CURRENT ISSUE: Oct 2021, Vol. 28 , No. 6

    Article

    Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
    김의 품종 및 채취시기별 성분 및 항산화 특성
    Korean J. Food Preserv. 2021;28(6):705-715.
    https://doi.org/10.11002/kjfp.2021.28.6.705

    Article

    Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
    열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능
    Korean J. Food Preserv. 2021;28(6):716-726.
    https://doi.org/10.11002/kjfp.2021.28.6.716

    Article

    Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
    당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성
    Korean J. Food Preserv. 2021;28(6):727-738.
    https://doi.org/10.11002/kjfp.2021.28.6.727

    Article

    Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala)
    자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인
    Korean J. Food Preserv. 2021;28(6):739-746.
    https://doi.org/10.11002/kjfp.2021.28.6.739

    Article

    Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
    홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향
    Korean J. Food Preserv. 2021;28(6):747-757.
    https://doi.org/10.11002/kjfp.2021.28.6.747

    Article

    Comparison of mineral and ash contents in commercial beverages
    국내 시판 음료류의 무기질 및 회분 함량 비교
    Korean J. Food Preserv. 2021;28(6):758-770.
    https://doi.org/10.11002/kjfp.2021.28.6.758

    Article

    Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
    돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2021;28(6):771-779.
    https://doi.org/10.11002/kjfp.2021.28.6.771

    Article

    Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods
    건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석
    Korean J. Food Preserv. 2021;28(6):780-789.
    https://doi.org/10.11002/kjfp.2021.28.6.780

    Article

    Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
    미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
    Korean J. Food Preserv. 2021;28(6):790-798.
    https://doi.org/10.11002/kjfp.2021.28.6.790

    Article

    Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
    백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교
    Korean J. Food Preserv. 2021;28(6):799-809.
    https://doi.org/10.11002/kjfp.2021.28.6.799

    Article

    Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
    저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
    Korean J. Food Preserv. 2021;28(6):810-819.
    https://doi.org/10.11002/kjfp.2021.28.6.810

    Article

    Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
    전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
    Korean J. Food Preserv. 2021;28(6):820-827.
    https://doi.org/10.11002/kjfp.2021.28.6.820

    Article

    Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
    Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과
    Korean J. Food Preserv. 2021;28(6):828-836.
    https://doi.org/10.11002/kjfp.2021.28.6.828

    Article

    Effects of powder mixtures containing ark shell on IgE-mediated allergic response in RBL-2H3 cells
    꼬막 함유 혼합분말이 RBL-2H3 세포에서 IgE 매개 알레르기 반응에 미치는 영향
    Korean J. Food Preserv. 2021;28(6):837-845.
    https://doi.org/10.11002/kjfp.2021.28.6.837

    Article

    Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract
    찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성
    Korean J. Food Preserv. 2021;28(6):846-856.
    https://doi.org/10.11002/kjfp.2021.28.6.846

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    MOST READ ARTICLE

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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: 1167

    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: 840

    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: 685

    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: 617

    ARTICLE

    Anti-inflammatory effect of Polygonum multiflorum extraction in activated RAW 264.7 cells with lipopolysaccharide
    Lipopolysaccharide로 활성화된 RAW 264.7 세포에서 적하수오(Polygonum multiflorum) 추출물의 항염증 효과 검증
    Korean Journal of Food Preservation 2014;21(5):740-746.
    https://doi.org/10.11002/kjfp.2014.21.5.740
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    Last 3 months views: 435

    Article

    Investigating the effect of Crataegus pinnatifida, a functional food, on cognition and memory deficit
    인지 및 기억 개선 기능성 식품으로서 산사의 효과
    Korean Journal of Food Preservation 2019;26(2):238-245.
    https://doi.org/10.11002/kjfp.2019.26.2.238
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    Last 3 months views: 426

    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: 417

    ARTICLE

    Comparative study of antioxidant activity of imported tropical and subtropical fruits
    수입산 열대·아열대 과일의 항산화 활성 비교연구
    Korean Journal of Food Preservation 2015;22(4):577-584.
    https://doi.org/10.11002/kjfp.2015.22.4.577
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    Last 3 months views: 397

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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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    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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    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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    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 10

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