CURRENT ISSUE: Apr 2021, Vol. 28 , No. 2

    Article

    Microplastics pollution of seafoods and processed seafood products distributed in Incheon area
    인천지역 유통 수산물 및 수산물가공품 중 미세플라스틱 오염도 조사
    Korean J. Food Preserv. 2021;28(2):161-168.
    https://doi.org/10.11002/kjfp.2021.28.2.161

    Article

    Analysis of traditional Korean soybean pastes ‘Doenjang’ prepared by processing methods obtained from ancient documents
    고문헌 유래 재래식 된장의 제조 방법에 따른 품질 특성
    Korean J. Food Preserv. 2021;28(2):169-180.
    https://doi.org/10.11002/kjfp.2021.28.2.169

    Article

    Effect of anticaking agents on caking and quality characteristics of garlic cream powder sauce
    Anticaking agents 처리가 마늘크림분말 소스의 caking 형성 및 품질 특성에 미치는 영향
    Korean J. Food Preserv. 2021;28(2):181-189.
    https://doi.org/10.11002/kjfp.2021.28.2.181

    Article

    Antioxidant activity of water-soluble polysaccharide extracts produced from perilla seed cake by enzymatic hydrolysis
    효수분해에 의한 들깨박으로부터 생성된 수용성 다당류 추출물의 항산화 활성
    Korean J. Food Preserv. 2021;28(2):190-198.
    https://doi.org/10.11002/kjfp.2021.28.2.190

    Article

    Development of fermented beverage using corn silk and mulberry leaf extracts
    옥수수수염과 뽕잎 추출물을 이용한 발효음료의 개발
    Korean J. Food Preserv. 2021;28(2):199-208.
    https://doi.org/10.11002/kjfp.2021.28.2.199

    Article

    Quality characteristics of soft persimmon spread prepared with different functional saccharides
    기능성 당 종류에 따른 홍시 스프레드의 품질 특성
    Korean J. Food Preserv. 2021;28(2):209-217.
    https://doi.org/10.11002/kjfp.2021.28.2.209

    Article

    Physicochemical properties and antioxidant activities of spray-dried powder from safflower extract
    홍화 추출물을 이용한 분무건조 분말의 물리화학적 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2021;28(2):218-230.
    https://doi.org/10.11002/kjfp.2021.28.2.218

    Article

    Effects of premature mandarin powder on the quality characteristics and antioxidant activities of scone
    청귤분말이 스콘의 품질 특성 및 항산화 활성에 미치는 영향
    Korean J. Food Preserv. 2021;28(2):231-239.
    https://doi.org/10.11002/kjfp.2021.28.2.231

    Article

    Quality and antioxidant characteristics of ‘Yakju’ prepared with pigmented rice flour ‘Nuruk’
    유색미(다향흑미) 쌀가루 개량 누룩제조와 이를 이용한 유색미 약주의 품질과 항산화 특성
    Korean J. Food Preserv. 2021;28(2):240-251.
    https://doi.org/10.11002/kjfp.2021.28.2.240

    Article

    Quality characteristics of tomato ‘Soksungjang’ prepared with Rhizopus oligosporus Koji
    Rhizopus oligosporus Koji를 이용한 토마토 속성장의 품질 특성
    Korean J. Food Preserv. 2021;28(2):252-260.
    https://doi.org/10.11002/kjfp.2021.28.2.252

    Article

    Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
    추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교
    Korean J. Food Preserv. 2021;28(2):261-269.
    https://doi.org/10.11002/kjfp.2021.28.2.261

    Article

    Quality characteristics and antioxidant activity of ‘Hwajeon’ prepared using tomato powder
    토마토 분말 첨가 화전의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2021;28(2):270-278.
    https://doi.org/10.11002/kjfp.2021.28.2.270

    Article

    Anti-inflammatory and anti-Helicobacter effects of the Aralia elata hot-water extract
    두릅 열수추출물의 항염 및 항헬리코박터 효과
    Korean J. Food Preserv. 2021;28(2):279-287.
    https://doi.org/10.11002/kjfp.2021.28.2.279

    Article

    Inhibition of nitric oxide and lipid accumulation by Sargassum sp. seaweeds and their antioxidant properties
    모자반 19종의 항산화, 지질 축적 및 NO 생성억제 효능
    Korean J. Food Preserv. 2021;28(2):288-296.
    https://doi.org/10.11002/kjfp.2021.28.2.288

    Research

    Comparison of the chemical and amino acid compositions of breast meat of broiler and laying hens
    육계 및 산란계 닭가슴살의 일반성분과 아미노산 조성 비교
    Korean J. Food Preserv. 2021;28(2):297-302.
    https://doi.org/10.11002/kjfp.2021.28.2.297

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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: 996

    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: 478

    Article

    Antioxidant and antibacterial activities of hot water and enzyme extracts from plants containing tannin pigments
    탄닌계 색소를 함유한 식물의 열수추출물과 효소추출물의 항산화 및 항세균 활성
    Korean Journal of Food Preservation 2019;26(6):667-672.
    https://doi.org/10.11002/kjfp.2019.26.6.667
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    Last 3 months views: 380

    Article

    Characterization of Lactobacillus paracasei JSRL18-60 with probiotic properties as a starter in manufacturing fermented milk
    발효유 스타터로 활용하기 위한 장 부착능이 우수한 프로바이오틱스 균주의 선별 및 특성 분석
    Korean J. Food Preserv. 2021;28(1):147-159.
    https://doi.org/10.11002/kjfp.2021.28.1.147
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    Last 3 months views: 373

    Article

    Evaluation of quality characteristics in commercial yogurt
    시중 유통되는 요구르트의 품질특성 평가
    Korean Journal of Food Preservation 2018;25(2):195-204.
    https://doi.org/10.11002/kjfp.2018.25.2.195
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    Last 3 months views: 370

    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
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    Last 3 months views: 331

    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
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    Last 3 months views: 326

    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
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    Last 3 months views: 312

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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 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 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
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    Cited by 12

    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 12

    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 11

    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
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    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
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    Cited by 9

    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 9

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