CURRENT ISSUE: Apr 2024, Vol. 31 , No. 2

    Research Article

    Influence of temperature, time, and moisture content on rheology of tomatoes and pepper purees
    Food Sci. Preserv. 2024;31(2):199-209.
    https://doi.org/10.11002/fsp.2024.31.2.199

    Research Article

    Pre-cooking and liquid smoke affect the physicochemical and microbiological quality and polyhydroxy aromatic hydrocarbon (PAH) content in smoked skipjack tuna (Katsuwonus pelamis L.)
    Food Sci. Preserv. 2024;31(2):210-217.
    https://doi.org/10.11002/fsp.2024.31.2.210

    Research Article

    Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments
    Food Sci. Preserv. 2024;31(2):218-226.
    https://doi.org/10.11002/fsp.2024.31.2.218

    Research Article

    Whitening effects of fermented Trigonotis radicans var. sericea with Lactobacillus brevis in α-MSH-stimulated B16F10 melanoma cells
    Food Sci. Preserv. 2024;31(2):227-234.
    https://doi.org/10.11002/fsp.2024.31.2.227

    Research Article

    Quality comparison of non-thermal sterilized raw apple vinegar and commercial apple vinegar products
    Food Sci. Preserv. 2024;31(2):235-244.
    https://doi.org/10.11002/fsp.2024.31.2.235

    Research Article

    Quality characteristics and antioxidant activity of roasted yakgwa according to the addition ratio of mealworm
    Food Sci. Preserv. 2024;31(2):245-255.
    https://doi.org/10.11002/fsp.2024.31.2.245

    Research Article

    Effects of chestnut powder content on the quality characteristics and antioxidant activity of rice muffins
    Food Sci. Preserv. 2024;31(2):256-266.
    https://doi.org/10.11002/fsp.2024.31.2.256

    Research Article

    Comparison of the physicochemical properties of native and cultivated Artemisia fukudo Makino
    자생 및 재배 큰비쑥의 이화학적 특성 비교
    Food Sci. Preserv. 2024;31(2):267-275.
    https://doi.org/10.11002/fsp.2024.31.2.267

    Research Article

    Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells
    후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도
    Food Sci. Preserv. 2024;31(2):276-286.
    https://doi.org/10.11002/fsp.2024.31.2.276

    Research Article

    Changes in physiologically active ingredients and anti-inflammatory properties of underutilized wild vegetables by complex fermentation using beneficial microorganisms
    유용미생물에 의한 저이용 산채류의 복합발효 중 생리활성 성분 및 항염증 변화
    Food Sci. Preserv. 2024;31(2):287-297.
    https://doi.org/10.11002/fsp.2024.31.2.287

    Research Article

    Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
    식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
    Food Sci. Preserv. 2024;31(2):298-306.
    https://doi.org/10.11002/fsp.2024.31.2.298

    Research Article

    Inhibitory effects of Broussonetia kazinoki twig extract on allergic inflammatory reactions in TNF-α/IFN-γ-stimulated HaCaT and IgE-sensitized RBL-2H3 cells
    TNF-α/IFN-γ로 자극된 HaCaT 및 IgE로 감작된 RBL-2H3 세포에서 닥나무 가지 추출물의 알러지 염증반응 억제 효과
    Food Sci. Preserv. 2024;31(2):307-314.
    https://doi.org/10.11002/fsp.2024.31.2.307

    Research Article

    Anti-inflammatory effect in macrophages according to the mixing ratio of acemannan and aloesin
    Acemannan과 aloesin의 혼합 비율에 따른 대식세포에서의 항염증 효과
    Food Sci. Preserv. 2024;31(2):315-323.
    https://doi.org/10.11002/fsp.2024.31.2.315

    Research Note

    Nutrient composition and taste properties of Sargassum fusiforme from the Wando region
    Food Sci. Preserv. 2024;31(2):324-331.
    https://doi.org/10.11002/fsp.2024.31.2.324

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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: 1856

    Article

    High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
    산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
    Korean Journal of Food Preservation 2019;26(6):642-649.
    https://doi.org/10.11002/kjfp.2019.26.6.642
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    Last 3 months views: 1330

    Review

    A comprehensive review on the watermelon phytochemical profile and their bioactive and therapeutic effects
    Korean J. Food Preserv. 2022;29(4):546-576.
    https://doi.org/10.11002/kjfp.2022.29.4.546
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    Last 3 months views: 1192

    ARTICLE

    Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
    Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
    Korean Journal of Food Preservation 2017;24(5):697-706.
    https://doi.org/10.11002/kjfp.2017.24.5.697
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    Last 3 months views: 1122

    Article

    Functional components and physiological activity in different parts of Centella asiatica
    병풀 부위별 기능성분 및 생리활성 분석
    Korean J. Food Preserv. 2022;29(5):749-761.
    https://doi.org/10.11002/kjfp.2022.29.5.749
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    Last 3 months views: 1027

    Article

    Nutritional compositions and their retention rates of carrots by different cooking methods
    다양한 조리법에 따른 당근의 영양성분 함량과 영양소 잔존율
    Korean J. Food Preserv. 2020;27(3):311-324.
    https://doi.org/10.11002/kjfp.2020.27.3.311
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    Last 3 months views: 936

    Research Article

    Quality characteristics of plant-based whipped cream with ultrasonicated pea protein
    Food Sci. Preserv. 2024;31(1):64-79.
    https://doi.org/10.11002/fsp.2024.31.1.64
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    Last 3 months views: 891

    Article

    Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
    Korean J. Food Preserv. 2020;27(4):476-486.
    https://doi.org/10.11002/kjfp.2020.27.4.476
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    Last 3 months views: 794

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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 26

    Article

    Influence of chitosan coating and packaging materials on the quality characteristics of fresh-cut cucumber
    Korean J Food Preserv 2019;26(4):371-380.
    https://doi.org/10.11002/kjfp.2019.26.4.371
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    Cited by 25

    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 18

    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 18

    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 17

    Article

    Effect of extraction conditions on ultrasonic-assisted extraction of polyphenolic compounds from okra (Abelmoschus esculentus L.) leaves
    Korean J. Food Preserv. 2020;27(4):476-486.
    https://doi.org/10.11002/kjfp.2020.27.4.476
    HTML PDF PubReader

    Cited by 17

    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 16

    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 15

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    Journal Title Change

    We announce that the title of our journal and related information were changed as below from January, 2024.

     

    Before (~2023.12)

    After (2024.01~)

    Journal Title

    Korean Journal of Food Preservation

    Food Science and Preservation

    Journal Abbreviation

    Korean J. Food Preserv.

    Food Sci. Preserv.

    eISSN

    2287-7428

    3022-5485

    pISSN

    1738-7248

    3022-5477

    Journal Homepage

    https://www.ekosfop.or.kr

    Same


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