List of Articles

Korean Journal of Food Preservation. Vol. 25, No. 6, 2018

Moisture sorption isotherms of fresh and blanched yacon tuber flours
생 및 데친 야콘 분말의 등온흡습 모델링
Korean J Food Preserv 2018;25(6):627-633.
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Shelf life of β-glucan microcapsules from the medicinal mushrooms (Phellinus baumii and Ganoderma lucidum)
약용버섯(상황·영지) β-glucan 미세캡슐 제품의 유통기한 설정
Korean J Food Preserv 2018;25(6):634-640.
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Quality loss of spring-harvested fresh ginseng under simulated export and distribution conditions
봄 수확 수삼의 모의수출 유통 조건에서 환경별 품질 손실유형
Korean J Food Preserv 2018;25(6):641-650.
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Quality characteristics of porridge made from different Korean rice varieties including high yield tongil-type rice
다수성 통일형을 포함한 벼 품종이 쌀미음 품질특성에 미치는 영향
Korean J Food Preserv 2018;25(6):651-658.
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Physicochemical characteristics and ginsenoside content of Korean traditional wine produced by fermentation of Panax ginseng sprouts
새싹삼 발효주의 발효기간 중 이화학적 특성 및 진세노사이드 함량변화
Korean J Food Preserv 2018;25(6):659-667.
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Physicochemical characteristics and antioxidant activities of rice bran extracts according to extraction solvent and cultivar
쌀의 품종에 따른 미강 추출물의 이화학적 품질특성 및 항산화 활성모니터링
Korean J Food Preserv 2018;25(6):668-675.
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Optimization of extraction conditions of Corni Fructus for functional materialization
산수유(Corni Fructus)의 기능성 소재화를 위한 적정 추출 조건
Korean J Food Preserv 2018;25(6):676-681.
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Effect of harvest seasons and extraction methods on the nutritional and functional components of Seomcho (Spinacia oleraecea L.)
섬초의 수확시기 및 추출방법에 따른 영양성분 및 기능성 성분 비교
Korean J Food Preserv 2018;25(6):682-688.
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Anti-adipogenic effect of 1-O-feruloyl-β-D-glucose on 3T3-L1 preadipocytes
3T3-L1 지방전구세포에서 1-O-feruloyl-β-D-glucose의 지방생성억제효과
Korean J Food Preserv 2018;25(6):689-695.
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Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean
유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 식물성 에스트로겐 및 항산화 활성 변화
Korean J Food Preserv 2018;25(6):696-705.
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Evaluation of microbiological safety of commercial spices
시중 유통 중인 향신료가공품의 미생물학적 안전성 평가
Korean J Food Preserv 2018;25(6):706-714.
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Characteristics of Yakju fermented using different commercial yeasts
시판 효모의 종류를 달리한 약주의 품질특성
Korean J Food Preserv 2018;25(6):715-721.
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Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae
Aspergillus oryzae을 이용한 pellet 누룩 제조 및 약주의 품질특성
Korean J Food Preserv 2018;25(6):722-729.
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Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin
Non-SaccharomycesSaccharomyces cerevisiae Fermivin으로 혼합 발효한 사과와인의 동결농축에 따른 이화학적 특성
Korean J Food Preserv 2018;25(6):730-741.
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Research Note
Quality changes in mushroom (Agaricus bisporus) due to storage temperature and packing film
포장 필름과 저장 온도 조건에 따른 양송이버섯의 품질 변화
Korean J Food Preserv 2018;25(6):742-753.
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Korean Journal of Food Preservation

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