List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 5, 2017

Previous issue Next issue

ARTICLE

Production of spherical granule type yogurt with improving convenience and preservation
편리성 및 저장성이 증진된 구형과립 요구르트 제조
Myung-Gon Shin
신명곤
Korean J Food Preserv 2017;24(5):559-564.
https://doi.org/10.11002/kjfp.2017.24.5.559
HTML PDF PubReader
Quality characteristics of fresh-cut Dioscorea bulbifera treated under various blanching conditions prior to vacuum-packaging during storage
블랜칭 처리에 의한 신선편이 둥근마의 저장 중 품질 특성
Bong Jae Seong , Sun Ick Kim , Moo Geun Jee , Soo Dong Kim , A Reum Kwon , Hyun Ho Kim , Ka Soon Lee
성봉재, 김선익, 지무근, 김수동, 권아름, 김현호, 이가순
Korean J Food Preserv 2017;24(5):565-575.
https://doi.org/10.11002/kjfp.2017.24.5.565
HTML PDF PubReader
Cited by Crossref 4 , Scopus 4
Quality characteristics, antioxidant activity and storage properties of fermented milk added with green tea powder
녹차가루 첨가 발효유의 이화학적 특성과 항산화활성 및 저장성평가
Su-bin Yeo , Soo-Hwan Yeo , Heui-Dong Park
여수빈, 여수환, 박희동
Korean J Food Preserv 2017;24(5):576-584.
https://doi.org/10.11002/kjfp.2017.24.5.576
HTML PDF PubReader
Cited by Crossref 7 , Scopus 7
Physicochemical properties of blueberry syrup prepared with fructooligosaccharide
프락토올리고당 첨가 블루베리청의 이화학적 품질 특성에 관한 연구
Tae Gyu Yi , Yeri Park , Hyo Jin Kim , Sae Jin Hong , Yoon-Han Kang , Nam Il Park
이태규, 박예리, 김효진, 홍세진, 강윤한, 박남일
Korean J Food Preserv 2017;24(5):585-592.
https://doi.org/10.11002/kjfp.2017.24.5.585
HTML PDF PubReader
Cited by Crossref 2 , Scopus 3
The quality improvement of Bulgogi using superheated steam and high hydrostatic pressure
과열수증기와 고압 처리를 이용한 불고기의 품질개선
Eunmi Kim , Sanghee Seo , Younsang Choi , Kihong Chun , Eunjung Lee
김은미, 서상희, 최윤상, 전기홍, 이은정
Korean J Food Preserv 2017;24(5):593-599.
https://doi.org/10.11002/kjfp.2017.24.5.593
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1
Effect of manufacturing process using superheated steam on the quality improvement of pickled radish product
과열증기를 이용한 무우절임 제품의 제조공정 설정 및 품질 개선효과
Eunmi Kim , Jeong-Ho Lim , Yun-Sang Choi , Ki-Hong Jeon
김은미, 임정호, 최윤상, 전기홍
Korean J Food Preserv 2017;24(5):600-607.
https://doi.org/10.11002/kjfp.2017.24.5.600
HTML PDF PubReader
Cited by Crossref 2 , Scopus 2
Microbiological changes and quality characteristics of dried persimmon by chlorine dioxide gas fumigation treatment
이산화염소 가스 훈증 처리에 따른 곶감의 미생물학적 변화 및 품질특성
Hey-Kyung Moon , Su-Won Lee , Wha Jin Lee , Abul Hossein , Seul Lee , Jong-Kuk Kim
문혜경, 이수원, 이화진, AbulHossein, 이슬, 김종국
Korean J Food Preserv 2017;24(5):608-614.
https://doi.org/10.11002/kjfp.2017.24.5.608
HTML PDF PubReader
Cited by Crossref 1 , Scopus 1
Antioxidant and antidiabetic activities of various solvent extracts from Stachys sieboldii Miq.
용매별 초석잠 추출물의 항산화 및 항당뇨 활성
Jae-Ran Kang , Min-Jung Kang , Ji-Hyeon Shin , Ji-Hye Park , Dong-il Kim , Sang-Yong Chung , Jung-Hye Shin
강재란, 강민정, 신지현, 박지혜, 김동일, 정상용, 신정혜
Korean J Food Preserv 2017;24(5):615-622.
https://doi.org/10.11002/kjfp.2017.24.5.615
HTML PDF PubReader
Cited by Crossref 11 , Scopus 11
Optimization of microwave-assisted extraction process for blue honeysuckle (Lonicera coerulea L.) using response surface methodology
반응표면분석법을 이용한 댕댕이 기능성성분의 마이크로웨이브추출조건 최적화
Daehee Park , Jae-Jun Lee , Jongjin Park , Sanghwan Park , Wonyoung Lee
박대희, 이재준, 박종진, 박상환, 이원영
Korean J Food Preserv 2017;24(5):623-630.
https://doi.org/10.11002/kjfp.2017.24.5.623
HTML PDF PubReader
Cited by Crossref 3 , Scopus 3
Antioxidant and physiological activities of Hijikia fusiforme by extraction methods
추출방법에 따른 톳 추출물의 항산화 및 생리활성 특성
Yu-ri Kwon , Kwang-Sup Youn
권유리, 윤광섭Yu-ri
Korean J Food Preserv 2017;24(5):631-637.
https://doi.org/10.11002/kjfp.2017.24.5.631
HTML PDF PubReader
Cited by Crossref 13 , Scopus 12
In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars
복숭아 품종별 성숙정도에 따른 항산화 및 항염증 효과간의 상관관계
Kyung-Mi Jung , San Yeong Kim , Sang-Han Lee
정경미, 김산영, 이상한
Korean J Food Preserv 2017;24(5):638-646.
https://doi.org/10.11002/kjfp.2017.24.5.638
HTML PDF PubReader
Cited by Crossref 3 , Scopus 7
Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract
섬애약쑥 주정 추출물로 제조한 발효식초의 품질특성
Ji Hyeon Shin , Min Jung Kang , Hee Uk Byun , Won Yoel Bea , Jeong Yeon Shin , Weon Tack Seo , Jine Shang Choi , Jung Hye Shin
신지현, 강민정, 변희욱, 배원열, 신정연, 서원택, 최진상, 신정혜
Korean J Food Preserv 2017;24(5):647-657.
https://doi.org/10.11002/kjfp.2017.24.5.647
HTML PDF PubReader
Cited by Crossref 3 , Scopus 4
Effect of different drying methods on anti-oxidation and anti-thrombosis activities of Salicornia europaea
함초의 건조방법에 따른 항산화 및 항혈전 활성의 변화
Hwa-Jung Sung , Deuk Hoi Kim , Ho-Yong Sohn
성화정, 김득회, 손호용
Korean J Food Preserv 2017;24(5):658-665.
https://doi.org/10.11002/kjfp.2017.24.5.658
HTML PDF PubReader
Cited by Crossref 2 , Scopus 2
Effects of long-term endurance exercise and Salvia miltiorrhiza vinegar on body composition and insulin resistance in high fat diet-induced obese rats
장기간의 지구성 운동과 단삼식초 섭취가 고지방식 유도 비만 흰 쥐의 신체구성과 인슐린 저항성에 미치는 영향
Kijin Kim , Su-Ryun Jung , Na-young Ahn , Ju-sik Park , Young-Sik Ju , Sung-Wook Kim , Gyu-Ho Lee , Mi-Yeon Kim , Yong-Jin Jeong
김기진, 정수련, 안나영, 박주식, 주영식, 김성욱, 이규호, 김미연, 정용진
Korean J Food Preserv 2017;24(5):666-672.
https://doi.org/10.11002/kjfp.2017.24.5.666
HTML PDF PubReader
Cited by Crossref 2 , Scopus 1
Functional evaluation of marine micro-algae Amphidinium carterae extract
해양 미세조류 Amphidinium carterae 추출물의 기능성 평가
Hae-Mi Kim , Hyeonhwa Oh , Jong Hoon Jeong , Sang-Cheon Lee , Hye-Jung Moon , Yong-Seob Jeong
김해미, 오현화, 정종훈, 이상천, 문혜정, 정용섭
Korean J Food Preserv 2017;24(5):673-679.
https://doi.org/10.11002/kjfp.2017.24.5.673
HTML PDF PubReader
Cited by Scopus 1
Acetic acid fermentation properties and antioxidant activity of lemongrass vinegar
레몬그라스 식초의 초산발효 특성과 항산화 활성
Mi-Ran Yi , Chang-Hee Kang , Hee-Jung Bu
이미란, 강창희, 부희정
Korean J Food Preserv 2017;24(5):680-687.
https://doi.org/10.11002/kjfp.2017.24.5.680
HTML PDF PubReader
Cited by Crossref 9 , Scopus 7
Physicochemical properties and anti-wrinkle effect of polysaccharides with different molecular weights from Gloiopeltis furcata
불등풀가사리 다당류의 분자량에 따른 이화학적 품질특성 및 피부 주름 개선 효과
Dae-Hoon Lee , Joo-Heon Hong
이대훈, 홍주헌
Korean J Food Preserv 2017;24(5):688-696.
https://doi.org/10.11002/kjfp.2017.24.5.688
HTML PDF PubReader
Cited by Crossref 3 , Scopus 3
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
Na-Young Gil , Bo-Young Choi , Shin-Young Park , Yong-Sik Cho , So-Young Kim
길나영, 최보영, 박신영, 조용식, 김소영
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
HTML PDF PubReader
Cited by Crossref 13 , Scopus 15
Fermentative characteristics of yogurt using lactic acid bacteria isolated from Korean traditional fermented food
전통 발효 식품에서 분리한 유산균을 이용한 yogurt 발효특성
Na-Young Park , Shin-Ho Lee
박나영, 이신호
Korean J Food Preserv 2017;24(5):707-713.
https://doi.org/10.11002/kjfp.2017.24.5.707
HTML PDF PubReader
Cited by Crossref 5 , Scopus 4
Soju brewing characteristics of yeast strains N4 and N9 isolated from Korean traditional Nuruk
재래누룩에서 분리한 N4와 N9 효모의 증류식 소주 양조특성
Han-Seok Choi , Ji-Eun Kang , Seok-Tae Jeong , Chan-Woo Kim , Seong-Yeol Baek , Soo-Hwan Yeo
최한석, 강지은, 정석태, 김찬우, 백성열, 여수환
Korean J Food Preserv 2017;24(5):714-724.
https://doi.org/10.11002/kjfp.2017.24.5.714
HTML PDF PubReader
Cited by Crossref 13 , Scopus 14

Online Submission


Submit a New Manuscript!

If you want to submit your Manuscript to us, submit at the Online System now.


Go to Submit

Browse Articles


August, 2026
Vol. 33, No. 4

eISSN:3022-5485


All Issues


Editorial Office

Tel: +82-53-953-9555
E-mail: kosfop@kosfop.or.kr



SCImago Journal & Country Rank



Home
Journal Info
Article Archive
For Authors and Reviewers
Copyright © The Korean Society of Food Preservation. 2026. Powered by Guhmok

Transition to Article Processing Charges (APCs)


Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
  • English-language manuscripts: KRW 300,000 per manuscript
  • Manuscripts submitted by authors outside Korea: USD 300 per manuscript
  • Fast-track manuscripts: An additional expedited review fee of KRW 300,000 (USD 300 for manuscripts submitted by authors outside Korea)
  • Invited English-language review articles: Exempt from all APCs

The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

Thank you for your understanding and cooperation.

Food Science and Preservation (FSP)


I don't want to open this window for a day.

Call for Papers: FSP 2026 Special Topic



I don't want to open this window for a day.