List of Articles

Korean Journal of Food Preservation. Vol. 27, No. 6, 2020

Changes in quality characteristics of ‘Makgeolli’ prepared by independent two-step fermentation during storage
단행복발효 막걸리의 저장 중 품질 특성 변화
Korean J. Food Preserv. 2020;27(6):685-693.
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Quality characteristics of ‘Kochujang’ made with pigmented rice flour ‘Nuruk’ by various fungal strains during aging
곰팡이 균주별 유색미 쌀가루 개량누룩을 첨가한 고추장의 숙성 중 품질 특성
Korean J. Food Preserv. 2020;27(6):694-703.
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Quality characteristics of Platycodon grandiflorum depending on steaming treatment
증숙처리에 따른 도라지의 품질 특성
Korean J. Food Preserv. 2020;27(6):704-713.
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Physicochemical characteristics of black garlic from ‘Hongsan’ variety
홍산 품종으로 제조한 흑마늘의 이화학적 특성
Korean J. Food Preserv. 2020;27(6):714-724.
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Characterization of hot water extract from Korean deer velvet antler (Cervus canadensis Erxleben)
국내산 녹용 열수추출물의 특성
Korean J. Food Preserv. 2020;27(6):725-733.
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Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교
Korean J. Food Preserv. 2020;27(6):734-743.
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Validation of immunoaffinity-HPLC/PDA method for microvitamin (biotin and cobalamins) analysis in marine resources and products
Immunoaffinity-HPLC/PDA를 이용한 국내 수산자원 및 제품의 미량비타민 B7(비오틴) 및 B12(코발라민류) 분석 및 검증
Korean J. Food Preserv. 2020;27(6):744-753.
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Isolation and identification of biogenic amine-degrading probiotic lactic acid bacteria isolated from over-ripened kimchi
묵은지로부터 바이오제닉 아민을 분해하는 프로바이오틱 유산균의 분리 및 동정
Korean J. Food Preserv. 2020;27(6):754-768.
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Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화
Korean J. Food Preserv. 2020;27(6):769-780.
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Evaluation of antibacterial and antioxidant activities of Sacha inchi (Plukenetia volubilis L.) leaf from Myanmar
미얀마 자생 사차인치 (Plukenetia volubilis L.) 잎의 항산화 및 항균 효과
Korean J. Food Preserv. 2020;27(6):781-790.
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Determination of protein extraction and trypsin hydrolysis conditions for producing hydrolysates with antioxidant activity from perilla seed meal
들깨박으로부터 항산화 가수분해물 생산을 위한 단백질 추출 및 trypsin 가수분해 조건
Korean J. Food Preserv. 2020;27(6):791-799.
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Optimization of enzyme treatment conditions for extraction of dietary fiber from Opuntia humifusa stem
반응표면분석법을 이용한 천년초 줄기로부터 식이섬유소 추출을 위한 효소처리 조건의 최적화
Korean J. Food Preserv. 2020;27(6):800-808.
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The effect of Cudrania tricuspidata fruit vinegar on LPS-induced inflammation in 3T3-L1 adipocytes
꾸지뽕 열매 발효식초의 LPS에 의해 유도된 3T3-L1 세포 염증반응 억제 효과
Korean J. Food Preserv. 2020;27(6):809-816.
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Plants from Ulleung island ameliorate lipid accumulation and oxidative stress in oleic acid-induced in HepG2 Cells
울릉도산 식물의 HepG2 세포에서 지질 축적 및 산화 스트레스 개선 효과
Korean J. Food Preserv. 2020;27(6):817-828.
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Research Note
Identification of anti-diabetic complication products from green tea induced by cold plasma
저온 플라즈마 처리된 녹차 유래의 최종당화산물 생성 억제물질의 동정
Korean J. Food Preserv. 2020;27(6):829-836.
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Korean Journal of Food Preservation

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