List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 2, 2016

Article
Quality characteristics of Nabak kimchi with freeze-dried ingredientsduring storage
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
Korean J Food Preserv 2016;23(2):145-154.
https://doi.org/10.11002/kjfp.2016.23.2.145
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Effects of pretreatments and storage temperatureon the quality of lotus leaves
연잎의 품질특성에 미치는 전처리 방법과 저장온도의 영향
Korean J Food Preserv 2016;23(2):155-161.
https://doi.org/10.11002/kjfp.2016.23.2.155
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Fabrication and optimization of ethylene-producing tablet
에틸렌 발생 tablet 제조 및 활성 최적 조건 구명
Korean J Food Preserv 2016;23(2):162-165.
https://doi.org/10.11002/kjfp.2016.23.2.162
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Survey on packaging status and changes in quality oftomato and paprika using different packaging types
토마토와 파프리카의 포장실태조사 및 포장재 종류에 따른 품질변화
Korean J Food Preserv 2016;23(2):166-173.
https://doi.org/10.11002/kjfp.2016.23.2.166
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Physicochemical characteristics and antioxidant activity of pearvinegars using ‘Wonhwang’, ‘Niitaka’ and ‘Chuhwangbae’fruits
원황, 신고 및 추황배를 이용한 배 식초의 이화학적 특성 및 항산화활성
Korean J Food Preserv 2016;23(2):174-179.
https://doi.org/10.11002/kjfp.2016.23.2.174
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Quality characteristics and antioxidant activities ofaronia jams added with apple
사과를 첨가한 아로니아 혼합잼의 품질특성 및 항산화활성
Korean J Food Preserv 2016;23(2):180-187.
https://doi.org/10.11002/kjfp.2016.23.2.180
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Physicochemical and sensory characteristics of sponge cakessupplemented with black tea powder
홍차 분말을 첨가한 스펀지케이크의 품질 및 항산화 활성
Korean J Food Preserv 2016;23(2):188-193.
https://doi.org/10.11002/kjfp.2016.23.2.188
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Quality of Tteokbokki tteok prepared by adding variousconcentration of brown rice
흑미 첨가량을 달리한 떡볶이 떡의 품질에 관한 연구
Korean J Food Preserv 2016;23(2):194-203.
https://doi.org/10.11002/kjfp.2016.23.2.194
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Quality characteristics of Yakju containing pretreated lotus leaves
전처리를 달리한 연잎을 이용한 약주의 품질특성
Korean J Food Preserv 2016;23(2):204-210.
https://doi.org/10.11002/kjfp.2016.23.2.204
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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Quality and shelf life of noodles containing onion powder
양파분말을 첨가한 국수의 품질과 저장성
Korean J Food Preserv 2016;23(2):218-224.
https://doi.org/10.11002/kjfp.2016.23.2.218
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Evaluation of quality characteristics of Korean and Chinesebuckwheats
품종에 따른 국내산 및 중국산 메밀의 품질특성
Korean J Food Preserv 2016;23(2):225-232.
https://doi.org/10.11002/kjfp.2016.23.2.225
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Antioxidative and antimicrobial activities of Oenothera biennisextracted by different methods
추출방법을 달리한 달맞이꽃 추출물의 항산화 및 항균 활성
Korean J Food Preserv 2016;23(2):233-238.
https://doi.org/10.11002/kjfp.2016.23.2.233
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Evaluation of antioxidant, α-glucosidase inhibition and acetylcholinesteraseinhibition activities of Allium hookeri root grown in Korea and Myanmar
국내 및 미얀마에서 재배된 삼채뿌리의 항산화, α-Glucosidase 저해 및 Acetylcholinesterase 저해 활성
Korean J Food Preserv 2016;23(2):239-245.
https://doi.org/10.11002/kjfp.2016.23.2.239
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Antioxidant abilities and physiological properties ofdried Haw extracts prepared using different drying methods
건조 방법에 따른 산사과 추출물의 항산화 및 생리활성
Korean J Food Preserv 2016;23(2):246-251.
https://doi.org/10.11002/kjfp.2016.23.2.246
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Antioxidant activities and physiological properties ofEuphorbia humifusa extracts prepared using different solvents
추출용매에 따른 비단풀 추출물의 항산화 및 생리활성
Korean J Food Preserv 2016;23(2):252-258.
https://doi.org/10.11002/kjfp.2016.23.2.252
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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성
Korean J Food Preserv 2016;23(2):259-266.
https://doi.org/10.11002/kjfp.2016.23.2.259
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Physicochemical properties and antioxidant activities of hot waterextracts from medicinal fruit mixture
약용열매 혼합 열수 추출물의 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2016;23(2):267-274.
https://doi.org/10.11002/kjfp.2016.23.2.267
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Protective effect of STAR of STAR series on CCl4 induced acutehepatotoxicity by regulation of reactive oxygen species
활성산소종의 조절을 통한 음료 ‘별의별간’의 급성간독성 보호효과
Korean J Food Preserv 2016;23(2):275-282.
https://doi.org/10.11002/kjfp.2016.23.2.275
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Inhibitory effects of advanced glycation end products formation andfree radical scavenging activity of Cirsium setidens
곤드레 추출물의 최종당화산물의 생성저해 및 라디칼소거 활성
Korean J Food Preserv 2016;23(2):283-289.
https://doi.org/10.11002/kjfp.2016.23.2.283
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