List of Articles

Korean Journal of Food Preservation. Vol. 22, No. 5, 2015

ARTICLE
Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials
절단배추의 포장재질에 따른 단기 저장 중 품질특성
Korean J Food Preserv 2015;22(5):623-628.
https://doi.org/10.11002/kjfp.2015.22.5.623
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Quality changes and factors in Valencia oranges during storage under different temperatures
Valencia 오렌지의 저장온도에 따른 품질 변화 및 지표성분 확인
Korean J Food Preserv 2015;22(5):629-635.
https://doi.org/10.11002/kjfp.2015.22.5.629
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Quality and sensory characteristics of soy sauces containing Astragalus membranaceus by aging period
숙성기간에 따른 황기 간장의 품질 및 관능적 특성
Korean J Food Preserv 2015;22(5):636-643.
https://doi.org/10.11002/kjfp.2015.22.5.636
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Nutritional composition of horsemeat compared to white meat (chicken and duck)
백색육(오리고기, 닭고기)과 말고기의 식품학적 성분 비교
Korean J Food Preserv 2015;22(5):644-651.
https://doi.org/10.11002/kjfp.2015.22.5.644
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Effect of moisture content on some physical properties of domestic wheat
함수율에 따른 우리밀의 물리적 특성
Korean J Food Preserv 2015;22(5):652-659.
https://doi.org/10.11002/kjfp.2015.22.5.652
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Quality characteristics of Jook prepared with peanut (Arachis hypogaea L.) powder
땅콩분말을 첨가한 죽의 품질 특성
Korean J Food Preserv 2015;22(5):660-665.
https://doi.org/10.11002/kjfp.2015.22.5.660
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Quality characteristics of kimchi with Artemisia annua extracts
개똥쑥 추출물을 첨가한 김치의 품질특성
Korean J Food Preserv 2015;22(5):666-673.
https://doi.org/10.11002/kjfp.2015.22.5.666
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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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Optimization of spray drying condition of Sikhye using response surface methodology
반응표면분석법을 이용한 식혜의 최적 분무건조 조건
Korean J Food Preserv 2015;22(5):683-689.
https://doi.org/10.11002/kjfp.2015.22.5.683
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Effects of roasting conditions on the physicochemical properties of Coffea arabica beans
배전조건이 아라비카 커피의 이화학적 성질에 미치는 영향
Korean J Food Preserv 2015;22(5):690-698.
https://doi.org/10.11002/kjfp.2015.22.5.690
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Physicochemical properties of Salvia miltiorrhiza Bunge following treatment with enzymes
효소 처리에 따른 단삼 추출물의 이화학적 특성
Korean J Food Preserv 2015;22(5):699-707.
https://doi.org/10.11002/kjfp.2015.22.5.699
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Effect of hot-air drying temperature on antioxidative activity of sweetpotato leaves
열풍건조 온도에 따른 고구마 잎 메탄올 추출물의 항산화 효과
Korean J Food Preserv 2015;22(5):708-713.
https://doi.org/10.11002/kjfp.2015.22.5.708
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Antioxidant capacity and nutritive components from biji sub-micron suspension by ultra-high pressure homogenization process
초고압균질 가공에 의해 제조된 초미세 비지 현탁액의 영양성분 및 항산화성
Korean J Food Preserv 2015;22(5):714-720.
https://doi.org/10.11002/kjfp.2015.22.5.714
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Antioxidant capacities and β-glucan content of ethanol extract from Phellinus baumii
상황버섯(Phellinus baumii) 에탄올 추출물의 항산화능과 β-glucan 함량
Korean J Food Preserv 2015;22(5):721-726.
https://doi.org/10.11002/kjfp.2015.22.5.721
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α-Glucosidase inhibitory activity and protease characteristics produced by Bacillus amyloliquefaciens
Bacillus amyloliquefaciens로부터 생산된 protease 특성 및 α-glucosidase 저해활성
Korean J Food Preserv 2015;22(5):727-734.
https://doi.org/10.11002/kjfp.2015.22.5.727
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Anti-inflammatory effect of barley leaf ethanol extract in LPS-stimulated RAW264.7 macrophage
LPS로 자극한 RAW264.7 대식세포에서 보리순 에탄올 추출물의 항염증 효과
Korean J Food Preserv 2015;22(5):735-743.
https://doi.org/10.11002/kjfp.2015.22.5.735
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Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
3T3-L1 세포분화 중 지방축적 및 ROS 생성에 대한 연화 열수 및 에탄올 추출물의 효과
Korean J Food Preserv 2015;22(5):744-750.
https://doi.org/10.11002/kjfp.2015.22.5.744
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Protective effects of mulberry (Morus alba) sugar extracts on hydrogen peroxide-induced oxidative stress in HepG2 cell
오디 당침출액의 HepG2 세포에서 H2O2로 야기된 산화적 스트레스 보호 효과
Korean J Food Preserv 2015;22(5):751-757.
https://doi.org/10.11002/kjfp.2015.22.5.751
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Effect of lactic acid bacteria on changes of aflatoxin levels during kimchi fermentation
젖산균이 김치 발효 중 아플라톡신 함량 변화에 미치는 영향
Korean J Food Preserv 2015;22(5):758-767.
https://doi.org/10.11002/kjfp.2015.22.5.758
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Fermentation characteristics of persimmon wine by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin cells
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin의 혼합발효에 의한 감와인의 발효 특성
Korean J Food Preserv 2015;22(5):768-777.
https://doi.org/10.11002/kjfp.2015.22.5.768
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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