CURRENT ISSUE: Dec 2020, Vol. 27 , No. 7

    Article

    CO2 treatment and co-treatment with ClO2 improves quality of ‘Dotaerang’ tomato during storage
    ‘도태랑’ 토마토의 이산화탄소 및 이산화염소 복합 처리에 따른 저장기간 중 품질 향상 효과
    Korean J. Food Preserv. 2020;27(7):837-849.
    https://doi.org/10.11002/kjfp.2020.27.7.837

    Article

    Growth of Escherichia coli and Listeria monocytogenes on radish microgreens washed with sodium hypochlorite during storage
    차아염소산나트륨 세척 후 적무 어린잎채소 저장에 따른 Escherichia coliListeria monocytogenes 의 생장
    Korean J. Food Preserv. 2020;27(7):850-858.
    https://doi.org/10.11002/kjfp.2020.27.7.850

    Article

    Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature
    고문헌에 수록된 곡류식초 재현을 통한 품질 특성
    Korean J. Food Preserv. 2020;27(7):859-871.
    https://doi.org/10.11002/kjfp.2020.27.7.859

    Article

    Analyses of functional components of grapes and grape products
    포도 및 포도가공식품의 기능성 성분 분석
    Korean J. Food Preserv. 2020;27(7):872-879.
    https://doi.org/10.11002/kjfp.2020.27.7.872

    Article

    Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration
    주정 농도에 따른 황칠나무(Dendropanax morbiferus) 부위별클로로젠산 및 루틴 함량과 항산화 활성 비교
    Korean J. Food Preserv. 2020;27(7):880-887.
    https://doi.org/10.11002/kjfp.2020.27.7.880

    Article

    Effect of the use of ‘Meju’ added with roasted rice on the quality of ‘Ganjang’
    볶음쌀을 첨가한 메주 사용이 간장의 품질에 미치는 영향
    Korean J. Food Preserv. 2020;27(7):888-896.
    https://doi.org/10.11002/kjfp.2020.27.7.888

    Article

    Quality characteristics and antioxidant activities of rice crispy cereal added with Enteromorpha prolifera
    가시파래 첨가 크리스피 쌀과자의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2020;27(7):897-905.
    https://doi.org/10.11002/kjfp.2020.27.7.897

    Article

    Characterization and refining of Berryteuthis magister viscera oil
    갈고리흰오징어 내장 유지의 특성 및 정제
    Korean J. Food Preserv. 2020;27(7):906-914.
    https://doi.org/10.11002/kjfp.2020.27.7.906

    Article

    Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20
    누룩곰팡이 Aspergillus oryzae OF5-20를 이용한 쌀 품종별 고상종국제조 및 품질특성
    Korean J. Food Preserv. 2020;27(7):915-924.
    https://doi.org/10.11002/kjfp.2020.27.7.915

    Article

    Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract
    옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산
    Korean J. Food Preserv. 2020;27(7):925-935.
    https://doi.org/10.11002/kjfp.2020.27.7.925

    Article

    Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots
    창포식초 생산을 위한 누룩, 알코올 및 초산발효 조건 최적화
    Korean J. Food Preserv. 2020;27(7):936-945.
    https://doi.org/10.11002/kjfp.2020.27.7.936

    Article

    Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’
    콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과이들의 청국장 발효특성
    Korean J. Food Preserv. 2020;27(7):946-958.
    https://doi.org/10.11002/kjfp.2020.27.7.946

    Article

    Antioxidative and angiotensin I-converting enzyme inhibitory activities of Eastern eel (Anguilla japonica)
    민물장어의 항산화 활성과 안지오텐신 I 전환효소 저해 효과
    Korean J. Food Preserv. 2020;27(7):959-972.
    https://doi.org/10.11002/kjfp.2020.27.7.959

    Article

    Anti-allergic effects of onion, apple, cucumber, ginger, and broccoli mixtures and their bioactive compounds in RBL-2H3 cells
    양파, 사과, 오이, 생강, 브로콜리 혼합물들 및 이들에 함유된 생리활성물질의 RBL-2H3 세포에서 알레르기 반응 저해효과
    Korean J. Food Preserv. 2020;27(7):973-983.
    https://doi.org/10.11002/kjfp.2020.27.7.973

    Article

    Effect of red chicory extract on scopolamine-induced memory impairment in mice
    Scopolamine으로 유도한 기억력 저하 마우스에 대한적치커리 추출물의 개선효과
    Korean J. Food Preserv. 2020;27(7):984-991.
    https://doi.org/10.11002/kjfp.2020.27.7.984

    Erratum

    Erratum to: Identification and characterization of the proteolytic microorganism isolated from salt mackerel
    Erratum to: 간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성
    Korean J. Food Preserv. 2020;27(7):992
    https://doi.org/10.11002/kjfp.2020.27.7.992

    View More

    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
    HTML PDF PubReader

    Last 3 months views: 349

    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
    HTML PDF PubReader

    Last 3 months views: 207

    Article

    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
    Korean J. Food Preserv. 2020;27(1):46-57.
    https://doi.org/10.11002/kjfp.2020.27.1.46
    HTML PDF PubReader

    Last 3 months views: 206

    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
    HTML PDF PubReader

    Last 3 months views: 206

    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
    HTML PDF PubReader

    Last 3 months views: 203

    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
    HTML PDF PubReader

    Last 3 months views: 192

    ARTICLE

    Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
    LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
    Korean Journal of Food Preservation 2015;22(5):735-743.
    https://doi.org/10.11002/kjfp.2015.22.5.735
    HTML PDF PubReader

    Last 3 months views: 189

    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
    HTML PDF PubReader

    Last 3 months views: 188

    View More

    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
    HTML PDF PubReader

    Cited by 18

    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
    HTML PDF PubReader

    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
    HTML PDF PubReader

    Cited by 11

    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
    HTML PDF PubReader

    Cited by 11

    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
    HTML PDF PubReader

    Cited by 10

    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
    HTML PDF PubReader

    Cited by 9

    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
    HTML PDF PubReader

    Cited by 9

    ARTICLE

    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
    HTML PDF PubReader

    Cited by 8

    View More