List of Articles

Korean Journal of Food Preservation. Vol. 21, No. 4, 2014

ARTICLE
Comparison of physicochemical and microorganism characteristics between the air-dried and sun-dried red pepper in south Korea
열풍 건조와 태양 건조한 국내산 고추의 물리화학적 및 미생물학적 품질 특성 비교
Korean J Food Preserv 2014;21(4):451-459.
https://doi.org/10.11002/kjfp.2014.21.4.451
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Effects of the addition of Hizikia fusiforme, Capsosiphon fulvescens, and Undaria pinnatifida sporophyll on antioxidant and inhibitory potential against enzymes related to type 2 diabetes of vegetable extract
혼합야채추출물의 항산화 및 항당뇨 효과 증진을 위한 톳, 매생이, 미역귀의 첨가효과
Korean J Food Preserv 2014;21(4):460-467.
https://doi.org/10.11002/kjfp.2014.21.4.460
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Effect of pre-and post-harvest treatments on the fruit quality and the occurrence of fruit skin stain during the storage of 'Niitaka' pears
‘신고’ 배 수확 전·후 처리가 저장 중 배과피얼룩과 발생 및 과실품질에 미치는 영향
Korean J Food Preserv 2014;21(4):468-472.
https://doi.org/10.11002/kjfp.2014.21.4.468
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Use of oriental melon peel extracts to maintain the quality of Agaricus bisporus during its storage
참외과피추출물을 적용한 양송이의 저장 중 품질 변화
Korean J Food Preserv 2014;21(4):473-482.
https://doi.org/10.11002/kjfp.2014.21.4.473
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Effects of mulberry concentrate on lipid oxidation of Yackwa during its storage
오디 농축액이 약과의 저장 중 지질산패에 미치는 영향
Korean J Food Preserv 2014;21(4):483-490.
https://doi.org/10.11002/kjfp.2014.21.4.483
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Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
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Effects of steeping condition and salinity stress on quality properties in germinated black soybean
발아시 수침 및 염 스트레스에 따른 발아 검정콩의 품질특성
Korean J Food Preserv 2014;21(4):500-505.
https://doi.org/10.11002/kjfp.2014.21.4.500
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Enzyme treatment for clarification of spoiled oriental melon juice
참외 저급과 주스의 청징화를 위한 효소처리 조건
Korean J Food Preserv 2014;21(4):506-511.
https://doi.org/10.11002/kjfp.2014.21.4.506
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Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis)
계절별 절임배추의 품질 특성 비교
Korean J Food Preserv 2014;21(4):512-519.
https://doi.org/10.11002/kjfp.2014.21.4.512
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Evaluation of mineral, heavy metal and phthalate contents in mudflat solar salt and foreign salt
국내산 갯벌천일염과 외국산 소금의 미네랄, 중금속 및 phthalate 함량 평가
Korean J Food Preserv 2014;21(4):520-528.
https://doi.org/10.11002/kjfp.2014.21.4.520
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A study of the levels of natural preservatives in wild plants
식품보존에 이용된 식물의 천연보존료 함유량 연구
Korean J Food Preserv 2014;21(4):529-535.
https://doi.org/10.11002/kjfp.2014.21.4.529
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Quality characteristics of oriental melon Makgeolli using uncooked rice by oriental melon concentrate
참외 농축액 첨가에 따른 무증자 쌀막걸리의 품질특성
Korean J Food Preserv 2014;21(4):536-543.
https://doi.org/10.11002/kjfp.2014.21.4.536
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Effects of heat treatments on the microbial reduction and germination rates of red radish sprout seeds (Raphanus sativus)
열처리 방법이 적무 새싹종자(Raphanus sativus)의 미생물 저감화 및 발아율에 미치는 영향
Korean J Food Preserv 2014;21(4):544-548.
https://doi.org/10.11002/kjfp.2014.21.4.544
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Anti-diabetic effect of the mixture of mulberry leaf and green tea powder in rats with streptozotocin-induced diabetes
뽕잎과 녹차혼합분말의 급여가 streptozotocin 유발 당뇨쥐의 항당뇨효과
Korean J Food Preserv 2014;21(4):549-559.
https://doi.org/10.11002/kjfp.2014.21.4.549
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Antioxidant and antimicrobial activity of solvent fractions from black bamboo leaves
오죽 잎 용매분획물의 항산화 및 항균 활성
Korean J Food Preserv 2014;21(4):560-564.
https://doi.org/10.11002/kjfp.2014.21.4.560
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Antioxidant activity of extracts with extraction methods from Phellinus linteus mycelium on Mori ramulus
추출 방법에 따른 상지에 배양한 상황버섯 균사체 추출물의 항산화 활성
Korean J Food Preserv 2014;21(4):565-572.
https://doi.org/10.11002/kjfp.2014.21.4.565
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Comparison for enzymic activity of Nuruk and quality properties of Yakju by different fungi
곰팡이 균주에 따른 누룩의 효소활성 및 약주 품질특성 비교
Korean J Food Preserv 2014;21(4):573-580.
https://doi.org/10.11002/kjfp.2014.21.4.573
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Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage
Acetic acid와 UV-C 병합처리가 돌나물의 저장 중 미생물 성장과 품질에 미치는 영향
Korean J Food Preserv 2014;21(4):581-586.
https://doi.org/10.11002/kjfp.2014.21.4.581
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Antioxidant activities of commonly used Brassica spp. sprout vegetables in Korea
국내 다소비 십자화과 새싹채소 추출물의 항산화 활성
Korean J Food Preserv 2014;21(4):587-592.
https://doi.org/10.11002/kjfp.2014.21.4.587
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Screening of DPPH radical scavenging and antimicrobial activity of extracts from local some native plants
국내 자생 식물추출물의 DPPH radical 소거활성 및 항균성 스크리닝
Korean J Food Preserv 2014;21(4):593-599.
https://doi.org/10.11002/kjfp.2014.21.4.593
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Korean Journal of Food Preservation

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