List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 4, 2021

Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Korean J. Food Preserv. 2021;28(4):445-455.
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Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
Korean J. Food Preserv. 2021;28(4):456-468.
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Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Korean J. Food Preserv. 2021;28(4):469-479.
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Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Korean J. Food Preserv. 2021;28(4):480-488.
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Phenylpropanoids, lignan glucosides, feruloyltyramines, and flavonoid glycosides, as antioxidative compounds from aerial parts of Suaeda japonica
Korean J. Food Preserv. 2021;28(4):489-500.
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Evaluation of the physicochemical properties of starch isolated from thinned young ‘Fuji’ apples compared to corn and potato starches
Korean J. Food Preserv. 2021;28(4):501-509.
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Effect of particle size on the physicochemical and morphological properties of Hypsizygus marmoreus mushroom powder and its hot-water extracts
Korean J. Food Preserv. 2021;28(4):504-549.
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Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
Korean J. Food Preserv. 2021;28(4):510-521.
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Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Korean J. Food Preserv. 2021;28(4):522-531.
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Growth of Salmonella in napa cabbage kimchi during fermentation
Korean J. Food Preserv. 2021;28(4):532-539.
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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