List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 5, 2021

Review
Studies on the redisual properties of pesticides during processing of wheat, corn and cottonseed
밀, 옥수수 및 면실 가공 중 농약 잔류 특성 연구에 대한 고찰
Korean J. Food Preserv. 2021;28(5):551-568.
https://doi.org/10.11002/kjfp.2021.28.5.551
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Article
Effects of pH, heat, and intestinal protease treatments on antioxidant activity of antioxidant peptides derived from protein hydrolysate of perilla seed meal
들깨박 단백질 가수분해물 유래 항산화 펩타이드의 항산화 활성에 대한 pH, 열 및 장내 프로테아제의 영향
Korean J. Food Preserv. 2021;28(5):569-577.
https://doi.org/10.11002/kjfp.2021.28.5.569
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Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product
유기산과 UV-C 처리가 조미오징어의 부패미생물과 제품의 저장안정성에 미치는 영향
Korean J. Food Preserv. 2021;28(5):578-588.
https://doi.org/10.11002/kjfp.2021.28.5.578
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Analysis of quality changes and generation of sulfur volatiles according to the storage period of chicken
닭고기 저장기간에 따른 품질 변화와 휘발성 황화합물 발생량 분석
Korean J. Food Preserv. 2021;28(5):589-597.
https://doi.org/10.11002/kjfp.2021.28.5.589
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A safety survey on pesticide residues in green coffee beans
커피원두의 잔류농약 안전성 조사
Korean J. Food Preserv. 2021;28(5):598-611.
https://doi.org/10.11002/kjfp.2021.28.5.598
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Evaluation of antioxidant activity and lipid oxidative stability of roasted buckwheat according to in vitro digestive system
In vitro digestive system 적용에 따른 볶음 메밀의 항산화 활성 및 유지산화 안정성 평가
Korean J. Food Preserv. 2021;28(5):612-620.
https://doi.org/10.11002/kjfp.2021.28.5.612
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Quality and antioxidant properties of morning bread added with sourdough according to the mixing ratios of sea buckthorn leaf
비타민나무 잎 배합비율에 따른 사워도우 첨가 모닝빵의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2021;28(5):621-631.
https://doi.org/10.11002/kjfp.2021.28.5.621
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Changes in physicochemical and functional properties of Opuntia humifusa by fermentation with Citrus junos flesh and peel
유자(Citrus junos) 과육 및 과피 첨가 발효에 따른 천년초(Opuntia humifusa)의 이화학적 특성 및 기능성 변화
Korean J. Food Preserv. 2021;28(5):632-645.
https://doi.org/10.11002/kjfp.2021.28.5.632
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Quality characteristics of kombucha made with different mixing ratios of green tea extract and yuzu juice during fermentation
녹차추출액과 유자액 혼합비율별 콤부차의 품질 특성
Korean J. Food Preserv. 2021;28(5):646-653.
https://doi.org/10.11002/kjfp.2021.28.5.646
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Inhibitory effect of an antioxidant complex on the lipid oxidation of freeze-dried convenience food
식물성 소재 추출물이 동결건조 간편식품의 지질산패 억제에 미치는 영향
Korean J. Food Preserv. 2021;28(5):654-662.
https://doi.org/10.11002/kjfp.2021.28.5.654
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Analytical method validation of ellagic acid as an antioxidative marker compound of the Rubus occidentalis extract
복분자 추출물의 항산화 활성 및 지표성분 표준화를 위한 ellagic acid 검증
Korean J. Food Preserv. 2021;28(5):663-673.
https://doi.org/10.11002/kjfp.2021.28.5.663
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Production of D-fructose from starch by amylase and glucose isomerase
Amylase와 glucose isomerase를 이용한 starch로부터 D-fructose의 생산
Korean J. Food Preserv. 2021;28(5):674-684.
https://doi.org/10.11002/kjfp.2021.28.5.674
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Immunity enhancement efficacy of the extracts prepared from blanched and dried aerial part in Cirsium setdens Nakai
고려엉겅퀴 묵나물 추출물의 면역활성 증진 효과
Korean J. Food Preserv. 2021;28(5):685-691.
https://doi.org/10.11002/kjfp.2021.28.5.685
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Antioxidative degradation product from purpurogallin induced by gamma irradiation
Purpurogallin의 감마선 조사에 따라 생성되는 항산화 물질
Korean J. Food Preserv. 2021;28(5):692-698.
https://doi.org/10.11002/kjfp.2021.28.5.692
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Research Note
Comparison of mineral and hazardous heavy metal contents in Lentinula edodes produced from Korea and China
한국과 중국에서 생산된 표고버섯의 다량, 미량 미네랄 및 유해 중금속 함량 비교
Korean J. Food Preserv. 2021;28(5):699-703.
https://doi.org/10.11002/kjfp.2021.28.5.699
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Korean Journal of Food Preservation

Korean Journal of Food Preservation

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