CURRENT ISSUE: Oct 2020, Vol. 27 , No. 6

    Article

    Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
    단행복발효 막걸리의 저장 중 품질 특성 변화
    Korean J. Food Preserv. 2020;27(6):685-693.
    https://doi.org/10.11002/kjfp.2020.27.6.685

    Article

    Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
    곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
    Korean J. Food Preserv. 2020;27(6):694-703.
    https://doi.org/10.11002/kjfp.2020.27.6.694

    Article

    Quality characteristics of Platycodon grandiflorum depending on steaming treatment
    증숙처리에 따른 도라지의 품질 특성
    Korean J. Food Preserv. 2020;27(6):704-713.
    https://doi.org/10.11002/kjfp.2020.27.6.704

    Article

    Physicochemical characteristics of black garlic from ‘Hongsan’ variety
    홍산 품종으로 제조한 흑마늘의 이화학적 특성
    Korean J. Food Preserv. 2020;27(6):714-724.
    https://doi.org/10.11002/kjfp.2020.27.6.714

    Article

    Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
    국내산 녹용 열수추출물의 특성
    Korean J. Food Preserv. 2020;27(6):725-733.
    https://doi.org/10.11002/kjfp.2020.27.6.725

    Article

    Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
    건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교
    Korean J. Food Preserv. 2020;27(6):734-743.
    https://doi.org/10.11002/kjfp.2020.27.6.734

    Article

    Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
    Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B7(비오틴) 및 B12(코발라민류) 분석 및 검증
    Korean J. Food Preserv. 2020;27(6):744-753.
    https://doi.org/10.11002/kjfp.2020.27.6.744

    Article

    Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi
    묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정
    Korean J. Food Preserv. 2020;27(6):754-768.
    https://doi.org/10.11002/kjfp.2020.27.6.754

    Article

    Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
    복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화
    Korean J. Food Preserv. 2020;27(6):769-780.
    https://doi.org/10.11002/kjfp.2020.27.6.769

    Article

    Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar
    미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과
    Korean J. Food Preserv. 2020;27(6):781-790.
    https://doi.org/10.11002/kjfp.2020.27.6.781

    Article

    Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal
    들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건
    Korean J. Food Preserv. 2020;27(6):791-799.
    https://doi.org/10.11002/kjfp.2020.27.6.791

    Article

    Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem
    반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화
    Korean J. Food Preserv. 2020;27(6):800-808.
    https://doi.org/10.11002/kjfp.2020.27.6.800

    Article

    The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes
    꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과
    Korean J. Food Preserv. 2020;27(6):809-816.
    https://doi.org/10.11002/kjfp.2020.27.6.809

    Article

    Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
    울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과
    Korean J. Food Preserv. 2020;27(6):817-828.
    https://doi.org/10.11002/kjfp.2020.27.6.817

    Research Note

    Identification of anti-diabetic complication products from green tea induced by cold plasma
    저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정
    Korean J. Food Preserv. 2020;27(6):829-836.
    https://doi.org/10.11002/kjfp.2020.27.6.829

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    국내 다소비 십자화과 새싹채소 추출물의 항산화 활성
    Korean Journal of Food Preservation 2014;21(4):587-592.
    https://doi.org/10.11002/kjfp.2014.21.4.587
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    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
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    추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
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    https://doi.org/10.11002/kjfp.2016.23.2.233
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    Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
    추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
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    https://doi.org/10.11002/kjfp.2015.22.2.267
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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: 508

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    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
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    https://doi.org/10.11002/kjfp.2020.27.1.46
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    https://doi.org/10.11002/kjfp.2020.27.4.446
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    Last 3 months views: 475

    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: 445

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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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    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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    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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    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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    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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    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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    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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    Antioxidant, angiotensinconverting enzyme and xanthin oxidase inhibitory activity of extracts from Saururus chinensis leaves by ultrafine grinding
    초미세 분쇄한 삼백초(Saururus chinensis) 추출물의 항산화, angiotensinconverting enzyme 및 xanthin oxidase 억제 활성
    Korean J Food Preserv 2014;21(1):75-81.
    https://doi.org/10.11002/kjfp.2014.21.1.75
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