List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 3, 2017

ARTICLE
Antimicrobial activity and protective effect of Geranium thunbergii against oxidative DNA damage via antioxidant effect
현초의 항산화 활성에 의한 산화적 DNA 손상 보호효과 및 항균활성
Korean J Food Preserv 2017;24(3):325-333.
https://doi.org/10.11002/kjfp.2017.24.3.325
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Comparison of the content of bioactive substances and antioxidative activity between conventionally and organically cultivated brown rice (Oryza sativa L.)
관행 및 유기재배 현미의 생리활성 성분의 함량 및 항산화활성 비교
Korean J Food Preserv 2017;24(3):334-342.
https://doi.org/10.11002/kjfp.2017.24.3.334
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Effect of shelf-life extension of birch sap using high pressure processing
초고압 기술이 자작나무 수액의 저장성 향상에 미치는 영향
Korean J Food Preserv 2017;24(3):343-350.
https://doi.org/10.11002/kjfp.2017.24.3.343
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Effects of modified atmosphere packaging (MAP) and vaporized ethyl pyruvate (EP) treatment for the shelf life of‘Seolhyang’strawberries
딸기 ‘설향’ 품종의 MAP 및 ethyl pyruvate 처리의 유통기한 연장 효과 연구
Korean J Food Preserv 2017;24(3):351-360.
https://doi.org/10.11002/kjfp.2017.24.3.351
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Quality change of sliced ginseng depending on different drying methods
건조방법에 따른 홍삼 절편의 품질 변화
Korean J Food Preserv 2017;24(3):361-366.
https://doi.org/10.11002/kjfp.2017.24.3.361
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Glucosinolate and isothiocyabate contents according to processing of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)
배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화
Korean J Food Preserv 2017;24(3):367-373.
https://doi.org/10.11002/kjfp.2017.24.3.367
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Effect of biomass pyrolysis liquid on the quality characteristics of ‘Xiangshui’ pears (Pyrus ussuriensis) during storage
바이오매스 열분해액이 ‘향수’배의 저장 중 품질특성에 미치는 영향
Korean J Food Preserv 2017;24(3):374-380.
https://doi.org/10.11002/kjfp.2017.24.3.374
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Enhancement of ergocalciferol (vitamin D) content in mushrooms by UV irradiation
자외선 조사에 의한 버섯의 ergocalciferol(비타민 D) 함량의 증진
Korean J Food Preserv 2017;24(3):381-386.
https://doi.org/10.11002/kjfp.2017.24.3.381
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Quality and fermentative characteristics of yogurt added with hot water extract of Welsh onion root
파뿌리 열수추출물을 이용한 요구르트의 발효 및 품질특성
Korean J Food Preserv 2017;24(3):387-393.
https://doi.org/10.11002/kjfp.2017.24.3.387
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Comparison of volatile flavor compounds of yuzu, kumquat, lemon and lime
유자, 금귤, 레몬 및 라임의 휘발성 향기성분의 비교
Korean J Food Preserv 2017;24(3):394-405.
https://doi.org/10.11002/kjfp.2017.24.3.394
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Effect of sweeteners on the quality characteristics of ginger (Zingiber officinale Rosc) JungKwa
감미료가 생강정과의 품질특성에 미치는 영향
Korean J Food Preserv 2017;24(3):406-412.
https://doi.org/10.11002/kjfp.2017.24.3.406
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Antioxidant and anti-inflammatory activity of extracts from red beet (Beta vulagaris) root
레드 비트 뿌리 추출물의 항산화 및 항염증 효과
Korean J Food Preserv 2017;24(3):413-420.
https://doi.org/10.11002/kjfp.2017.24.3.413
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Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder
표고버섯 분말을 첨가한 쌀 쿠키의 품질 특성 및 항산화 활성
Korean J Food Preserv 2017;24(3):421-430.
https://doi.org/10.11002/kjfp.2017.24.3.421
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Physicochemical characteristics and physiological activities of mixture extracts from Liriope platyphylla, Schizandra chinensis, and Panax ginseng C.A. Meyer
맥문동, 오미자 및 인삼 혼합추출물의 이화학적 특성 및 생리활성
Korean J Food Preserv 2017;24(3):431-439.
https://doi.org/10.11002/kjfp.2017.24.3.431
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Antioxidative activity of roasted Pueraria lobata root extracts
로스팅 칡 추출물의 항산화 활성
Korean J Food Preserv 2017;24(3):440-445.
https://doi.org/10.11002/kjfp.2017.24.3.440
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Antioxidant and anti-inflammatory effects of red garlic compositions
홍마늘 조성물의 항산화 및 항염증 효과
Korean J Food Preserv 2017;24(3):446-454.
https://doi.org/10.11002/kjfp.2017.24.3.446
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Biological activities and physicochemical properties of polysaccharides from Gloiopeltis furcata prepared by using various enzymes
효소종류에 따른 불등풀가사리 유래 다당류의 이화학적 특성 및 생리활성
Korean J Food Preserv 2017;24(3):455-463.
https://doi.org/10.11002/kjfp.2017.24.3.455
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The effect of superheated steam drying on physicochemical and microbial characteristics of Korean traditional actinidia (Actinidia arguta) leaves
과열증기 건조가 토종 다래순의 이화학적 및 미생물학적 특성에 미치는 영향
Korean J Food Preserv 2017;24(3):464-471.
https://doi.org/10.11002/kjfp.2017.24.3.464
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Blending effect of Campbell Early and aronia wines fermented by the mixed culture of Pichia anomala JK04 and Saccharomyces cerevisiae Fermivin
Pichia anomala JK04와 Saccharomyces cerevisiae Fermivin 혼합발효에 의한 캠벨얼리 와인과 아로니아 와인의 블렌딩 효과
Korean J Food Preserv 2017;24(3):472-482.
https://doi.org/10.11002/kjfp.2017.24.3.472
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Evaluation of biological activities of plasma-treated phloridzin
플라즈마 처리 phloridzin 반응물의 생리활성 평가
Korean J Food Preserv 2017;24(3):483-489.
https://doi.org/10.11002/kjfp.2017.24.3.483
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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