List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 1, 2017

Effects of egg shell calcium treatments on the short-term storage of cut Kimchi cabbage
난각 칼슘 소재 처리에 의한 절단배추 단기 저장 효과
Korean J Food Preserv 2017;24(1):1-7.
HTML PDF PubReader
Quality characteristics of cookies added with Takju pomace powder
탁주 주박 분말을 첨가한 쿠키의 품질 특성
Korean J Food Preserv 2017;24(1):8-12.
HTML PDF PubReader
Quality characteristics of fried fish paste with squeezed Aronia melanocarpa juice
아로니아 착즙액 첨가 튀김어묵의 품질특성
Korean J Food Preserv 2017;24(1):13-20.
HTML PDF PubReader
Physicochemical properties of acorn (Quercus acutissima Carr.) tea depending on steaming and hot-air drying treatments
증숙 및 열풍 건조 공정에 따른 도토리차의 품질특성
Korean J Food Preserv 2017;24(1):21-26.
HTML PDF PubReader
Microbiological, physicochemical, and organoleptic evaluation of fresh-cut vegetables irradiated using X-rays
엑스선 조사처리된 신선편의 채소류의 미생물학적, 이화학적, 관능적 품질 평가
Korean J Food Preserv 2017;24(1):27-35.
HTML PDF PubReader
Evaluation of quality index of salted Korean cabbage in the short-term distribution system
절임배추의 단기 유통 품질지표 평가
Korean J Food Preserv 2017;24(1):36-43.
HTML PDF PubReader
Physicochemical and sensory properties of Yakhobak (Cucurbita maxima subsp. maxima) paste under different high pressure heating conditions
가열조건에 따른 약호박(Cucurbita maxima subsp. maxima) 페이스트의 이화학적 관능적 품질특성
Korean J Food Preserv 2017;24(1):44-51.
HTML PDF PubReader
Quality characteristics of beef in thermoelectric cooling system combined with plasma during storage
열전소자 장치 및 플라즈마 처리에 의한 소고기 저장 중 품질특성
Korean J Food Preserv 2017;24(1):52-59.
HTML PDF PubReader
Optimization of blue berry extraction for beverage production using enzyme treatment
효소처리에 의한 블루베리 음료 생산을 위한 최적추출조건
Korean J Food Preserv 2017;24(1):60-67.
HTML PDF PubReader
Effect of pectinase treatment on extraction yield and physicochemical properties of Aronia juice
Pectinase 처리가 아로니아의 착즙 수율에 미치는 영향
Korean J Food Preserv 2017;24(1):68-73.
HTML PDF PubReader
Optimization of drying conditions of Cudrania tricuspidata using response surface methodology
반응표면분석법을 이용한 꾸지뽕의 블랜칭 처리 및 건조 조건 최적화
Korean J Food Preserv 2017;24(1):74-83.
HTML PDF PubReader
Physicochemical properties and oxidative stabilities of chicken breast jerky treated various sweetening agents
당침지 처리된 닭 가슴살 육포의 이화학적 특성 및 산화안정성
Korean J Food Preserv 2017;24(1):84-92.
HTML PDF PubReader
Matrix metalloproteinase-1 suppression and type-1 procollagen synthesis promoting effects of Uncaria gambir
아선약 추출물의 matrix metalloproteinase-1(MMP-1) 억제 및 제1형 프로콜라겐 합성 촉진 활성
Korean J Food Preserv 2017;24(1):93-99.
HTML PDF PubReader
Genotoxicity evaluation of balanced nutritional food for patients pasteurized by gamma irradiation at 4 kGy
4 kGy로 감마선 살균처리된 환자용 균형영양식의 유전독성 평가
Korean J Food Preserv 2017;24(1):100-106.
HTML PDF PubReader
Protective effect of silk protein hydrolysates against tert-BHP induced liver damage
실크 단백질 가수분해물의 간 손상에 대한 보호효과
Korean J Food Preserv 2017;24(1):107-115.
HTML PDF PubReader
Antioxidant activities of solvent extracts from different Glehnia Radix parts and their inhibitory effect against nitric oxide production in Raw 264.7 cell
해방풍 부위별 용매추출물의 항산화 활성 및 nitric oxide 생성 억제
Korean J Food Preserv 2017;24(1):116-124.
HTML PDF PubReader
Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Korean J Food Preserv 2017;24(1):125-133.
HTML PDF PubReader
Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
여주 함유 된장의 발효 중 이화학적 특성 및 생리활성의 변화
Korean J Food Preserv 2017;24(1):134-144.
HTML PDF PubReader
Feasibility of near-infrared spectroscopic observation for traditional fermented soybean production
전통 메주 제조과정에 있어서 근적외 모니터링 가능성 조사
Korean J Food Preserv 2017;24(1):145-152.
HTML PDF PubReader
The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum
상황버섯과 영지버섯 차류 제품의 이화학적 특성 및 항산화능
Korean J Food Preserv 2017;24(1):153-157.
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.