List of Articles
Korean Journal of Food Preservation. Vol. 30, No. 5, 2023
Research Article
Effect of gamma irradiation on post-harvest quality of king oyster mushrooms (Pleurotus eryngii)
Korean J. Food Preserv. 2023;30(5):729-742.
https://doi.org/10.11002/kjfp.2023.30.5.729
HTML
PDF
PubReader
Cited by 1
https://doi.org/10.11002/kjfp.2023.30.5.729
The development of a new type of functional fresh apple juice using prebiotic fibers, ginger extract, and cardamom essential oil: Antioxidant capacity and chemical analysis
Korean J. Food Preserv. 2023;30(5):743-757.
https://doi.org/10.11002/kjfp.2023.30.5.743
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.743
Evaluation of physicochemical and biological properties of python fat (Python bivittatus)
Korean J. Food Preserv. 2023;30(5):758-769.
https://doi.org/10.11002/kjfp.2023.30.5.758
HTML
PDF
PubReader
Cited by 1
https://doi.org/10.11002/kjfp.2023.30.5.758
Physicochemical characteristics and volatile profile of novel lemon varieties, Minimon and Jeramon
Korean J. Food Preserv. 2023;30(5):770-784.
https://doi.org/10.11002/kjfp.2023.30.5.770
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.770
Rheological properties of arabinogalactan solutions related to the carbohydrate composition of different legumes
Korean J. Food Preserv. 2023;30(5):785-796.
https://doi.org/10.11002/kjfp.2023.30.5.785
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.785
Efficacy of Elaeagnus umbellata leaves on prevention of cadmium-induced toxicity in HepG2 cells
Korean J. Food Preserv. 2023;30(5):797-810.
https://doi.org/10.11002/kjfp.2023.30.5.797
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.797
Effects of impact by mechanical harvesting on storability of onions (Allium cepa L.)
기계수확 시 발생한 충격이 양파(Allium cepa L.)의 저장성에 미치는 영향
기계수확 시 발생한 충격이 양파(Allium cepa L.)의 저장성에 미치는 영향
Korean J. Food Preserv. 2023;30(5):811-821.
https://doi.org/10.11002/kjfp.2023.30.5.811
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.811
Effectiveness of controlled atmosphere container on the freshness of exported PMRsupia melon
CA 컨테이너를 이용한 수출 멜론의 선도유지 효과
CA 컨테이너를 이용한 수출 멜론의 선도유지 효과
Korean J. Food Preserv. 2023;30(5):822-832.
https://doi.org/10.11002/kjfp.2023.30.5.822
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.822
Nutritional and functional constituents and antioxidant activity in whole onion (Allium cepa L.) by growth stage
생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
생육시기별 양파 전초의 영양 및 기능성 성분과 항산화 활성 비교
Korean J. Food Preserv. 2023;30(5):833-846.
https://doi.org/10.11002/kjfp.2023.30.5.833
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.833
Red wine quality of new Korean grape cultivar, Ageude
국내 육성 포도 품종 아그데 적포도주 품질 특성
국내 육성 포도 품종 아그데 적포도주 품질 특성
Korean J. Food Preserv. 2023;30(5):847-856.
https://doi.org/10.11002/kjfp.2023.30.5.847
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.847
Use of extraction solvent method to monitor the concentrations of acidic polysaccharides and ginsenosides from red and black ginseng
추출용매에 따른 홍삼 및 흑삼의 산성다당체와 진세노사이드 함량 모니터링
추출용매에 따른 홍삼 및 흑삼의 산성다당체와 진세노사이드 함량 모니터링
Korean J. Food Preserv. 2023;30(5):857-867.
https://doi.org/10.11002/kjfp.2023.30.5.857
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.857
Comparison of color and water extracts of Caragana sinica flowers dried at different air temperatures
열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
열풍건조 온도를 달리한 골담초 꽃의 색과 추출물 특성
Korean J. Food Preserv. 2023;30(5):868-874.
https://doi.org/10.11002/kjfp.2023.30.5.868
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.868
Effects of soy defatting on texturization of texturized vegetable proteins
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
대두 탈지 처리가 식물조직단백 조직화 특성에 미치는 영향
Korean J. Food Preserv. 2023;30(5):875-884.
https://doi.org/10.11002/kjfp.2023.30.5.875
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.875
Enzymatic preparation and antioxidant activities of protein hydrolysates derived from tuna byproducts
참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
Korean J. Food Preserv. 2023;30(5):885-895.
https://doi.org/10.11002/kjfp.2023.30.5.885
HTML
PDF
PubReader
Cited by 1
https://doi.org/10.11002/kjfp.2023.30.5.885
Quality properties of texturized vegetable protein made from defatted soybean flour with different soybean seed coat contents
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
대두껍질 함량에 따른 탈지대두분말 식물조직단백의 품질 특성
Korean J. Food Preserv. 2023;30(5):896-904.
https://doi.org/10.11002/kjfp.2023.30.5.896
HTML
PDF
PubReader
Cited by 0
https://doi.org/10.11002/kjfp.2023.30.5.896