List of Articles

Korean Journal of Food Preservation. Vol. 24, No. 8, 2017

Physicochemical and sensory evaluation of wheat cookies supplemented with burdock powder
우엉 분말을 첨가한 쿠키의 물리화학적 및 관능적 평가
Korean J Food Preserv 2017;24(8):1053-1059.
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Effects of young persimmon fruit powder on rice cookie quality
어린 감 과실 분말 첨가가 쌀쿠키의 품질특성에 미치는 영향
Korean J Food Preserv 2017;24(8):1060-1066.
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Quality characteristics and antioxidative activity of fermented milk added with hot water extract of Cordyceps militaris grown upon Tenebrio molitor
갈색거저리 유래 밀리타리스 동충하초 열수 추출물을 첨가한 발효유의 품질 특성과 항산화 활성
Korean J Food Preserv 2017;24(8):1067-1078.
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Change in quality characteristics of yellow paprika according to drying methods
건조방법을 달리한 노란 파프리카의 품질특성 변화
Korean J Food Preserv 2017;24(8):1079-1087.
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Quality comparison of hot-water leachate from teabags containing Citrus junos peels dried using different methods
건조방법을 달리한 유자껍질 티백차의 품질특성 비교
Korean J Food Preserv 2017;24(8):1088-1093.
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Influence of usage environment from camping cooking utensils on migration of hazardous metals
사용 환경에 따른 캠핑용 조리 기구로부터 유해금속 용출의 변화
Korean J Food Preserv 2017;24(8):1094-1102.
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Effects of different cooking methods on folate retention in selected mushrooms
다양한 조리법에 따른 버섯류의 엽산 리텐션
Korean J Food Preserv 2017;24(8):1103-1112.
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Study on antioxidant and physiological activities of extract from Ligularia fischeri by extraction methods
추출방법을 달리한 곰취(Ligularia fischeri) 추출물의 항산화 및 생리활성에 관한 연구
Korean J Food Preserv 2017;24(8):1113-1121.
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Inflammation inhibitory effect of water extract from pumpkin’s tendril
호박 덩굴손 물 추출물의 염증제어 활성
Korean J Food Preserv 2017;24(8):1122-1128.
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Antioxidant and anti-aging activities of water extracts from Chionanthus retusus flesh according to different extraction temperatures
추출온도에 따른 이팝나무 과육 물 추출물의 항산화 및 항노화 활성
Korean J Food Preserv 2017;24(8):1129-1137.
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Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교
Korean J Food Preserv 2017;24(8):1138-1148.
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Anti-inflammatory effects of Ishige sinicola ethanol extract in LPS-induced RAW 264.7 cell and mouse model
LPS로 유도된 RAW 264.7 Cell과 마우스 모델에 대한 넓패(Ishige sinicola) 에탄올 추출물의 항염증 효과
Korean J Food Preserv 2017;24(8):1149-1157.
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Immunomodulatory effects of β-1,3/1,6-glucan and lactic acid bacteria in LP-BM5 murine leukemia viruses-induced murine acquired immune deficiency syndrome
면역결핍 모델에서 β-1,3/1,6-glucan과 유산균을 이용한 in vivo 면역 활성 조절 효과
Korean J Food Preserv 2017;24(8):1158-1167.
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Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
전통장류유래 Bacillus spp.의 프로바이오틱스 활성과 청국장 발효 특성
Korean J Food Preserv 2017;24(8):1168-1179.
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Antioxidant and antimicrobial activities of ginger with aging and fermentation
발효숙성생강의 항산화 및 항균 활성
Korean J Food Preserv 2017;24(8):1180-1187.
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Improvement of colitis preventive effects of Gochujang by addition of Lactobacillus plantarum on C57BL/6 mice
Lactobacillus plantarum 첨가 고추장의 C57BL/6 마우스에서 대장염 예방 증진효과
Korean J Food Preserv 2017;24(8):1188-1194.
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