List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 5, 2021

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Review

Studies on the redisual properties of pesticides during processing of wheat, corn and cottonseed
밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰
Mihyun Cho , Hyesu Lee , Moo-Hyeog Im
조미현, 이혜수, 임무혁
Korean J. Food Preserv. 2021;28(5):551-568.
https://doi.org/10.11002/kjfp.2021.28.5.551
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Cited by Crossref 5 , Scopus 4

Article

Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal
들깨박 단백질 가수분해물 유래 항산화 펩타이드의 항산화 활성에 대한 pH, 열 및 장내 프로테아제의 영향
Ja Min Kim , Kyung Young Yoon
김자민, 윤경영
Korean J. Food Preserv. 2021;28(5):569-577.
https://doi.org/10.11002/kjfp.2021.28.5.569
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Cited by Crossref 1 , Scopus 1
Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향
Xiaotong Xu , Ji-Eun Lee , Eun-Jin Kim , So-Mi Jeong , Si-Hyeong Ryu , Woo-Sin Kang , Su-Ryong Kim , Han-Ho Kim , Ga-Hye Lee , Dong-Hyun Ahn
쉬시아오통, 이지은, 김은진, 정소미, 류시형, 강우신, 김수룡, 김한호, 이가혜, 안동현
Korean J. Food Preserv. 2021;28(5):578-588.
https://doi.org/10.11002/kjfp.2021.28.5.578
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Cited by Crossref 3 , Scopus 3
Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
Bu-Min Kim , Yu-Na Jang , Sun Moon Kang , Yunseok Kim , Eun-Seon Lee , Jong-Hui Kim
김부민, 장유나, 강선문, 김윤석, 이은선, 김종희
Korean J. Food Preserv. 2021;28(5):589-597.
https://doi.org/10.11002/kjfp.2021.28.5.589
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Cited by Crossref 5 , Scopus 3
A safety survey on pesticide residues in green coffee beans
커피원두의 잔류농약 안전성 조사
Ji-Hee Son , Moon-Seog Oh , Sun-Ae Moon , Han-Taek Kim , Chang-Hee Lee , Ji-Eun Ryu , A-Ram Kim , Ji-Won Kim , Ok-Kyung Choi
손지희, 오문석, 문선애, 김한택, 이창희, 류지은, 김아람, 김지원, 최옥경
Korean J. Food Preserv. 2021;28(5):598-611.
https://doi.org/10.11002/kjfp.2021.28.5.598
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Cited by Crossref 3 , Scopus 3
Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가
Hyun-Gyeong Bae , Seonghyeon Kim , Jae-Cheol Lee , Mi-Ja Kim
배현경, 김성현, 이재철, 김미자
Korean J. Food Preserv. 2021;28(5):612-620.
https://doi.org/10.11002/kjfp.2021.28.5.612
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Cited by Crossref 3 , Scopus 4
Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf
비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성
Min Gyu Park , Hui Yeong Ji , Shin Youn Joo
박민규, 지희영, 주신윤
Korean J. Food Preserv. 2021;28(5):621-631.
https://doi.org/10.11002/kjfp.2021.28.5.621
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Cited by Crossref 2 , Scopus 3
Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel
유자(Citrus junos) 과육 및 과피 첨가 발효에 따른 천년초(Opuntia humifusa)의 이화학적 특성 및 기능성 변화
Sojin Yong , Beom-Gyun Jeong , Eui Cheol Shin , Jiyeon Chun
용소진, 정범균, 신의철, 천지연
Korean J. Food Preserv. 2021;28(5):632-645.
https://doi.org/10.11002/kjfp.2021.28.5.632
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Cited by Crossref 3 , Scopus 2
Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Hyo-Gyeong Woo , Chae-Mi Lee , Jae-Hee Jeong , Byung-Kuk Choi , Chang-Ki Huh
우효경, 이채미, 정재희, 최병국, 허창기
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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Cited by Crossref 10 , Scopus 10
Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food
식물성 소재 추출물이 동결건조 간편식품의 지질산패 억제에 미치는 영향
Joon-Young Jun , Min-Jeong Jung , Jong-Woong Nam , Si-Yeal Nam , Byoung-Mok Kim
전준영, 정민정, 남종웅, 남시열, 김병목
Korean J. Food Preserv. 2021;28(5):654-662.
https://doi.org/10.11002/kjfp.2021.28.5.654
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Cited by Crossref 2 , Scopus 1
Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract
복분자 추출물의 항산화 활성 및 지표성분 표준화를 위한 ellagic acid 검증
Jeong Ho Lee , Kyoung Ok Jeong , So Yeon Im , Seung Je Lee
이정호, 정경옥, 임소연, 이승제
Korean J. Food Preserv. 2021;28(5):663-673.
https://doi.org/10.11002/kjfp.2021.28.5.663
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Cited by Crossref 3 , Scopus 3
Production of D-fructose from starch by amylase and glucose isomerase
Amylase와 glucose isomerase를 이용한 starch로부터 D-fructose의 생산
Sang Jin Kim , Ji In Choi , Min Su Choi , Chang-Su Park
김상진, 최지인, 최민수, 박창수
Korean J. Food Preserv. 2021;28(5):674-684.
https://doi.org/10.11002/kjfp.2021.28.5.674
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Cited by Crossref 1 , Scopus 1
Immunity enhancement efficacy of the extracts prepared from blanched and dried aerial part in Cirsium setdens Nakai
고려엉겅퀴 묵나물 추출물의 면역활성 증진 효과
Seong Il Heo , Sang Mi Jung
허성일, 정상미
Korean J. Food Preserv. 2021;28(5):685-691.
https://doi.org/10.11002/kjfp.2021.28.5.685
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Cited by Crossref 4 , Scopus 3
Antioxidative degradation product from purpurogallin induced by gamma irradiation
Purpurogallin의 감마선 조사에 따라 생성되는 항산화 물질
Gyeong Han Jeong , Tae Hoon Kim
정경한, 김태훈
Korean J. Food Preserv. 2021;28(5):692-698.
https://doi.org/10.11002/kjfp.2021.28.5.692
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Cited by Crossref 1 , Scopus 1

Research Note

Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China
한국과 중국에서 생산된 표고버섯의 다량, 미량 미네랄 및 유해 중금속 함량 비교
Hee-Gyeong Jeong , Kyung-Je Kim , Kyoung-Sun Seo , Seong-Woo Jin , Young-Woo Koh , Seung-Bin Im , Neul-I Ha , Jung-Beom Kim
정희경, 김경제, 서경순, 진성우, 고영우, 임승빈, 하늘이, 김중범
Korean J. Food Preserv. 2021;28(5):699-703.
https://doi.org/10.11002/kjfp.2021.28.5.699
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June, 2026
Vol. 33, No. 3

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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
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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.

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