CURRENT ISSUE: Feb 2024, Vol. 31 , No. 1

    Research Article

    Quality attributes and shelf-life of freshly cut beef coated with waste feather keratin-ginger starch composite enriched with avocado peel polyphenolic-rich extract
    Food Sci. Preserv. 2024;31(1):1-14.
    https://doi.org/10.11002/fsp.2024.31.1.1

    Research Article

    The effect of storage temperature on antioxidant capacity and storability of paprika
    Food Sci. Preserv. 2024;31(1):15-23.
    https://doi.org/10.11002/fsp.2024.31.1.15

    Research Article

    Hygienic effect of modified atmosphere film packaging on ginseng sprout for microbial safety
    Food Sci. Preserv. 2024;31(1):24-32.
    https://doi.org/10.11002/fsp.2024.31.1.24

    Research Article

    Effects of cold and room temperature storage on the sprouting and marketability of early-grown spring potatoes
    Food Sci. Preserv. 2024;31(1):33-45.
    https://doi.org/10.11002/fsp.2024.31.1.33

    Research Article

    Effects of storage temperature on quality characteristics of texturized vegetable protein
    Food Sci. Preserv. 2024;31(1):46-63.
    https://doi.org/10.11002/kjfp.2023.31.1.46

    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

    Research Article

    Quality characteristics of muffins added with fresh ginseng and different amounts of Gryllus bimaculatus powder
    Food Sci. Preserv. 2024;31(1):80-98.
    https://doi.org/10.11002/fsp.2024.31.1.80

    Research Article

    Neuroprotective effect of Aster yomena ethanolic extract in HT-22 and SK-N-MC cells based on antioxidant activity
    Food Sci. Preserv. 2024;31(1):99-111.
    https://doi.org/10.11002/fsp.2024.31.1.99

    Research Article

    Correlation between phytochemical contents in peel and flesh of cold-stored Fuji apple
    저온 저장 후지 사과의 과피와 과육 중 파이토케미컬 함량의 상관관계
    Food Sci. Preserv. 2024;31(1):112-125.
    https://doi.org/10.11002/fsp.2024.31.1.112

    Research Article

    Effect of zinc oxide nanoparticle types on the structural, mechanical and antibacterial properties of carrageenan-based composite films
    산화아연 나노입자 유형이 카라기난 기반 복합 필름의 구조, 기계적 및 항균 특성에 미치는 영향
    Food Sci. Preserv. 2024;31(1):126-137.
    https://doi.org/10.11002/fsp.2024.31.1.126

    Research Article

    Production of Dendropanax morbiferus extract containing multi-functional ingredients by serial fermentation using Bacillus subtilis HA and Lactobacillus plantarum KS2020
    고초균-젖산균의 순차적 복합 발효를 통한 복합 기능성 물질 함유 황칠나무 추출물의 생산
    Food Sci. Preserv. 2024;31(1):138-148.
    https://doi.org/10.11002/fsp.2024.31.1.138

    Research Article

    The synthesis of dextran from rice hydrolysates using Gluconobacter oxydans KACC 19357 bioconversion
    Gluconobacter oxydans 생물전환을 통한 쌀 가수분해물 유래 dextran 합성
    Food Sci. Preserv. 2024;31(1):149-160.
    https://doi.org/10.11002/fsp.2024.31.1.149

    Research Article

    Anti-obesity effects of lactic acid bacteria ferments cultured in industrial medium with ethanol extract of ramie leaf (Boehmeria nivea L.)
    모싯잎 에탄올 추출물을 첨가한 산업용 배지에서 배양한 유산균 발효물의 항비만 효과
    Food Sci. Preserv. 2024;31(1):161-172.
    https://doi.org/10.11002/fsp.2024.31.1.161

    Research Article

    Effects on antioxidant, whitening, and anti-wrinkle improvement of ethanol extracts from fermented Trigonotis radicans var. sericea by Lactobacillus brevis
    Lactobacillus brevis 발효가 참꽃마리(Trigonotis radicans var. sericeas) 에탄올 추출물의 항산화, 미백 및 주름 개선 활성에 미치는 영향
    Food Sci. Preserv. 2024;31(1):173-182.
    https://doi.org/10.11002/fsp.2024.31.1.173

    Research Article

    The protective effect of Eucommia ulmoides leaves on high glucose-induced oxidative stress in HT-29 intestinal epithelial cells
    고당으로 유도된 산화적 스트레스에 대한 두충 잎 추출물의 장 상피 세포 보호 효과
    Food Sci. Preserv. 2024;31(1):183-196.
    https://doi.org/10.11002/fsp.2024.31.1.183

    Retraction

    Retraction: Changes in the volatile aromatic compounds and amino acid contents of distilled soju using co-fermentation by Saccharomyces cerevisiae and Hanseniaspora uvarum yeasts
    Retraction: Saccharomyces cerevisiaeHanseniaspora uvarum 효모 혼합발효를 이용한 증류식 소주의 휘발성 향기성분 및 아미노산 함량 변화
    Food Sci. Preserv. 2024;31(1):197-198.
    https://doi.org/10.11002/fsp.2024.31.1.197

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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: 1391

    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: 1360

    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: 1090

    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: 1025

    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: 956

    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: 876

    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: 839

    ARTICLE

    Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
    아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
    Korean Journal of Food Preservation 2017;24(1):93-99.
    https://doi.org/10.11002/kjfp.2017.24.1.93
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    Last 3 months views: 799

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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

    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

    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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    Cited by 17

    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 16

    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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