List of Articles

Korean Journal of Food Preservation. Vol. 23, No. 4, 2016

Article
Effects of aminoethoxyvinylglycine (AVG) and 1-methylcyclopropene (1-MCP) treatments on fruit quality attributes in cold-stored‘Jonathan’apples
수확 후 aminoethoxyvinylglycine(AVG)와 1-methylcyclopropene(1-MCP) 처리가 ‘홍옥’ 사과의 저온저장 중 과실품질에 미치는 영향
Korean J Food Preserv 2016;23(4):453-458.
https://doi.org/10.11002/kjfp.2016.23.4.453
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Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage
절임배추 및 김치 양념의 저장기간 중 품질 특성 변화
Korean J Food Preserv 2016;23(4):459-470.
https://doi.org/10.11002/kjfp.2016.23.4.459
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Quality evaluations of bell pepper in cold system combined with TEM (thermoelectric materials) and PCM (phase change material)
PCM을 장착한 열전소자 냉각시스템의 저장 중 피망의 품질 평가
Korean J Food Preserv 2016;23(4):471-478.
https://doi.org/10.11002/kjfp.2016.23.4.471
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Effect of 1-methylcyclopropene and ethylene-absorbent treatments on quality changes of Prunus mume fruit during storage
1-MCP 처리 및 에틸렌 흡착제가 ‘백가하’ 매실 저장에 미치는 영향
Korean J Food Preserv 2016;23(4):479-487.
https://doi.org/10.11002/kjfp.2016.23.4.479
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Quality characteristics of Cheonggukjang added with peanut (Arachis hypogaea L.) powder
땅콩 분말을 첨가한 청국장의 품질 특성
Korean J Food Preserv 2016;23(4):488-494.
https://doi.org/10.11002/kjfp.2016.23.4.488
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Physiochemical properties of Seok-jang
석장(간장소금)의 이화학적 특성
Korean J Food Preserv 2016;23(4):495-501.
https://doi.org/10.11002/kjfp.2016.23.4.495
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The seasonal appearance and chemical composition characteristics of cladode of Opuntia humifusa
천년초 줄기의 수확 시기 별 외관 및 성분 품질 특성
Korean J Food Preserv 2016;23(4):502-509.
https://doi.org/10.11002/kjfp.2016.23.4.502
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Quality characteristics of Sulgikdduk added acorn powder
도토리 분말을 첨가한 설기떡의 품질 특성
Korean J Food Preserv 2016;23(4):510-515.
https://doi.org/10.11002/kjfp.2016.23.4.510
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Quality characteristics of meat seasoning sauce containing fermented Oenothra biennis juice
달맞이꽃 발효액을 이용한 양념육 소스의 품질 특성
Korean J Food Preserv 2016;23(4):516-521.
https://doi.org/10.11002/kjfp.2016.23.4.516
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Quality characteristics of clean rice with the processing system
클린라이스 제조방식에 따른 백미의 품질 특성
Korean J Food Preserv 2016;23(4):522-529.
https://doi.org/10.11002/kjfp.2016.23.4.522
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Quality characteristics of barley Makgeolli prepared with different barley cultivars and milling recovery
보리의 품종 및 도정률에 따른 막걸리의 품질특성평가
Korean J Food Preserv 2016;23(4):530-537.
https://doi.org/10.11002/kjfp.2016.23.4.530
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Effect of addition of sweet potato on physiochemical properties of Kochujang
고구마를 이용한 고추장의 숙성 중 이화학적 특성 변화
Korean J Food Preserv 2016;23(4):538-546.
https://doi.org/10.11002/kjfp.2016.23.4.538
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Characterization of flaxseed and flaxseed oil as edible oil resources
아마인 및 아마인유의 유지자원으로서의 특성
Korean J Food Preserv 2016;23(4):547-552.
https://doi.org/10.11002/kjfp.2016.23.4.547
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Effects of polyphenol and anthocyanin contents of Punica granatum fruit parts on their antioxidant and anticancer activities
석류 과실 부위별 폴리페놀 및 안토시아닌 함량이 항산화 및 항암 활성에 미치는 영향
Korean J Food Preserv 2016;23(4):553-559.
https://doi.org/10.11002/kjfp.2016.23.4.553
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Antioxidant activity and comparative analysis of major functional compounds in liqueur using coffee and coffee-ground
커피와 커피박 침출주의 항산화 활성 및 주요 생리활성 물질의 비교 분석
Korean J Food Preserv 2016;23(4):560-567.
https://doi.org/10.11002/kjfp.2016.23.4.560
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Changes in cultural characteristics and biological activities of amaranth during fermentation
발효시간에 따른 아마란스 발효물의 배양특성 및 생리활성
Korean J Food Preserv 2016;23(4):568-575.
https://doi.org/10.11002/kjfp.2016.23.4.568
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Antioxidant activities and physicochemical properties of chocolate fermented by Lactobacillus plantarum CK10
Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석
Korean J Food Preserv 2016;23(4):576-584.
https://doi.org/10.11002/kjfp.2016.23.4.576
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Antioxidant and tyrosinase inhibitory activities of immature fruits of Malus pumila cv. Fuji
미성숙 사과의 항산화 및 tyrosinase 저해 활성 평가
Korean J Food Preserv 2016;23(4):585-590.
https://doi.org/10.11002/kjfp.2016.23.4.585
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Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate
토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발
Korean J Food Preserv 2016;23(4):591-598.
https://doi.org/10.11002/kjfp.2016.23.4.591
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Quality characteristics of Sikhye prepared with Sasa borealis extracts
조릿대 추출물을 첨가한 식혜의 품질 특성
Korean J Food Preserv 2016;23(4):599-604.
https://doi.org/10.11002/kjfp.2016.23.4.599
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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