    Korean J. Food Preserv. 2020;27(2):261-269.
    https://doi.org/10.11002/kjfp.2020.27.2.261

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    MOST READ ARTICLE

    Article

    Comparison of volatile compounds in Maclura tricuspidata fruit vinegar and commercial vinegars
    꾸지뽕 열매 발효식초와 시판식초의 휘발성 향기성분 조성 비교
    Korean J. Food Preserv. 2020;27(1):85-97.
    https://doi.org/10.11002/kjfp.2020.27.1.85
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    Last 3 months views: 487

    Article

    Potential probiotic activity of Lactobacillus brevis SCML 504 isolated from traditional Korean fermented food and the preparation of ‘Sikhye’ with brown rice
    전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
    Korean J. Food Preserv. 2020;27(1):46-57.
    https://doi.org/10.11002/kjfp.2020.27.1.46
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    Last 3 months views: 470

    Article

    Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
    강황이 된장의 발효에 미치는 영향
    Korean J. Food Preserv. 2020;27(1):7-16.
    https://doi.org/10.11002/kjfp.2020.27.1.7
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    Last 3 months views: 446

    Article

    Quality characteristics of Rehmannia glutinosa dried at different drying temperature
    건조 온도에 따른 지황의 품질 특성
    Korean J. Food Preserv. 2020;27(1):17-24.
    https://doi.org/10.11002/kjfp.2020.27.1.17
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    Last 3 months views: 432

    Article

    Quality characteristics and antioxidative activity of ‘Sulgidduk’ added with Elaeagnus multiflora powder
    뜰보리수 분말을 첨가한 설기떡의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2020;27(1):127-135.
    https://doi.org/10.11002/kjfp.2020.27.1.127
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    Last 3 months views: 428

    Article

    Effects of gradual cooling treatment on the skin blackening and physicochemical characteristics of ‘Chuhwang’ pear fruit
    저온저장 전 온도순화처리가 추황배의 과피흑변 발생 및 생리화학적 특성에 미치는 영향
    Korean J. Food Preserv. 2020;27(2):145-158.
    https://doi.org/10.11002/kjfp.2020.27.2.145
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    Last 3 months views: 412

    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 Journal of Food Preservation 2014;21(5):668-675.
    https://doi.org/10.11002/kjfp.2014.21.5.668
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    Last 3 months views: 403

    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: 395

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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 16

    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 13

    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 10

    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 10

    ARTICLE

    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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    Cited by 9

    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 9

    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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    Cited by 8

    ARTICLE

    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 8

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