List of Articles

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

Article
Hyperspectral imaging technigue for monitoring moisture content of blueberry during the drying process
Korean J. Food Preserv. 2021;28(4):445-455.
https://doi.org/10.11002/kjfp.2021.28.4.445
HTML PDF PubReader
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.
https://doi.org/10.11002/kjfp.2021.28.4.456
HTML PDF PubReader
Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly
Korean J. Food Preserv. 2021;28(4):469-479.
https://doi.org/10.11002/kjfp.2021.28.4.469
HTML PDF PubReader
Quality and antioxidant properties of wheat cookies supplemented with maqui berry powder
Korean J. Food Preserv. 2021;28(4):480-488.
https://doi.org/10.11002/kjfp.2021.28.4.480
HTML PDF PubReader
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.
https://doi.org/10.11002/kjfp.2021.28.4.489
HTML PDF PubReader
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.
https://doi.org/10.11002/kjfp.2021.28.4.501
HTML PDF PubReader
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.
https://doi.org/10.11002/kjfp.2021.28.4.540
HTML PDF PubReader
Optimization of ultrasonic-assisted extraction of polyphenols and antioxidants from cumin (Cuminum cyminum L.)
Korean J. Food Preserv. 2021;28(4):510-521.
https://doi.org/10.11002/kjfp.2021.28.4.510
HTML PDF PubReader
Extraction optimization of luteolin, antioxidant compound, from Arachis hypogaea L. hull using response surface methodology
Korean J. Food Preserv. 2021;28(4):522-531.
https://doi.org/10.11002/kjfp.2021.28.4.522
HTML PDF PubReader
Growth of Salmonella in napa cabbage kimchi during fermentation
Korean J. Food Preserv. 2021;28(4):532-539.
https://doi.org/10.11002/kjfp.2021.28.4.532
HTML PDF PubReader
Korean Journal of Food Preservation

Korean Journal of Food Preservation

Submission Invitation of Your Valuable Articles

The submission of articles in English is encouraged for the internationalization of Korean Journal of Food Preservation.

(SCOPUS, KCI, Open Access, https://www.ekosfop.or.kr/)

[Privileges]

⦿ Fast review process

⦿ English editing service

⦿ Wavier of publication fee

⦿ Incentives for Invited Review/Paper from overseas authors

The Korean Society of Food Preservation


I don't want to open this window for a day.