CURRENT ISSUE: Aug 2021, Vol. 28 , No. 5

    Review

    Studies on the redisual properties of pesticides during processing of wheat, corn and cottonseed
    밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰
    Korean J. Food Preserv. 2021;28(5):551-568.
    https://doi.org/10.11002/kjfp.2021.28.5.551

    Article

    Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal
    들깨박 단백질 가수분해물 유래 항산화 펩타이드의 항산화 활성에 대한 pH, 열 및 장내 프로테아제의 영향
    Korean J. Food Preserv. 2021;28(5):569-577.
    https://doi.org/10.11002/kjfp.2021.28.5.569

    Article

    Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
    유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향
    Korean J. Food Preserv. 2021;28(5):578-588.
    https://doi.org/10.11002/kjfp.2021.28.5.578

    Article

    Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
    닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
    Korean J. Food Preserv. 2021;28(5):589-597.
    https://doi.org/10.11002/kjfp.2021.28.5.589

    Article

    A safety survey on pesticide residues in green coffee beans
    커피원두의 잔류농약 안전성 조사
    Korean J. Food Preserv. 2021;28(5):598-611.
    https://doi.org/10.11002/kjfp.2021.28.5.598

    Article

    Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
    In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가
    Korean J. Food Preserv. 2021;28(5):612-620.
    https://doi.org/10.11002/kjfp.2021.28.5.612

    Article

    Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf
    비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2021;28(5):621-631.
    https://doi.org/10.11002/kjfp.2021.28.5.621

    Article

    Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel
    유자(Citrus junos) 과육 및 과피 첨가 발효에 따른 천년초(Opuntia humifusa)의 이화학적 특성 및 기능성 변화
    Korean J. Food Preserv. 2021;28(5):632-645.
    https://doi.org/10.11002/kjfp.2021.28.5.632

    Article

    Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
    녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
    Korean J. Food Preserv. 2021;28(5):646-653.
    https://doi.org/10.11002/kjfp.2021.28.5.646

    Article

    Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food
    식물성 소재 추출물이 동결건조 간편식품의 지질산패 억제에 미치는 영향
    Korean J. Food Preserv. 2021;28(5):654-662.
    https://doi.org/10.11002/kjfp.2021.28.5.654

    Article

    Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract
    복분자 추출물의 항산화 활성 및 지표성분 표준화를 위한 ellagic acid 검증
    Korean J. Food Preserv. 2021;28(5):663-673.
    https://doi.org/10.11002/kjfp.2021.28.5.663

    Article

    Production of D-fructose from starch by amylase and glucose isomerase
    Amylase와 glucose isomerase를 이용한 starch로부터 D-fructose의 생산
    Korean J. Food Preserv. 2021;28(5):674-684.
    https://doi.org/10.11002/kjfp.2021.28.5.674

    Article

    Immunity enhancement efficacy of the extracts prepared from blanched and dried aerial part in Cirsium setdens Nakai
    고려엉겅퀴 묵나물 추출물의 면역활성 증진 효과
    Korean J. Food Preserv. 2021;28(5):685-691.
    https://doi.org/10.11002/kjfp.2021.28.5.685

    Article

    Antioxidative degradation product from purpurogallin induced by gamma irradiation
    Purpurogallin의 감마선 조사에 따라 생성되는 항산화 물질
    Korean J. Food Preserv. 2021;28(5):692-698.
    https://doi.org/10.11002/kjfp.2021.28.5.692

    Research Note

    Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China
    한국과 중국에서 생산된 표고버섯의 다량, 미량 미네랄 및 유해 중금속 함량 비교
    Korean J. Food Preserv. 2021;28(5):699-703.
    https://doi.org/10.11002/kjfp.2021.28.5.699

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    MOST READ ARTICLE

    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: 823

    Article

    Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigments
    탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성
    Korean Journal of Food Preservation 2019;26(6):667-672.
    https://doi.org/10.11002/kjfp.2019.26.6.667
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    Last 3 months views: 651

    Article

    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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    Last 3 months views: 638

    Article

    Quality differences of retorted Samgyetangs as affected by F0-value levels
    레토르트 삼계탕의 F0값 수준에 따른 품질 차이
    Korean Journal of Food Preservation 2016;23(6):848-858.
    https://doi.org/10.11002/kjfp.2016.23.6.848
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    Last 3 months views: 495

    Article

    Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
    Korean J. Food Preserv. 2021;28(4):522-531.
    https://doi.org/10.11002/kjfp.2021.28.4.522
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    Last 3 months views: 350

    Article

    Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts
    Korean J. Food Preserv. 2021;28(4):504-549.
    https://doi.org/10.11002/kjfp.2021.28.4.540
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    Last 3 months views: 337

    ARTICLE

    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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    Last 3 months views: 335

    ARTICLE

    Antioxidant and pancreatic lipase inhibitory activities of Anemarrhena asphodeloides
    지모 추출물의 항산화 및 pancreatic lipase 저해 활성 평가
    Korean Journal of Food Preservation 2014;21(3):421-426.
    https://doi.org/10.11002/kjfp.2014.21.3.421
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    Last 3 months views: 333

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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 20

    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 14

    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 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 12

    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 11

    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 10

    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 10

    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 9

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