CURRENT ISSUE: Apr 2022, Vol. 29 , No. 2

    Article

    Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques
    Korean J. Food Preserv. 2022;29(2):175-185.
    https://doi.org/10.11002/kjfp.2022.29.2.175

    Article

    Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)
    Korean J. Food Preserv. 2022;29(2):186-195.
    https://doi.org/10.11002/kjfp.2022.29.2.186

    Article

    Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
    옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
    Korean J. Food Preserv. 2022;29(2):196-207.
    https://doi.org/10.11002/kjfp.2022.29.2.196

    Article

    Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
    뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
    Korean J. Food Preserv. 2022;29(2):208-221.
    https://doi.org/10.11002/kjfp.2022.29.2.208

    Article

    Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
    아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2022;29(2):222-232.
    https://doi.org/10.11002/kjfp.2022.29.2.222

    Article

    Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
    사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
    Korean J. Food Preserv. 2022;29(2):233-240.
    https://doi.org/10.11002/kjfp.2022.29.2.233

    Article

    Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
    유산균 발효 양배추의 생리활성 특성
    Korean J. Food Preserv. 2022;29(2):241-253.
    https://doi.org/10.11002/kjfp.2022.29.2.241

    Article

    Quality characteristics of fermented garlic by various lactic acid bacteria
    다양한 유산균으로 제조한 발효마늘의 품질 특성
    Korean J. Food Preserv. 2022;29(2):254-262.
    https://doi.org/10.11002/kjfp.2022.29.2.254

    Article

    Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
    유산균 발효 새싹인삼 첨가 약주의 품질 특성
    Korean J. Food Preserv. 2022;29(2):263-275.
    https://doi.org/10.11002/kjfp.2022.29.2.263

    Article

    Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
    베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
    Korean J. Food Preserv. 2022;29(2):276-291.
    https://doi.org/10.11002/kjfp.2022.29.2.276

    Article

    Comparison of quality characteristics of commercially available ale-type and lager-type beers
    시판 에일형과 라거형 맥주의 품질 특성 비교
    Korean J. Food Preserv. 2022;29(2):292-300.
    https://doi.org/10.11002/kjfp.2022.29.2.292

    Article

    Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
    작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화
    Korean J. Food Preserv. 2022;29(2):301-310.
    https://doi.org/10.11002/kjfp.2022.29.2.301

    Article

    Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
    초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
    Korean J. Food Preserv. 2022;29(2):311-326.
    https://doi.org/10.11002/kjfp.2022.29.2.311

    Article

    Anti-inflammatory and antioxidant activities of Rosa multiflora
    찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성
    Korean J. Food Preserv. 2022;29(2):327-338.
    https://doi.org/10.11002/kjfp.2022.29.2.327

    Article

    Protective effect of Sorbus commixta bark on amyloid beta (Aβ)-induced learning and memory dysfunction in rat
    마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과
    Korean J. Food Preserv. 2022;29(2):339-351.
    https://doi.org/10.11002/kjfp.2022.29.2.339

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    MOST READ ARTICLE

    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
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    Last 3 months views: 1232

    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: 1141

    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: 642

    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: 606

    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: 589

    ARTICLE

    Improving the efficacy of Lespedeza cuneata ethanol extract on ultraviolet-induced photoaging
    야관문 에탄올 추출물의 자외선 노출에 의한 피부 광노화 개선 효과
    Korean Journal of Food Preservation 2014;21(2):264-275.
    https://doi.org/10.11002/kjfp.2014.21.2.264
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    Last 3 months views: 545

    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: 544

    Article

    Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods
    열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
    Korean J. Food Preserv. 2022;29(1):34-48.
    https://doi.org/10.11002/kjfp.2022.29.1.34
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    Last 3 months views: 541

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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 21

    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 14

    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 13

    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

    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 11

    ARTICLE

    Antioxidant and α-glucosidase inhibition activity of seaweed extracts
    해조류 추출물의 항산화 및 α-glucosidase 저해 활성
    Korean J Food Preserv 2015;22(2):290-296.
    https://doi.org/10.11002/kjfp.2015.22.2.290
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    Cited by 11

    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 11

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    Korean Journal of Food Preservation

    Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
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