CURRENT ISSUE: Feb 2021, Vol. 28 , No. 1

    Article

    The knowledge maps using data analytics on the raw material plants, the phytochemical ingredients, and the pharmaceutical efficacy in the tea drinks
    차음료의 원료식물, 식물화학성분, 약리학적 효능에 대한 빅데이터를 적용한 지식지도
    Korean J. Food Preserv. 2021;28(1):1-12.
    https://doi.org/10.11002/kjfp.2021.28.1.1

    Article

    Effects of edible coatings with various natural browning inhibitors on the qualitative characteristics of banana (Musa acuminata Cavendish Subgroup) during storage
    다양한 천연 갈변 저해제를 이용한 가식성 코팅이 바나나(Musa acuminata Cavendish Subgroup)의 저장 중 품질 특성에 미치는 영향
    Korean J. Food Preserv. 2021;28(1):13-22.
    https://doi.org/10.11002/kjfp.2021.28.1.13

    Article

    Functional constituents and quality stability according to storage conditions of chaga mushroom extract
    차가버섯 추출물의 저장조건에 따른 기능성분 변화 및 품질안정성
    Korean J. Food Preserv. 2021;28(1):23-31.
    https://doi.org/10.11002/kjfp.2021.28.1.23

    Article

    Changes in flavor ingredients of distilled fruit brandy according to the aging container and maturation period
    과실 브랜디의 숙성용기 및 숙성기간에 따른 휘발성 향기성분 분석
    Korean J. Food Preserv. 2021;28(1):32-40.
    https://doi.org/10.11002/kjfp.2021.28.1.32

    Article

    Quality characteristics and antioxidant activities of macarons supplemented with white sesame
    흰 참깨를 첨가한 마카롱의 품질 특성 및 항산화능
    Korean J. Food Preserv. 2021;28(1):41-52.
    https://doi.org/10.11002/kjfp.2021.28.1.41

    Article

    Quality characteristics of bread prepared with pregelatinized rice flours of various cultivars
    쌀 품종별 알파미분을 첨가한 식빵의 품질 특성
    Korean J. Food Preserv. 2021;28(1):53-62.
    https://doi.org/10.11002/kjfp.2021.28.1.53

    Article

    Quality characteristics and antioxidant activity of rice porridge supplemented with aronia (Aronia melanocarpa) powder
    아로니아 분말을 첨가하여 제조한 쌀죽의 품질 특성 및 항산화 활성
    Korean J. Food Preserv. 2021;28(1):63-71.
    https://doi.org/10.11002/kjfp.2021.28.1.63

    Article

    Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
    볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
    Korean J. Food Preserv. 2021;28(1):72-87.
    https://doi.org/10.11002/kjfp.2021.28.1.72

    Article

    Physicochemical properties and physiological activities of Agastache rugosa extracts
    배초향 추출물의 이화학적 품질 특성 및 생리활성
    Korean J. Food Preserv. 2021;28(1):88-98.
    https://doi.org/10.11002/kjfp.2021.28.1.88

    Article

    Development of novel spray freeze-drying method for value-added coffee powder preparation
    고부가가치 커피 분말 제조를 위한 분무동결건조 기술 개발
    Korean J. Food Preserv. 2021;28(1):99-106.
    https://doi.org/10.11002/kjfp.2021.28.1.99

    Article

    Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』
    고문헌 『산가요록』에 수록된 대추식초의 공정 개선과 품질 특성
    Korean J. Food Preserv. 2021;28(1):107-116.
    https://doi.org/10.11002/kjfp.2021.28.1.107

    Article

    Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”
    “도초방” 의 제조 공정 개선을 통한 고산도 복숭아 식초 제조
    Korean J. Food Preserv. 2021;28(1):117-128.
    https://doi.org/10.11002/kjfp.2021.28.1.117

    Article

    Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria
    옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산
    Korean J. Food Preserv. 2021;28(1):129-140.
    https://doi.org/10.11002/kjfp.2021.28.1.129

    Article

    Effect of a kimchi-derived combined starter on the fermentation process of kimchi
    김치 유래 복합 종균 적용이 김치의 발효과정에 미치는 영향
    Korean J. Food Preserv. 2021;28(1):141-146.
    https://doi.org/10.11002/kjfp.2021.28.1.141

    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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    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: 588

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    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: 339

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    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: 330

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    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: 305

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    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: 252

    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: 243

    ARTICLE

    Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
    LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
    Korean Journal of Food Preservation 2015;22(5):735-743.
    https://doi.org/10.11002/kjfp.2015.22.5.735
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    Last 3 months views: 241

    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: 240

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    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

    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

    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 11

    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

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    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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