List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 1, 2015

Drying kinetics and optimization for thin-layer drying processes of raspberries (Rubus coreanus Miq.) using statistical models and response surface methodology
통계적 모델과 반응표면분석을 이용한 복분자의 건조조건 최적화 및 건조거동
Korean J Food Preserv 2015;22(1):1-11.
HTML PDF PubReader
Antioxidant and antimicrobial activities of muscadine grape extracts
머스커다인 포도 추출물의 항산화 및 항균 활성
Korean J Food Preserv 2015;22(1):12-18.
HTML PDF PubReader
3,3'-Diindolylmethane (DIM) decrease adhesion, migration and invasion in human prostate cancer cells
3,3'-Diindolylmethane (DIM)이 인체 전립선암 세포의 부착, 이동 및 침윤성에 미치는 영향
Korean J Food Preserv 2015;22(1):19-26.
HTML PDF PubReader
Anti-obese effects of mulberry (Morus alba L.) root bark through the inhibition of digestive enzymes and 3T3-L1 adipocyte differentiation
소화효소 저해 및 지방세포 분화 억제활성에 의한 상백피의 항비만 효능
Korean J Food Preserv 2015;22(1):27-35.
HTML PDF PubReader
Changes in quality of fried rice with crab meat depending on the storage period and temperature
저장기간 및 저장온도에 따른 꽃게풍미 볶음밥의 품질변화
Korean J Food Preserv 2015;22(1):36-43.
HTML PDF PubReader
Quality changes in the lotus root frozen under different conditions
냉동조건에 따른 연근의 품질 변화
Korean J Food Preserv 2015;22(1):44-50.
HTML PDF PubReader
Effect of blanching time on physicochemical characteristics and sensory evaluation of Aster scaber
데치기 시간에 따른 참취의 이화학적 및 관능적 특성의 변화
Korean J Food Preserv 2015;22(1):51-55.
HTML PDF PubReader
Quality characteristics of Aronia melanocarpa by different drying method
건조방법에 따른 아로니아의 품질특성
Korean J Food Preserv 2015;22(1):56-62.
HTML PDF PubReader
Quality characteristics of frozen cookie dough using rice flour of super yield Korean rice varieties
초다수성 쌀가루를 이용한 쿠키용 냉동반죽의 품질 특성
Korean J Food Preserv 2015;22(1):63-69.
HTML PDF PubReader
Quality characteristics of Hijikia fusiforme extracts with different extraction method
추출방법에 따른 톳 추출물의 품질특성
Korean J Food Preserv 2015;22(1):70-77.
HTML PDF PubReader
Study on quality characteristics of fish paste containing Curcuma aromatica powder
강황 분말을 첨가한 어묵의 품질 특성 연구
Korean J Food Preserv 2015;22(1):78-83.
HTML PDF PubReader
Physicochemical properties and protease activities of microencapsulated pineapple juice powders by spray drying process
분무건조공정을 이용한 파인애플 착즙액 미세캡슐 분말의 물리화학적 특성 및 protease 활성
Korean J Food Preserv 2015;22(1):84-90.
HTML PDF PubReader
Phenolic compounds of must and wine supplemented with Muscat Bailey A grape fruit stem
송이줄기 첨가에 따른 Muscat Bailey A 포도의 발효 중 발효액 및 포도주의 생리활성 물질 함량
Korean J Food Preserv 2015;22(1):91-99.
HTML PDF PubReader
Quality characteristics of high-acidity vinegar prepared with grape juice
포도과즙을 이용하여 제조한 고산도 식초의 품질특성
Korean J Food Preserv 2015;22(1):100-107.
HTML PDF PubReader
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 J Food Preserv 2015;22(1):108-118.
HTML PDF PubReader
Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon
여주 첨가 청국장 발효 중 phytoestrogen 함량 및 항산화 활성 변화
Korean J Food Preserv 2015;22(1):119-128.
HTML PDF PubReader
Antioxidant activity of hot-water extracts and floral waters from natural plant pigments
천연색소 함유 식물추출물과 플로럴 워터의 항산화 활성
Korean J Food Preserv 2015;22(1):129-133.
HTML PDF PubReader
Anti-diabetic effects of Allium tuberosum rottler extracts and lactic acid bacteria fermented extracts in type 2 diabetic mice model
제2형 당뇨질환모델 db/db 마우스에서 부추 추출물 및 유산균 발효물의 항당뇨 효과
Korean J Food Preserv 2015;22(1):134-144.
HTML PDF PubReader
Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Ceriporia lacerata 균사체 배양물의 혈당 강하 활성 평가
Korean J Food Preserv 2015;22(1):145-153.
HTML PDF PubReader
The cutting process improvement for cut kimchi cabbage quality
절단배추의 선도유지를 위한 절단 공정 개선
Korean J Food Preserv 2015;22(1):154-157.
HTML PDF PubReader
Korean Journal of Food Preservation

Korean Journal of Food Preservation (KJFP) has opened a new submission system to further develop internationally.
All users of the submission system, please use the site after registering as a member through the Sign up button below.
(Use of existing information is not allowed.)


Please use the existing web site ( to review and submit revised manuscripts for previously submitted papers.


We look forward to your continued interest in and submission of papers to KJFP in the future. Thank you.


KJFP Editorial Team

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