List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 4, 2017

ARTICLE
Changes in pasting properties and free fatty acids of different brown rice cultivar during storage
Korean J Food Preserv 2017;24(4):491-496.
https://doi.org/10.11002/kjfp.2017.24.4.491
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Characteristics in the components of the paprika by drying methods
Korean J Food Preserv 2017;24(4):497-504.
https://doi.org/10.11002/kjfp.2017.24.4.497
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Kinetics of water vapor adsorption by vacuum-dried jujube powder
Korean J Food Preserv 2017;24(4):505-509.
https://doi.org/10.11002/kjfp.2017.24.4.505
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Determination of fusel oil content in various types of liquor distributed in Korea
Korean J Food Preserv 2017;24(4):510-516.
https://doi.org/10.11002/kjfp.2017.24.4.510
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Effect of dried Hovenia dulcis fruit powder on quality characteristics and antioxidant properties of cookies
Korean J Food Preserv 2017;24(4):517-523.
https://doi.org/10.11002/kjfp.2017.24.4.517
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Ricinus communis extract inhibits the adipocyte differentiation through activating the Wnt/β-catenin signaling pathway
Korean J Food Preserv 2017;24(4):524-528.
https://doi.org/10.11002/kjfp.2017.24.4.524
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Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract
Korean J Food Preserv 2017;24(4):529-535.
https://doi.org/10.11002/kjfp.2017.24.4.529
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Inhibitory effects of curcumin on high glucose-induced damages: Implications for alleviating diabetic complications
Korean J Food Preserv 2017;24(4):536-541.
https://doi.org/10.11002/kjfp.2017.24.4.536
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Isolation of antioxidant peptide from sandfish (Arctoscopus japonicus) roe hydrolysate
Korean J Food Preserv 2017;24(4):542-549.
https://doi.org/10.11002/kjfp.2017.24.4.542
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Enzyme hydrolysate of silk protein suppresses tert-butyl hydroperoxide-induced hepatotoxicity by enhancing antioxidant activity in rats
Korean J Food Preserv 2017;24(4):550-558.
https://doi.org/10.11002/kjfp.2017.24.4.550
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Korean Journal of Food Preservation


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