List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 5, 2020

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Article

Quality characteristics and antioxidant activities of ‘Sulgidduk’ added with chicory powder during storage
치커리 첨가 설기떡의 저장 중 품질 특성 및 항산화 활성
Hyun Jin Choi , Da Hee Kim , So Yeon Kim , Seung Yeon Baek , Su Jin Kim , Mee Ree Kim
최현진, 김다희, 김소연, 백승연, 김수진, 김미리
Korean J. Food Preserv. 2020;27(5):523-533.
https://doi.org/10.11002/kjfp.2020.27.5.523
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Cited by Crossref 5 , Scopus 6
Effects of storage temperature and film treatment on sprouting and growth of ginseng seedlings
저장온도 및 필름처리가 묘삼의 생장과 품질에 미치는 영향
Eun Ha Chang , Ji Hyun Lee , Ji Weon Choi , Sooyeon Lim , Il Sheob Shin
장은하, 이지현, 최지원, 임수연, 신일섭
Korean J. Food Preserv. 2020;27(5):534-543.
https://doi.org/10.11002/kjfp.2020.27.5.534
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Cited by Crossref 3 , Scopus 3
Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
So-Ra Sim , Ye-Seul Kim , Jeung-Hee Lee
심소라, 김예슬, 이정희
Korean J. Food Preserv. 2020;27(5):544-554.
https://doi.org/10.11002/kjfp.2020.27.5.544
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Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder
모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가
Chae-Wan Baek , Jeung-Hee Lee
백채완, 이정희
Korean J. Food Preserv. 2020;27(5):555-565.
https://doi.org/10.11002/kjfp.2020.27.5.555
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Cited by Crossref 2 , Scopus 2
Quality and textural properties of jelly prepared with different gelling agents
겔화제 종류에 따른 젤리의 품질 특성
Yu Mi Kim , Jung-Min Kim , Kwang-Sup Youn
김유미, 김정민, 윤광섭
Korean J. Food Preserv. 2020;27(5):566-573.
https://doi.org/10.11002/kjfp.2020.27.5.566
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Cited by Crossref 22 , Scopus 26
Physicochemical properties of domestic rice variety according to pregelatinization
호화에 의한 국내산 쌀 품종의 이화학적 특성
Hee Nam Jung
정희남
Korean J. Food Preserv. 2020;27(5):574-581.
https://doi.org/10.11002/kjfp.2020.27.5.574
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Cited by Crossref 8 , Scopus 10
Effects of rice varieties (Oryza sativa L.) on the quality of sponge cake
쌀 품종이 스펀지케이크의 품질에 미치는 영향
Hee Nam Jung
정희남
Korean J. Food Preserv. 2020;27(5):582-589.
https://doi.org/10.11002/kjfp.2020.27.5.582
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Cited by Crossref 1 , Scopus 1
Preparation and physicochemical quality characteristics of salted kimchi cabbage using high-hydrostatic-pressure salting process
초고압 절임 공정을 이용한 절임 배추 제조 및 이화학적 품질 특성
Eun Ji Choi , Jeong Hyeon Lee , Jae Yong Son , Chun Wan Park , Ho Hyun Chun
최은지, 이정현, 손재용, 박천완, 천호현
Korean J. Food Preserv. 2020;27(5):590-600.
https://doi.org/10.11002/kjfp.2020.27.5.590
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Cited by Crossref 6 , Scopus 8
Determination of optimum processing conditions for extruded rice cake using response surface methodology
반응표면분석을 이용한 압출 떡 제조 공정의 최적화
Hyung Joo Kim , Won Byong Yoon
김형주, 윤원병
Korean J. Food Preserv. 2020;27(5):601-616.
https://doi.org/10.11002/kjfp.2020.27.5.601
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Cited by Crossref 1 , Scopus 2
Quality characteristics of extruded rice snacks based on the rice cultivar and corn flour ratio
쌀 품종 및 옥수수 배합비율에 따른 팽화스낵의 품질 특성
Jung-Min Kim , Jun-Hyeon Cho , Woo-Duck Seo , Kwang-Sup Youn
김정민, 조준현, 서우덕, 윤광섭
Korean J. Food Preserv. 2020;27(5):617-626.
https://doi.org/10.11002/kjfp.2020.27.5.617
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Cited by Crossref 5 , Scopus 2
Identification of the MMP-1 regulation mechanism of benzopyrene, polycyclic aromatic hydrocarbons in foods
식품 중 다환방향족탄화수소(벤조피렌)의 MMP-1 조절 기전 규명
Chang Hee Han , Nam Joo Kang
한창희, 강남주
Korean J. Food Preserv. 2020;27(5):627-634.
https://doi.org/10.11002/kjfp.2020.27.5.627
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Cited by Crossref 2 , Scopus 3
Evaluation of microbial contamination levels and biogenic amines content in over-ripened kimchi
젓갈 종류에 따른 묵은지의 발효 기간 중 미생물 오염도 및 바이오제닉 아민 함량 모니터링
Eun-Seo Lim
임은서
Korean J. Food Preserv. 2020;27(5):635-650.
https://doi.org/10.11002/kjfp.2020.27.5.635
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Cited by Crossref 4 , Scopus 5
Characteristics of fermented vinegar using mulberry and its antioxidant activity
오디를 이용한 발효식초의 특성 및 항산화 효과
Se-In Bang , Geon Hyeong Gwon , Eun Ju Cho , Ah Young Lee , Weon Taek Seo
방세인, 권건형, 조은주, 이아영, 서원택
Korean J. Food Preserv. 2020;27(5):651-662.
https://doi.org/10.11002/kjfp.2020.27.5.651
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Cited by Crossref 13 , Scopus 13
Identification and characterization of the proteolytic microorganism isolated from salt mackerel
간고등어로부터 분리한 부패성 미생물의 동정 및 생육 특성
Tae-Hyung Kwon , Jong-Hwa Lee
권태형, 이종화
Korean J. Food Preserv. 2020;27(5):663-670.
https://doi.org/10.11002/kjfp.2020.27.5.663
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Cited by Crossref 1
Isolation and characterization of exopolysaccharide-producing Weissella cibaria JNU29 and its application for production of Korean rice cake ‘Sulgidduk’
세포외 다당류를 생성하는 유산균 Weissella cibaria JNU29의 분리 및 특성과 이를 이용한 한국전통 설기떡 제조
Su-Hyun Kim , Seung-Hee Nam , Seung-Jin Yoo , Kwang-Yeol Yang
김수현, 남승희, 유승진, 양광열
Korean J. Food Preserv. 2020;27(5):671-683.
https://doi.org/10.11002/kjfp.2020.27.5.671
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Cited by Crossref 3 , Scopus 1

Erratum

Erratum to: Metabolic profiling of mulberry (Morus alba) wine fermented using Saccharomyces cerevisiae JIS strain
Erratum to: Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석
Man Saeng Jang , Geo Lyong Lee
장만생, 이거룡
Korean J. Food Preserv. 2020;27(5):684
https://doi.org/10.11002/kjfp.2020.27.5.684
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June, 2026
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Please be advised that, effective January 1, 2027, Food Science and Preservation (FSP) will transition from the current publication charge system to an Article Processing Charge (APC) system.

The APCs will be applied as follows:

  • Korean-language manuscripts: KRW 600,000 per manuscript
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The new APC policy will apply to manuscripts submitted on or after January 1, 2027. Manuscripts submitted by December 31, 2026 will remain subject to the current publication charge policy.

For further details, please refer to the Article Processing Charges (APCs) Guidelines.

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