CURRENT ISSUE: Aug 2020, Vol. 27 , No. 5

    Article

    Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
    치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2020;27(5):523-533.
    https://doi.org/10.11002/kjfp.2020.27.5.523

    Article

    Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
    저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향
    Korean J. Food Preserv. 2020;27(5):534-543.
    https://doi.org/10.11002/kjfp.2020.27.5.534

    Article

    Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
    국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
    Korean J. Food Preserv. 2020;27(5):544-554.
    https://doi.org/10.11002/kjfp.2020.27.5.544

    Article

    Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder
    모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가
    Korean J. Food Preserv. 2020;27(5):555-565.
    https://doi.org/10.11002/kjfp.2020.27.5.555

    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

    Article

    Physicochemical properties of domestic rice variety according to pregelatinization
    호화에 의한 국내산 쌀 품종의 이화학적 특성
    Korean J. Food Preserv. 2020;27(5):574-581.
    https://doi.org/10.11002/kjfp.2020.27.5.574

    Article

    Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
    쌀 품종이 스펀지케이크의 품질에 미치는 영향
    Korean J. Food Preserv. 2020;27(5):582-589.
    https://doi.org/10.11002/kjfp.2020.27.5.582

    Article

    Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
    초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
    Korean J. Food Preserv. 2020;27(5):590-600.
    https://doi.org/10.11002/kjfp.2020.27.5.590

    Article

    Determination of optimum processing conditions for extruded rice cake using response surface methodology
    반응표면분석을 이용한 압출 떡 제조 공정의 최적화
    Korean J. Food Preserv. 2020;27(5):601-616.
    https://doi.org/10.11002/kjfp.2020.27.5.601

    Article

    Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
    쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
    Korean J. Food Preserv. 2020;27(5):617-626.
    https://doi.org/10.11002/kjfp.2020.27.5.617

    Article

    Identification of the MMP-1 regulation mechanism of benzopyrene, polycyclic aromatic hydrocarbons in foods
    식품 중 다환방향족탄화수소(벤조피렌)의 MMP-1 조절 기전 규명
    Korean J. Food Preserv. 2020;27(5):627-634.
    https://doi.org/10.11002/kjfp.2020.27.5.627

    Article

    Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi
    젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링
    Korean J. Food Preserv. 2020;27(5):635-650.
    https://doi.org/10.11002/kjfp.2020.27.5.635

    Article

    Characteristics of fermented vinegar using mulberry and its antioxidant activity
    오디를 이용한 발효식초의 특성 및 항산화 효과
    Korean J. Food Preserv. 2020;27(5):651-662.
    https://doi.org/10.11002/kjfp.2020.27.5.651

    Article

    Identification and characterization of the proteolytic microorganism isolated from salt mackerel
    간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성
    Korean J. Food Preserv. 2020;27(5):663-670.
    https://doi.org/10.11002/kjfp.2020.27.5.663

    Article

    Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’
    세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조
    Korean J. Food Preserv. 2020;27(5):671-683.
    https://doi.org/10.11002/kjfp.2020.27.5.671

    Erratum

    Erratum to: Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
    Erratum to: Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
    Korean J. Food Preserv. 2020;27(5):684
    https://doi.org/10.11002/kjfp.2020.27.5.684

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    https://doi.org/10.11002/kjfp.2014.21.5.740
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    추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
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    전통발효식품 유래 Lactobacillus brevis SCML 504의 프로바이오틱스 활성 및 현미식혜 제조
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    https://doi.org/10.11002/kjfp.2020.27.1.46
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    Last 3 months views: 433

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    Effect of turmeric on the physicochemical characteristics of ‘Doenjang’ during fermentation
    강황이 된장의 발효에 미치는 영향
    Korean J. Food Preserv. 2020;27(1):7-16.
    https://doi.org/10.11002/kjfp.2020.27.1.7
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    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
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    Quality characteristics of Rehmannia glutinosa dried at different drying temperature
    건조 온도에 따른 지황의 품질 특성
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    https://doi.org/10.11002/kjfp.2020.27.1.17
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    Physiological activities of Aronia melanocarpa extracts on extraction solvents
    추출용매에 따른 아로니아 추출물의 생리 활성
    Korean Journal of Food Preservation 2014;21(5):718-726.
    https://doi.org/10.11002/kjfp.2014.21.5.718
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    Quality characteristics of Doenjang manufactured with soybean Koji
    콩 코오지를 이용한 된장의 품질 특성
    Korean Journal of Food Preservation 2014;21(3):434-441.
    https://doi.org/10.11002/kjfp.2014.21.3.434
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    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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    Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting
    아라비카 커피의 배전 중 항산화 및 향기패턴의 변화
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    https://doi.org/10.11002/kjfp.2014.21.2.224
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    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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    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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    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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    Quality characteristics of noodles added with Houttuynia cordata Thunb. powder
    어성초 분말을 첨가한 국수의 품질특성
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    https://doi.org/10.11002/kjfp.2014.21.1.34
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    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 9

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    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 8

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