List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 7, 2017

Production and characterization of anti-Salmonella polyclonal antibodies as bio-recognition element for developing a microbial monitoring method
미생물학적 모니터링 분석방법 개발을 위한 생물학적 수용체로서 살모넬라에 특이적인 다중클론 항체의 생산 및 특성 검토
Korean J Food Preserv 2017;24(7):885-890.
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Estimation of storability for Korean apples (Malus domestica) using Md-ACS1 and Md-ACO1 DNA marker
Md-ACS1Md-ACO1 분자표지를 이용한 국내육성사과의 저장성 예측
Korean J Food Preserv 2017;24(7):891-897.
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Effects of harvest times with polyethylene (PE) film liner, 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) treatments on fruit quality in‘Sangjudungsi’persimmon during cold storage
수확시기에 따른 수확 후 PE필름, 1-MCP 및 AVG 처리가 ‘상주둥시’ 감과실의 저온저장동안 과실품질에 미치는 영향
Korean J Food Preserv 2017;24(7):898-907.
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Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods
저온 플라즈마 처리한 벼의 저장온도 및 기간에 따른 미생물학적 및 이화학적 특성 변화
Korean J Food Preserv 2017;24(7):908-914.
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Beneficial effects of ton-bag and wire-steel pallet on postharvest handling of onion and the cost evaluation
톤백 및 와이어철제파렛트 이용에 따른 양파의 수확후관리 효율성 증대와 경제성 평가
Korean J Food Preserv 2017;24(7):915-922.
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Change of quality properties of Doenjang according to soaking method in brine
장 담금법에 따른 된장의 품질 특성 변화
Korean J Food Preserv 2017;24(7):923-933.
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The effect of aluminum coating to corrugated packaging on quality characteristics of paprika during storage
골판지 포장재에 알루미늄 코팅이 파프리카의 저장 중 품질특성에 미치는 영향
Korean J Food Preserv 2017;24(7):934-941.
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Manufacture technology of tofu shake added with red rice
홍국쌀을 첨가한 두부 셰이크의 제조기술
Korean J Food Preserv 2017;24(7):942-948.
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Optimization of microwave-assisted extraction process of Hordeum vulgare L. by response surface methodology
반응표면분석법을 이용한 새싹보리 마이크로웨이브 추출공정의 최적화
Korean J Food Preserv 2017;24(7):949-956.
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Optimization of spray drying conditions of soft persimmon and milk mixture using response surface methodology
반응표면분석법을 이용한 홍시와 우유혼합물의 최적 분무건조 조건
Korean J Food Preserv 2017;24(7):957-964.
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Effect of particle size of naked oat flours on physicochemical and antioxidant property
쌀귀리 가루의 입도별 이화학적 특성 및 항산화 활성
Korean J Food Preserv 2017;24(7):965-974.
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Antioxidant activity and physicochemical composition of fermented Vigna angularis using Bacillus subtilis KCCM 11965P
Bacillus subtilis KCCM 11965P를 이용한 붉은팥 발효물의 항산화 활성 및 이화학성분 분석
Korean J Food Preserv 2017;24(7):975-982.
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Analysis of vitamin B12 in fresh cuts of Korean pork for update of national standard food composition table
국가표준식품성분표 개정을 위한 국내산 돈육의 부위별 비타민 B12 함량 분석
Korean J Food Preserv 2017;24(7):983-991.
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Effects of Bambusae Caulis in liquamen on inhibition of angiotensin-converting enzyme in vitro and blood flow in mouse model
죽력의 in vitro에서의 angiotensin-converting enzyme 저해효과와 마우스모델에서 혈행개선효과
Korean J Food Preserv 2017;24(7):992-999.
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Physicochemical properties, bioactive composition and antioxidant activities of noni fruit juices from different regions of cultivation
재배지에 따른 노니열매 착즙액의 이화학적 특성, 생리활성 성분 및 항산화 활성
Korean J Food Preserv 2017;24(7):1000-1006.
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Anti-diabetic mechanism of melania snail (Semisulcospira libertina) protamex hydrolysates
다슬기 protamex 가수분해물(MPH)의 항당뇨 기작 연구
Korean J Food Preserv 2017;24(7):1007-1016.
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Protective effect of Litsea japonica fruit flesh extract on indomethacin-induced gastritis in rats
흰쥐에서 인도메타신으로 유발된 위염에 대한 까마귀쪽나무열매추출물의 보호효과
Korean J Food Preserv 2017;24(7):1017-1024.
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Antioxidant and anti-inflammatory activities of extracts from Ledum palustre L.
백산차 추출물의 항산화 및 항염증 활성
Korean J Food Preserv 2017;24(7):1025-1033.
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Effects of different drying methods on fermentation characteristics and viability of cold-adaptive yeast
저온 적응성 효모의 보존방법에 따른 균체의 생존율 및 발효특성
Korean J Food Preserv 2017;24(7):1034-1042.
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Characteristics of wild yeast isolated from non-sterilized Makgeolli in Korea
국내 생막걸리에서 분리한 야생 효모의 특성
Korean J Food Preserv 2017;24(7):1043-1051.
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