List of Articles

Korean Journal of Food Preservation. Vol. 28, No. 6, 2021

Article
Physicochemical characteristics and antioxidant activities of laver cultivars harvested at different times
김의 품종 및 채취시기별 성분 및 항산화 특성
Korean J. Food Preserv. 2021;28(6):705-715.
https://doi.org/10.11002/kjfp.2021.28.6.705
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Physicochemical properties and antioxidant activities of ginger (Zingiber officinale Roscoe) slices according to temperature and duration of hot water treatment
열수 처리 온도 및 시간에 따른 생강 슬라이스의 이화학적 특성 및 항산화능
Korean J. Food Preserv. 2021;28(6):716-726.
https://doi.org/10.11002/kjfp.2021.28.6.716
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Chemical and microbiological properties of exudates with sugaring of sea tangle, onion, aloe, maesil, and kale
당장법으로 제조한 다시마, 양파, 알로에, 매실 및 케일 삼출액의 화학적 및 미생물학적 특성
Korean J. Food Preserv. 2021;28(6):727-738.
https://doi.org/10.11002/kjfp.2021.28.6.727
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Factors affecting stability of anthocyanin pigment extracted from red kale (Brassica oleracea L. var. acephala)
자색케일(Brassica oleracea L. var. acephala) 안토시아닌 색소의 안정성에 영향을 미치는 요인
Korean J. Food Preserv. 2021;28(6):739-746.
https://doi.org/10.11002/kjfp.2021.28.6.739
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Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
홍고추 또는 솔잎 초임계 이산화탄소 추출물이 들기름의 산화안정성에 미치는 영향
Korean J. Food Preserv. 2021;28(6):747-757.
https://doi.org/10.11002/kjfp.2021.28.6.747
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Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교
Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758
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Quality characteristics and antioxidant activities of ‘Sikhye’ containing different amounts of Jerusalem artichoke extract
돼지감자 추출물을 첨가하여 제조한 식혜의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2021;28(6):771-779.
https://doi.org/10.11002/kjfp.2021.28.6.771
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Antioxidant activity and qualitative and quantitative HPLC analyses of five types of apple blossoms prepared by two different drying methods
건조방법에 따른 사과꽃 5종의 항산화 활성 및 HPLC를 활용한 정성·정량분석
Korean J. Food Preserv. 2021;28(6):780-789.
https://doi.org/10.11002/kjfp.2021.28.6.780
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Comparison of quality characteristics of ‘Makgeolli’ made using brown and white rice of ‘Mirchal’
미르찰 현미와 백미를 이용하여 제조한 막걸리의 품질 특성 비교
Korean J. Food Preserv. 2021;28(6):790-798.
https://doi.org/10.11002/kjfp.2021.28.6.790
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Comparison of quality characteristics and antioxidant activity of ‘Kochujang’ comprising ‘Nuruk’ made from pigmented or white rice flour
백미와 유색미 쌀가루누룩 첨가 고추장의 품질 및 항산화 활성 비교
Korean J. Food Preserv. 2021;28(6):799-809.
https://doi.org/10.11002/kjfp.2021.28.6.799
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Development of air-blast dried yeast starter for ‘Yakju’ and monitoring on its fermentation characteristics
저온송풍건조를 통한 약주용 효모의 종균화 및 발효 특성 모니터링
Korean J. Food Preserv. 2021;28(6):810-819.
https://doi.org/10.11002/kjfp.2021.28.6.810
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Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue
전자코와 전자혀를 이용한 농가형 꾸지뽕(Cudrania tricuspidata) 발효식초의 향미 특성 비교
Korean J. Food Preserv. 2021;28(6):820-827.
https://doi.org/10.11002/kjfp.2021.28.6.820
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Anti-inflammatory effect of Pyrrosia lingua extract on Raw 264.7 macrophages
Raw 264.7 macrophages에 대한 Pyrrosia lingua 추출물의 항염증 효과
Korean J. Food Preserv. 2021;28(6):828-836.
https://doi.org/10.11002/kjfp.2021.28.6.828
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Effects of powder mixtures containing ark shell on IgE-mediated allergic response in RBL-2H3 cells
꼬막 함유 혼합분말이 RBL-2H3 세포에서 IgE 매개 알레르기 반응에 미치는 영향
Korean J. Food Preserv. 2021;28(6):837-845.
https://doi.org/10.11002/kjfp.2021.28.6.837
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Verification of anti-wrinkle and heat aging inhibition effects of Rosa multiflora flower extract
찔레꽃(Rosa multiflora) 추출물의 주름개선 및 열노화 저해 활성
Korean J. Food Preserv. 2021;28(6):846-856.
https://doi.org/10.11002/kjfp.2021.28.6.846
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