List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 1, 2022

Article
Phytochemical profiles of Citrus hybrid kanpei and Citrus reticulata natsumi : Analysis of volatile and non-volatile components
Korean J. Food Preserv. 2022;29(1):1-12.
https://doi.org/10.11002/kjfp.2022.29.1.1
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Modified AOAC method for indirect measurement of resistant starch and its application in development of new food materials
Korean J. Food Preserv. 2022;29(1):13-20.
https://doi.org/10.11002/kjfp.2022.29.1.13
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Physicochemical properties of mirchal glutinous rice flour based on soaking time
미르찰 찹쌀가루의 수침기간에 따른 물리화학적 특성
Korean J. Food Preserv. 2022;29(1):21-33.
https://doi.org/10.11002/kjfp.2022.29.1.21
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Quality characteristics of dried onion and garlic slices according to thermal and nonthermal treatment methods
열처리와 비열처리 방법에 따른 양파 및 마늘 건조 슬라이스의 품질 특성
Korean J. Food Preserv. 2022;29(1):34-48.
https://doi.org/10.11002/kjfp.2022.29.1.34
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Quality characteristics and antioxidant activity of onion vinegar and black onion vinegar
양파와 흑양파를 이용하여 제조한 식초의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2022;29(1):49-58.
https://doi.org/10.11002/kjfp.2022.29.1.49
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Comparison of physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different homogenization and drying methods
균질처리와 건조방법에 따른 유자 분말의 이화학적 특성과 향기 함량 비교
Korean J. Food Preserv. 2022;29(1):59-69.
https://doi.org/10.11002/kjfp.2022.29.1.59
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Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
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Aging-induced variation in quality of yakju prepared using different commercial yeasts
효모를 달리한 약주의 숙성 시 품질 변화
Korean J. Food Preserv. 2022;29(1):84-96.
https://doi.org/10.11002/kjfp.2022.29.1.84
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Quality characteristics of milk jam with black garlic extract
흑마늘 추출액을 첨가한 밀크잼의 품질 특성
Korean J. Food Preserv. 2022;29(1):97-104.
https://doi.org/10.11002/kjfp.2022.29.1.97
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Analyses of microbial community and quality characteristics of nuruk
누룩 미생물 천이와 품질 특성 분석
Korean J. Food Preserv. 2022;29(1):105-115.
https://doi.org/10.11002/kjfp.2022.29.1.105
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Physicochemical properties and biological activity of extract from Dioscorea polystachya Turcz. bulbil by combined treatments of enzyme and ethanol
장마 영여자 효소․주정 복합처리 추출물의 이화학적 특성 및 생리활성
Korean J. Food Preserv. 2022;29(1):116-128.
https://doi.org/10.11002/kjfp.2022.29.1.116
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The quality characteristics of plant-based muffins prepared with different contents of Actinidia arguta powder
토종다래(Actinidia arguta) 분말의 함량을 달리하여 제조한 식물성 머핀의 품질 특성
Korean J. Food Preserv. 2022;29(1):129-141.
https://doi.org/10.11002/kjfp.2022.29.1.129
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Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars
농가형 발효식초로부터 분리한 초산균 6종의 배양 및 기능적 특성 규명
Korean J. Food Preserv. 2022;29(1):142-156.
https://doi.org/10.11002/kjfp.2022.29.1.142
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Analysis of antioxidant activity, total phenol content, and flavonoid content of Abelmoschus manihot flower extracts
금화규(Abelmoschus manihot) 꽃 추출물의 항산화 활성과 총페놀 및 플라보노이드 함량 분석
Korean J. Food Preserv. 2022;29(1):157-165.
https://doi.org/10.11002/kjfp.2022.29.1.157
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Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum
유산균 복합배양 양배추 발효물의 항염증 효과
Korean J. Food Preserv. 2022;29(1):166-174.
https://doi.org/10.11002/kjfp.2022.29.1.166
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Korean Journal of Food Preservation

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