CURRENT ISSUE: Jul 2021, Vol. 28 , No. 4

    Article

    Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
    Korean J. Food Preserv. 2021;28(4):445-455.
    https://doi.org/10.11002/kjfp.2021.28.4.445

    Article

    Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
    Korean J. Food Preserv. 2021;28(4):456-468.
    https://doi.org/10.11002/kjfp.2021.28.4.456

    Article

    Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
    Korean J. Food Preserv. 2021;28(4):469-479.
    https://doi.org/10.11002/kjfp.2021.28.4.469

    Article

    Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
    Korean J. Food Preserv. 2021;28(4):480-488.
    https://doi.org/10.11002/kjfp.2021.28.4.480

    Article

    Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
    Korean J. Food Preserv. 2021;28(4):489-500.
    https://doi.org/10.11002/kjfp.2021.28.4.489

    Article

    Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
    Korean J. Food Preserv. 2021;28(4):501-509.
    https://doi.org/10.11002/kjfp.2021.28.4.501

    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

    Article

    Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
    Korean J. Food Preserv. 2021;28(4):510-521.
    https://doi.org/10.11002/kjfp.2021.28.4.510

    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

    Article

    Growth of Salmonella in napa cabbage kimchi during fermentation
    Korean J. Food Preserv. 2021;28(4):532-539.
    https://doi.org/10.11002/kjfp.2021.28.4.532

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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: 698

    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: 634

    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: 549

    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: 422

    ARTICLE

    Quality characteristics and antioxidant activity of onion peel extracts by extraction methods
    추출방법에 따른 양파껍질 추출물의 품질특성 및 항산화활성 비교
    Korean Journal of Food Preservation 2015;22(2):267-274.
    https://doi.org/10.11002/kjfp.2015.22.2.267
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    Last 3 months views: 340

    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: 340

    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 Journal of Food Preservation 2015;22(1):108-118.
    https://doi.org/10.11002/kjfp.2015.22.1.108
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    Last 3 months views: 336

    Article

    Anti-melanogenic effect of Eruca sativa extract
    루꼴라(Eruca sativa) 추출물의 멜라닌 생성 저해 효과
    Korean Journal of Food Preservation 2016;23(1):74-79.
    https://doi.org/10.11002/kjfp.2016.23.1.74
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    Last 3 months views: 332

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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 19

    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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    Korean Journal of Food Preservation


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