List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 4, 2015

Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar
배당침액을 첨가한 간장소스와 된장소스의 이화학적 특성 및 저장성
Korean J Food Preserv 2015;22(4):465-474.
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Study on quality characteristics of Mandupi added with Ligularia fischeri powder
곰취 분말을 첨가한 만두피의 품질 특성
Korean J Food Preserv 2015;22(4):475-481.
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Physiochemical property of edible tissues (sprout and root) of steam-treated reed
증자처리에 의한 갈대 식용가능 부위(어린순과 뿌리)의 이화학적 특성
Korean J Food Preserv 2015;22(4):482-489.
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Quality characteristics of Yakju at addition sprout and root of reed
갈대 뿌리와 갈대순 첨가에 따른 약주의 품질특성
Korean J Food Preserv 2015;22(4):490-497.
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Effect of hot-air drying temperature on nutritional components and rehydration rate of sweetpotato leaves
열풍건조 온도에 따른 고구마 잎의 영양성분 및 수화복원성 변화
Korean J Food Preserv 2015;22(4):498-504.
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Determine the effects of drying temperature on the quality change and antioxidant activity characteristics of blueberry
건조 온도에 따른 블루베리의 품질변화 및 항산화특성
Korean J Food Preserv 2015;22(4):505-511.
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The change on cell wall composition and physiological characteristic of astringent persimmon fruits by gamma irradiation
감마선 처리에 의한 떫은감 과육의 세포벽 성분 및 물성 변화
Korean J Food Preserv 2015;22(4):512-519.
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Effects of freezing temperature on the physiological activities of garlic extracts
냉동 온도에 따른 마늘 추출물의 생리활성 변화
Korean J Food Preserv 2015;22(4):520-527.
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Quality characteristics of whey Makgeolli by Kluyveromyces marxianus
Kluyveromyces marxianus에 의한 유청막걸리 품질특성
Korean J Food Preserv 2015;22(4):528-534.
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Bioactive compounds of Cheonggukjang prepared by different soybean cultivars with Bacillus subtilis HJ18-9
Bacillus subtilis HJ18-9 이용하여 제조한 품종별 청국장의 품질특성과 isoflavone 함량의 변화
Korean J Food Preserv 2015;22(4):535-544.
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Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains
Bacillus subtilis 균주를 이용하여 제조한 팽화미 된장의 품질 특성
Korean J Food Preserv 2015;22(4):545-552.
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Sinigrin content of different parts of Dolsan leaf mustard
돌산갓의 부위별 sinigrin 함량
Korean J Food Preserv 2015;22(4):553-558.
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Survey and method validation of simultaneous quantitative analysis of T-2 and HT-2 toxins in cereals
곡류 중 T-2 및 HT-2 독소 동시 정량분석의 유효성 검증 및 실태조사
Korean J Food Preserv 2015;22(4):559-566.
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Antioxidant activities of ethanol extracts of Aster scaber grown in wild and culture field
야생 및 재배 참취 에탄올 추출물의 항산화성
Korean J Food Preserv 2015;22(4):567-576.
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Comparative study of antioxidant activity of imported tropical and subtropical fruits
수입산 열대·아열대 과일의 항산화 활성 비교연구
Korean J Food Preserv 2015;22(4):577-584.
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Physicochemical characteristics and antioxidant activity of the organic green peppers
유기농 풋고추의 이화학적 특성 및 항산화활성
Korean J Food Preserv 2015;22(4):585-590.
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Antioxidant activities of chlorella extracts and physicochemical characteristics of spray-dried chlorella powders
클로렐라 추출물의 항산화 활성 및 분무건조 분말의 물리화학적 특성
Korean J Food Preserv 2015;22(4):591-597.
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Antioxidant and anti-fatigue effects of abalone (Haliotis discus hannai) composites containing natural plants
전복 복합물의 항산화능 및 피로개선 효과
Korean J Food Preserv 2015;22(4):598-606.
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Potent whitening effects of rutin metabolites
루틴 대사체의 미백 효능
Korean J Food Preserv 2015;22(4):607-612.
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Effect of garlic (Allium sativum L.) stems on inflammatory cytokines, iNOS and COX-2 expressions in Raw 264.7 cells induced by lipopolysaccharide
Lipopolysaccharide로 유도된 Raw 264.7 세포에서 마늘대 추출물(Allium sativum L. Stems)의 염증성 사이토카인 및 iNOS, COX-2 발현에 대한 효과 검증
Korean J Food Preserv 2015;22(4):613-621.
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Korean Journal of Food Preservation

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