List of Articles

Korean Journal of Food Preservation. Vol. 29, No. 2, 2022

Article
Screening and detection of electron beam-irradiated mandarin oranges during storage by e-tongue, PSL, and ESR techniques
Korean J. Food Preserv. 2022;29(2):175-185.
https://doi.org/10.11002/kjfp.2022.29.2.175
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Antioxidant and anti-inflammatory activities of different parts of rhubarb (Rheum rhabarbarum) compared with da huang root (R. officinale)
Korean J. Food Preserv. 2022;29(2):186-195.
https://doi.org/10.11002/kjfp.2022.29.2.186
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Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities
옻된장찌개 양념소스의 저장 중 품질 특성 변화와 시판 제품과의 비교
Korean J. Food Preserv. 2022;29(2):196-207.
https://doi.org/10.11002/kjfp.2022.29.2.196
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Changes in nutritional and bioactive constituents of liquid fermentation of kujippong (Maclura tricuspidata) fruits by Armellaria mellea
뽕나무 버섯균에 의한 꾸지뽕 열매의 액체발효 중 영양성분 및 생리활성 성분의 변화
Korean J. Food Preserv. 2022;29(2):208-221.
https://doi.org/10.11002/kjfp.2022.29.2.208
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Quality characteristics and antioxidant activity of stick jelly prepared with aronia juice
아로니아즙 첨가 스틱 젤리의 품질 특성 및 항산화 활성
Korean J. Food Preserv. 2022;29(2):222-232.
https://doi.org/10.11002/kjfp.2022.29.2.222
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Effects of apple polyphenols on color, hardness, digestibility, and syneresis of corn starch gels
사과 폴리페놀 첨가가 옥수수 전분 겔의 색도, 경도, 소화능 및 이수율에 미치는 영향
Korean J. Food Preserv. 2022;29(2):233-240.
https://doi.org/10.11002/kjfp.2022.29.2.233
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Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
유산균 발효 양배추의 생리활성 특성
Korean J. Food Preserv. 2022;29(2):241-253.
https://doi.org/10.11002/kjfp.2022.29.2.241
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Quality characteristics of fermented garlic by various lactic acid bacteria
다양한 유산균으로 제조한 발효마늘의 품질 특성
Korean J. Food Preserv. 2022;29(2):254-262.
https://doi.org/10.11002/kjfp.2022.29.2.254
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Quality characteristics of yakju added with lactic acid bacteria-fermented ginseng sprouts
유산균 발효 새싹인삼 첨가 약주의 품질 특성
Korean J. Food Preserv. 2022;29(2):263-275.
https://doi.org/10.11002/kjfp.2022.29.2.263
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Preparation of β-aminoisobutyric acid and branched chain amino acid-enhanced hydrolysates from chicken breast: Effect of protease types and hydrolysis conditions
베타-아미노이소부티르산과 분지쇄 아미노산 함량이 증강된 닭가슴살 가수분해물의 제조: 프로테아제의 종류 및 가수분해 조건의 영향
Korean J. Food Preserv. 2022;29(2):276-291.
https://doi.org/10.11002/kjfp.2022.29.2.276
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Comparison of quality characteristics of commercially available ale-type and lager-type beers
시판 에일형과 라거형 맥주의 품질 특성 비교
Korean J. Food Preserv. 2022;29(2):292-300.
https://doi.org/10.11002/kjfp.2022.29.2.292
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Optimization of ultrasound-assisted extraction of bioactive compounds from peony root (Paeonia japonica)
작약 뿌리의 유용성분 추출을 위한 초음파 추출조건 최적화
Korean J. Food Preserv. 2022;29(2):301-310.
https://doi.org/10.11002/kjfp.2022.29.2.301
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Physicochemical characteristics and free amino acid content of germinated brown rice, high yield milyang356, during germination
초다수성벼 밀양356호 발아현미의 발아일수에 따른 이화학적 특성 및 유리아미노산 함량
Korean J. Food Preserv. 2022;29(2):311-326.
https://doi.org/10.11002/kjfp.2022.29.2.311
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Anti-inflammatory and antioxidant activities of Rosa multiflora
찔레꽃 추출물의 RAW 264.7 세포에 대한 항염증 및 항산화 활성
Korean J. Food Preserv. 2022;29(2):327-338.
https://doi.org/10.11002/kjfp.2022.29.2.327
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Protective effect of Sorbus commixta bark on amyloid beta (Aβ)-induced learning and memory dysfunction in rat
마가목 수피 추출물의 아밀로이드 베타 단백질로 유도된 신경독성에 대한 학습 및 기억력 개선 효과
Korean J. Food Preserv. 2022;29(2):339-351.
https://doi.org/10.11002/kjfp.2022.29.2.339
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Korean Journal of Food Preservation

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