CURRENT ISSUE: Oct 2023, Vol. 30 , No. 5

    Research Article

    Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)
    Korean J. Food Preserv. 2023;30(5):729-742.
    https://doi.org/10.11002/kjfp.2023.30.5.729

    Research Article

    The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis
    Korean J. Food Preserv. 2023;30(5):743-757.
    https://doi.org/10.11002/kjfp.2023.30.5.743

    Research Article

    Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
    Korean J. Food Preserv. 2023;30(5):758-769.
    https://doi.org/10.11002/kjfp.2023.30.5.758

    Research Article

    Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon
    Korean J. Food Preserv. 2023;30(5):770-784.
    https://doi.org/10.11002/kjfp.2023.30.5.770

    Research Article

    Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes
    Korean J. Food Preserv. 2023;30(5):785-796.
    https://doi.org/10.11002/kjfp.2023.30.5.785

    Research Article

    Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells
    Korean J. Food Preserv. 2023;30(5):797-810.
    https://doi.org/10.11002/kjfp.2023.30.5.797

    Research Article

    Effects of impact by mechanical harvesting on storability of onions (Allium cepa L.)
    기계수확 시 발생한 충격이 양파(Allium cepa L.)의 저장성에 미치는 영향
    Korean J. Food Preserv. 2023;30(5):811-821.
    https://doi.org/10.11002/kjfp.2023.30.5.811

    Research Article

    Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon
    CA 컨테이너를 이용한 수출 멜론의 선도유지 효과
    Korean J. Food Preserv. 2023;30(5):822-832.
    https://doi.org/10.11002/kjfp.2023.30.5.822

    Research Article

    Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage
    생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
    Korean J. Food Preserv. 2023;30(5):833-846.
    https://doi.org/10.11002/kjfp.2023.30.5.833

    Research Article

    Red wine quality of new Korean grape cultivar, Ageude
    국내 육성 포도 품종 아그데 적포도주 품질 특성
    Korean J. Food Preserv. 2023;30(5):847-856.
    https://doi.org/10.11002/kjfp.2023.30.5.847

    Research Article

    Use of extraction solvent method to monitor the concentrations of acidic polysaccharides and ginsenosides from red and black ginseng
    추출용매에 따른 홍삼 및 흑삼의 산성다당체와 진세노사이드 함량 모니터링
    Korean J. Food Preserv. 2023;30(5):857-867.
    https://doi.org/10.11002/kjfp.2023.30.5.857

    Research Article

    Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
    열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
    Korean J. Food Preserv. 2023;30(5):868-874.
    https://doi.org/10.11002/kjfp.2023.30.5.868

    Research Article

    Effects of soy defatting on texturization of texturized vegetable proteins
    대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
    Korean J. Food Preserv. 2023;30(5):875-884.
    https://doi.org/10.11002/kjfp.2023.30.5.875

    Research Article

    Enzymatic preparation and antioxidant activities of protein hydrolysates derived from tuna byproducts
    참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
    Korean J. Food Preserv. 2023;30(5):885-895.
    https://doi.org/10.11002/kjfp.2023.30.5.885

    Research Article

    Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
    대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
    Korean J. Food Preserv. 2023;30(5):896-904.
    https://doi.org/10.11002/kjfp.2023.30.5.896

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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: 1019

    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: 649

    Article

    Quality characteristics and antioxidant activities of Muscat Bailey A wines mixed with different types of aronia
    아로니아 첨가형태에 따른 Muscat Bailey A 와인의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2020;27(1):74-84.
    https://doi.org/10.11002/kjfp.2020.27.1.74
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    Last 3 months views: 639

    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: 614

    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: 602

    Article

    Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
    오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조
    Korean Journal of Food Preservation 2016;23(3):326-334.
    https://doi.org/10.11002/kjfp.2016.23.3.326
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    Last 3 months views: 541

    Article

    Analysis of vitamin D content of frequently-consumed foods
    다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
    Korean J. Food Preserv. 2022;29(1):70-83.
    https://doi.org/10.11002/kjfp.2022.29.1.70
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    Last 3 months views: 541

    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: 531

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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 25

    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 23

    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

    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 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

    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 15

    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 15

    ARTICLE

    Effects of drying methods on quality characteristics and antioxidative effects of Omija (Schizandra chinesis bailon)
    건조방법을 달리한 오미자의 품질특성 및 항산화 효과
    Korean J Food Preserv 2014;21(3):341-349.
    https://doi.org/10.11002/kjfp.2014.21.3.341
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    Cited by 14

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    Korean Journal of Food Preservation

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